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This Jalapeno Cheddar Dutch Oven Bread stands out for its bold combination of spicy jalapenos and rich, melty cheddar, creating a deliciously savory loaf bursting with flavor.
The high hydration dough yields a moist, tender crumb with a beautifully crisp crust, thanks to the steaming effect inside the preheated Dutch oven.
Nutritionally, this bread offers a moderate calorie count and a good dose of protein from the cheddar cheese, while the fresh jalapenos add fiber and a boost of vitamins like C and A, making it a flavorful yet somewhat nutrient-packed choice.
It’s an excellent everyday bread option for those who love a bit of spice and cheesiness, perfect for sandwiches, dipping, or just enjoying on its own.
Its relatively simple preparation—no kneading needed—and use of pantry staples make it approachable for both beginners and seasoned bakers.
Plus, the Dutch oven baking method means you get professional-level crust and texture right at home, making it an ideal recipe for meal prep or weekend baking sessions.
Must-Have Tools for Perfect Results
Dutch Oven
The heart of this recipe, a heavy-duty Dutch oven with a tight-fitting lid traps steam during the initial bake, producing an irresistibly crispy crust and a tender interior.
Beyond this recipe, it’s invaluable for slow-cooking, braising, roasting, and baking, making it a versatile kitchen workhorse.
Rubber Spatula
Essential for mixing this high-hydration, sticky dough thoroughly without deflating it.
A flexible rubber spatula helps gently fold the dough, preserving its light texture.
It’s also perfect for scraping bowls clean and mixing delicate batters.
Parchment Paper
This non-stick paper makes transferring the dough into the hot Dutch oven effortless, preventing sticking and simplifying cleanup.
It’s a kitchen staple for baking cookies, roasting vegetables, and even steaming fish.
Sharp Knife or Bread Lame
Scoring the dough before baking allows controlled expansion and adds beautiful artisan-style designs.
A sharp blade ensures clean cuts without deflating the dough. Great for any bread baker wanting professional results.
Wire Cooling Rack
After baking, cooling the bread on a wire rack prevents sogginess by allowing air circulation around the loaf.
This tool is essential for cooling all baked goods evenly and quickly.
Cheddar Jalapeño Bread
Equipment
- 1 large Dutch oven (5–6 quarts recommended)
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 rubber spatula
- 1 sharp knife or bread lame
- 1 Wire Cooling Rack
- Parchment paper (large enough to fit Dutch oven)
Ingredients
For the Dough:
- 3 ½ cups bread flour
- 1 ½ teaspoons kosher salt
- 2 cups shredded sharp cheddar cheese
- 1 large jalapeno pepper finely diced
For the Yeast Mixture:
- 2 cups warm water about 100°F/38°C
- 2 ¼ teaspoons instant yeast one standard packet
For the Topping:
- ⅓ to ½ cup shredded cheddar cheese
- 10 slices fresh jalapeno rounds adjust to taste
Instructions
- Prepare the Dry Ingredients: In a medium-sized bowl, combine the bread flour, kosher salt, shredded cheddar, and diced jalapeno. Mix these dry ingredients together until evenly distributed. Set this bowl aside.
- Activate the Yeast: In a large mixing bowl, pour the warm water (ensure it’s comfortably warm, similar to a baby’s bath temperature). Sprinkle the instant yeast into the water and stir gently to combine. Let it sit for a minute to start activating.
- Mix the Dough: Add the dry ingredient mixture into the yeast water bowl. Using a sturdy rubber spatula, stir everything together until no dry flour remains visible. The dough will be quite wet and sticky—that’s expected for this high hydration dough.
- Fold the Dough: Using the spatula, fold the dough by pulling the edges inward towards the center and rotating the bowl. Repeat this folding motion about 8 to 10 times to help develop the dough’s structure. Cover the bowl with a clean towel.
- First Rise: Place the covered bowl in a warm spot and allow the dough to rise for 1 hour. The dough should become noticeably puffier but will still be loose.
- Second Folding and Rise: After the first rise, unfold the dough with your spatula again, performing the same folding technique 8 to 10 times. Re-cover the bowl and let it rise for another hour in a warm location.
- Preheat the Dutch Oven: About 30 minutes before the end of the second rise, place your Dutch oven with its lid on into the oven and preheat to 450°F (230°C). This ensures the pot is hot enough to create steam and a crispy crust.
- Shape the Dough: Lightly flour a clean surface and your hands. Gently turn the dough out onto the surface and flip it over to brush off excess flour. Fold the edges of the dough inward, roughly 6 to 8 times, forming a loose ball shape. Flip the dough ball seam-side down onto a large sheet of parchment paper.
- Score and Top the Dough: Using a sharp knife or bread lame, score an “X” or preferred pattern on the dough surface. Spray lightly with cooking spray or brush with oil. Sprinkle the reserved cheddar cheese evenly on top and arrange the jalapeno slices decoratively.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the parchment paper with the dough and gently place it into the pot. Cover with the lid and bake for 30 minutes.
