I am absolutely thrilled to share my Jalapeno Cheddar Dutch Oven Bread Recipe with you, a spicy, cheesy bread that has quickly become one of my go-to comfort foods. This bread combines the sharp tang of cheddar cheese with the gentle heat of jalapenos, all baked to crispy, golden perfection in a Dutch oven that gives it a crust you’ll be dreaming about. From the first bite, you’ll notice the beautiful balance of flavors and the irresistible texture—perfectly chewy inside with a satisfying crunch on the outside. I guarantee this bread will become a favorite for dinner parties, casual weeknight dinners, or whenever you want to impress with minimal fuss.
Why You'll Love This Jalapeno Cheddar Dutch Oven Bread Recipe
What really gets me excited about this Jalapeno Cheddar Dutch Oven Bread Recipe is the flavor profile. The sharpness of the cheddar melds beautifully with the subtle smoky warmth from fresh jalapenos, creating a bread that’s both familiar and exciting. I love how the heat isn’t overpowering but just enough to keep your taste buds intrigued. It’s cheesy, slightly tangy, and has that amazing hint of spice that makes every bite memorable.
Another thing I adore about this recipe is how simple it is. Despite how impressive it looks and tastes, the preparation is very straightforward—even for a beginner baker. You don’t need fancy tools or complicated techniques, just a little patience while the dough rises and a trusty Dutch oven to bake it to perfection. Plus, I love the hands-off nature of the rising process; it gives me time to relax and prepare other parts of my meal.
This bread stands out as a showstopper for so many occasions. I’ve served it at casual family dinners where it’s been devoured quickly, at brunch buffets as a spicy snack, and even at holiday gatherings to add a little kick to the table. It’s versatile, crowd-pleasing, and has that level of homemade charm that always earns compliments. If you’re looking for a recipe that feels special but doesn’t require hours of work, this is the one I recommend you try.
Ingredients You'll Need
Every ingredient in this Jalapeno Cheddar Dutch Oven Bread Recipe is simple yet essential, contributing to flavor, texture, or that gorgeous golden color. I love how each one plays a clear role without overwhelming the others, making the whole recipe both balanced and approachable.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Bread flour: Provides the perfect structure and chew for this high hydration dough.
- Kosher salt: Enhances flavor without overpowering the bread’s natural goodness.
- Cheddar cheese (2 cups shredded, plus extra): Brings a rich, sharp tang and lovely meltiness inside and on top.
- Fresh jalapeno (diced): Adds a fresh, spicy kick with just the right amount of heat.
- Warm water: Activates the yeast gently while keeping the dough nice and hydrated.
- Instant yeast: The magic ingredient that helps the dough rise beautifully.
- Sliced jalapenos: Perfect for adding an attractive garnish and extra flavor on top.
Directions
Step 1: I want you to know this is a high hydration dough, meaning it’s looser and stickier than traditional doughs, which is totally normal. Don’t worry about shaping it like a perfect ball just yet.
Step 2: In a medium mixing bowl, combine the bread flour, kosher salt, shredded cheddar cheese, and diced jalapenos. Stir everything together to distribute the cheese and peppers evenly, then set this dry mix aside for now.
Step 3: Grab a large mixing bowl and add your warm water—make sure it’s nice and warm but not hot, like baby bath water. Sprinkle the instant yeast over the water and let it sit for just a minute. Then, pour the flour and jalapeno-cheddar mixture into the bowl and stir with a rubber spatula until no dry flour streaks remain. The dough will be loose and sticky, which is exactly what you want.
Step 4: Use your spatula to fold the dough from the outside of the bowl towards the center, turning the bowl slightly each time. Do this fold 8 to 10 times. Folding encourages gluten development and helps the dough gain strength.
Step 5: Cover the bowl with a clean towel and place it somewhere warm to rise for 1 hour. This gentle rise allows the dough to become airy and full of flavor.
Step 6: After the first rise, fold the dough again using the same folding technique, about 8-10 folds. Cover and let the dough rise for another hour in a warm spot.
Step 7: Halfway through the second rise, place your Dutch oven with its lid on inside your regular oven and preheat it to 450°F. Let the Dutch oven get nice and hot—this usually takes a full 30 minutes. Meanwhile, get a piece of parchment paper ready that's large enough to fit inside the Dutch oven with some overhang.
Step 8: Lightly flour a clean countertop or cutting board and your hands. Turn the dough out onto this floured surface. Flip it over and gently brush off any excess flour, so it doesn’t bake into the crust and create dry spots.
Step 9: Fold the corners of the dough in toward the center about 6 to 8 times until you have a rough ball shape. Then flip the dough ball over onto the parchment paper, seam side down.
Step 10: Use a sharp knife to score the top of the dough—an "X" works beautifully—this helps it expand evenly while baking. Spray lightly with cooking spray or brush with oil, then sprinkle the reserved ⅓ to ½ cup of shredded cheddar cheese and arrange the sliced jalapenos on top for a zesty, cheesy finish.
