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Jalapeño Cheese Bread | The Sugar Queen

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Units Scale
  • 2 cups plain flour
  • 1 cup shredded Cheddar cheese
  • 1/4 cup minced jalapeño peppers
  • 1/8 cup white sugar
  • pinch of salt
  • 1/2 cup hot (not boiling) water
  • 1 package dry yeast
  • 1 tbsp vegetable oil


  1. In a small bowl, mix together 1 tbsp of sugar, yeast and hot water, cover with a tea towel and let sit until the mixture starts foaming, approximately 5 minutes.
  2. In a large bowl, mix together the flour, cheese, jalapeños, the rest of the sugar and the salt.
  3. Stir in the yeast mixture and oil. Use clean hands and knead the dough for about 15 minutes on a clean board lightly dusted with flour, until dough is smooth.
  4. Oil the bowl. Place the dough in the bowl, shape so it’s a ball, then turn over, so the top is oiled.
  5. Cover the bowl with a tea towel and set the bowl in a warm area for 1 hot, until the dough has doubled in size.
  6. After 1 hour, punch down the dough.
  7. Shape into loaves and place in greased bread pans.
  8. Cover with the tea towel again and let rise for another half hour.
  9. Preheat oven to 165C/325F. Remove tea towel and place bread in the oven.
  10. Turn the bread halfway through to ensure the bread is browned evenly.
  11. Remove from oven and let sit for 5 minutes, before turning out of pan. Let cool on a baking rack so the bottom doesn’t get soggy.


recipe adapted from all