Description
Cheesy Jalapeño Bread Recipe
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder (optional)
2 cups cheddar cheese, shredded (divided)
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
2 jalapeños, finely chopped (adjust to taste)
Instructions:
Preheat Oven:
Set the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
Stir in 1 1/2 cups of shredded cheddar and the chopped jalapeños.
Prepare Wet Ingredients:
In another bowl, whisk the eggs, buttermilk, and melted butter until smooth.
Combine:
Gently fold the wet mixture into the dry ingredients.
Stir until just combined (don’t overmix).
Fill the Pan:
Pour the batter into the prepared loaf pan.
Sprinkle the remaining 1/2 cup of cheddar on top.
Bake:
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let the bread cool for 10 minutes before slicing.
Warm, cheesy, and with a hint of spice—perfect with soup or on its own! #CheeseBread #SavoryBaking
Step-by-Step Guide
Follow these detailed instructions for perfect Cheesy Jalapeño Bread every time. First, preheat your oven to 350°F (175°C) and prepare your 9×5-inch loaf pan. In a large mixing bowl, thoroughly combine the flour, baking powder, salt, and optional garlic powder. Add 1 1/2 cups of the shredded cheddar and all the chopped jalapeños, ensuring they are evenly coated in the flour mixture. In a separate bowl, vigorously whisk the eggs, buttermilk, and melted butter until you have a homogenous, smooth liquid. Make a well in the center of your dry ingredients and pour the wet mixture in. Using a spatula, gently fold the two together. The key is to mix until the flour is just moistened; a few lumps are fine. Overmixing will lead to a tough, dense loaf.
Transfer the batter to your prepared pan, smoothing the top with the spatula. Evenly sprinkle the remaining 1/2 cup of cheese over the surface. Place the pan in the center of the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the thickest part of the loaf. It should come out clean, with no wet batter clinging to it. The top will be golden brown.
Serving Suggestions
This bread is incredibly versatile. Serve it warm, sliced thickly, alongside a bowl of chili, tomato soup, or a hearty stew. For a fantastic appetizer, slice it into smaller pieces and toast them to make cheesy jalapeño croutons for a salad. It also makes an exceptional base for gourmet sandwiches, especially with roasted turkey or grilled chicken. For breakfast, a toasted slice topped with a fried egg is a delicious treat.
How-to Summary
In brief: Mix dry ingredients with most of the cheese and jalapeños. Whisk wet ingredients separately. Gently combine wet and dry, pour into a greased loaf pan, top with remaining cheese, and bake at 350°F for 45-50 minutes until a toothpick tests clean. Cool briefly before slicing.
Frequently Asked Questions
Can I use milk instead of buttermilk?
Yes, but for best results, make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then fill the rest with milk. Let it sit for 5 minutes before using.
How can I make the bread spicier?
For more heat, leave the seeds and ribs in the jalapeños. You can also add 1/4 teaspoon of cayenne pepper to the dry ingredients or mix in some diced pickled jalapeños for extra tang and spice.
Can I freeze this bread?
Absolutely. Let the loaf cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven for best texture.
Why did my bread turn out dense and gummy?
This is almost always due to overmixing the batter. Once the wet and dry ingredients are combined, stop stirring. It should look lumpy and shaggy, not smooth.
Can I use pre-shredded cheese?
You can, but block cheese you shred yourself melts and integrates better. Pre-shredded cheese is coated with anti-caking agents that can affect the melt and texture.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, rubbery bread.
- Not preheating the oven: Putting batter into a cold oven ruins the rise.
- Using cold ingredients: Ensure eggs and buttermilk are at room temperature for better integration and a more even crumb.
- Skipping the cooling time: Slicing too soon will cause the loaf to crumble. Let it set for at least 10 minutes.
- Inaccurate measuring: For flour, spoon it into the measuring cup and level it off. Scooping directly packs the flour, resulting in a dry loaf.
Conclusion
This Cheesy Jalapeño Bread is a simple yet spectacular recipe that delivers maximum flavor with minimal effort. The combination of sharp cheddar and spicy jalapeño baked into a tender, quick-bread loaf is irresistible. By following the step-by-step guide and heeding the common pitfalls, you’re guaranteed a perfect result. It’s a crowd-pleasing side, a hearty snack, and a testament to the magic of savory baking. Enjoy the warm, cheesy, slightly spicy goodness of your homemade creation.