The most tender, fluffy and soft Jalapeño Cheese Bread recipe for the bread maker! It's made with savory cotija cheese and a mix of fresh and jarred jalapeños. This bread is one of the best snacking and sandwich bread recipes you'll make!
New to bread machine baking or just want more information on how to make the perfect loaf? Check out my complete guide to using bread machines! First time bread machine users will also find my quick guide to using the machine for the first time helpful.
Table Of Contents
When making Jalapeño Cheese Bread in a bread machine you don't have to worry about kneading the dough, rising time and more. This loaf turns out super tender and soft and is one of the best yeast breads I have made to date. Even my 5 and 9 year old said it was the best bread they've ever had (and we make a lot of bread!).
I based this loaf off of my readers' favorite basic white bread and super fluffy garlic bread loaves. Bread Machine Jalapeño Cheese Bread is spicy, savory and full of flavor. It's great for snacking, toasting with sliced cheese on top and using to make grilled cheese or other hot sandwiches.
It also makes a great dinner bread, and is fantastic dipped into a creamy, cheesy jalapeño cheddar sauce. Or serve with your favorite Mexican-inspired meals, such as chicken taco pasta or slow cooker chicken taco soup.
Why This Recipe Works
- The dough is flavored with jalapeños, cotija garlic powder and onion powder to give it an incredible flavor boost.
- Cotija cheese, especially the extra on the top of the loaf, turns out a little sweet and a little salty when cooked and is mouth watering!
- The ratio of ingredients make a super soft loaf that works as sandwich bread and snacking bread and is sure to impress guests for dinner parties.
Ingredients
- Warm water: approximately 110°F
- Olive oil
- Salt
- Sugar
- Bread flour: substitute with all-purpose flour if needed.
- Garlic powder
- Onion powder
- Vital wheat gluten: optional, but recommended for the best loaf.
- Yeast: instant, active dry, or bread maker yeast.
- Diced jalapeños: fresh or jarred.
- Cotija cheese crumbles
While this jalapeño bread recipe is made with cotija cheese, you can make it with cheddar cheese if you prefer. You can find that recipe here.
Step-By-Step Instructions
- Add all the ingredients except for jalapeños and cotija cheese to the bread pan in the order listed. If baking in the bread machine, select the basic/white bread setting, choose the 1.5 pound loaf size and your prefered crust color. If baking in the oven, select the dough setting and 1.5 pound loaf size. Turn on the mix-in function.
- When the mix in signal chimes, add jalapeños cotija cheese, reserving a small amount of each for topping. Use a spatula to help knead the mix-ins into the dough if necessary. If dough becomes too sticky, add more flour 1 tablespoon at a time until a tacky and soft dough ball forms.
- If baking in the oven, remove the dough from the bread pan when the cycle is finished. Punch dough down a few times and reshape into a ball. Place on a baking sheet and cover with a heavy towel. Put in a warm place and let rise for 30-40 minutes until doubled in size. Gently brush the top of the dough with milk or egg white being careful not to deflate the dough. Gently top with reserved jalapeños and cotija cheese. Bake at 350℉ for 40-50 minutes, or until the internal temperature reaches 190℉.
- Remove bread from the machine or oven when done. Allow to cool completely on a wire rack before slicing and serving.
Chef's Tips
- Don't set it and forget it. After adding the jalapeño mix in, you want to watch the dough to make sure it doesn't become too sticky. If it does, add more flour 1 teaspoon at a time until a tacky dough ball forms.
- Vital wheat gluten is optional, but recommended as it will give the loaf a nicer rise and a chewier, softer texture.
- The inside of the loaf will be between 190 and 200 degrees Fahrenheit when it's done. Use a digital thermometer to get an accurate reading and perfectly cooked loaf.
How To Store
Bread Machine Jalapeño Cheese Bread can be stored wrapped tightly in plastic and then placed in a plastic or linen storage bag. It's freezer-friendly and can be stored for up to 6 months in an airtight plastic bag in the freezer. It keeps well at room temperature for around 3 days and in the fridge for around 5 days.
Recipe FAQs
This recipe makes a 1.5 pound loaf.
I recommend using bread flour for the best outcome, but all-purpose can be used with the expectation that you won't get as soft and tender of a loaf.
Other than cotija cheese, sharp cheddar cheese, mozzarella cheese, parmesan cheese, Colby Jack and Monterey Jack cheeses all work well in jalapeño cheese bread.
Recipe
Bread Machine Jalapeño Cheese Bread
Ingredients
- 1 cup warm water approximately 110°F
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 cups bread flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon vital wheat gluten optional
- 1 ½ tsp yeast instant, active dry, or bread maker
- 1 cup diced jalapeños fresh or jarred
- 1 cup cotija cheese crumbles
Instructions
- Add all the ingredients except for jalapeños and cotija cheese to the bread maker pan in the order listed. If baking in the bread machine, select the basic/white bread setting, choose the 1.5 pound loaf size and your preferred crust color. If baking in the oven, select the dough setting and 1.5 pound loaf size. Turn on the mix-in function.
- When the mix in signal chimes, add jalapeños cotija cheese, reserving a small amount of each for topping. Use a spatula to help knead the mix-ins into the dough if necessary. If dough becomes too sticky, add more flour 1 tablespoon at a time until a tacky and soft dough ball forms.
- If baking in the oven, remove the dough from the bread pan when the cycle is finished. Punch dough down a few times and reshape into a ball. Place on a baking sheet and cover with a heavy towel. Put in a warm place and let rise for 30-40 minutes until doubled in size. Gently brush the top of the dough with milk or egg white being careful not to deflate the dough. Gently top with reserved jalapeños and cotija cheese. Bake at 350℉ for 40-50 minutes, or until the internal temperature reaches 190℉.
- Remove bread from the machine or oven when done. Allow to cool completely on a wire rack before slicing and serving.
Notes
Nutrition
Pamela says
This worked exactly as written, thanks!