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 baby bath temperature); 2 1/4 tsp instant yeast (1 standard 0.25oz packet); 1/3 to 1/2 cup shredded cheddar cheese; 10 round slices of jalapeno (or more, to taste)

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Introduction

If you’re a fan of bold flavors and cheesy goodness, this Jalapeno Cheddar Dutch Oven Bread is made for you. It delivers a soft, moist crumb with a spicy kick from fresh jalapenos and plenty of sharp cheddar cheese. This no-fuss bread is baked to perfection in a Dutch oven, creating a crispy crust that will impress every time.

The image shows a round baked dish inside a deep, glossy blue pot lined with off-white parchment paper. The top layer is golden-brown and textured with bubbling cheese and small slightly burnt spots. There are several green jalapeno slices embedded on the surface, standing out against the golden cheese. The pot is placed on a white marbled surface with a light blue cloth nearby. 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 packet, 0.25 oz)
1/3 to 1/2 cup shredded cheddar (for topping)
10 round slices of jalapeno (or more, to taste, for topping)

Instructions

Step 1: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir to mix and set aside.
Step 2: In a large mixing bowl, dissolve the instant yeast in warm water (warm, not hot). Add the flour mixture to the yeast water and stir with a rubber spatula until no dry flour remains.
Step 3: Use the spatula to fold the dough from the outside of the bowl toward the center about 8-10 times, turning the bowl as you go.
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 in on itself 8-10 times again, cover, and let rise for another hour.
Step 6: Halfway through the second rise, place your Dutch oven with the lid on in the oven and preheat to 450°F (230°C) for 30 minutes. Prepare a piece of parchment paper to fit inside the Dutch oven with some overhang.
Step 7: Lightly flour a clean surface and your hands. Turn the dough out onto the surface and gently flip it over to 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 it onto the parchment paper.
Step 9: Score the top of the dough with a sharp knife (an “X” shape works well). Lightly spray or brush with oil, then sprinkle the reserved cheddar cheese and arrange jalapeno slices on top.
Step 10: Using oven mitts, carefully remove the hot Dutch oven from the oven and lift out the lid. Lift the dough with the parchment paper and place it inside the Dutch oven. Cover with the lid.
Step 11: Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 20 minutes until the crust is golden and crispy.
Step 12: Remove the Dutch oven from the oven. Tilt it to slide the bread and parchment out carefully. Let the bread cool completely on a wire rack for 1-2 hours before slicing for best texture.

Tips & Variations

This is a high-hydration dough, so it will be looser than traditional bread dough—this is normal and helps create a moist crumb.
All-purpose flour can be used instead of bread flour, but expect a denser loaf.
If fresh jalapenos aren’t available, canned or jarred jalapenos work well too.
Active dry yeast can replace instant yeast but dissolve and proof it in warm water for a few minutes before mixing.
If you don’t have a Dutch oven, bake the bread on a parchment-lined baking sheet with a pan of boiling water on a lower rack to create steam. Bake at 450°F for 45-50 minutes, monitoring doneness.
The wider the Dutch oven, the flatter your loaf will be. Avoid using pots smaller than 3.5 quarts.
For a warm rising spot, briefly run your microwave empty for 30 seconds and place the dough bowl inside with the door closed.

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to 2 days to keep the crust crisp. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months. To reheat, thaw fully and warm in a 350°F oven for 10-15 minutes to refresh the crust.

How to Serve

A round, golden-brown, fluffy baked dish with a slightly crispy top layer sits inside a blue pot lined with crinkled parchment paper. The dish has a soft, smooth texture with a few green jalapeno slices embedded lightly on the surface, adding spots of dark green color. The pot rests on a white marbled textured surface, and a turquoise cloth is placed nearby, creating a colorful and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, all-purpose flour can be used, but the bread will be a bit denser because bread flour has more protein, which helps with gluten development and structure.

What if I don’t have a Dutch oven? Can I still make this bread?

Absolutely. You can bake the bread on a parchment-lined baking sheet placed in the middle rack of the oven. Put a pan with boiling water on the bottom rack to mimic steam, bake at 450°F for 45-50 minutes, and monitor for doneness to get a nice crust.