This Amish jalapeno cheese bread is a soft, homemade bread filled with shredded cheddar cheese and jalapeños. It starts with a simple Amish white bread dough and bakes into two golden loaves with a cheesy crust and a little heat.
This recipe for jalapeño cheddar bread makes two loaves, so there is plenty to share. Serve it warm with butter, alongside soup or chili, or use it for grilled cheese and breakfast sandwiches.
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Why You'll Love This Amish Cheese Bread
- Soft and cheesy - Tender homemade potato bread with cheesy flavor.
- A little heat - Add as much or as little jalapeño as you like.
- Makes two loaves - Enjoy one now and freeze one for later.
- Versatile - Great with butter, soup, sandwiches, or breakfast eggs.
Ingredient Notes
- Active Dry Yeast - Provides the rise and airy texture.
- Warm Water - About 110°F is ideal for activating the yeast.
- Canola or Vegetable Oil (or Chicken Fat) - Oil works well, but chicken fat adds extra flavor.
- Mashed Potatoes - Helps make the bread soft and fluffy. You can also use instant potato flakes mixed with water.
- White Bread Flour or All-Purpose Flour - Either works. Bread flour gives the loaves a little more structure.
- Eggs - Help bind the cheese and jalapeños to the dough.
- Cheddar Cheese - Sharp or mild cheddar both work. You can also experiment with other shredded cheeses.
- Jalapeños - Use more or less depending on how much heat you like.
How to Make Jalapeño Cheese Bread
- Prepare the yeast - Mix the yeast, 1 tablespoon flour, and 1 tablespoon sugar in a large mixing bowl. Add the warm water, stir, and let it sit for about 5 minutes, until creamy and bubbly. (I use my KitchenAid mixer, but you can also mix and knead the dough by hand.)
- Make the dough - Add the remaining sugar, oil, mashed potatoes, and salt. Stir, then add 3½ to 4 cups of flour. Knead on speed 2 for several minutes, adding flour as needed, until the dough pulls away from the sides of the bowl.
- Let the dough rise - Lightly grease the bowl, cover with a towel, and let the dough rise in a warm place for about 1 hour.
- Prepare the cheese mixture - Beat the eggs in a large bowl. Stir in the shredded cheddar cheese and diced or halved jalapeños.
- Form the loaves - Punch down the dough and knead it briefly. Butter your hands, then tear the dough into about 24 to 30 golf-ball-sized pieces. Add the dough pieces to the egg and cheese mixture and gently mix until coated.
- Let the loaves rise - Divide the dough mixture between two greased, parchment-lined loaf pans. Cover and let rise for about 30 minutes, or until the dough reaches the tops of the pans.
- Bake - Preheat the oven to 350°F. Bake for 32 to 36 minutes, or until the loaves are golden brown and reach an internal temperature of 190°F.
- Cool and store - Brush the tops with butter if desired. Let the loaves cool for about 10 minutes before removing them from the pans. Store in airtight bags for 3 days at room temperature. Refrigerate or freeze for longer storage.
*Watch a short clip on how to make this Amish jalapeno cheese bread
Can I Make This as Cheese Bread Without the Jalapeños?
Yes! Simply leave out the jalapeños and make the recipe as written. You'll have a soft, cheesy Amish bread without the heat. (I would like to add though, that the jalapeños add only a mild kick to this bread, so it isn't very spicy.)
You can also change up the flavor with these simple variations:
- Mozzarella and Cheddar - Use a combination of cheeses for a milder, gooier bread.
- Sharp Cheddar & Smoked Paprika - Adds a subtle smoky flavor without heat.
- Garlic and Herb - Add minced garlic and dried herbs such as oregano, thyme, or rosemary to the cheese mixture.
How to Use Jalapeño Cheddar Cheese Bread
We love to eat this fresh bread warm from the oven with butter, but there are several other delicious ways to enjoy it.
Frequently Asked Questions
You can use fresh jalapeños, but I highly recommend using canned pickled jalapeños for this recipe. They have a completely different flavor than fresh jalapeños, with the tangy, seasoned taste of the pickling brine. The peppers are also already soft and tender, while fresh jalapeños may not soften enough during the baking time. The small amount of pickling liquid that comes along with the peppers also adds flavor to the bread.
The eggs help bind the cheese and jalapeños to the pieces of dough, so the bread won't turn out the same without them. If you need to make it without eggs, you could mix the cheese and jalapeños directly into the dough before the first rise. I haven't tested it this way, but the texture and results will be a bit different.
Yes. This bread freezes well. Let the loaf cool completely, then wrap it well and place it in a freezer bag or airtight container. Thaw at room temperature before serving.
