Jalapeno Cheddar Bread

"This works so nice to zip up a sandwich or try it buttered and placed on a griddle till golden brown and serve with a soup or salad."
photo by startnover photo by startnover
photo by startnover
Ready In:
3hrs 30mins
2 loaves




  • Soften yeast in water.
  • After scalding milk add sugar, shortening, and salt to it and stir till shortening melts. Cool to warm and add cornmeal and eggs. Then add to yeast and add 2-1/2 c flour mixing well.
  • Add enough flour to make a soft dough.
  • Finally add pepper and cheese, and mix just till well blended.
  • Lightly grease a large bowl and place dough in turning once to coat.
  • Cover and let raise 1-1/2 to 2 hours.
  • Punch down divide in 1/2 and let rest for 10 minutes.
  • Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets.
  • Let rise covered until doubled.
  • Bake 375 for 30-35 minutes.

Questions & Replies

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  1. i have to say i was dissapointed in this bread. It had a very nice texture, light and soft. But I could harldy taste the jalapenos or the cheese. I was hoping for a nice spicy bread so i even used extra fresh jalapenos, but it ended up tasting like regular white bread. I would use more cheese and jalapenos if i made it again because it does have a very nice texture. I just put it in the bread machine and it turned out perfectly done on the basic dough setting.
  2. I made this exactly according to the recipe and this bread was fantastic. We loved it. The texture was soft with a nice crumb and a lovely crust. Hot from the oven with some butter, a bit of my home baked ham (not the thin deli stuff)and I was in comfort food heaven.
  3. Great bread! I omitted the eggs, used only 1/4 cup cornmeal, and used 2 fresh finely diced and seeded jalapeno peppers. I used 1-1/2 tablespoons dry yeast, and used only 1 egg, the dough took only just over 1 hour for the first rise. Thanks homegirl, this is a keeper!...Kitten:)
  4. My husband and I just love this savory bread! We enjoyed it as the ideal accompaniment to a nice taco soup. I kneaded the dough (after step #3) in my KitchenAid stand mixer then added the jalapenos and cheese. We very much liked the taste and texture which the cornmeal provides this bread. The same cornmeal, however, does make it somewhat crumbly, so next time I plan to reduce it by just a bit. And there WILL be a next time for this great bread at our house ~ Thanks Homegirl for a definite keeper!



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