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    Home » Recipes » Bread Recipes

    Jalapeno and Cheese Yeast Bread

    Nov 6, 2016 | by Jennifer | Last Updated: Jun 24, 2021

    Jump to Recipe

    Delicious homemade Jalapeno and Cheese Yeast Bread, flavoured with buttermilk and semolina , for 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.

    Cook's Notes

    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.

    The buttermilk also adds great flavour to this bread. If you have some on hand, I'd definitely recommend it. You can also make a quick buttermilk equivalent by souring 1 cup of regular milk with a tablespoon of lemon juice or white vinegar.

    Jalapeno Cheese Yeast Bread

    jalapeno cheddar yeast bread sliced

    Jalapeno and Cheddar Cheese Yeast Bread

    Delicious jalapeno cheese bread, flavoured with semolina flour and buttermilk. Make your own buttermilk by adding 1 Tbsp. white vinegar or lemon juice to 1 cup of regular milk. Semolina flour is finely ground cornmeal. You can substitute fine cornmeal.
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 2 hrs 30 mins
    Cook Time 1 hr
    Total Time 3 hrs 30 mins
    Course Bread
    Servings 12 servings

    Ingredients
     

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

    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 9x5-inch loaf pan and sprinkle with a bit of semolina flour or fine cornmeal. Set aside.
    • Remove the dough to flour work surface.
    • For a filled rolled loaf: roll dough in to a 8-inch x 16 to 18-inch rectangle. Scatter with grated cheddar cheese and cooled jalapeno. Starting with the short edge, roll up jelly-roll style. Place in to prepared 9x5-inch loaf pan.
    • For a solid loaf, knead grated cheese and jalapeno in to dough. Form in to a rough 9x5-inch rectangle an place in to prepared pan.
    • Cover loaf with greased plastic wrap and allow to rise until doubled, about 1 hour. *Check at the 45 minute point of cooking and cover loosely with aluminum foil if it is dark enough already.
    • Preheat oven to 350 F. 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. Cool in the pan for 10 minutes, then remove from pan and cool on a cooling rack.

    Nutrition

    Calories: 328kcal | Carbohydrates: 42g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 338mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 2.2mg | Calcium: 170mg | Iron: 2.6mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Andrea says

      August 07, 2018 at 1:34 pm

      5 stars
      I am making it now!!!?

      Reply
      • Jennifer says

        August 07, 2018 at 7:31 pm

        Enjoy :)

        Reply
    2. Caroline says

      March 05, 2018 at 9:18 pm

      Hi there, this bread looks amazing, what would I use if I don't have any semolina flour? Would you just use more flour?? Thanks xx

      Reply
      • Jennifer says

        March 06, 2018 at 7:32 am

        Hi Caroline, You could just use more flour, but that said, the semolina is kind of important to the texture and taste of this particular bread. If you can't find semolina, you could run regular cornmeal through a food processor and use that instead of the semolina.

        Reply
        • Caroline says

          March 06, 2018 at 8:05 am

          5 stars
          Thank you so much, hope you have a great day xxxx

          Reply
          • Jennifer says

            March 06, 2018 at 8:06 am

            Thanks Caroline :)

            Reply
    3. Laura | Tutti Dolci says

      November 07, 2016 at 11:57 pm

      I love that jalapeño-cheese swirl. This bread is carb heaven!

      Reply
      • Jennifer says

        November 08, 2016 at 11:11 pm

        Thanks Laura and yes, I'm a sucker for the swirl, too :)

        Reply
    4. Cathy | whatshouldimakefor.com says

      November 07, 2016 at 11:48 am

      anyway you slice it (or bake it) I'm in! This needs to happen with big bowl of chili.

      Reply
      • Jennifer says

        November 07, 2016 at 11:54 am

        Thanks Cathy and yes, it's absolutely perfect with chili!!

        Reply
    5. Karly says

      November 07, 2016 at 10:46 am

      5 stars
      It's like this recipe is my spirit animal. Or spirit recipe. Whatever it is, I'm obsessed! Bread and cheese and spicy things... I am ALL over this!

      Reply
      • Jennifer says

        November 07, 2016 at 11:04 am

        Thanks Karly and I'm the same way. Doesn't get much better :)

        Reply
    6. Chris Scheuer says

      November 06, 2016 at 3:43 pm

      Wow, I'll have a grilled ham and cheese please! This bread sounds amazing and I love your version. It looks so pretty. Either way, I know the aroma must be amazing as it bakes! Pinning for a baking day :)

      Reply
      • Jennifer says

        November 06, 2016 at 6:35 pm

        Thanks Chris. They were both delicious, for sure!

        Reply
    7. Tricia @ Saving room for dessert says

      November 06, 2016 at 1:57 pm

      My husband would flip for this bread. I love both loaves so it doesn't matter to me. The grilled cheese sounds pretty outstanding as well. I love it when you bake!

      Reply
      • Jennifer says

        November 06, 2016 at 6:34 pm

        Thanks Tricia. It's wonderful cheese bread therapy ;)

        Reply
    8. Mary Ann | The Beach House Kitchen says

      November 06, 2016 at 1:40 pm

      You're right Jennifer, this would make an awesome grilled cheese!!

      Reply
      • Jennifer says

        November 06, 2016 at 6:33 pm

        It does, Mary Ann (I can vouch for that! :)

        Reply
    9. Robyn Gleason says

      November 06, 2016 at 12:44 pm

      Ohhhh, grilled cheese with this bread would be the best! I'm on a bacon kick these days so I'd have to find a way to include that too, lol.
      Your bread making skills amaze me, Jennifer. Two loaves of this fabulous bread! I'd consider it a lifetime achievement if I made one, haha!
      Always such a pleasure to visit your latest creations.
      Hope you're out enjoying this beautiful weekend!

      Reply
      • Jennifer says

        November 06, 2016 at 1:08 pm

        Thanks Robyn and yes, this November weather is a little gift, isn't it? :)

        Reply
    10. Katrina says

      November 06, 2016 at 9:41 am

      I need this and then I need a grilled cheese with this like you mentioned. Love the semolina flour in there!! So delicious.

      Reply
      • Jennifer says

        November 06, 2016 at 9:47 am

        Thanks Katrina and yes, definitely recommend this lovely bread. The semolina adds great flavour!

        Reply

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