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Jalapeño Cheese Bread

I baked this jalapeño cheese bread in the Emile Henry Glazed Long Covered Baker, which I am obsessed with. The closed vessel created a beautifully crisp, thin, caramelized crust without adding steam to the oven. My five-minute dough made with King Arthur Baking Company Bread Flour is rolled with cheese and jalapeños! So easy, super delicious! This is Perfect for the Big Game! 

Jalapeno Cheese bread on a cooling rack next to a red Emile Henry baker

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5 red Emile Henry bread bakers
Jalapeno Cheese bread on a cutting board next to a serrated knife.

Jalapeño Cheese Bread

I am obsessed with jalapeno cheese bread! It is so easy to make and totally delicious. It's perfect for the Big Game!
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Course: bread


  • 3 1/4 cups lukewarm water
  • 1 tbsp yeast
  • 1 tbsp salt
  • 3 tbsp sugar or honey
  • 6 1/2 cups (910g) King Arthur Baking Company Bread Flour
  • 12 oz shredded sharp cheddar
  • 2-3 jalapeños finely chopped


Mixing and Storing the Dough

  • Mix the yeast, salt, and sugar, with the water in a 6-quart bowl or a lidded (not airtight) food container.
  • Mix in the flour using a spoon, Danish dough whisk, or a stand mixer fitted with the paddle attachment.
  • Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours. The dough can be used immediately after the rise, though it is easier to handle when cold. Refrigerate the container of dough and use over the next 48 hours. Or freeze in 1-pound packets for up to 3 weeks.

To Bake

  • Prepare the Long Emile Henry Bread Baker by lightly coating with butter and flour. (Can also be baked in two 4 1/2 x 8 1/2-inch bread pans)
  • On a well-floured surface, roll the dough to a 1/4-inch-thick rectangle. Spread the grated cheese and jalapeños over the surface of the dough.
  • Then roll the dough into a log, starting at the short end.
  • Using a Bread Knife, or Kitchen Scissors cut the log into 4 equal pieces (cut into 8 pieces if using two 4 1/2 x 8 1/2-inch pans).
  • Set the buns in the prepared baking dish. (If you are baking in a smaller baker, divide the pieces into two prepared pans.)
  • Cover the buns with the lid and let them rest for 1 1/2 to 2 hours – until you press the dough and it leaves a slight indent. The long rest will ensure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with a slightly shorter rise, but the buns will not be quite as soft.
  • Preheat the oven to 450°F and place the rack in the middle of the oven.
  • Bake for about 50 minutes with the lid on (about 40 minutes for the smaller loaf pan). Remove the lid and bake for an additional 10 minutes. When I lifted the lid off the bread it stuck to the cheese a tiny bit, but with a gentle shake, it came loose.
  • Cool slightly in the pan and then turn the loaf out onto a cooling rack to cool completely before slicing.
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If you like this jalapeño cheese bread, be sure to check out my collection of 16 bread recipes for every occasion!

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3 thoughts to “Jalapeño Cheese Bread”

    1. Hi Sharon! You can use any kind of granulated yeast including products labeled as instant, “quick,” rapid rise, bread machine, or active dry.

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