Name: Jalapeno Cheddar Dutch Oven Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 1/2 cups bread flour; 1 1/2 tsp kosher salt; 2 cups shredded cheddar cheese; 1 large jalapeno, diced; 2 cups warm water (about 100°F); 2 1/4 tsp instant yeast (1 standard 0.25 oz packet); 1/3 – 1/2 cup shredded cheddar cheese (set aside); 10 round slices of jalapeno (or more, to taste); Cooking spray or oil for brushing

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Introduction

This Jalapeno Cheddar Dutch Oven Bread is a flavorful twist on classic homemade bread. The spicy jalapenos paired with sharp cheddar cheese create a deliciously savory loaf with a tender crumb and crunchy crust. It’s perfect for sandwiches or enjoying with butter.

A round baked bread with a golden-brown, crispy crust sits inside a blue-handled pot lined with parchment paper. The bread has a slightly rough texture with melted cheese forming bubbly, orange patches across the surface. Several slices of green jalapeño peppers are embedded on top, adding dark green and light yellow contrast against the cheese crust. The pot rests on a wooden board and a light blue cloth is placed near it, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups bread flour
1 1/2 tsp kosher salt
2 cups shredded cheddar cheese
1 large jalapeno, diced
2 cups warm water
2 1/4 tsp instant yeast (1 standard 0.25 oz packet)
1/3 – 1/2 cup shredded cheddar (set aside)
10 round slices jalapeno (or more, to taste)

Instructions

Step 1: In a medium mixing bowl, combine bread flour, salt, 2 cups shredded cheddar, and diced jalapenos. Stir to mix and set aside.
Step 2: In a large mixing bowl, add warm water and instant yeast. The water should be warm to the touch, like a baby’s bath water. Stir to dissolve the yeast.
Step 3: Add the flour mixture to the yeast and water. Using a rubber spatula, stir until no flour streaks remain and the dough comes together. It will be loose and sticky—this is expected for a high hydration dough.
Step 4: Use the spatula to fold the dough from the outside of the bowl toward the center, turning the bowl each time. Fold the dough over itself about 8-10 times.
Step 5: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
Step 6: After 1 hour, fold the dough again 8-10 times as before. Cover and let rise for an additional hour.
Step 7: Halfway through the second rise, place your Dutch oven with the lid on into your oven and preheat to 450°F (230°C). Let it heat for 30 minutes. Prepare a piece of parchment paper large enough to fit inside the Dutch oven with a little overhang.
Step 8: Lightly flour a clean surface and your hands. Turn the dough out onto the floured surface, flip it over, and brush off any excess flour.
Step 9: Fold the corners of the dough toward the center about 6-8 times until it forms a rough ball. Flip the dough over onto the parchment paper.
Step 10: Using a sharp knife, carefully score the dough with an “X”. Lightly spray or brush the dough with oil, then sprinkle the reserved 1/3 to 1/2 cup of cheddar cheese and arrange the sliced jalapenos on top.
Step 11: Carefully remove the hot Dutch oven from the oven using oven mitts and take the lid off. Use the parchment paper to lift and transfer the dough into the Dutch oven. Replace the lid and return it to the oven.
Step 12: Bake for 30 minutes with the lid on. Then, remove the lid and bake for an additional 20 minutes to develop a golden crust.
Step 13: After baking, remove the Dutch oven from the oven. Tilt it and use the parchment paper to slide the bread out gently.
Step 14: Remove the parchment paper and let the bread cool on a wire rack for 1 to 2 hours. The texture will be best when completely cooled before slicing.

Tips & Variations

For extra heat, add more diced jalapenos to the dough or sprinkle crushed red pepper flakes on top before baking.
If you prefer a milder bread, remove the seeds from the jalapenos before dicing.
Substitute smoked cheddar for a smoky flavor that complements the jalapenos well.
Use a Dutch oven with a lid that retains steam well to help create a crisper crust.
Letting the bread cool fully before slicing helps maintain the moist crumb and prevents it from becoming gummy.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a resealable plastic bag for up to 3 months. To reheat, toast slices directly from frozen or warm the whole loaf wrapped in foil in a 350°F oven for about 10-15 minutes.

How to Serve

Two thick slices of bread are shown, each with a golden brown crust and light airy texture inside. The bread has visible bits of orange cheese and small green pieces mixed throughout the soft, white interior. The slices lie on crumpled white paper, next to a dark gray bread knife and a corner of a teal cloth. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, but bread flour provides more gluten which results in better structure and chew. Using all-purpose flour will still yield tasty bread but the texture might be slightly softer.

How can I adjust the recipe for less spice?

Reduce or omit the jalapeno slices on top and use fewer or milder peppers in the dough. You can also deseed the jalapenos to cut down on heat while still keeping the flavor.