Introduction

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, cheesy loaf with a spicy kick. Baked in a dutch oven for a perfect crust, it’s an irresistible treat for any cheese and spice lover.

Two thick slices of light golden bread with a crispy brown crust sit on white parchment paper over a white marbled surface. The bread has a soft, airy inside with visible pockets of melted yellow cheese and small bits of green pepper. A woman's hand holds a small silver butter knife spreading a layer of smooth, white butter on the top slice. The bread texture looks soft and slightly chewy with melted cheese visible throughout the crumb. 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 to 1/2 cup shredded cheddar cheese (reserved for topping)
10 round slices of jalapeno (or more, to taste)

Instructions

Step 1: In a medium 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, but not hot—similar to a baby’s bath water.
Step 3: Add the flour mixture to the yeast and water. Use a rubber spatula to stir until no flour streaks remain, forming a loose dough.
Step 4: Fold the dough from the outside toward the center 8-10 times, rotating the bowl slightly each time. Cover with a towel and let rise in a warm place for 1 hour.
Step 5: After 1 hour, fold the dough again 8-10 times in the same manner. Cover and let rise for another hour.
Step 6: Halfway through the second rise, place your dutch oven with the lid on into your oven and preheat to 450°F. Let it preheat for 30 minutes. Prepare a piece of parchment paper large enough for your dutch oven with some overhang.
Step 7: Lightly flour a counter or cutting board 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 into the center about 6-8 times to form a rough ball. Flip the ball onto the prepared parchment paper.
Step 9: Score the dough with a sharp knife (an “X” works well). Spray with cooking spray or brush with oil, then sprinkle with reserved cheddar cheese and top with jalapeno slices.
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 inside. Cover with the lid and return to the oven.
Step 11: Bake for 30 minutes with the lid on, then remove the lid and bake an additional 20 minutes to brown the crust.
Step 12: Take the dutch oven out of the oven and tilt it to slide the bread and parchment out onto a wire rack.
Step 13: Remove the parchment paper and let the bread cool completely for 1-2 hours before slicing for best texture.

Tips & Variations

This is a high hydration dough, so expect it to be looser and less shapeable than traditional doughs—this results in a light, open crumb.
Adjust the amount of jalapeno to control the spice level, or substitute with mild green peppers for less heat.
Use smoked cheddar for a deeper, smoky flavor.
Letting the bread cool completely ensures it slices cleanly and keeps its texture.

Storage

Store bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight container for up to 1 month. Reheat slices in a toaster or oven for a few minutes to refresh the crust.

How to Serve

The image shows a round baked bread with a golden brown and slightly crispy top layer, dotted with dark green jalapeño slices scattered evenly across the surface. The bread looks soft and fluffy underneath the crispy crust and rests inside a white parchment paper lining a dark blue pot with two handles. The pot sits on a wooden board with a light blue cloth nearby, all placed on a white marbled surface. The bread has a textured and slightly cracked top with melted cheese spots giving it a rich, inviting look. 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 compared to regular bread dough?

This recipe uses a high hydration dough, meaning it contains more water than typical recipes. This makes the dough stickier and looser but results in a moist, open crumb once baked.

Can I use regular yeast instead of instant yeast?

Yes, but you’ll need to activate regular yeast by dissolving it in warm water and letting it sit for about 5-10 minutes until foamy before mixing it with the flour.