Chile-Cheddar Bread

Chile-Cheddar Bread

Happy Monday, everyone! How was your weekend? Mine was pretty fabulous and involved a family dinner with my cousin John from Buffalo visiting. And then Sunday was our childhood friend Erin’s wedding shower. Oh, and some amazing Mix Bakery cupcakes were thrown in there, too. And now we’re in for another long work week. But I’m hoping to get some cooking/baking time in at some point. in between everything I have to do. And Chris and I are hoping to start finalizing some wedding plans within the next couple weeks, which is actually a lot more work than I thought it would be! Venue hunting is tough. I will be SO relieved when that part is over and we know where and when the big event is going to be.

I’m still pretty obsessed with baking bread, but sometimes I want some bready goodness a little bit more quickly. You know, without all that rising time. That’s why this Chile-Cheddar Bread was so appealing to me. Quick? Easy? No rising? JALAPENOS? You don’t have to ask me twice. You know how sometimes you know what meal you want to make and then decide you want to make a bread to go with it? Well, I found this bread and knew I needed to find a meal to go with it. I’ll post about the meal later… But for now, the bread.

I followed the original recipe pretty closely, except I substituted 1 cup of all-purpose flour for 1 cup of whole wheat flour. And I think it worked out pretty fabulously. I might try all whole wheat the next time!

Chile-Cheddar Bread:

• 1 C all-purpose flour
• 1 C whole wheat flour
• 1 T baking powder
• 1 t freshly ground black pepper
• 1 t salt
• 4 oz. (1 C) sharp cheddar cheese, shredded
• 1 C milk
• 1/3 C canola oil
• 1 egg
• 1 4-ounce can chopped green chiles
• 1.5 jalapenos, finely chopped
• 1/2 C red bell pepper, finely chopped

(Pre-heat oven to 375 degrees)


Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl.


Then add the cheese and stir until it’s evenly distributed.

And chop your jalapenos. Like I always say, if you want your bread spicier, leave the seeds in. If not, scrape them out. As usual, I left all the seeds in, but the bread honestly wasn’t overly spicy. I think because there’s lots of other delicious ingredients involved!


Now, mix together the milk, oil, egg, green chiles, jalapeno, and bell pepper in a separate bowl.


Whisk it all to combine.


Make a well in the center of the flour/cheese mixture and pour the milk mixture into the center. Briefly blend with a spatula, just combining dry ingredients into the wet ingredients.


Pour batter into a greased 8×3 or 9×5 loaf pan (I only had a 9×5 pan, so as you can see my batter didn’t fill it all the way).


Now, pop into the oven and bake at 375 degrees for about 45-50 minutes, until the top is golden brown. Let cool for about 10 minutes.


Pop the bread out of the pan.


And slice it up. Of course, you could serve this bread slathered in butter. But you know what? You honestly don’t need any! It was moist and super flavorful, really not needing any spread. But I do think it would make the most fabulous sandwich.


I made a delicious soup (coming soon!) with the bread and obviously enjoyed dipping the bread into the soup. Um, and the soup has jalapenos involved in it, as well. I’ve been a little bit obsessed with them lately; I hope you don’t mind (between that and my alcohol in desserts obsession, I really think I need to switch things up).


This loaf will give you bread and happiness for a good week. My next task will probably be to make a grilled cheese with this bread. I haven’t made a good grilled cheese in ages!

What are you looking forward to this week?

Me? I’m looking forward to Friday. Trust me, I NEVER wish away the weeks, but I have zero plans next weekend and absolutely cannot wait to sit on my couch reading Martha Stewart Weddings and catching up on life. I need it!


22 Responses to "Chile-Cheddar Bread"

  1. Erica says:

    oww! Looks yummy. Josh is a jalapeno freak- so he’d be thrilled to see it in some homemade bread!! Wedding planning can be totally overwhelming. Figuring out the whole venue/date is one of the harder parts though-things seem to start falling more into place once that is done. Hmm this week? I’m looking forward to a friend that is coming to visit from your neck of the woods 🙂

  2. Wow, grilled cheese with that bread sounds amazing!!

  3. Simply Life says:

    oh what a fun bread! this looks great!

  4. Michelle says:

    I have some spicy tomato and sausage soup in the freezer and I want to make some bread to go with it. This might be it!

  5. Ann says:

    This would be so good with black bean soup or chili, or maybe even cut in little pieces topped with cream cheese and hot pepper jelly for appetizers. I’m tagging this one to make later!

  6. sweeter salt says:

    Ooh that looks goood. Perhaps with some chili? Hmm… ideas, ideas.


  7. Meesh says:

    yummmmmmmmmmmmm! I like cheese in bread. Happiness for a good week indeed.

  8. Monique says:

    im not allowed to make this…
    i would eat it over the course of an entire day…
    so therefore, i am not going to make this.

  9. Shannon says:

    ooh, that looks scrumptious! i am looking forward to getting through the week and home for the weekend 🙂

  10. MichellePC says:

    I’ve been looking for something to make alongside some veggie chili other than cornbread – this will be perfect! Thanks for the recipe. 🙂

  11. Andrea says:

    That looks good, but I am not so sure it’s a good idea to substitute all of the flour with whole-wheat flour. I think the general rule is that it’s okay to substitute about half like you did. You might want to research a little on the internet and see what others say before you try it.

  12. Kelly says:

    I love the added punch of color you get from the bell peppers. It makes for quite the pretty loaf. I agree with Andrea though, I don’t know that I would go all whole wheat generally I find that then you have to start tweaking the whole recipe.

  13. Mark says:

    I like it spicy too… I would throw a Serrano pepper in the mix for the “hurt me” factor.

  14. Yummy! Weekends without plans are my favorite… and they don’t happen nearly often enough.

  15. Sounds yummy. This would go great with a hearty chili.

  16. Este blog e grande. Eu tina a certeza que as persoas van pensar iso interesante, porque eu certamente non.

  17. Sharlene says:

    I can’t wait to see the soup you paired with this bread! It looks so yummy. I’m looking forward to the cabin trip my friends and I are taking in the Poconos this weekend!

  18. Erin says:

    This would have been an excellent bread to serve with the Jambalaya I made tonight with Andouille Sausage and Shrimp! It was so good, I am using it as my Fat Tuesday post on my blog and this bread would have hit the spot with it! A little too late I guess! Next time!

  19. Karen says:

    That bread sounds so good, Susie……especially the thought of it as part of a grilled cheese! Can’t wait to get updated with the wedding plans!!

  20. Juliana says:

    Oh! I love jalapeno and cheddar…specially in bread…SO SO tasty…nice loaf of bread 🙂

  21. emily says:

    homemade bread is the BEST! I’m thinking about whipping up a loaf tonight to eat the rest of the week. 🙂

  22. Kelly says:

    I love weekends with nothing to do !

    I hope the venue search gets easier- for some reason that was the easiest part of wedding planning to me!

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