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 100-110°F); 2 1/4 tsp instant yeast (1 standard 0.25oz packet); 1/3 to 1/2 cup shredded cheddar cheese (set aside); 10 round slices jalapeno (or more, to taste)

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Introduction

Jalapeno Cheddar Dutch Oven Bread offers a delightful combination of spicy peppers and sharp cheddar cheese baked into a crusty, flavorful loaf. This no-knead, high-hydration dough yields a rustic bread perfect for sandwiches or serving alongside soups and stews.

A round, golden-brown baked bread with a slightly uneven surface topped with small, dark green jalapeño slices scattered evenly on top. The bread is placed inside a round white pot lined with parchment paper that folds up around the edges. The crust looks crispy and textured with darker brown spots and melted cheese-like areas. The pot has blue handles and sits on a wooden board with a bright blue cloth nearby, all set 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 mixing bowl, combine bread flour, salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir and set aside.
Step 2: In a large mixing bowl, add warm water and instant yeast. The water should be warm to the touch but not hot. Pour the flour mixture into the yeast and water, stirring with a rubber spatula until no flour streaks remain.
Step 3: Use the spatula to fold the dough from the outside toward the center, turning the bowl slightly as you fold, about 8-10 times to develop structure.
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 using the same folding technique. Cover and let rise for an additional hour.
Step 6: 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 preheat for at least 30 minutes. Prepare a piece of parchment paper slightly larger than your Dutch oven.
Step 7: Lightly dust a clean surface and your hands with flour. Turn the dough out onto the floured 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, then flip the dough onto the prepared parchment paper.
Step 9: Using a sharp knife, carefully score an “X” on top of the dough. Lightly spray or brush with oil, then sprinkle the reserved shredded cheddar and jalapeno slices on top.
Step 10: Wearing oven mitts, remove the hot Dutch oven from the oven and take off the lid. Use the parchment paper to transfer the dough into the Dutch oven. Cover with the lid and place back in the oven.
Step 11: 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 12: When baking is complete, carefully tilt the Dutch oven and slide the bread and parchment out. Remove the parchment paper and cool the bread on a wire rack for 1-2 hours before slicing to allow the crumb to set.

Tips & Variations

This high hydration dough will be stickier and looser than traditional bread dough; resist adding extra flour to keep the texture light and open.
Adjust the amount of jalapeno to control the heat—removing seeds reduces spiciness.
Swap cheddar for your favorite cheese like gouda or pepper jack for a different flavor profile.
For added aroma, sprinkle a pinch of smoked paprika or garlic powder into the dough mixture.

Storage

Store the bread in an airtight container or bread box at room temperature for up to 2 days. To keep longer, slice and freeze the bread, then toast or warm slices as needed. Reheat wrapped in foil at 350°F (175°C) for 10-15 minutes to refresh the crust and crumb.

How to Serve

A close-up of a round baked bread with a golden brown crust, topped with slices of green jalapeño peppers that have a slightly toasted look. The bread's surface is uneven with a light, bubbly texture showing areas of melted cheese that create an orange and golden color mix. The bread rests on a white parchment paper placed on a wooden board, with a soft blue cloth barely visible on the right. The background shows a white marbled texture. 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 has higher protein content which helps develop gluten and gives the bread better structure. Using all-purpose flour might result in a slightly softer loaf.

How do I know when the bread is fully baked?

The bread should have a deep golden crust and sound hollow when tapped on the bottom. Internal temperature should be around 200°F (93°C) for fully baked bread.