Cheddar Jalapeño Bread

Cheddar Jalapeño Bread // Wit & Vinegar

Hey guys, welcome to Carb City.

Population: You. And this quick bread. And like, a bunch of pasta and donuts and pancakes.

Now I know you’re all like, “I can’t stay for very long, I’ve got to fit into my onsie mesh thong bikini.” And I’m all like, “how very Miss Phaedra of you, but you really have to stay and make this bread because it’s worthy of some snaps. snap snap snap, z formation.”

Let’s just talk about this bread: My gurl Tracy over at Shutterbean made it a while ago and I made it almost immediately with jalapeños and then ate it all in like an hour so it never made it here. The end.

I made it again for you guys for a few reasons: It’s insanely easy, it tastes good, and it can fill in for other carbs. Need something with your chili? Boom. Need a partner for your soup? Boom. Need to spice up your avocado toast game? Voom Voom Shebang.

After I made it today I tried to figure out what else I could do with it besides toast and then this happened:

Cheddar Jalapeño Croutons // Wit & Vinegar

Aww Yeahh. Part crouton, part goldfish cracker, part jalapeno kick.

Now you can spice crunch up your soups, your salads, your snack attack!

The final great thing about this bread is that it’s really customizable. I used cheddar and jalapeños but the possibilities are endless with all the cheeses out there. I’m feeling a parmesan and roasted garlic number or Tracy tweet suggested some feta and sun dried tomato business. Did somebody say taco seasoning? I don’t know, it wasn’t me.

Also whatever you do, don’t take this bread from Carb City to Flavortown. I think we all know what happens there #pinkieringz4everyone:

#pinkieringz4everyone

Cheddar Jalapeño Bread

Slightly adapted from Shutterbean

makes 2 9×5 loaves

 

3 1/2 c flour

1 1/4 t salt

1 t baking soda

3 T Butter, softened

5 oz, about 1 1/4 c shredded sharp cheddar

1 medium jalapeño, seeds removed, minced – this should give you about 3 T

1 3/4 c buttermilk

Preheat the oven to 400, grease 2 9×5 loaf pans.

In a large bowl, mix together flour, salt, and baking soda. Use your fingers to work in 2 T of the butter until it’s mixed in well, so it looks like sand. Toss in the cheese and jalapeño. Add the buttermilk and mix just until it comes together, try not to overmix. Divide in half and place each half in a loaf pan. Smooth out top, cut a slit down the middle of the loaf, thinly slice the remaining 1T of butter and place in the cuts. Bake for 25 to 30 min until golden brown.

I should note that this isn’t like regular bread in that it’s obviously smaller. Don’t make this and then complain that it was too small for sandwiches because I don’t want to hear it.

Croutons

This is my go to way to make croutons from any kind of bread. They’re so much better than the box business and boost any salad.

Preheat your oven to 375

Cube bread  into about 1″ cubes. Toss on baking sheet with a pinch of salt, pepper, garlic powder and a drizzle of olive oil. Bake for 10 min.

Boom. Done. Get it.

I did hold back a little on the seasonings for this bread because it already has the flavor inside.

43 thoughts on “Cheddar Jalapeño Bread

  1. Sarah

    As a long time resident of carb town, I would like to thank you for bringing new visitors to the area. Imma talk to the mayor about a ceremony to celebrate.

    Reply
  2. cindy

    those croutons are calling my name! this bread is definitely going to make an appearance in my kitchen when fall time rolls around…just for that crouton-on-soup action. ALL THA SNAPS.

    ps, I’m glad you’re not a resident of goatee-pinkieringz-arbitrary-wrsit-band Flavortown-landia.

    Reply
    1. Billy Post author

      Name calling croutons in a good way! goatee-pinkieringz-arbitrary-wrsit-band Flavortown-landia can just be shortened to hell.

      Reply
  3. Erika

    That Z-formatiion snap means serious business. I’ve lived in Carb City all my life..right on the corner by the 7-11, so please t-shirt cannon me a loaf this bread pleaseandthankyou…

    Reply
  4. Sydney

    oh goodness, I just picked my first peppers of the season from my jalapeno plant and OBVIOUSLY this is what I am making with them! Gosh, again with the awesome

    Reply
  5. dana

    Billy, do you get ANY FUNNIER? No, no I don’t think you possibly could. But I really hope somehow you do. Thanks for busting into the food blog world and KILLING it. As in MURDER. luuuuuuvvvvyooouuuuuueeewwww.

    Reply
  6. Megan

    I want to make a crouton-wich with this bread. And, I mean, the thought of moving to the suburbs of Carb City just sounds awful! I want to live in a land where spaghetti sandwiches flow like wine!

    P.S. Thanks for being the bomb. I mean, really. I’m with Cindy though, about being glad you’re not all pinkie-ringing it up. :)

    Reply
  7. Izy

    Well guess what, bikini season is over for this moi, so I’m moving to carb city to live with this bread.
    Also your photoshop skills are impeccable.
    (But dude. You also totally need to sub half that buttermilk for BEER, YO.)

    Reply
  8. Pingback: I love lists, Friday! – Shutterbean

  9. Pingback: To kick off your weekend… | C is for Caroline

  10. Pingback: Currently Crushing On. | How Sweet It Is

  11. Christina

    I don’t hear enough references to Phaedra in my day-to-day. I’mma need to bust out my prayer cloth (which I usually reserve for my lusty knees) and thank the Lord for some cheddar jalapeno croutons. AMENZ!

    Reply
  12. Eileen

    Let me just say that I rarely have the luxury of spending time actually READING blogs vs. skimming and yours is totes in my top 10.

    I love carbs so much.

    Reply
  13. Pingback: Cheddar Jalapeño Bread | The Spicy Simmer

  14. Pingback: for ending A. a happy ending. keep reading –

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>