Monterey Jack Jalepeno Cheese Bread

Monterey Jack Jalepeno Cheese Bread
This is the dough before it rises the second time.
The dough has risen for two hours.
a golden loaf of bread after baking for 40 minutes
thick, spicy slices of bread as a side or for sandwiches

This Monetery Jack Jalepeno cheese bread is the perfect accompaniment to a cold winter’s day. It is a freezing cold, blustery 25 degrees here in western New York as I write this. Nothing hits the spot better than a warm loaf of bread with specks of spicy jalepenos inside. Plus, I get to turn my oven on for a while to give the house a shot of extra heat.
Do you ever purposely find things (such as homemade bread) to bake on these cold winter days?


Monterey Jack Jalepeno Cheese Bread
Prep time
Cook time
Total time
Serves: 12
  • 4&1/2 teaspoons active dry yeast (2 packages)
  • 1 cup warm water (105-110 degrees)
  • 2 cups white whole wheat flour
  • 3  cups all-purpose flour
  • 2 heaping Tablespoons white sugar
  • 2 teaspoons salt
  • 2Tablespoons butter, softened
  • 1 cup warm whole milk (105-110 degrees)
  • ½ teaspoon onion powder
  • 2 teaspoons dried parsley
  • 1 cup shredded monterey jack jalepeno cheese
  1. Dissolve yeast in warm water in small bowl. Set aside.
  2. Combine whole wheat flour, 2 cups of the all-purpose flour, sugar, and salt in mixer bowl. Using the dough hook, turn to speed 2 and mix 30 seconds.
  3. While still on speed 2, gradually add yeast mixture, butter, and warm milk. Mix for 90 seconds. Stop and scrape bowl. Add onion powder, parsley, and cheese. Mix for 30 more seconds.
  4. Continuing on speed 2, add the last cup of all-purpose flour, adding it in two ½ cup increments. Mix for 2 minutes. Dough should clean sides of bowl at this point. Now mix for 2 more minutes.
  5. Place dough in greased bowl, flipping to cover top. Cover with a thick cloth and let rise for 1 hour.
  6. Punch dough down and divide half. Roll each half into a rectangle, about 9 inches by 14 inches. Roll up from short end, pinch sides, and seal. Place in greased bread pan. Do the same for the other half of dough. Cover again, and let rise 1 to 2 hours, or until doubled in bulk.
  7. Bake at 375 degrees for 40 minutes. Carefully and immediately remove loaves from bread pans and let cool completely on wire racks before slicing.

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