Jalapeno Cheddar Loaf

I had originally tried to make this a pull-apart bread, a la monkey bread, but it turns out savory monkey breads are pretty hard to make, and it ended up just turning into a loaf. Nonetheless, this bread is perfect for things like grilled cheese, or even just as a side for dinner.

This recipe is a modified version of the Peasant Bread recipe, but this time it’s seasoned and savory and also kneaded. For a more classic white bread, go check out that recipe.


  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 2 cups luke-warm water
  • 1/3 cup honey
  • 1 tablespoon “Slap Ya Momma” cajun seasoning
    • the “Hot” blend works best
  • 1/2 tablespoon salt
  • 1/2 tablespoon thyme
  • 1 teaspoon of dijon mustard
  • A dash of onion powder
  • A dash of ground white pepper
  • 1 8oz block of sharp cheddar
  • 5 large jalapenos

Special Equipment

  • 2 bread pans
  • A stand mixer would make the job easier, but is not required


  1. Dice three of the jalapenos, and set aside.
  2. Slice the remaining two jalapenos, and set aside.
  3. Grate the block of cheddar, preferably using a fine grater, and set aside.
  4. In a mixing bowl, combine the flour, yeast, salt, thyme, onion powder, white pepper, and cajun seasoning.
  5. Add the water, dijon mustard, and honey to the dry ingredients.
  6. Mix until just combined
  7. Add half of the diced jalapenos, and 1/3 of the shredded cheddar to the dough, and mix for another minute
  8. Add the other half of the diced jalapenos, and another 1/3 of the cheddar to the dough, and continue mixing until cheese and peppers are thoroughly incorporated
  9. Knead for five minutes
  10. In a greased bowl, let dough rest for 1 1/2 hours, or until doubled in size
  11. After dough has rest, preheat oven to 425°F
  12. Grease your bread pans, and lightly coat with flour
  13. Cut dough into two equal-sized pieces, and place each piece in one of the loaf pans
  14. Top each loaf with the sliced jalapenos and remaining cheddar
  15. Leave dough to rest another 25 - 30 minutes
  16. Once finished resting, bake on the middle rack at 425°F for 15 minutes
  17. Reduce heat to 375°F and continue baking for another 18 minutes
  18. Remove from oven and place the pans on a wire cooling rack for 10 minutes
  19. Remove loaves from pans, and allow to continue cooling on wire rack


  • Store bread in a bread box, or a mostly-sealed bag to allow some airflow
  • Good approximately 1 week

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