Jalapeno Cheddar Dutch Oven Bread Recipe

Introduction

This Jalapeno Cheddar Dutch Oven Bread combines spicy jalapenos with sharp cheddar cheese for a flavorful twist on classic homemade bread. Using a high-hydration dough, this loaf bakes up with a crispy crust and tender, cheesy crumb—perfect for sandwiches or snacking.

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 to 1/2 cup shredded cheddar cheese (for topping)
• 10 round slices of jalapeno (or more, to taste)

Instructions

1. Step 1: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir well and set aside.
2. Step 2: In a large mixing bowl, add warm water (warm but not hot) and sprinkle the instant yeast on top. Let it sit briefly to activate.
3. Step 3: Add the flour mixture to the yeast and water. Using a rubber spatula, stir until no flour streaks remain and the dough is well combined. It will be loose and sticky.
4. Step 4: Fold the dough over itself using the spatula about 8-10 times, turning the bowl as you fold to develop the dough’s structure.
5. Step 5: Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour.
6. Step 6: After the first rise, fold the dough again 8-10 times with the spatula. Cover and let rise for another hour in a warm place.
7. Step 7: Thirty minutes before the second rise ends, place your Dutch oven with the lid on into your oven and preheat to 450°F (230°C). Let it preheat for the full 30 minutes.
8. Step 8: Lightly flour your counter and hands. Turn the dough onto the floured surface, flip it over, and brush off any excess flour.
9. Step 9: Fold the dough corners toward the center 6-8 times to form a rough ball. Place the dough seam side down on a parchment paper sheet large enough for your Dutch oven.
10. Step 10: Using a sharp knife, score the top of the dough with an “X”. Spray or brush the surface with oil and sprinkle with 1/3 to 1/2 cup shredded cheddar cheese and place jalapeno slices on top.
11. Step 11: Carefully remove the preheated Dutch oven from the oven. Using oven mitts, lift the dough with the parchment paper and place it inside the Dutch oven. Cover with the lid and return it to the oven.
12. Step 12: Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 20 minutes to brown the crust.
13. Step 13: Remove the Dutch oven from the oven and tilt it slightly to slide the bread out using the parchment paper. It should come out easily.
14. Step 14: Remove the parchment paper and let the bread cool completely on a wire rack for 1-2 hours before slicing to ensure the best texture.

Tips & Variations

• This is a high hydration dough, so it will be stickier and looser than traditional dough—this is normal and results in a moist crumb.
• Adjust the amount of jalapeno to control the spice level, or substitute with pickled jalapenos for a tangier flavor.
• Try adding garlic powder or smoked paprika to the dough for extra depth of flavor.
• If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid to bake the bread.

Storage

Store the bread wrapped loosely in a kitchen towel or paper bag at room temperature for up to 2 days to maintain crust crispness. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, thaw completely and warm in a 350°F oven for 10-15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is the dough so wet and sticky?

This recipe uses a high hydration dough, meaning it has more water than typical bread doughs. This results in a looser, wetter dough that produces a light, chewy crumb and a crispy crust. It can be challenging to handle but folding during the rise helps develop structure.

Can I use regular cheddar instead of shredded?

It’s best to use shredded cheddar cheese as it disperses evenly through the dough. If you only have a block, grate it before adding to ensure the cheese integrates well during mixing.

Jalapeno Cheddar Dutch Oven Bread Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful artisan loaf featuring a high hydration dough infused with sharp cheddar cheese and spicy jalapenos. Baked in a preheated Dutch oven, this bread develops a crisp crust and tender crumb, perfect for those who enjoy a cheesy bread with a kick. Ideal for sandwiches or serving alongside soups and stews, this recipe offers a rustic, homemade loaf with a delightful balance of heat and cheesy goodness.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (approximately 12-inch round loaf) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups bread flour
• 1 1/2 tsp kosher salt
• 2 cups shredded cheddar cheese
• 1 large jalapeno, diced

Wet Ingredients

• 2 cups warm water
• 2 1/4 tsp instant yeast (1 standard .25oz packet)

Toppings

• 1/3 – 1/2 cup shredded cheddar cheese
• 10 round slices jalapeno (or more, to taste)

Instructions

1. Note About Dough Hydration: This dough is high hydration, meaning it will be looser and less shapeable than traditional bread dough. Follow the instructions carefully for best results.
2. Mix Dry Ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir well and set aside.
3. Activate Yeast and Combine Dough: In a large mixing bowl, add warm water (warm, like a baby’s bath water) and instant yeast. Stir briefly to combine. Pour the flour mixture into the yeast and water, stirring with a rubber spatula until no dry flour remains and the dough is fully incorporated.
4. First Folding: Use the rubber spatula to fold the dough from the outside edges towards the center, rotating the bowl as you fold, roughly 8-10 times. This helps build dough strength.
5. First Rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
6. Second Folding: After 1 hour, fold the dough in on itself again 8-10 times using the spatula. Cover again and let rise in a warm place for another hour.
7. Preheat Dutch Oven: About halfway through the second rise, place your Dutch oven with the lid on into the oven and preheat the oven to 450°F (232°C). Allow the Dutch oven to preheat for a full 30 minutes.
8. Prepare Dough for Baking: Lightly flour a counter or cutting board and your hands. Turn the dough out onto the floured surface, flip it over, and brush off excess flour.
9. Shape Dough: Fold the corners of the dough inward toward the center about 6-8 times to form a rough ball. Flip the dough onto a piece of parchment paper larger than your Dutch oven.
10. Score and Add Toppings: Using a sharp knife, score the dough with an ‘X’ pattern. Lightly spray the dough with cooking spray or brush with oil, then sprinkle the reserved 1/3 to 1/2 cup shredded cheddar cheese and arrange sliced jalapeno rounds on top.
11. Transfer to Dutch Oven: Use oven mitts to carefully remove the hot Dutch oven from the oven, remove the lid, and transfer the dough with the parchment paper inside the pot. Replace the lid and return to the oven.
12. Bake Covered: Bake the bread for 30 minutes with the lid on to trap steam which aids crust development.
13. Bake Uncovered: Remove the lid and continue baking for an additional 20 minutes to brown the crust.
14. Remove Bread: Take the Dutch oven out of the oven, tilt it slightly, and carefully slide the bread and parchment paper out of the pot.
15. Cool Bread: Remove the parchment paper and allow the bread to cool on a wire rack for 1-2 hours before slicing. Cooling ensures optimal texture and crumb structure.

Notes

• This bread features a high hydration dough, which will be stickier and looser than typical bread dough, so handle gently.
• Preheating the Dutch oven is vital to get a good crust and oven spring.
• Using parchment paper helps with easy transfer and prevents sticking.
• Allow the bread to cool fully before slicing to prevent a gummy texture.
• Adjust jalapeno quantity based on your preferred heat level.
• For less spicy bread, remove seeds from jalapeno before dicing and slicing.

Keywords: jalapeno cheddar bread, Dutch oven bread, homemade bread, artisan bread, cheesy bread, spicy bread, baking bread