Mini Jalapeno Cheddar Loaves

I did an awkward happy dance when I cut in to these!

Bread is something I have wanted to learn to make for a very long time.

Yes, I've dabbled in rolls and even attempted a pumpkin loaf but making artisan bread or sandwich loaves has always been more of the goal.

All the ingredients, mixed and kneaded

After spending some time looking through my baking textbook for this quarter I decided to give bread a go.

Also, Charlie wanted me to make mini loaves to use for sandwiches now that we are back focused on healthy eating.

After fermenting for  90 min dough is portioned and shaped.

One mini loaf is about the right portion size. And, of course, if I make the bread I can control the quality of the ingredients. Also, it is preservative free.

Before proofing for 45 min

I'm happy to pass this recipe along to anyone that wants to give it a go.


I would say it was just about as easy as making yeast rolls but it does have a few extra steps.

After proofing-dough expanded about 70%

Also, it calls for instant yeast instead of active dry yeast, which I've found much easier to working with at home.

Therefore, since I don't have a proofing box and it is super cold here I had to get pretty creative to create an environment that was the right temperature for fermentation and proofing.

These sandwiches couldn't be any cuter!

And, that was the boring stuff.

I found it really fun to add cheese and jalapenos to a dough.








I made a quick salad with a cranberry vinaigrette, and that's lunch!