Description
This Garlic Herb Jalapeño Cheddar Bread is bold, savory, and irresistibly cheesy. With the warmth of jalapeños, the richness of cheddar, and the aroma of garlic and herbs, this loaf is a must-have for your dinner table or snack time. Whether paired with a hot bowl of soup or served as a standout side at a barbecue, it’s always a hit. Plus, it’s easier to make than you’d think!
Ingredients
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3 cups all-purpose flour
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1 tablespoon sugar
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2 1/4 teaspoons active dry yeast (1 packet)
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1 teaspoon salt
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1 cup warm water (110°F/43°C)
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2 tablespoons olive oil
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1 cup shredded cheddar cheese
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1–2 jalapeños, finely chopped (remove seeds for less heat)
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3 cloves garlic, minced
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1 tablespoon dried mixed herbs (oregano, thyme, basil)
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1 tablespoon butter (for brushing after baking)
Instructions
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In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
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Stir in olive oil, garlic, herbs, and salt. Add flour gradually, mixing until a soft dough forms.
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Fold in chopped jalapeños and shredded cheddar. Knead the dough for about 8–10 minutes, until smooth and elastic.
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Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
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Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Punch down the dough, shape it into a loaf, and place it into the prepared pan. Cover and let rise for 20–30 minutes.
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Bake for 30–35 minutes until golden brown and sounds hollow when tapped.
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Remove from the oven and immediately brush the top with melted butter for a soft, glossy finish.
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Let the bread cool slightly before slicing and serving.
Notes
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For extra cheesiness, sprinkle additional cheddar on top before baking.
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Add cooked turkey bacon bits for a smoky twist.
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You can use bread flour for a slightly chewier texture.
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Store leftovers in an airtight container for up to 3 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes