Baking Great Bread at Home
Perfection is not required
"The combination of shredded and cubed cheese is the secret—melty goodness throughout plus pockets of gooey cheese in every slice."— Henry Hunter Jr.
Authentic Bread Flavor
This is the jalapeño cheddar bread I've been perfecting for years. It's soft, cheesy, and has just the right amount of heat.
Equipment Needed
Ingredients
Dough
Inclusions
Topping
Pro Tip
Shred your own cheese! Pre-shredded cheese has anti-caking agents that prevent proper melting. Sharp yellow cheddar gives the best flavor and that beautiful golden color in every slice.
Step 1
Mix the Dough
10 minutes mixing
We're combining a simple enriched dough that will give us soft, pillowy sandwich bread texture.
Click each step to mark complete
Activate the yeast
In your bowl, combine the warm milk, warm water, and honey. Sprinkle the over top and let sit for 2 minutes (no need to wait for bubbling with instant yeast).
Add dry ingredients
Add the , 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 for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Pro Tip
Hand mixing alternative: Stir until shaggy, then turn out and by hand for 10-12 minutes.
Precise Timers
Use these interactive timers to track your stages.
Knead Dough
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.
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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.
Step 3
First Rise (Bulk Fermentation)
60-75 minutes
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size.
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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.
60-75 minutes
Wait for dough to double in size
Pro Tip
The ideal temperature for rising is 75-80°F. 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.
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Prepare the pan
Grease a 9x5" .
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.
Step 5
Second Rise (Proofing)
45-60 minutes
The final rise before baking. This is when your loaf develops its final volume.
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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).
45-60 minutes
Wait for dough to crown above the pan rim
Pro Tip
Don't skip the preheat! A properly heated oven is essential for good .
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Step 6
Top and Bake
30-35 minutes at 375°F
The cheese topping gets golden and bubbly while the bread bakes to perfection inside.
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Add cheese topping
Sprinkle the remaining ¼ cup 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.
Check for browning
If the cheese on top is browning too quickly, tent loosely with foil for the last 10 minutes.
Pro Tip
Use an to check doneness. The center should read 190-200°F.
Precise Timers
Use these interactive timers to track your stages.
Bake
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.
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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!
Pro Tip
Brushing with melted butter while warm adds shine and extra richness.
Precise Timers
Use these interactive timers to track your stages.
Cool in Pan
Cool on Rack
The Final Step
Baking
A straightforward bake in a standard loaf pan. The cheese topping gets beautifully golden and bubbly.
Bake in a greased 9x5" for the classic sandwich loaf shape.
Equipment: 9x5" loaf pan
Top with cheese
Sprinkle ¼ cup 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."
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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