Here’s a recipe sized specifically for 3 jalapeño cheddar loaves — soft inside, cheesy, with just the right kick 🌶🧀
🌶🧀 3 Jalapeño Cheddar Loaves
Ingredients (Makes 3 standard loaves)
- 6½–7 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp salt
- 2 tbsp instant yeast (or 2 packets active dry yeast)
- 2½ cups warm water (110°F / 43°C)
- 2 tbsp olive oil
- 3 cups shredded sharp cheddar (about 1 cup per loaf)
- 3–4 fresh jalapeños, finely diced (remove seeds for milder heat)
Optional:
- ½ tsp garlic powder
- Extra cheddar for topping
Instructions
1️⃣ Mix Dough
In a large bowl:
- Combine warm water, sugar, and yeast. Let sit 5–10 minutes if using active dry yeast (skip resting if instant yeast).
- Add oil, salt, and 4 cups flour. Mix well.
- Gradually add remaining flour until a soft dough forms.
2️⃣ Knead
- Knead 8–10 minutes by hand (or 5–6 minutes with a stand mixer).
- Dough should be soft but not sticky.
3️⃣ Add Cheese & Jalapeños
- Gently knead in shredded cheddar and diced jalapeños until evenly distributed.
4️⃣ First Rise
- Place in a greased bowl.
- Cover and let rise 1–1½ hours until doubled.
5️⃣ Shape
- Divide into 3 equal portions.
- Shape into loaves and place in greased 9×5 loaf pans.
6️⃣ Second Rise
- Cover and let rise 30–45 minutes until puffy.
7️⃣ Bake
- Bake at 375°F (190°C) for 25–30 minutes.
- Optional: Sprinkle extra cheddar on top during the last 5 minutes.
- Internal temp should reach ~190°F (88°C).
Cool on racks before slicing.
🔥 Tips for Extra Flavor
- Add ½ cup cooked, crumbled bacon.
- Brush tops with melted butter after baking.
- For a crustier loaf, bake free-form on a baking sheet instead of pans.
These are perfect for:
- Grilled cheese sandwiches
- Toast with butter
- Serving alongside chili or soup
If you’d like, I can also give you a no-knead jalapeño cheddar artisan version with a bakery-style crust.
