Start by combining warm water (around 110°F) with sugar and yeast in a large bowl. Stir gently and let it sit for 5-10 minutes. This allows the yeast to bloom, creating the perfect base for your dough. You should see a frothy layer on top—this means your yeast is alive and ready to go!

While the yeast is working its magic, whisk together the flour and salt in a separate bowl. This ensures even distribution of the salt and gives your bread a good structure. If you're using garlic powder or any other seasonings, add them here for an extra depth of flavor.

Once the yeast mixture is ready, slowly add the dry ingredients to the wet mixture, stirring with a wooden spoon. As the dough begins to form, pour in olive oil and continue mixing until the dough pulls away from the sides of the bowl. If it’s too sticky, add a little more flour, one tablespoon at a time.

Now comes the fun part! Fold in the diced jalapeños and shredded cheese. Make sure to evenly distribute them throughout the dough, but be careful not to overwork it. This will help keep the texture light and airy. If you like a cheesier loaf, feel free to add extra cheese here!

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If you’re using a stand mixer with a dough hook, knead on low speed for 5-6 minutes. Don’t rush this process—it’s crucial for developing the bread’s texture.

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm spot for 1-1.5 hours, or until the dough has doubled in size. Be patient! This step helps create a light, fluffy loaf.

Once the dough has risen, punch it down gently to release the air. Shape it into a round loaf or place it in a greased loaf pan, depending on your preference. If you want a rustic look, free-form shaping works great!

Cover the dough again and let it rise for another 30-45 minutes. This second rise will give your bread that perfect, puffy texture.

Preheat your oven to 375°F (190°C). Once the dough is ready, bake it for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you want extra cheesy goodness, sprinkle some cheese on top for the last 5 minutes of baking.

Let your jalapeño cheese bread cool on a wire rack for at least 10 minutes before slicing. This will ensure the bread holds its shape and that the cheese inside sets nicely. Slice it up and enjoy the delicious, cheesy goodness!

With these steps, you’ll have a beautiful, flavorful loaf of jalapeño cheese bread ready to enjoy. Let the bold flavors of cheese and jalapeños shine through every bite!