Step 11: Using oven mitts, carefully remove the hot Dutch oven from the oven and take off the lid. Lift the dough along with the parchment paper and place it right inside the Dutch oven. Put the lid back on and return it to the oven promptly.
Step 12: Bake with the lid on for 30 minutes; this traps steam and helps develop a crisp crust while keeping the inside moist.
Step 13: After 30 minutes, remove the lid and bake for an additional 20 minutes to brown and crisp up the crust perfectly.
Step 14: When baking is done, carefully tilt the Dutch oven and use the parchment paper to slide the bread out onto a cooling rack. Remove the parchment paper and let the bread cool completely, about 1 to 2 hours, before slicing to get the best texture and flavor.
Servings and Timing
This recipe makes about 8 hearty servings, perfect for sharing with family or friends. Prep time takes roughly 20 minutes, mostly hands-on when mixing and folding the dough. The bread needs about 2 hours of rising time, split into two stages, which I find is perfect for a relaxed day of baking. Baking itself takes 50 minutes total—30 minutes covered, 20 minutes uncovered. Don't forget to allow 1-2 hours for cooling so the bread slices beautifully and the crumb sets just right. Altogether, you’re looking at around 3 hours from start to finish, but much of that time is hands-off.
How to Serve This Jalapeno Cheddar Dutch Oven Bread Recipe
I find this Jalapeno Cheddar Dutch Oven Bread to be incredibly versatile when it comes to serving. It shines when served warm, right out of the oven, with a bit of softened butter so every cheesy, spicy note is amplified. If you’re serving it at a party or gathering, I love slicing it thick and offering alongside creamy dips, like spinach artichoke or a cooling cucumber yogurt dip, to balance the heat from the jalapenos.
For meals, it pairs wonderfully with hearty soups and stews—think chili or creamy chowders—where the bread’s crusty exterior and flavorful bite complement the soup’s smoothness. If you want to dress it up for a brunch or casual lunch, slice it thin and toast lightly for breakfast sandwiches with eggs and avocado or alongside a charcuterie board with cured meats, pickles, and grapes. Sprinkling a little fresh chopped cilantro or parsley over the top adds a bright, fresh note and pops visually as a garnish.
When it comes to beverages, I enjoy pairing this bread with a crisp, chilled lager or a lightly hoppy IPA that stands up to the jalapeno’s spice. Non-alcoholic options that work well include sparkling water with lime or iced tea with a hint of lemon, which refresh the palate between bites. This bread is absolutely perfect for game days, casual dinners, or even just cozy weekend afternoons when you want something warm, cheesy, and a bit spicy. I recommend serving at warm or room temperature to let all the flavors fully shine.
Variations
I love experimenting with this Jalapeno Cheddar Dutch Oven Bread Recipe, and there are so many ways to customize it. If you’re not a fan of spicy heat, you can easily swap jalapenos for roasted bell peppers or mild poblano peppers for a smoky flavor without the bite. For a different cheese profile, try using smoked gouda or pepper jack instead of cheddar—it changes the flavor but keeps that gooey, melty magic.
For those who need dietary modifications, I’ve tried a gluten-free version using a blend of gluten-free flours and xanthan gum, although the texture is a little different, the cheesy and spicy elements remain fantastic. Vegan versions are also possible by substituting the cheddar cheese with plant-based cheese alternatives and making sure your yeast and water temperatures are just right. It takes some tweaking, but it’s totally doable!
If you want to experiment with cooking methods, you can bake the dough on a pizza stone if you don’t have a Dutch oven. Just place the dough on a parchment-lined stone and cover loosely with an oven-safe bowl to create steam for the first part of baking. It won’t have quite the same crust, but it still yields a delicious, rustic loaf.
Storage and Reheating
Storing Leftovers
If you happen to have leftovers, store your bread in a paper bag or loosely wrapped in a kitchen towel at room temperature to keep the crust from getting soggy. It should last about 2 to 3 days this way. Avoid plastic bags unless you plan to eat the bread very quickly, as that traps moisture and softens the crust.
Freezing
This Jalapeno Cheddar Dutch Oven Bread freezes wonderfully. I recommend slicing the bread first, then placing the slices in an airtight freezer bag or container separated by parchment paper to prevent sticking. Freeze for up to 3 months. When you’re ready to enjoy it again, you can toast slices straight from the freezer or let them thaw at room temperature before reheating.
Reheating
For the best texture and flavor, I like reheating slices in a toaster oven or conventional oven at about 350°F for 5 to 10 minutes, which crisps up the crust and warms the cheese. Avoid microwaving if possible, as it tends to make the bread rubbery and soggy. If you want the whole loaf warmed, place it in the oven wrapped loosely in foil for 10-15 minutes to gently reheat without drying it out.
FAQs
Can I use regular all-purpose flour instead of bread flour?
You can substitute all-purpose flour if bread flour isn’t available, but keep in mind that bread flour’s higher protein content gives the bread its chewy texture and structure. Using all-purpose flour will yield a slightly softer crumb and less pronounced chew, but the flavor will still be delicious.
How spicy is this bread? Can I control the heat?
