This is really good bread. If your water temperature is not over 105, it will rise beautifully. I always check the tempature of my water with a thermometer just to be sure. I baked two loaves in pans and baked the third on my pizza stone. All the loaves were great, but the one cooked on the pizza stone was beautiful - thanks to the other reveiwer who suggested this method!
I love jalapeno cheese bread and this was very good. I usually make it one loaf at time though, as I like it best hot from the oven. To pep it up a little I also add about 1/4 tsp of tabasco sauce to the dough with the 2nd half of the liquid mixture. I also really like this with very course chopped jalapenos as well as with extra sharp cheese, cut into little cubes (about a 1/4 inch or so). It makes cheese pockets. Oh, and I like to shape this into a long loaf, brush with egg white and a little water and bake on a greased cookie sheet. The crust is wonderful!
The first time that I made this recipe it didn't turn out well since I followed the instuctions adding "hot" water to the yeast. Of course it didn't rise. I decided to try it again. I really think this recipe is not for me. (
It was a great recipe to start with but we always end up customizing recipes to our taste. We made this bread spicier. We halved the recipe and used bread flour a few sliced pickled jalapenos (and the carrots it came with) and chunks from a whole 8 oz cheddar cheese block. In lieu of the 1 cup of hot water we mixed a 1/4 cup of the liquid from the jalapeno pickle can with 3/4 cup of warm milk (skim). We also added one egg. The bread turned out fantastic and had the perfect kick! Next time we will probably try to add a little more cheese but this recipe was easy to follow and personalize! Thanks for sharing!
I found this to be a tasty bread but not very hot or spicy. I did add more cayanne pepper the next time I made it. One problem is that the cheese will melt when you are kneading from the heat of your hands. The second time I made it I
added the cheese as I was shaping the loaves so you could actually see pieces of cheese instead of just having orange bread.
This recipe is delicious! I cut the ingredients in half and just made a big round loaf and cooked it on my pizza stone. I didn't have enough cheddar cheese so I used Monterey Jack too. Wonderful flavors with using both. I would suggest not to shred all the cheese but leave a couple of chunks!
Outrageously good! I cut the recipe in half but still added 1/2 cup (heaping) minced jalapenos (seeds in), and used some cubed cheese as well. Made large rolls and YUM...I work at a Tex-Mex joint and my co-workers loved it too! Quite a bit of heat but easily mellowed by seeding/cutting back on peppers. Thanks much for sharing this!
The cook who noted the problem with hot water is correct--always use warm water for best results with yeast. Additionally you can add about 1 cup more cheese to the recipe for a more savory result.
THIS WAS MY FIRST REVIEW ON THIS RECIPE: A friend of mine made this bread & it was absolutly excellant. I couldn't wait to try it since I have an over abundancy of Jalapenos. I followed the recipe but I used "hot" water & it didn't rise at all. After failing twice w/ the recipe I got on the web & checked out the ratings. I also saw where someone else made it w/ no luck in the bread rising. Next time I will use warm water instead. Hopefully that will take care of the problem. MY SECOND REVIEW: There are NOT enough stars on here for this one. It turned out absolutly wonderful the third time (3X's a charm I guess). I used "WARM" water this time instead of "HOT" & what a difference it made. It rised!!!!!! Anyone thinking of making this wonderful bread please do it is very tasty w/ just the right "SPICE".
