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Jalapeno Bread Recipe

Yields1 Serving

This is a spicy and easy to make bread in your bread machine. It goes great with chili or any meal with a Mexican or Creole foundation. You can either use fresh jalapenos chopped, or canned jalapenos that you chop. What’s important is to make sure you strip the seeds from the jalapenos. The seeds are the hottest part of any pepper. If you like it really hot -leave the seeds. You can also reserve some chopped jalapenos to top the loaf after the rise cycle and before the baking cycle begins in the bread machine. Do this quickly and close the lid and leave closed throughout the baking cycle. You also have options with the cheese ingredient. We’re recommending Cheddar but any cheese will do as long as you stick to the ½ cup portion size. However, you can also sprinkle some reserved shredded cheese on top when you top the reserved jalapenos, but once again – do this quickly or the rise in the loaf may fall.

 1 cup of warm water (110° F./43° C.)
 1 teaspoon of salt
 2 tablespoons of white sugar
 ½ cup of shredded Cheddar cheese
 6 tablespoons of fresh, chopped jalapeno peppers de-seeded. (you can substitute 6 tablespoons of jalapeno peppers from a jar or can but make sure they are chopped and well drained)
 2 tablespoons of chopped jalapenos in reserve for topping
 3 cups of bread flour
 ½ tablespoon of bread machine yeast or active dry yeast

Add ingredients according to the bread machine pan in the order indicated in the ingredients section of the recipe. After the rise cycle, quickly top the loaf with the reserved jalapeno slices and quickly close the lid for the rest of the baking cycle.


Set your machine to basic white bread, 1.5-pound loaf and dark crust. When done, let rest for 10 minutes and slice and serve.