The bread has a gentle, pleasant heat from the jalapenos but isn’t overwhelmingly spicy. You can easily control the heat by adjusting the amount of diced jalapenos in the dough or by removing the seeds and membranes from the peppers, which hold most of the heat.
Do I have to use a Dutch oven, or can I bake this bread in a regular pan?
While a Dutch oven is ideal because it traps steam to create a crisp crust, you can bake the bread on a baking stone or sheet pan. Cover the dough with a large oven-safe bowl for the first 30 minutes to mimic the steam environment. The crust might be slightly less crusty but still very tasty.
Can I add other ingredients like herbs or different cheeses?
Absolutely! This recipe is very forgiving and versatile. I sometimes add rosemary or thyme for an herby note or swap the cheddar for pepper jack if I want it even spicier. Feel free to personalize the bread to suit your taste preferences.
How do I know when the bread is fully baked?
A fully baked loaf should have a deep golden-brown crust and sound hollow when tapped on the bottom. Using an instant-read thermometer, the internal temperature should be around 200-210°F. Cooling completely on a wire rack before slicing also ensures the texture sets properly.
Conclusion
Thank you for letting me share my beloved Jalapeno Cheddar Dutch Oven Bread Recipe with you! It’s such a rewarding bread to make, with just the right amount of spice and cheese that keeps me coming back for more. I hope you enjoy baking it as much as I do, and that this bread becomes a treasured part of your kitchen repertoire. Once you try it, I bet it will be your new favorite for sharing good times and good food with the people you love.
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Jalapeno Cheddar Dutch Oven Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Jalapeno Cheddar Dutch Oven Bread is a flavorful, artisan-style loaf with a spicy kick from fresh jalapenos and a rich, cheesy depth from shredded cheddar. Made with a high hydration dough for a moist crumb and baked in a Dutch oven for a perfect crust, this bread is ideal for those who love a bit of heat and melty cheese combined with rustic homemade bread.
Ingredients
Dry Ingredients
- 3 ½ cups bread flour
- 1 ½ tsp kosher salt
- 2 cups shredded cheddar cheese (divided into 2 cups and ⅓-½ cup)
Fresh Ingredients
- 1 large jalapeno, diced
- 10 round slices of jalapeno (or more, to taste)
Wet Ingredients
- 2 cups warm water
Leavening
- 2 ¼ tsp instant yeast (1 standard 0.25oz packet)
Instructions
- Note on Dough Consistency: Understand that this is a high hydration dough, meaning it will be looser and less shape-able than traditional bread doughs. Refer to step-by-step photos and video for guidance.
- Mix Dry Ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups cheddar cheese, and diced jalapenos. Stir to mix and set aside.
- Activate Yeast and Combine Dough: In a large mixing bowl, add warm water (warm but not hot, similar to a baby's bath water) and yeast. Add the flour-cheese-jalapeno mixture to the yeast water, stirring with a rubber spatula until there are no flour streaks left.
- First Fold: Using the spatula, fold the dough from the outside of the bowl towards the center, rotating the bowl slightly with each fold. Repeat 8-10 times to develop gluten and incorporate ingredients.
- First Rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
- Second Fold and Rise: After one hour, fold the dough again 8-10 times using the rubber spatula. Cover with a towel and let rise for another hour in a warm place.
- Preheat Dutch Oven: Thirty minutes into the second rise, place your Dutch oven with the lid on into your oven. Preheat the oven and Dutch oven to 450°F (232°C). Also prepare a piece of parchment paper large enough for the Dutch oven with some overhang.
- Prepare Dough for Baking: Lightly flour a counter or cutting board and dust your hands with flour. Turn the dough onto the floured surface. Flip it over and brush off any excess flour.
- Shape Dough: Fold the dough corners toward the center about 6-8 times, forming a rough ball shape. Flip the dough onto the parchment paper.
- Score and Top Dough: Use a sharp knife to score the dough with an "X". Spray or brush the dough lightly with oil, then sprinkle the reserved ⅓ to ½ cup cheddar cheese and arrange jalapeno slices on top.
- Transfer to Dutch Oven: Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough on the parchment paper and place it into the Dutch oven. Cover with the lid.
- Bake Covered: Bake the bread for 30 minutes with the lid on to trap steam for crust development.
- Finish Baking Uncovered: Remove the lid and continue baking for an additional 20 minutes to achieve a crisp, golden crust.
- Remove Bread from Dutch Oven: Carefully tilt the Dutch oven and use the parchment paper to slide the bread out of the pot.
- Cool: Remove the parchment paper and allow the bread to cool completely on a wire rack for 1-2 hours before slicing. This ensures optimal texture and crumb structure.
Notes
- This bread is a high hydration dough, so expect a looser, wetter dough than typical bread. Work with floured surfaces and hands as needed.
- Letting the bread cool completely before slicing prevents a gummy crumb and improves texture.
- Adjust jalapeno quantity to taste for preferred spice level.
- Using a Dutch oven mimics steam baking for a crusty artisan loaf.
- If a Dutch oven is unavailable, a heavy covered oven-safe pot or a baking stone with steam can be used as alternatives.
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