Whether or not you like spicy foods, this jalapeno bread is sure to be a hit! It’s a great bread to use as avocado toast, for sandwiches, and even to make croutons. This bread is SO simple and a perfect addition to your weekly meal planning.
If you have a bread machine, I am sure you’re familiar with the simplicity of making delicious homemade bread. Prior to having a sulfite allergy, I’d never made my own bread and man, I’ve really been missing out! Whether or not you have a bread machine, it’s very easy to make a variety of breads at home and I highly recommend giving it a shot.
I first made this bread for my boyfriend who loves to eat spicy foods. It was his idea to try making a bread with jalapenos and after making a variety of plain breads I was ready for something different. I wasn’t sure how it would taste and the first time I made it, I really wasn’t a fan! The jalapenos were too spicy for me and my first bite was one big jalapeno chunk. Then the next time I made it, I switched from chopping the jalapenos to mincing them and it made ALL the difference. Now, I can’t get enough!
With a bread machine, this bread takes only 10 minutes of active preparation/cooking. Once the ingredients are in the machine, it’ll take 3 hours for the bread to bake. Although it may seem like a lot of time, the second you taste your bread masterpiece, you’ll know it’s worth it!
Here’s what you need:
For the jalapeno bread, you will need the following ingredients:
- Bread Flour
- Water
- Jalapenos
- Pepper jack cheese
- Active Yeast
- Sugar
- Salt
*The exact ingredients in my recipe below make this recipe sulfite-free!
Prepping your ingredients:
All you need to do to prepare the ingredients for the bread machine is to mince the jalapenos and shred your cheese. The way you prepare your jalapenos will determine how spicy the bread comes out. If you want a bread that is more mild, when you cut the peppers make sure to scoop out the pith (white parts) and seeds. If you prefer a bread with a little more spice, leave the pith and seeds inside.
Then place the jalapenos into a mincer, blender, or food processor. Make sure the jalapenos are minced enough that some juices are visible around them. *NOTE: When working with jalapenos PLEASE make sure you wash your hands thoroughly or wear gloves when touching the inside of the peppers. Try not to touch your face, especially not your eyes, because the juices from the peppers will burn and cause discomfort.*
Then simply shred the cheese with a grater and you’re all set! Follow the directions for placing the ingredients in the bread machine below. Then you’re ready to make some delicious bread!
Last, but most important step:
When the dough in the bread machine is finished with the dough cycle (around an hour and 30 minutes), you need to add jalapenos and cheese to the top! Take the leftover jalapenos and shredded cheese and sprinkle on top of the bread. This step is crucial for flavoring and helps the bread look oh so tasty when it is finished.
How to eat your jalapeno bread:
I personally love to eat this jalapeno bread toasted with avocado spread on top. It’s also very good toasted with butter! You can make it into croutons for salads, use it for a pulled chicken sandwich, or have it with eggs in the morning. Whichever way you have it, I do recommend warming/toasting the bread because it is oh-so-good warm.
There’s endless options that you’ll want to try with the bread so make sure you get creative!
Storing the bread:
After I make my bread, I prefer to slice it and store it in the freezer. This helps the bread stay good for a long time! It’s great to have this bread on hand in the freezer so you can enjoy a piece for up to 2 months without having to make it from scratch again.
If I’m being honest though, it’s really hard not to eat at least half the loaf when it comes out of the bread machine! So my BEST recommendation is to slice it all and freeze half, but keep the other half out for the upcoming week (day haha).
Bread Machine Jalapeno Bread
Equipment
- Bread Machine
Ingredients
- 1 cup Water warmed
- 1 tsp Sea salt
- 2 tbsp Raw turbinado cane sugar
- 1/2 cup Pepper-jack or monterey jack cheese
- 6 tbsp Chopped jalapenos 3 tbsp for less spice
- 3 cups King Arthur organic unbleached bread flour
- 1/2 tbsp Active dry yeast
Instructions
- Start by mincing jalapenos and shredding the cheese. The set aside 1/3 of each of these ingredients to use at a later time.
- Warm water to approximately 115 degrees (I microwave it for a minute or until it is warm to touch but not too hot).
- Place ingredients into the bread machine in the order they are listed above.
- Choose the Basic Bread setting, medium color, and 1.5lbs and press start!
- Around 1 hour 30 minutes, the dough cycle will be done and it is time to top off the bread. Take the remaining jalapenos and cheese and sprinkle on top of the bread in the machine.
- Close the bread machine and let it finish cooking on its own.
- When it is finished, remove, slice, and enjoy!
Notes
- Some individuals with a sulfite allergy (or dairy allergy, etc.) cannot have cheeses even in small doses. To make it without cheese, you can use 1/2 tbsp of extra virgin olive oil as a replacement.
- This bread is delicious, but it makes a lot of servings and if you don’t eat the whole loaf in 4 days (which is easier than you think), you’re going to want to freeze half! It stays good in the freezer for up to 3 months and make sure you slice it before putting it into the freezer so you can defrost one piece at a time!
Making the bread by hand:
- Mix all ingredients in a bowl with a large spoon or spatula, leaving out the 1/3 of jalapenos and cheese for topping. When the dough is mostly mixed into a ball, cover it with a dish towel and let it rise for 30 minutes.
- After 30 minutes, place the dough onto a floured surface and knead for about 10-15 minutes. Or until the dough is smooth. Then place the dough in a large bowl and cover with a towel. Let the dough rise for 1.5-2 hours, or until it has doubled in size. The dough will rise best in a warm location.
- After the dough had doubled, prepare two loaf pans with extra virgin olive oil spray. Take the dough and separate it into two pieces, then place into the pans. Place the jalapenos and shredded cheese on top of the breads as a topping. Then let the dough rise once again until doubled in size.
- After the dough has risen, bake on 375 for 30-35 minutes or until the bread is golden brown on top and the cheese and jalapenos have slightly melted into the bread.
- Let the bread cool then slice and enjoy!
