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Baking recipe · from the recipe book

Jalapeño Cheddar Braided Loaf

A soft, tender braid streaked with sharp melted cheddar and gentle jalapeño heat under a golden, glossy egg-washed crust.

Jalapeño Cheddar Braided Loaf

Ingredients

  • 3¾ cups480 gAll-purpose flour
  • 1 cup (240 ml)250 gMilk, 2%warmed to about 100°F (38°C)
  • 2 large100 gEggsdivided: 1 egg for the dough, 1 egg beaten for the wash
  • 3 tbsp40 gUnsalted buttersoftened
  • 1 tbsp15 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1¼ tsp8 gSalt
  • 1⅓ cups shredded150 gCheddar cheesesharp, shredded and divided: 120 g for the dough, 30 g for the top
  • 2 whole28 gJalapeñoseeded and finely diced
  • ¾ tsp2 gGarlic powder
  • 1 tbsp15 gWater

Steps

  1. Prepare first: shred the cheddar and set aside 30 g for the top; seed and finely dice the jalapeño; soften the butter; warm the milk to about 100°F (38°C).
  2. In a large bowl, whisk the flour, instant yeast, sugar, salt and garlic powder.
  3. Crack one egg (half the eggs) into the warm milk and beat it in, then pour this over the flour mixture and stir into a shaggy dough.
  4. Knead 5 minutes, then knead in the softened butter until smooth and elastic, about 6 to 8 minutes more. The dough is about 52% hydration from the milk and 1.7% salt, a soft enriched dough.
  5. Knead in the larger portion of cheddar (120 g) and the jalapeño until evenly spread.
  6. Cover and let rise at about 75°F (24°C) until doubled in size, 60 to 75 minutes.
  7. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 16-inch rope.
  8. Pinch the ropes together at one end, braid them snugly, pinch the other end and tuck both ends under. Set the braid on the baking sheet.
  9. Cover and proof at about 75°F (24°C) until puffy and the dough springs back slowly when poked, 45 to 60 minutes. Near the end, preheat the oven to 350°F (175°C).
  10. Beat the remaining egg with the water for the egg wash. Brush it all over the braid, then scatter the remaining 30 g of cheddar on top.
  11. Bake 30 to 35 minutes, until deep golden and glossy and the center reads 190°F (88°C). Tent with foil after 20 minutes if the cheese browns too fast.
  12. Cool the loaf on a rack for at least 45 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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