Delicious homemade buttermilk cheese bread with added jalapeños. Flavoured with buttermilk and semolina, this bread is a perfect side for soups or chilli. Makes a killer grilled cheese, too!

jalapeno cheddar yeast bread sliced

I was recently craving a great Jalapeno Cheese bread to have with a big pot of chilli and this loaf was born. The loaf contains a bit of semolina flour, for great flavour and buttermilk, for a bit of tang.

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Ingredients and substitutions

A few notes about the key ingredients …

Buttermilk – real buttermilk is recommended, but in a pinch you can make your own buttermilk by souring 1 cup of regular milk with a Tablespoon of lemon juice or white vinegar.

Cheese – an old or sharp yellow cheddar will give the best flavour to this bread.

Semolina – I loved the addition of semolina flour to this bread. It added great flavour! You’ll usually find semolina flour in with the cornmeal at the grocery store. If you can’t find semolina, try using the finest ground cornmeal you have or can find.

Jalapeños – I used fresh, diced jalapeños here, but you could also use jarred, pickled jalapeños.

Recipe tips!

  • When mixing the bread, add only as much flour as is needed to make a smooth, moist dough. You may need a bit less that stated, or maybe a bit more. Just add what you need to.
  • Rising times are always approximate and will vary from kitchen to kitchen. Let the dough rise until doubled, no matter how long it takes.
Jalapeno Cheese Yeast Bread

Making ahead, storing and freezing

This bread (like all breads) is best enjoyed on the day it is baked. Store well-wrapped at room temperature for up to 3 days or freeze up to 3 months for longer storage.

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buttermilk cheese bread with jalapeños sliced

Get the Recipe: Buttermilk Jalapeño Cheese Bread

Delicious buttermilk cheese bread with added jalapeños, flavoured with semolina flour and buttermilk. Makes a great side for chili and soup.
5 stars from 4 ratings
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Prep Time: 30 minutes
Cook Time: 1 hour
Rising Time:: 2 hours
Total Time: 3 hours 30 minutes
Yield: 14 servings

Ingredients

  • 1 Tablespoon butter
  • 1/4 cup finely diced jalapenos, ribs and seeds removed
  • 2 1/4 teaspoons active dry or instant yeast
  • 1/4 cup warm water, 110 F.
  • 1 cup buttermilk, well shaken and at room temperature
  • 3 Tablespoons butter, melted then cooled to room temperature
  • 1 large egg, lightly beaten
  • 3 cups all-purpose flour, spooned and levelled
  • 1 1/2 cups semolina flour, or fine cornmeal, plus a bit more more to scatter in pan
  • 2 Tablespoons sugar
  • 1 teaspoon salt, a bit less if you’ve used salted butter
  • 2 cups grated cheddar cheese, plus a bit more for top, if desired

Instructions
 

  • Melt 1 Tbsp. butter in a skillet over medium-low heat. Add jalapeno and cook, stirring until just softened, 3-4 minutes. Remove from heat and allow to cool.
  • In a large bowl of the bowl of a stand mixer fitted with a kneading hook, combine the yeast and water. Stir and allow to stand 5 minutes. Add the buttermilk, the 3 Tbsp. melted and cooled butter and the egg and mix well.
  • Add 2 cups of the all-purpose flour, the semolina (cornmeal), sugar and salt. Mix to combine. Begin adding addition all-purpose flour in small increments, until you have a smooth, moist (but not sticky) dough. Remove to the dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 1 hour.
  • Grease a 9×5-inch loaf pan and sprinkle with a bit of semolina flour or fine cornmeal. Set aside.
  • Remove the dough to flour work surface.Knead the grated cheese and jalapeño into the dough. Form in to a rough 9×5-inch rectangle and place into the prepared pan.
  • Cover loaf with greased plastic wrap and allow to rise until doubled, about 1 hour.
  • Preheat oven to 350 F. (regular bake setting/not fan assisted). Remove plastic wrap. Sprinkle top with additional grated cheese, if desired. Bake in preheated oven until the top is deep golden and the bread sounds hollow when tapped on the bottom, about 1 hour. ***Check at the 45 minute point of cooking and cover loosely with aluminum foil if it is dark enough already. Cool bread in the pan for 10 minutes, then remove from pan and cool on a cooling rack.

Notes

Tips!
  • When mixing the bread, add only as much flour as is needed to make a smooth, moist dough. You may need a bit less that stated, or maybe a bit more. Just add what you need to.
  • Rising times are always approximate and will vary from kitchen to kitchen. Let the dough rise until doubled, no matter how long it takes.
Be sure to read the notes above this Recipe Card as well, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Bread
Author: Jennifer Maloney
Serving: 1serving, Calories: 286kcal, Carbohydrates: 37g, Protein: 11g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 322mg, Potassium: 126mg, Fiber: 2g, Sugar: 3g, Vitamin A: 327IU, Vitamin C: 2mg, Calcium: 145mg, Iron: 2mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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