Wisconsin-Cheddar Jalapeno Bread

READY IN: 3hrs 45mins
Recipe by SharleneW

This can easily be halved if you only want to bake 1 loaf.

Top Review by prschafer

This is just about my favorite bread of all time and have been making it for years. I use pickled jalapenos as well as fresh ones, if I have them, but generally use about a 1 cup and skip the Tabasco. I also bake in loaf pans. It makes excellent toast and the yummiest grilled ham and cheese sandwiches you'll ever eat. For my preference, the extra sharp cheese is a must.

Ingredients Nutrition

Directions

  1. In a small bowl, stir yeast, sugar, and warm water.
  2. Let stand for 5 minutes until foamy.
  3. Meanwhile, in a large bowl, combine 8 cups flour, cheddar cheese, jalapeno pepper, salt and Tabasco.
  4. In a small saucepan over low heat, warm the milk until it is 120°F to 130°F.
  5. Stir milk into flour mixture.
  6. In a small bowl, lightly beat eggs.
  7. Set aside 1 tablespoon of the beaten egg to brush on dough later.
  8. Add remaining eggs to flour mixture; stir until it makes a soft dough.
  9. On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.
  10. Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top.
  11. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
  12. Grease two large cookie sheets.
  13. Punch down dough and divide it in half.
  14. Shape each half of dough into a ball and palce the balls on the cookie sheets.
  15. Cover with towels and let rise in a warm place until doubledd, about 1 1/2 hours.
  16. Preheat the oven to 375°F.
  17. Brush the loaves with the reserved beaten egg.
  18. Bake loaves about 45 minutes or until they sound hollow when lightly tapped.
  19. Remove to wire racks to cool.

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