Baking Great Bread at HomeSoft, cheesy sandwich bread with sharp cheddar and pickled jalapeños
BeginnerBakery-Style Jalapeño Cheddar SandwichLoaf
by Henry Hunter Jr.
The grilled cheese bread you didn't know you needed
Fermentation
2 hours total
Bake Time
30-35 minutes
Yield
One 9×5" loaf, about 12-14 slices
Perfection is not required
"Perfection is not required. Progress is."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Baker, author, and founder of Crust & Crumb Academy
Equipment Needed
Ingredients
Dough
An enriched dough for soft, tender crumb
Inclusions
The star ingredients
Topping
For that golden, cheesy crust
Pro Tip
Use sharp or extra-sharp cheddar for the best flavor. The cubed cheese creates melty pockets while the shredded cheese distributes evenly throughout.
Step 1
Mix the Dough
10 minutes mixing
We're combining a simple that will give us soft, pillowy sandwich bread texture.
Click each step to mark complete
Activate the Yeast
In your stand mixer bowl, combine the warm milk, warm water, and honey. Sprinkle the instant yeast over top and stir briefly to combine. No bloom time needed with instant yeast.
Add Dry Ingredients
Add the bread flour, powdered milk, salt, garlic powder, and softened butter.
Mix and Knead
Using the dough hook, mix on low speed for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Hand mixing alternative: Stir until shaggy, then turn out and knead by hand for 10-12 minutes.
Pro Tip
The dough should pass the when ready. Stretch a small piece thin — if it stretches without tearing, you're good.
Precise Timers
Use these interactive timers to track your stages.
Kneading
Step 2
Add the Cheese and Jalapeños
Mix until evenly distributed
The cubed cheese creates pockets of melty goodness, while the shredded cheese integrates throughout for consistent flavor.
Click each step to mark complete
Add Inclusions
With the mixer on low, add the shredded cheddar, cubed cheddar, and chopped jalapeños.
Mix Briefly
Mix just until evenly distributed, about 1 minute. Some cheese may poke out of the dough, and that's fine.
Pro Tip
Don't overmix after adding the cheese. You want those distinct pockets of melty goodness. Pat dry those jalapeños well — excess moisture can make the dough sticky.
Step 3
First Rise (Bulk Fermentation)
60-75 minutes
Transfer the dough to a lightly greased bowl, cover, and let do its work.
Click each step to mark complete
Transfer and Cover
Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel.
Let Rise
Let rise in a warm spot (75-80°F / 24-27°C) until doubled in size, about 60-75 minutes.
⏱ Wait Time
60-75 minutes
Pro Tip
The ideal temperature for rising is 75-80°F (24-27°C). If your kitchen is cool, use your oven with just the light on, or a .
Precise Timers
Use these interactive timers to track your stages.
Bulk Fermentation
Step 4
Shape the Loaf
Form a tight sandwich loaf
Proper creates the structure for a tall, proud sandwich loaf.
Click each step to mark complete
Prepare the Pan
Grease a 9×5" loaf pan.
Deflate and Turn Out
Gently deflate the dough and turn it out onto a lightly floured surface.
Shape into Rectangle
Pat the dough into a rectangle roughly 8" x 10".
Roll into a Log
Starting from the short end, roll the dough tightly into a log, pinching the seam to seal.
Place in Pan
Place the dough seam-side down in the prepared pan, tucking the ends under if needed for a tidy shape.
Pro Tip
Rolling tightly creates the structure that helps the bread rise tall in the pan. A loose roll = a flat loaf.
Step 5
Second Rise (Proofing)
45-60 minutes
The final before baking. This is when your loaf develops its final volume.
Click each step to mark complete
Cover the Pan
Cover the pan loosely with plastic wrap or a towel.
Let Rise
Let rise until the dough crowns about 1" above the rim of the pan, about 45-60 minutes.
Preheat Oven
About 20 minutes before the dough is ready, preheat your oven to 375°F (190°C).
⏱ Wait Time
45-60 minutes
Pro Tip
Don't skip the preheat! A properly heated oven is key for good .
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Step 6
Top and Bake
The cheese topping gets golden and bubbly while the bread bakes to perfection inside.
Step by Step
Add Cheese Topping
Sprinkle the remaining shredded cheddar over the top of the loaf.
Bake
Bake for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190-200°F (88-93°C).
Check for Browning
If the cheese on top is browning too quickly, tent loosely with foil for the last 10 minutes.
Bake
Use an instant-read thermometer to check doneness. The center should read 190-200°F (88-93°C).
Baking Methods
Simple loaf pan bake with cheese topping
Equipment: Greased 9×5" loaf pan
Top with Cheese
Sprinkle ¼ cup (30g) shredded cheddar over the proofed loaf.
Bake
Bake at 375°F (190°C) for 30-35 minutes until deep golden brown.
Check Internal Temp
Internal temperature should reach 190-200°F (88-93°C).
Cool Before Slicing
Cool in pan 10 minutes, then on a rack for at least 30 minutes before slicing.
"If the cheese topping is browning too quickly, tent loosely with foil for the last 10 minutes."
Step 7
Cool and Serve
30 minutes minimum cooling
I know it's hard, but the bread is still cooking inside! Patience rewards you with perfect slices.
Click each step to mark complete
Remove from Oven
Remove from oven. Brush the top with melted butter if desired (adds shine and a little extra richness).
Cool in Pan
Let cool in the pan for 10 minutes, then turn out onto a wire rack.
Cool Completely
Cool for at least 30 minutes before slicing. The bread is still setting inside!
⏱ Wait Time
30+ minutes
Pro Tip
Brushing with melted butter while warm adds shine and extra richness. This bread makes an incredible grilled cheese.
Precise Timers
Use these interactive timers to track your stages.
Cool in Pan
Cool on Rack
Nutrition Facts
Per 1 slice • 12 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
3-4 days in a bread bag or wrapped in a clean towel
Refrigerated
Do NOT refrigerate. It will dry out and stale faster.
Frozen
Up to 3 months. Slice before freezing for easy toasting. Wrap tightly in plastic wrap, then foil.
Refresh
Toast slices directly from frozen, or warm at 350°F (175°C) for 10 minutes. Makes incredible toast and grilled cheese from frozen.
Your Feedback
Rate This Recipe
Loading ratings...
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
You Might Also Enjoy
More recipes from our pantry that pair well with this bake.
Get More Recipes in Your Inbox
Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.
No spam, ever. Unsubscribe anytime.
More from Baking Great Bread at Home
Tools, resources, and community to help you bake better bread
Crust & Crumb Academy
Go deeper into your craft. FREE courses, challenges, and real feedback. No gatekeeping. Perfection is not required.
Sourdough Starter Companion
Your AI-powered starter assistant. Track feedings, troubleshoot issues, and keep your starter thriving.
BakingGreatBread.com
Real bread for the rest of us
Baking Great Bread Blog
Recipes, tips, and stories from the bread journey
Recipe Converter
Convert sourdough recipes to yeast and back again
Crust & Crumb App
Your AI-powered baking assistant
Facebook Community
Join 50,000+ bakers sharing, learning, and supporting each other
Sourdough for the Rest of Us
Free beginner's guide to sourdough