Servings: One-and-a-half-pound loaf

Measurements with Cups and Spoons: You'll have to play with the amount of flour if you use cups and spoons. Measurements with Cups and Spoons: You'll have to play with the amount of flour if you use cups and spoons.
 
2 to 2½ cups bread flour 2 to 2½ cups bread flour
1 cup shredded sharp cheddar cheese 1 cup shredded sharp cheddar cheese
1 cup cubed cheddar cheese (between a 1/4 to 1/2-inch cubes) 1 cup cubed cheddar cheese (between a ¼ to ½-inch cubes)
1 large jalapenos, diced (scrape out the seeds and the veins from the inside if you don't like spicy heat, add more peppers and leave the seeds and veins if you like more heat. You may use pickled peppers if you want, but you may need a little more flour) 1 large jalapenos, diced (scrape out the seeds and the veins from the inside if you don't like spicy heat, add more peppers and leave the seeds and veins if you like more heat. You may use pickled peppers if you want, but you may need a little more flour)
1 ¾ teaspoons of cheese powder, OPTIONAL (the kind you get in a cheap box of mac n cheese, one pouch is enough for multiple loaves, add more if you want) 1 ¾ teaspoons of cheese powder, OPTIONAL (the kind you get in a cheap box of mac n cheese, one pouch is enough for multiple loaves, add more if you want)
1 scant teaspoon onion powder 1 scant teaspoon onion powder
1 tablespoon of softened butter or vegetable oil (The bread will stay softer for longer with the vegetable oil. However, it will be yummier with the butter) 1 tablespoon of softened butter or vegetable oil (The bread will stay softer for longer with the vegetable oil. However, it will be yummier with the butter)
1 teaspoon of dry yeast, whatever type you have (you may add up to 2¼ teaspoon aka, one packet if you want the bread to rise faster. 1 teaspoon of dry yeast, whatever type you have (you may add up to 2¼ teaspoon aka, one packet if you want the bread to rise faster.
2 tablespoons brine from pickled jalapenos 2 tablespoons brine from pickled jalapenos
5 tablespoons water 5 tablespoons water
 
By Weight: You should be able to follow these weights precisely and have an easy-to-manage dough. By Weight: You should be able to follow these weights precisely and have an easy-to-manage dough.
 
268 grams bread flour 268 grams bread flour
100 grams shredded sharp cheddar 100 grams shredded sharp cheddar
TO BE ADDED AFTER THE FIRST RISE, RIGHT BEFORE SHAPING THE FINAL LOAF, 100 grams cubed cheddar cheese (¼ to ½-inch cubes, to be added at the end before you shape the dough) TO BE ADDED AFTER THE FIRST RISE, RIGHT BEFORE SHAPING THE FINAL LOAF, 100 grams cubed cheddar cheese (¼ to ½-inch cubes, to be added at the end before you shape the dough)
22 grams diced fresh jalapenos (scrape out the seeds and the veins from the inside if you don't like spicy heat, add more peppers and leave the seeds and veins if you like more heat. You may use pickled peppers, but you may need more flour) 22 grams diced fresh jalapenos (scrape out the seeds and the veins from the inside if you don't like spicy heat, add more peppers and leave the seeds and veins if you like more heat. You may use pickled peppers, but you may need more flour)
5 grams powdered cheese from a cheap box of mac n cheese, OPTIONAL, FYI, one 5 grams powdered cheese from a cheap box of mac n cheese, OPTIONAL, FYI, one
1 gram onion powder (if it's okay if you go a little over on this ingredient) 1 gram onion powder (if it's okay if you go a little over on this ingredient)
12 grams of softened butter or vegetable oil (The bread will stay softer for longer with the vegetable oil. However, it will be yummier with the butter) 12 grams of softened butter or vegetable oil (The bread will stay softer for longer with the vegetable oil. However, it will be yummier with the butter)
4 grams dry yeast, whatever type you have (you may add up to 2¼ teaspoon aka, one packet if you want the bread to rise faster. 4 grams dry yeast, whatever type you have (you may add up to 2¼ teaspoon aka, one packet if you want the bread to rise faster.
126 grams water 126 grams water
42 grams of brine from the pickled peppers. 42 grams of brine from the pickled peppers.

Add all the ingredients except the 100 grams of cubed cheese into a bread machine, stand mixer or regular bowl to be mixed by hand in the order given, LEAVING OUT the cubed cheese.
Either use the dough cycle on the bread machine, knead with a stand mixer for 4 to 6 minutes on low, or knead by hand for 5 to 10 minutes.
Set aside to double in size, one hour to two hours depending on how much yeast you use.
Shape the dough into its final shape, adding the cubed cheese
Bake at 400 degrees Fahrenheit for 35 minutes in a standard 8 ½" x 4 ½" x 2 ½" bread pan, or whatever other shape you like.

This loaf would make an outstanding soup bowl. I'd make three bowls with this size batch which will be about an 8-ounce bowl.  This loaf would make an outstanding soup bowl. I'd make three bowls with this size batch which will be about an 8-ounce bowl.