When you think you already have too many bread recipes, I have one more for you. Bread is one thing that I can never have enough of it. I love making it, I love eating it and I love sharing it. Sharing is caring so let’s share the calories 🙂 

Today we’re making a savory bread, a beautiful delicious Star Bread filled with Jalapeño Cheese. I love the combination of these two and I used it a lot when making savory breads. I love the generous cheese and the kick of heat from jalapeño. If you are not a fan of jalapeño, you can reduce the amount or remove it all together.

I think a savory bread is fitting to offset the sweets going around. This is a yeast bread, meaning it will take time to make it as this will require 2 resting, 1 hour each. I know it’s a lot more than buying a bread in the grocery, but hear me out. Homemade bread is a labor of love (definitely!), and it requires time and patience but the end product is always worth it for me. A freshly homemade bread, no additive and preservatives . So hang in there, don’t run away, ok? 

As I mention earlier, this is a Jalapeño and Cheese Starbread. By the name itself, it gives away what it is. This is literally a star shaped bread filled with jalapeño and cheese. The star shaped is what makes it beautiful and appealing on top of it tasting good. 

There’s quite a lot of variations of Starbread when you search for it. It can be sweet and savory like this one. I remember, the first time I made this it was a Nutella Starbread, it was so good I cannot stop eating it. I mean, it’s Nutella 🙂 so it has to be good right? Sometimes the bad things are also the tastiest thing out there. I’ve stopped buying Nutella a long time ago, but never stopped making Starbread. There are a lot of sweet variations for Starbread, like cinnamon sugar, purple yum, frangipane, strawberry cream cheese, blueberry cream cheese and so many more. 

But today, we’re focusing on this savory Starbread.  This bread uses about 2 cups of bread flour which will be enough to make 2 layers of dough to sandwich the filling. 

Tzanghong Technique

I used a Tsangzhong method for the dough but if you have a favorite bread dough recipe, the will work just fine. I had been curious about this technique and so I thought why not try it here. So what is Tzanghong?

The Tangzhong technique is a bread‑making method where a small portion of flour and liquid is cooked into a thick paste before being added to the dough. Heating the mixture gelatinizes the starches, allowing the dough to hold more moisture. This creates bread that’s exceptionally soft, fluffy, and tender, with a fine, shreddable crumb that stays fresh much longer than standard loaves. Tangzhong also makes dough easier to knead, more elastic, and better at rising, which is why it’s popular in milk bread, enriched doughs, and pull‑apart breads

The fun part of this bread is the shaping part. You look at it and you might think it will be difficult to make it. Not really, watch how I turn this to a star shaped bread with just few simple and easy steps. 

If you have time to make a homemade bread that will surely impress your family and friends, make this one. I hope you’ll give it a try and if you do, please leave a comment. I would like to know how it goes for you. 

Admiration 

 I was first attracted to how beautiful this bread looks like, I mean look at it. Isn’t it gorgeous? To beautiful go tear apart and eat, sadly that’s the ending for this beautiful bread. More than to be admired, it was meant l be enjoyed. It was so beautiful that when I first saw it I cannot get it out of my kind, I told myself I have to make it.

Intimidation 

Then I stopped and hesitated. It’s so beautiful it looks complicated, can I really make it? When I first made it, I was just starting on my baking and I was not that confident yet. But then I gave it a try.

Challenge 

I challenge myself to make it, and guess what? It turned out amazing even the first time I made it. From then on, I had been making this bread so many times I already stopped counting. I’ve made this bread several times, and I’ve called it in different names but the end result is always this beautiful star shape bread.

All-Year Round Bread

This is fantastic bread for any day of the year, but even more during the holiday season. Imagine the the look on your guest faces when they see this bread on the table, priceless. But do encourage them to eat it. I served this one time and somebody asked me if they can eat the bread, I guess they were hesitant to tear it apart. What follows next is them saying “This bread is amazing!”. Now that’s all worth it. Let’s make this bread, Let’s get started! 

SweetnSpicyLiving

Jalapeño and Cheese Star Bread – Rich, Savory, and Perfect for Sharing

This Jalapeño and Cheese Star Bread is a fun, savory twist on a classic pull‑apart loaf. Made with a rich, tender dough and filled with melty cheese, spicy jalapeños, and turkey slices, it bakes into a beautiful star shape that’s perfect for snacking, sharing, or serving as a cozy appetizer

Print Recipe

Prep Time 21 minutes mins

Cook Time 25 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 46 minutes mins

Servings: 5

Course: Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1/4 cup Bread Flour
• 200 ml Water
• 1/4 cup Milk
• 1 3/4 cup Bread Flour
• 1 Egg
• 2 1/2 tablespoons Granulated Sugar
• 1/2 teaspoon Salt
• 150 grams Jalapeño Peppers
• 200 grams Grated Cheese
• 300 grams Chopped Turkey

Equipment

• Oven
• Stand or Hand Mixer

Method

 

Dough Instructions

1. Activate Yeast: In the bowl of an electric stand mixer (Refer to discussion above for other Methods of making this) whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes until mixture is foamy. If Making the small batch of 4, use the milk to activate the yeast.
2. Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (1 1/2 tbsp), egg, and oil on low-speed.
3. Add Dry Ingredients: Add salt and 1 cup of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low-speed and slowly add in remaining 1 cup flour while gradually adding the milk. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 15 minutes. Pay close attention to the texture of the dough. As soon as it comes together, stop adding the milk. You may or may not use all the milk.If the dough is too sticky add 1 tbsp of flour at a time until the dough starts to form, dough should be slightly sticky and not too dry. If too much flour is added rolls will be dense and heavy. A good measure of correct texture is a clean mixing bowl. Remove from the bowl and shape into a ball.
4. First Rest Period: Transfer the dough in a greased bowl. First rest period minimum 1 hour. Cover bowl with plastic wrap or warm towel and allow to rest for 1 hour or until doubled in size.

   *** TIP: To help the dough rise better, leave it inside the oven pre-heated to 110F ONLY. Make sure to turn-OFF the oven as soon as it reaches 110F. Some oven has a proofing setting, mine doesn’t, so this is my trick.

Layering the Dough

1. Shape Divide the dough into 2 portions. Shape each circle to about 8" in diameter each. You can use plate or bottom of a pan to measure. Roll and flatten the dough and transfer in a baking pan.
   
2. Layer & Spread:  Lay the 1st piece of dough and sprinkle with grated cheese, chopped jalapeno peppers and cut turkey slices.
   
3. Cover with the second piece, pressing it down slightly, pushing out any air bubbles. At this step, you should have 2 layers of the dough.
   

Shaping

1. Cut: Set a small drinking glass in the center of bread dough circle and start by cutting the pastry in 4, starting at the edge of the glass and going outward. Then slice each quarter into 2. And then cut each eighth into 4. You should end up with about 8 twists. The smaller the bottom of the glass, the longer bread portion you can twist. I used a 3-inch diameter glass bottom and did the twist twice.
   
2. Twist and Turn: Twist each strip gently, starting at the center and then working your way outward (or inward), giving the twist support the entire time, to avoid breakage. I gave each strip about 2 turns. Repeat with the remaining strips.
   
3. Remove the glass and brush the entire thing with egg wash. Add more grated cheese, jalapeno and turkey cuts on top.
   
4. 2nd Rest Period: Let rest in a warm area for another 1 hour or until the bread puff up
   
5. Bake at the pre-heated 350F oven. Bake for 20 – 25 minutes.
   
6. Cool: Let cool about 15 minutes before serving.
   

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