Amish Jalapeno Cheese Bread is the perfect combo of soft, homemade bread with a cheesy, spicy twist. If you love fresh-baked bread with extra flavor, this recipe will quickly become a favorite. It starts with a simple Amish white bread dough, getting a tasty boost from eggs, cheddar cheese, and diced jalapenos. The result? A golden, cheesy crust with just the right amount of heat in every bite.
This bread is great for serving alongside soups, slicing for sandwiches, or just enjoying warm with butter. Whether you're making it for a family dinner or as a fun twist on traditional homemade bread, this Amish cheese bread with jalapenos is sure to impress!
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Ingredients
For the Dough:
- Active Dry Yeast - Provides the rise and airy texture by fermenting and creating carbon dioxide.
- Warm Water - Activates the yeast and hydrates the dough for proper gluten formation.
- Sugar - Feeds the yeast to help the dough rise and adds a touch of sweetness to balance flavors.
- Canola or Vegetable Oil (or Chicken Fat) - Adds moisture and tenderness to the bread, keeping it soft.
- Mashed Potatoes (or Instant Potato Flakes + Water) - Helps create a soft, fluffy texture while keeping the bread moist.
- Salt - Enhances the overall flavor and strengthens the gluten structure.
- White Bread Flour (or All-Purpose Flour) - Bread flour has a higher protein content, which develops more gluten, resulting in a chewier, slightly firmer texture. All-purpose flour works too, but it will make the bread slightly softer and less structured.
Add-Ins:
- Eggs - Bind the cheese and jalapeños to the dough and add richness.
- Cheddar Cheese - Melts into the bread for a savory, cheesy bite in every slice. (Feel free to experiment with other kinds of shredded cheese.)
- Jalapeños - Bring a kick of spice and a slight tangy contrast to the richness of the cheese. (Feel free to add more or less as desired.)
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Step-by-Step Instructions
- Prepare the yeast - Mix yeast, 1 tablespoon flour, and 1 tablespoon sugar in a large mixing bowl. Add warm water, stir, and let sit for 5 minutes until creamy and bubbly. (I mix bread in my Kitchen Aid mixer, but if you don't have a stand mixer with a dough hook attachment, you can easily mix and knead it by hand as well.)
- Make the dough - Add remaining sugar, oil, mashed potatoes, and salt. Stir. Add 4 cups flour and mix well. Knead on speed 2 for a few minutes, adding flour if needed, until the dough pulls away from the sides of the bowl.
- First rise - Lightly grease the bowl, cover with a towel, and let the dough rise for 1 hour.
- Prepare add-ins - Beat eggs in a large bowl. Add shredded cheese and diced or halved jalapeños.
- Shape the bread - Butter your hands, punch down dough, and knead a bit. Tear it into approximately 24 to 30 golf-ball-sized pieces, toss them into the egg mixture, and mix well with your hands or a large spatula. (This doesn't have to be perfect, you just want egg/cheese mixture coating the balls.)
- Second rise - Divide the dough mixture between two greased, parchment-lined loaf pans. Cover and let rise for 30 minutes or until risen to the top of the pans.
- Bake - Preheat oven to 350°F. Bake for 32-36 minutes until golden brown.
- Finish and store - Brush the tops with butter if desired. Let cool 10 minutes before removing from pans. Store in airtight bags for up to 4 days or freeze for later.
Do I Have to Add the Jalapenos? Or Can I Just Make Cheese Bread?
You can absolutely make this as just cheese bread! Simply leave out the jalapeños, and everything else stays the same.
If you want to enhance the flavor without the spice, here are a few variations:
- Garlic & Herb Cheese Bread - Add minced garlic and dried herbs (like oregano, thyme, or rosemary) to the egg and cheese mixture.
- Cheddar & Parmesan Bread - Use a mix of sharp cheddar and Parmesan for extra savory depth.
- Sharp Cheddar & Smoked Paprika - Adds a subtle smoky flavor without heat.
- Mozzarella & Cheddar Bread - For a milder, gooier texture.
How to Use Jalapeno Cheddar Cheese Bread
This Amish jalapeño cheese bread is super versatile! We love fresh slices with butter, but here are more great ways to use it.
- Toast with Butter - Enhances the crispy, cheesy crust.
- Grilled Cheese - Extra cheesy and flavorful with melty goodness.
- Sandwiches - Perfect for ham, turkey, or even a breakfast sandwich with eggs.
- Soup or Stew Side - Great for serving with creamy soups, chili, or stew.
- Garlic Bread - Brush with butter and garlic, then toast for an extra kick.
Amish Bread
This cheese bread uses a basic white bread recipe. It's very similar to my regular white bread, although I cut back on ingredient amounts. However, if you need more detailed instructions on how to make homemade bread, you can find more instructions in my white bread recipe post.
More Amish Bread Recipes
I hope you enjoy this Amish jalapeno cheese bread as much as we do. Two loaves dissappear 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!!
📖 Recipe Card
Amish Jalapeno Cheese Bread Recipe
Soft, cheesy, and packed with flavor - this Amish jalapeño cheese bread is the perfect mix of warmth and spice! Easy to make with simple ingredients, it's a must-try for any bread lover.
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 to 200°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.
Notes
If spice isn't your thing, feel free to leave out the jalapenos and just make cheese bread instead.
We love using this bread to make breakfast egg sandwiches or toasted cheese sandwiches.
*Nutrition is approximate.
Nutrition
Serving: 1sliceCalories: 229kcalCarbohydrates: 28gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 37mgSodium: 393mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 248IUVitamin C: 2mgCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!
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!