Activate the Yeast

In a small bowl, combine 1 cup warm milk (about 110°F/43°C) with 1 tsp sugar and 1 packet of active dry yeast.

Let it sit for 5-10 minutes until the mixture becomes frothy. This means your yeast is alive and ready to work its magic!

Mix the Dough

In a large mixing bowl or stand mixer, combine 3 cups bread flour and 1 tsp salt.

Add the activated yeast mixture, 2 tbsp melted butter, and 1 large egg.

Mix on low speed (or by hand) until the dough starts to come together.

Knead the Dough

If using a stand mixer, switch to the dough hook and knead on medium speed for 8-10 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 10-12 minutes until smooth and elastic.

The dough should be slightly tacky but not sticky. Add a little more flour if needed, but don’t overdo it—this keeps the bread tender.

Add the Flavor

Gently fold in 1 cup shredded cheddar cheese and ½ cup diced jalapenos. If you’re feeling adventurous, add 1-2 tbsp jalapeno brine for extra flavor!

Knead briefly to evenly distribute the cheese and jalapenos throughout the dough.

Let the Dough Rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.

Shape the Loaf

Punch down the risen dough to release any air bubbles.

Shape it into a round loaf or place it in a greased loaf pan for a more traditional shape.

Second Rise

Cover the shaped dough and let it rise again for 30-45 minutes, or until puffy.

Bake to Perfection

Preheat your oven to 375°F (190°C).

Brush the loaf with an egg wash (1 egg beaten with 1 tbsp water) for a shiny, golden crust.

Bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).

Cool and Enjoy

Let the bread cool on a wire rack for at least 15 minutes before slicing. This helps the crumb set and makes slicing easier.