Introduction

This Jalapeno Cheddar Dutch Oven Bread is a flavorful twist on classic homemade bread. Infused with spicy jalapenos and sharp cheddar cheese, it offers a perfect balance of heat and richness. Baking it in a dutch oven creates a crusty exterior with a soft, cheesy interior.

A golden brown round bread with a crispy, bubbly crust sits inside a blue-handled pot lined with crumpled parchment paper. The bread is dotted with slightly browned jalapeño slices on top, showing a mix of green and dark charred edges. The crust has textured ridges and small patches of melted cheese that add a rich orange tone to the surface. The pot is placed on a rustic wooden board, and a soft blue cloth rests nearby on a white marbled surface. 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 (for topping)
10 round slices jalapeno (or more, to taste, for topping)

Instructions

Step 1: In a medium bowl, combine bread flour, kosher salt, 2 cups shredded cheddar, and diced jalapeno. Stir well and set aside.
Step 2: In a large mixing bowl, add warm water (should feel like a baby’s bath) and instant yeast. Stir to combine, then add the flour mixture. Use a rubber spatula to mix until no flour streaks remain.
Step 3: Fold the dough over itself 8-10 times by pulling from the outside toward the center, turning the bowl slightly with each fold.
Step 4: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
Step 5: After the first rise, fold the dough again 8-10 times, cover, and let it rise for another hour.
Step 6: Halfway through the second rise, preheat your oven to 450°F with the dutch oven (lid on) inside. Let it preheat for 30 minutes. Prepare a piece of parchment paper slightly larger than the dutch oven.
Step 7: Lightly flour a countertop and your hands. Turn the dough out onto the surface, flip it over, and brush off excess flour.
Step 8: Fold the corners of the dough toward the center 6-8 times to form a rough ball. Flip the dough onto the parchment paper.
Step 9: Score the dough with a sharp knife, making an “X” shape. Spray or brush the top lightly with oil, then sprinkle with the reserved shredded cheddar and arrange jalapeno slices on top.
Step 10: Carefully remove the hot dutch oven from the oven using oven mitts, remove the lid, and transfer the dough along with the parchment paper into the dutch oven. Cover with the lid.
Step 11: Bake for 30 minutes with the lid on. Then remove the lid and bake for another 20 minutes to brown the crust.
Step 12: Use the parchment paper to carefully lift the bread out of the dutch oven. Let it cool on a wire rack for 1-2 hours before slicing for the best texture.

Tips & Variations

This is a high hydration dough, so expect it to be sticky and loose. Don’t add extra flour — folding helps develop structure.
Use mild or hot jalapenos depending on your heat preference.
For extra flavor, add a teaspoon of smoked paprika or garlic powder to the flour mixture.
Try mixing in chopped fresh herbs like thyme or rosemary with the cheese and jalapenos.

Storage

Store leftover bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a sealed bag for up to 1 month. Reheat slices in a toaster or oven to restore freshness.

How to Serve

A close-up of a golden-brown baked bread with a crusty surface, topped with several slices of dark green jalapeño peppers that show seeds inside, resting on a white parchment paper that fits the bread’s shape, placed on a rustic wooden board with a piece of teal cloth visible on the right side; the bread’s texture looks crispy and slightly uneven with a warm, toasted color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is the dough so loose?

This recipe uses a high hydration dough, which means it contains more water than typical bread doughs. This results in a looser, stickier dough that creates a moist, open crumb and a crisp crust once baked.

Can I use other types of cheese instead of cheddar?

Yes, you can substitute cheddar with other flavorful cheeses like Monterey Jack, Pepper Jack, or a sharp white cheese to create different flavor profiles.