- Finish Baking Uncovered: After 30 minutes, remove the lid and continue baking for an additional 20 minutes. This step crisps the crust and enhances color.
- Cool the Bread: Using the parchment paper, carefully lift the bread out of the Dutch oven and place it on a wire rack. Remove the parchment paper and allow the bread to cool completely, about 1 to 2 hours, before slicing. Cooling ensures the best texture and crumb.
Notes
- Hydration Note: This dough is wetter and stickier than traditional bread dough; don’t be alarmed if it feels loose. This high hydration is key to a tender crumb and open texture.
- Flour Options: Bread flour gives the best rise and texture, but all-purpose flour can be substituted, although the loaf may be denser.
- Jalapeno Variations: Fresh jalapenos are preferred for flavor and texture, but pickled or jarred jalapenos work fine too—just drain well.
- Yeast Alternatives: Instant yeast is used for convenience, but active dry yeast can be swapped. If using active dry, dissolve it in the warm water and let it bloom for 5–10 minutes before adding dry ingredients.
- No Dutch Oven? You can bake the bread on a parchment-lined baking sheet placed in the oven with a pan of boiling water on the lower rack to mimic steam. Bake covered loosely with foil for 30 minutes, then uncover and bake another 15–20 minutes.
- Storage: Store cooled bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in airtight bags.
Chef’s Secrets for Best Results
The key to mastering this Jalapeno Cheddar Dutch Oven Bread lies in embracing its high hydration dough.
Unlike traditional bread, this dough is wetter and looser, so don’t worry if it feels sticky and hard to shape.
The folding technique, done gently and repeatedly, helps develop gluten structure and aerate the dough without kneading.
Preheating the Dutch oven thoroughly is crucial—it creates steam inside the pot during the first half of baking, which is essential for a crispy, golden crust.
When scoring, use a very sharp knife or bread lame to ensure clean cuts that allow the dough to expand gracefully.
Don’t skip the cooling step; letting the bread rest for an hour or two before slicing ensures the crumb sets properly, preventing a gummy texture.
For added flavor, experiment with smoked cheddar or roasted jalapenos to elevate the taste profile.
This savory, spicy cheddar bread pairs beautifully with a wide range of dishes.
Slice it thick and serve alongside chili, soups, or stews for dipping and mopping up flavorful broths.
It also makes an excellent base for sandwiches, particularly with roasted turkey, grilled chicken, or a creamy avocado spread.
For a simple snack, warm a slice and top it with butter or cream cheese to balance the heat from the jalapenos.
Consider serving it as part of a brunch spread with eggs and fresh fruit, or cubed as a flavorful accompaniment to a cheese and charcuterie board.
The bread’s bold flavors shine best when paired with mild, creamy, or slightly sweet elements that complement its spicy tang.
Serving Suggestions: Pairings and Uses
This savory, spicy cheddar bread pairs beautifully with a wide range of dishes.
Slice it thick and serve alongside chili, soups, or stews for dipping and mopping up flavorful broths.
It also makes an excellent base for sandwiches, particularly with roasted turkey, grilled chicken, or a creamy avocado spread.
For a simple snack, warm a slice and top it with butter or cream cheese to balance the heat from the jalapenos.
Consider serving it as part of a brunch spread with eggs and fresh fruit, or cubed as a flavorful accompaniment to a cheese and charcuterie board.
The bread’s bold flavors shine best when paired with mild, creamy, or slightly sweet elements that complement its spicy tang.
Storage Tips: Keeping Bread Fresh
To maintain the bread’s fresh texture and flavor, store it at room temperature wrapped in a clean cotton kitchen towel or in a paper bag, which helps retain crust crispness while preventing excessive moisture buildup.
Avoid plastic bags for short-term storage as they trap moisture and can make the crust soggy.
For longer preservation, slice the bread once fully cooled, then freeze slices in airtight freezer bags.
When ready to enjoy, toast or warm slices directly from the freezer for a freshly baked taste.
If the crust softens over time, a few minutes in a hot oven can help restore its delightful crunch.
Proper storage ensures you get to enjoy every slice at its best.
Frequently Asked Questions: Helpful Answers
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but expect a slightly denser and less airy loaf. Bread flour’s higher protein content contributes to better gluten development and a lighter crumb.
2. What if I don’t have fresh jalapenos?
Pickled or jarred jalapenos work fine—just drain them well to avoid excess moisture in the dough. Adjust the quantity to your preferred spice level.
3. Can I use active dry yeast instead of instant yeast?
Absolutely! If using active dry yeast, dissolve it in warm water and let it sit for 5-10 minutes until foamy before mixing with the dry ingredients.
4. How important is the Dutch oven in this recipe?
The Dutch oven creates a steamy environment that helps develop a crispy crust and open crumb. If you don’t have one, you can mimic this by placing a pan of boiling water in the oven during baking, but results may vary.
5. How do I know when the bread is fully baked?
The loaf should be deep golden brown with a firm crust. You can also tap the bottom of the bread—if it sounds hollow, it’s done. An internal temperature of around 200°F (93°C) is ideal.
This recipe is inspired by thechunkychef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.