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Jalapeno Cheddar Dutch Oven Bread Recipe

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This Jalapeno Cheddar Dutch Oven Bread is a flavorful, cheesy loaf with a spicy kick from fresh jalapenos baked to a perfect golden crust inside a preheated dutch oven. Featuring a high hydration dough for a moist crumb and a crisp exterior, this recipe combines the richness of sharp cheddar cheese with the heat of jalapenos to create a delicious artisan-style bread perfect for sandwiches, snacking, or alongside your favorite meals.

Ingredients

Scale

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 (approximately baby bath water temperature)
  • 2 1/4 tsp instant yeast (1 standard 0.25 oz packet)

Topping

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

Instructions

  1. Prepare Dry Ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir gently to mix and set aside.
  2. Activate Yeast: In a large mixing bowl, add warm water and instant yeast. Stir briefly to dissolve the yeast.
  3. Make Dough: Add the flour mixture to the yeast water. Using a rubber spatula, stir until no streaks of flour remain. The dough will be very loose and sticky due to high hydration.
  4. First Fold and Rise: Use the spatula to fold dough from the outside of the bowl towards the center, turning the bowl each time. Perform 8-10 folds. Cover with a towel and let rise in a warm place for 1 hour.
  5. Second Fold and Rise: After 1 hour, fold the dough again 8-10 times. Cover and let rise for another 1 hour.
  6. Preheat Dutch Oven: Halfway through the second rise, place the dutch oven with its lid inside the oven and preheat to 450°F (232°C) for at least 30 minutes to ensure it’s thoroughly heated.
  7. Shape Dough: Lightly flour a surface and hands. Turn dough onto the surface and flip it over, brushing off excess flour. Fold corners into the center 6-8 times to form a rough ball. Flip onto parchment paper.
  8. Score and Top Dough: Score the top with an “X” shape. Lightly spray or brush dough with oil. Sprinkle 1/3 to 1/2 cup shredded cheddar cheese and arrange jalapeno slices evenly on top.
  9. Bake with Lid: Remove hot dutch oven from oven, remove lid, transfer dough with parchment paper inside. Cover and bake 30 minutes.
  10. Bake without Lid: Remove lid and bake uncovered for an additional 20 minutes until crusty and golden brown.
  11. Cool Bread: Remove dutch oven, slide bread and parchment paper out, remove parchment, and place bread on wire rack. Let cool completely for 1-2 hours before slicing for best texture.

Notes

  • This recipe produces a high hydration dough, which will be much wetter and looser than traditional bread dough — this is intentional and key to the bread’s texture.
  • Use a very large mixing bowl initially to allow for dough expansion during rising.
  • Ensure the dutch oven is fully preheated to achieve the signature crispy crust.
  • Allow the bread to cool completely before slicing to maintain a soft crumb and prevent gumminess.
  • Adjust jalapeno quantity or remove seeds if you prefer less heat in the bread.
  • Handle the sticky dough with floured hands and surfaces to prevent sticking.

Keywords: Jalapeno bread, cheddar bread, dutch oven bread, artisan bread, spicy cheese bread

Find it online: https://liamjayne.com/jalapeno-cheddar-dutch-oven-bread-recipe-2/