I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out, like this bread machine jalapeno cheese bread. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.
I think you could substitute just about anything for the jalapenos and the cheese in your bread machine jalapeno cheddar bread. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.
Also try my bread machine garlic herb pepperoni bread and my Italian herb bread.
Bread Machine Jalapeno Cheese Bread
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
- 1 cup warm water
- 1 teaspoon Kosher salt
- 2 tablespoon sugar
- 1/2 cup cheddar cheese diced (I used shredded)
- 3 medium jalapenos seeded, diced
- 3 cups bread flour
- 1/2 tablespoon active dry yeast
Place ingredients into your bread machine in the order listed.
Select the dough cycle and let the machine do its job.
Lightly flour a work surface and add the dough. Punch down to flatten.
Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
Preheat oven to 350 F.
Bake bread for 30 minutes or until the bread has a nice crust on it.
Remove to a wire rack to cook slightly before slicing and serving.
I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).
Also try my sausage-stuffed Hatch chiles.
Bacon Cheese-Stuffed Peppers
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
- 1/2 pound thick cut bacon
- 2 red bell peppers
- 1 tablespoon vegetable oil
- 1/4 cup white onion chopped
- 1/4 cup more or less Monterey jack cheese, shredded
- 1/4 cup more or less mozzarella cheese, shredded
Preheat oven to 375 F.
Line a baking sheet with foil and add the bacon.
Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
Cut peppers in half vertically. Remove any seeds.
Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.
Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.
You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.
Also try my buttery garlic herb knots.
Chipotle Garlic Cheese Bread
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
- 6 tablespoons unsalted butter softened
- 2 teaspoons or more chipotle chili powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3/4 cup green onions chopped
- 1 tablespoon parsley chopped plus more for garnish
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 large loaf French bread halved horizontally
Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
Place bread halves onto a baking sheet lined with aluminum foil.
Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
Place bread under the broiler until starting to brown, 3-5 minutes.
Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.