Crusty Bread Machine Jalapeo Cheese Artisan Bread
Get ready to elevate your bread game with this Crusty Bread Machine Jalapeño Cheese Artisan Bread—a deliciously hearty loaf packed with bold flavors and a bakery-style texture, all made effortlessly in your bread machine! This recipe combines the irresistible heat of fresh jalapeños and the creamy richness of shredded cheddar cheese, creating a perfectly balanced bite in every slice. The bread's signature crusty exterior is achieved with an optional olive oil glaze and high-temperature baking, giving it that rustic artisan feel. Ideal for spicing up sandwiches, pairing with soups, or serving as a standalone crowd-pleaser at brunch, this easy-to-follow recipe ensures professional results with minimal effort. With just 10 minutes of prep time and the hands-off convenience of a bread machine, this jalapeño cheese bread is the ultimate fusion of ease and gourmet indulgence. Perfect for home bakers craving something bold, unique, and utterly delicious!
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Recipe Information
Ingredients
- 3.5 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Warm water (around 110°F)
- 1 cup Shredded cheddar cheese
- 2 pieces Chopped fresh jalapeños (seeded, if preferred)
- 1 tablespoon Olive oil (optional, for topping)
Instructions
Add the warm water, sugar, and active dry yeast to the bread machine pan. Let it sit for 5-10 minutes until the yeast becomes frothy.
Add the bread flour and salt to the bread machine in the order recommended by your machine’s manufacturer.
Select the 'Dough' cycle on your bread machine and press start.
When the machine finishes kneading, add the shredded cheddar cheese and chopped jalapeños. Allow the machine to incorporate them evenly during the remaining kneading process.
Once the 'Dough' cycle is complete, remove the dough from the machine and shape it into a round loaf on a lightly floured surface.
Place the shaped dough onto a parchment-lined baking sheet. Cover it loosely with a towel and let it rise for 30-45 minutes in a warm, draft-free place until it doubles in size.
Meanwhile, preheat your oven to 450°F (232°C) with a baking stone or an inverted baking sheet inside for even heat distribution.
If desired, lightly brush the top of the loaf with olive oil for a golden crust. Optionally, score the top with a sharp knife for a decorative finish.
Carefully transfer the dough (along with the parchment paper) to the preheated baking stone or sheet in the oven. Bake for 30-35 minutes until the crust is golden and the loaf sounds hollow when tapped.
Once baked, remove the loaf from the oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
