Introduction

This Jalapeno Cheddar Dutch Oven Bread combines a spicy kick with rich, melty cheddar, creating a flavorful loaf that’s perfect for any occasion. Its high hydration dough results in a moist, tender crumb with a crispy crust, baked beautifully in a dutch oven.

A close-up of a golden brown baked bread with a slightly crispy and bubbly crust, topped with three roasted green jalapeño slices that are darker around the edges and resting on a white parchment paper. The bread has an irregular, textured surface with areas of deeper browning and melted cheese-like spots giving an inviting, rustic look. The bread sits on a wooden board and a blue cloth is partially visible on the right side against a white marbled background. 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 0.25oz 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 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, add the warm water and instant yeast. Ensure the water is warm, not hot, about the temperature of a baby’s bath. Let the yeast activate briefly.
Step 3: Add the flour mixture to the water and yeast. Use a rubber spatula to stir until no flour streaks remain, forming a loose, sticky dough.
Step 4: Fold the dough from the outside of the bowl toward the center using the spatula, turning the bowl slightly each time. Repeat 8-10 times to develop gluten.
Step 5: Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour.
Step 6: After the first rise, fold the dough again 8-10 times as before. Cover and let rise for another hour.
Step 7: Halfway through the second rise, place your dutch oven with its lid inside your oven and preheat to 450°F (230°C). Allow it to preheat for at least 30 minutes. Prepare a piece of parchment paper slightly larger than your dutch oven.
Step 8: Lightly flour a counter or cutting board and your hands. Turn the dough out onto the floured surface, flip it over, and brush off any excess flour.
Step 9: Fold the dough’s corners toward the center about 6-8 times to form a rough ball. Flip the dough seam-side down onto the parchment paper.
Step 10: Score the dough carefully with a sharp knife, making an “X” or your preferred pattern. Lightly spray or brush the dough with cooking oil.
Step 11: Sprinkle the reserved 1/3 to 1/2 cup shredded cheddar over the top, and arrange the jalapeno slices as desired.
Step 12: Carefully lift the parchment paper with the dough and place it into the preheated dutch oven. Cover with the lid and bake for 30 minutes.
Step 13: Remove the lid and bake for an additional 10-15 minutes until the crust is golden and cheese is bubbly.
Step 14: Remove the bread from the oven and transfer to a wire rack to cool before slicing.

Tips & Variations

Use gloves when handling jalapenos if you’re sensitive to the heat, and be sure to wash your hands thoroughly afterward.
For a milder version, remove the seeds and membranes from the jalapeno before dicing.
Try substituting smoked gouda or pepper jack cheese for a different flavor profile.
Allow the bread to cool fully before slicing to maintain its structure and texture.

Storage

Store the bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze sliced bread in a freezer bag for up to 3 months. Reheat slices in a toaster or oven for best results, ensuring the crust regains its crispness.

How to Serve

Two slices of bread are placed on white crinkled paper with a serrated knife in the top left corner. Each slice has a golden brown crust with a slightly crispy texture. The inside is soft and light cream-colored with swirls and small bits of yellow cheese and small green pieces dispersed throughout the bread. A blue cloth is partially visible on the right side. The scene rests on 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, you can use all-purpose flour if bread flour isn’t available, but the texture may be slightly less chewy and the bread less airy.

What if I don’t have a dutch oven?

You can bake the bread on a baking stone or heavy baking sheet. To mimic the steam environment, place a pan of water in the oven while baking to help create a crusty exterior.