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Jalapeno Cheese Braided Bread

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Jalapeno Cheese Braided Bread is a soft and flavorful cheese bread with sharp cheddar and spicy jalapenos weaved throughout. This cheesy bread will easily become a family favorite!

If you like jalapenos and cheese, then this cheesy bread is right up your alley! The jalapenos provide just enough heat, and there is the perfect amount of cheese.

It’s a wonderful combination of soft bread, spice, and cheesy goodness! We’ve had this braided bread on the site going on three years now.

This braided bread may look complicated with all the interlocking bread pieces and jalapenos sprinkled throughout, but it’s not. However, it does take a while to make.

If you’ve tried our sticky bun braided bread, it’s similar to it but with different filling.

If you decide to try this cheesy bread, it’s well worth the wait. Once you get past activating the yeast and proofing the dough, the process goes rather quickly.

Jalapeno Cheese Braided Bread on a white platter.

How to Make Braided Bread:

It’s said a picture says a thousand words. Well, that’s especially true when you’re trying to explain how to braid bread.

Sometimes pictures are the easiest way to get the instructions to make sense. Heat the milk on the stove until it is just barely steaming (one or two wisps of steam).

Next, place the yeast, sugar, and warm water in a small bowl. Stir, and set aside until the mixture is frothy.

After the yeast mixture is frothy, place it, milk, salt, oil, and flour in the bowl of a stand mixer.

Collage photo of the first four steps of how to make cheesy braided bread.

Use the paddle attachment to mix the ingredients until combined and shaggy. Remove the paddle, and replace it with the dough hook.

Continue to mix with the dough hook for 1-2 minutes on low speed and increase to medium speed for 5-6 additional minutes.

The dough should be smooth and elastic. Remove it from the mixer, and place it in a clean bowl. Cover with a towel and allow to rest and double in size. (See photos 1 & 2 above).

In the meantime, prepare the egg wash.

After the dough doubles, turn it out onto a well-floured surface and separate it into three equal sections. (See photos 3 & 4 above).

Second collage of photos for jalapeno cheese braided bread.

Use a rolling pin to roll one section into a 6-inch long, 8-inch wide rectangle or as close to a rectangle as you can get it.

Place 1/3 of the cheese and jalapenos onto the dough rectangle leaving an inch of dough exposed along the top. Next, use a pastry brush to apply the egg wash along the top edge.

Carefully roll the rectangle away from you, as if you were making cinnamon rolls. (See photos 5 & 6 above).

The egg wash will seal the tube shut. Gently press or pinch the dough along the edge to ensure sealing. (See photo 7 above).

Roll the dough between your hands and the counter until it lengthens to 10-12 inches. Repeat the process with the other pieces. (See photo 8 above).

Third collage of jalapeno cheese braided bread.

Place the rolled dough onto a baking sheet lined with a silicone mat or parchment paper. Use a sharp knife to cut slits down the length of each tube taking care to only cut halfway through. (See photos 9 & 10 above).

Beginning in halfway up the tubes, start to braid the dough to the end and tuck under any loose ends.

Turn the baking sheet around and braid the other side and tuck under any loose ends. (See photos 11 & 12 above and photos 13 through 16 below).

Fourth collage photo of cheese braided bread.

Cover the braided dough with a clean kitchen towel and allow the dough to rise again. While you’re waiting for the dough to rise, preheat the oven to 400 degrees.

After the dough rises, use a pastry brush to apply the remaining egg wash to the dough. Place the baking sheet in the oven and bake for 20-25 minutes.

The bread is done when the top is golden brown and the center is no longer doughy. Remove from the oven and allow to cool completely before serving.

Ariel view of jalapeno cheese braided bread on a sheet pan.

Tips and Variations for Our Jalapeno Cheese Bread:

  • Can I leave out the jalapenos? Sure! It’s won’t hurt the recipe a bit.
  • Can I add more jalapenos? I’d be careful about adding more, because they add moisture to the bread which causes it not bake properly.
  • I don’t like cheddar. What else can I use? Use any cheese you like. However, be careful about adding more, because it could cause the bread to become too wet and not bake correctly.
  • The bread was a little doughy (underdone) in the middle. This recipe doesn’t work! Just to give you a heads up, this happened to me once in a gas oven. The gas oven heated faster than the electric ovens I had been using. The center sank a little, because that’s where the braided dough is the heaviest and most dense. If it looks like that part isn’t getting done as quickly as the ends, simply cover the loaf loosely in foil to keep it from burning. Then cook it an extra 5-7 minutes. That should do the trick.
A loaf of jalapeno cheese bread with a blue linen.

If you like this Braided Bread recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

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Ariel view of sliced jalapeno cheese braided bread.

Braided Jalapeno Cheddar Bread

Yield: 10 Slices
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes

Jalapeno Cheese Braided Bread is a soft and flavorful cheese bread with sharp cheddar and spicy jalapenos weaved throughout.

