Chleb z Papryczkami Jalapeño i Cheddarem (Jalapeño Cheese Bread)

  • Author: Polish Housewife
  • Prep Time: 2 hours
  • Cook Time: 1 hr
  • Total Time: 23 minute
  • Yield: 30 rolls or 3 loaves 1x
  • Category: Bread


A cheesy bread with a bit of spice from jalapenos



  • 8 cups flour, in all
  • 1 pound cheddar cheese, shredded (about 5 cups)
  • 3/4 cup jalapeno peppers, diced (I cut these with a knife and fork to avoid getting capsaicin on my hands and disgard the veins and seeds, if you like it hotter use the whole pepper)
  • 1/2 cup sugar, in all
  • 1 1/2 tablespoons salt
  • 2 cups warm water (110115 degrees)
  • 3 packages dried yeast
  • 3 tablespoons lard (just warm enough to melt) or olive oil


  1. In a very large bowl, combine 7 cups of flour, the cheese, jalapenos, 7 tablespoons sugar, and salt
  2. Combine water, yeast, and 1 tablespoon sugar in another bowl, stir and let sit for about 10 minutes, it should be foamy on top and all the yeast should be dissolved
  3. Add the lard or oil to the yeast mixture and add liquid to the dry ingredients mix with dough hook or hands until the flour is all incorporated
  4. Knead on a lightly floured surface until dough is smooth and elastic, adding additonal flour as necessary, place in a greased bowl and turn to grease the top of the dough, cover and let rise until doubled in size, about an hour
  5. Punch dough down, divide into thirds, shape each into a ball and stretch, tucking ends under to give you a smooth surface, place in 3 greased loaf pans, cover let rise 45 minutes, bake at 325 for 50 – 60 minutes, rotating pans after 25 minutes, cool 10 minutes and remove from pans, cool to room temp before slicing
  6. Or to make rolls, divide each third into 10-1 1/2 inch balls, roll until smooth, place in 9 x 13 inch greased pan, rolls should be touching, cover and let rise 45 minutes, bake at 325 for 50 – 60 minutes, cool 10 minutes and remoe from pan