Jalapeño Popper English Muffin Bread
English muffins, turned into a loaf of bread! Perfect to slice and toast, or make a sandwich with! The best part is, it’s much easier than making traditional English muffins!
The measurements for diced jalapeños, cheddar cheese and bacon can be adjusted based on your liking. I love a lot of cheese so I load the dough up! You could also leave an ingredient out entirely if you prefer.
You won’t even have to touch this dough with your hands! Just combine ingredients, mix and transfer to your loaf pan. I coat the pan in butter and sprinkle with corn meal, which helps give it that signature English muffin crunch!
Jalapeño Popper English Muffin Bread
This savory jalapeño popper English muffin bread is packed with jalapeños, sharp cheddar cheese, and crispy bacon for a deliciously bold and flavorful bite.
Ingredients
- ¼ cup warm water
- 2 tsp tsp dry active yeast
- 1 tbsp honey or granulated sugar
- 3 cups all purpose flour
- ¼ tsp baking soda
- 1¼ cup whole milk
- 2 tbsp melted butter
- 3-5 diced jalapeños
- 4-7 slices cooked bacon finely chopped
- 1+ cup cheddar cheese measure with your heart!
- corn meal
Instructions
- In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of maple syrup or honey. Stir until sugar is dissolved and let stand 5-10 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.
- While the yeast is blooming, chop the jalapeños, bacon and grate the cheddar cheese. Grease a 9×5 pan with room temperature butter and sprinkle with corn meal, set aside.
- Once the yeast has bloomed, add 1 ¼ cup milk, 2 tbsp melted butter, 3½ cups all purpose flour, ¼ tsp baking soda, jalapeños, cheddar cheese and bacon. Stir until combined, do not knead the dough! It will be pretty sticky.
- Transfer the sticky dough to your prepared pan and cover with cling wrap. Place in a warm, dry space (I use the oven with the light on) nad let rise for 1-2 hours, until the dough is just above the lip of the pan.
- Bake at 400F for 22-27 minutes. Knock the bottom of the pan and it will sound hollow when it's done. Allow it to cool for 15-20 minutes before tipping the pan over and releasing the loaf. Let cool entirely before slicing.