Amish Bread
This cheese bread is based on my basic Amish white bread recipe, although I use smaller amounts for this recipe. If you need more detailed instructions for making and kneading homemade bread, see my Amish white bread recipe.
More Amish Bread Recipes
I hope you enjoy this Amish jalapeno cheese bread as much as we do. Two loaves disappear quickly at our house, and one of our favorite ways to use it is for breakfast egg sandwiches.
If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!!
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Amish Jalapeno Cheese Bread Recipe
Ingredients
Bread Dough:
- 1 tablespoons active dry yeast, mixed with 1 Tbs. flour and 1 Tbs. sugar
- 1 ½ cups warm water (about 110°)
- ¼ cup sugar
- ¼ cup canola or vegetable oil (or chicken fat)
- ½ cup mashed potatoes (or ⅓ c. instant potato flakes mixed with approx. ⅓ c. water)
- 1 ½ teaspoon salt
- approx. 4 cups white bread flour or all-purpose flour
Add Ins:
- 2 large eggs, beaten
- 2 cups shredded cheddar cheese
- ½ cup canned jalapenos (halved or diced)
Instructions
- Mix 1 Tbs. flour, 1 Tbs. sugar, and the yeast in your KitchenAid (or any large) mixing bowl.1 tablespoons active dry yeast, mixed with 1 Tbs. flour and 1 Tbs. sugar
- Add warm water. Stir, and let it rest for about 5 min.1 ½ cups warm water (about 110°)
- Once the yeast mixture is looking creamy and bubbly, add the sugar, oil, potatoes, and salt. Stir.¼ cup sugar, ¼ cup canola or vegetable oil (or chicken fat), ½ cup mashed potatoes (or ⅓ c. instant potato flakes mixed with approx. ⅓ c. water), 1 ½ teaspoon salt
- Add 3 ½ - 4 c. of flour and mix well.approx. 4 cups white bread flour or all-purpose flour
- Knead for several minutes on speed 2, slowly adding more flour, if needed, until the dough pulls away from the sides of the bowl. When finished kneading, the sides of the bowl should be looking fairly clean. Drizzle a bit of oil into the side of the bowl and let the mixer spread the oil to grease the sides.
- Lightly cover the dough with a dish towel, and let it rest in a warm place to rise for about an hour.
- Line 2 standard-sized loaf pans with parchment paper and grease with non-stick cooking spray.
- Beat the eggs in a large bowl. Add the shredded cheese and diced or halved jalapenos.2 large eggs, beaten, 2 cups shredded cheddar cheese, ½ cup canned jalapenos (halved or diced)
- Punch the bread dough down. Butter your hands and knead the dough a bit.
- Tear the dough into approximately 24 - 30 golf-ball-sized balls and toss the balls into the bowl with egg and cheese mixture. Mix well. (I often get in with my hands to mix. 🙂 )
- Divide the dough balls (covered in cheese mixture) between two prepared loaf pans. Scrape any remaining egg and cheese into the pans along with the balls.
- Cover with a kitchen towel and allow the loaves to rise in a warm place for about 30 minutes, or until they have risen to the top of the pans.
- Preheat your oven to 350°F.
- Bake for 32 - 36 minutes (depending on the thickness of your pan - thicker pans take longer). Bread is fully baked when it reaches an internal temperature of 190°F. Use an instant-read thermometer to check - insert it into the center of the loaf without touching the pan.
- Feel free to brush the tops of the loaves with butter if desired. Allow the bread to cool for about 10 minutes before removing from the pans.
- Enjoy a delicious slice of warm fresh bread by carefully cutting with a bread knife!
- Store in airtight bags. This homemade bread only lasts about 3 - 4 days at room temperature. You can freeze one loaf to keep it fresh for later.
Vida
Can I leave the eggs out? Would love to make this without eggs. Thank you
Anna
It won't turn out the same without the eggs, but I believe you could just add cheese and jalapeno to the dough (before rising) and mix it all together.
Sarah
Would this be doable without a mixer?
Anna
Yes, you can always knead the dough by hand.
Jan
This bread is fantastic. I bought a loaf in Shipshewana, we devoured it and I have been searching for a recipe ever since. I was so excited to come across this recipe! This is THE bread! It is so moist and has such great flavor. It makes the best toast and amazing sandwiches. It is also great without the peppers if you don't care for spice, although I would tend to use mild bell peppers in that case. Either way so so good. Thanks for posting!
Anna
So glad you enjoyed it!
Anna
This cheesy, spicy flavored bread is amazing!