Ingredients

Bread Dough

  • 3 Ounces Warm Water
  • 2 1/4 Teaspoons Active Dry Yeast
  • 1 Teaspoon Sugar
  • 3 Ounces Milk
  • 1 1/2 Cups Bread Flour
  • 1/2 Cup All-purpose Flour
  • 1 1/2 Teaspoons Salt
  • 3 Tablespoons Plus 2 Teaspoons Olive Oil

Egg Wash

  • 1 Large Egg
  • 1 Teaspoon Water

Filling

  • 6 Ounces Shredded Cheddar Cheese
  • 1/4 Cup Chopped Pickled Jalapenos

Instructions

  1. Heat the milk on the stove until it steams (1 or 2 wisps). Meanwhile, place yeast, sugar, and warm water in a small bowl. Stir and set aside until the mixture is frothy.
  2. Pour the yeast mixture, milk, salt, oil, and flour in the bowl of a stand mixer.
  3. Use the paddle attachment to mix until combined and shaggy. Remove the paddle and replace it with the dough hook. Continue to mix with the dough hook for 1-2 minutes on low speed and increase to medium speed for 5-6 additional minutes.
  4. The dough should be smooth and elastic. Remove it from the mixer and place it in a clean bowl. Cover with a towel and allow to rest and double in size. In meantime, prepare the egg wash.
  5. After the dough doubles, turn it out onto a well-floured surface and separate it into three equal sections. Use a rolling pin to roll one section into a 6-inch long, 8-inch wide rectangle.
  6. Place 1/3 of the cheese and jalapenos onto the dough rectangle leaving an inch of dough exposed along the top. Use a pastry brush to apply the egg wash along the top edge.
  7. Carefully roll the rectangle away from you, as if you were making cinnamon rolls. The egg wash will seal the tube shut. Gently press or pinch the dough along the edge to ensure sealing.
  8. Roll the dough between your hands and the counter until it lengthens to 10-12 inches. Repeat the process with the other pieces.
  9. Place the rolled dough onto a baking sheet lined with a silicone mat or parchment paper. Use a sharp knife to cut slits down the length of each tube taking care to only cut halfway through.
  10. Beginning in halfway up the tubes, start to braid the dough to the end and tuck under any loose ends. Turn the baking sheet around and braid the other side and tuck under any loose ends.
  11. Cover the braided dough with a clean kitchen towel and allow the dough to rise again. While the dough rises, preheat the oven to 400 degrees.
  12. After the dough has doubled in size, use a pastry brush to apply the remaining egg wash to the dough. Place the baking sheet in the oven and bake for 20-25 minutes.
  13. The bread is done when the top is golden brown and the center is no longer doughy.
  14. Remove from the oven and allow to cool completely before serving.

Notes

*The calories listed are an approximate and based on the serving size listed.

*Please see the post for detailed photos, instructions, tips, variations, and equipment links.

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Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 492mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 8g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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Tammy

Thursday 5th of November 2020

Have you ever made this with fresh jalapeños instead of pickled? I have a huge (probably last) harvest of jalapeños and was thinking about using some in tomorrow’s challah...

John

Thursday 5th of November 2020

Good Morning Tammy, that's a good question. While we've never used fresh jalapenos in this recipe, we use them all the time in other homemade breads. So, Kim and I are confident you could use fresh jalapeno for the braided bread. You may want to adjust the amount, depending on how spicy you like your dishes. Other than that one notation, you should be good to go. Thank you again for reaching out to us and we wish you a lovely day :)

Aprill Coleman

Wednesday 2nd of August 2017

I can smell the butter and cheese and peppers through my computer screen *cries in hungry*

John

Thursday 3rd of August 2017

Thank you, April! I hope you decide to make this bread soon. Have a terrific Thursday :)

Anosa

Wednesday 2nd of August 2017

Glad you finally made the pesto bread and it looks absolutely delicious. I can't remember the last time I baked anything but I have always loved making bread

John

Wednesday 2nd of August 2017

Thank you for commenting! Kim drew inspiration from the Pesto Bread recipe and came up with this delicious bread. I hope you give this one a try. Have a lovely Wednesday :)

Sandy N Vyjay

Wednesday 2nd of August 2017

My sis loves jalapeno. I think I am going to try out your recipe and surprise her. It seems easy to make and looks yummy. Happy cooking!

John

Wednesday 2nd of August 2017

Thank you, Sandy! I hope your sister loves the bread. Have a lovely Wednesday :)

Leigh Anne Borders

Tuesday 1st of August 2017

I would love to be able to make one of these braided breads. They look so cool. Plus, they contain yummy things!

John

Wednesday 2nd of August 2017

Thank you, Leigh Anne! I hope you give our recipe a try soon. Have a lovely day :)