Name: Jalapeno Cheddar Dutch Oven Bread
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups (375g) bread flour; 1 ½ teaspoons kosher salt; 1 teaspoon instant (rapid-rise) yeast; 1 ¼ cups (300ml) warm water (about 105-110°F); 1 cup (4oz) sharp cheddar cheese, shredded; 1-2 fresh jalapenos, deseeded and finely diced; 1 tablespoon olive oil (for greasing bowl); Extra flour or cornmeal (for dusting)

Get ready for one of the absolute best baking experiences: Jalapeno Cheddar Dutch Oven Bread! Every bite bursts with gooey cheddar, zesty jalapenos, and a crackling golden crust that's bakery-good but totally achievable at home.

What makes this bread so irresistible? It's the perfect blend of cheesy richness, subtle heat, and that ultra-tender crumb you only get from slow-proofed, no-knead dough. The best part-you only need one bowl and a Dutch oven. No kneading or complicated steps required!

It's ideal for pairing with soups, making epic sandwiches, or simply tearing off chunks to munch any time of day. I first baked it as a fun twist on classic artisan bread for a game-day party, and it was an instant hit-guests couldn't stop at one slice!

Golden, cheesy slices of Jalapeno Cheddar Dutch Oven Bread next to a bubbling pot of soup

Why You'll Love This Recipe

Effortless artisan bread-no kneading required!
Perfectly cheesy with a touch of jalapeno heat
Gorgeous crackly crust with a soft, tender interior
Bakes up beautifully every single time

Key Ingredients for Jalapeno Cheddar Dutch Oven Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour gives this loaf its hearty, chewy texture and superb rise. The higher protein content helps develop structure, making it ideal for no-knead recipes. You can swap with all-purpose flour in a pinch, though the bread may turn out slightly less chewy.

Sharp Cheddar Cheese

Shredded sharp cheddar melts into gooey pockets throughout the bread. Use freshly grated cheese if possible; bagged, pre-shredded cheese often contains anti-caking agents that can alter texture. Want to play with flavor? Try pepper jack, Monterey Jack, or even smoked cheddar for a fun twist.

Jalapenos

Jalapenos are the star element, offering fresh spicy flavor and eye-catching green flecks. For less heat, remove the seeds and membranes before dicing. You can use pickled jalapenos for tangy flavor, or sub in mild green chiles for a gentler spice.

Instant Yeast

Instant or rapid-rise yeast streamlines the proofing process. There's no need to dissolve it in water first-just mix straight into the dry ingredients. If you only have active dry yeast, increase the proof time by about 30 minutes.

Warm Water

Warm water activates the yeast and helps meld the dough together. Aim for water that's just warm to the touch-not hot, or you could kill the yeast. If your kitchen is chilly, err closer to 110°F for best rise.

Jalapeno Cheddar Dutch Oven Bread cooking process

Instructions for Jalapeno Cheddar Dutch Oven Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Dough

In a large mixing bowl, stir together the bread flour, salt, and instant yeast. Add the warm water and stir with a wooden spoon until a shaggy dough forms. Fold in the cheddar cheese and diced jalapenos until evenly distributed.

Let It Rise

Drizzle a little olive oil around the sides of the dough and turn it so the surface is lightly coated. Cover the bowl tightly with plastic wrap or a damp towel. Let rise at room temperature until doubled in size and bubbly, about 2 to 3 hours.

Shape and Rest

Lightly flour a clean surface and your hands. Gently turn the dough out of the bowl (it will be sticky-that's normal)! Shape into a rough ball, tucking the edges underneath. Place onto a sheet of parchment paper; cover loosely with a towel while you preheat the oven.

Preheat the Dutch Oven

About 30 minutes before baking, place a 4- to 6-quart Dutch oven (with lid) into your oven and preheat to 450°F (230°C). Let it heat fully to ensure a crisp, gorgeous crust.

Bake the Bread

Once hot, carefully remove the Dutch oven and gently lower the parchment paper with dough into the pot. If desired, score the top with a sharp knife for a decorative touch. Cover and bake for 30 minutes. Then, remove lid and bake an additional 15-20 minutes, until the crust is deep golden brown and crackly.

Cool and Slice

Use oven mitts to carefully lift the bread out of the Dutch oven. Cool on a wire rack for at least 30 minutes before slicing. Enjoy warm, cheesy slices and let the aromas fill your kitchen!

Recipe Variations

Extra Cheesy Twist

Double up on shredded cheddar or toss in a handful of mozzarella for ultra-gooey, cheesy bread. You could even sprinkle extra cheese on top just before baking for a decadent, golden crust.

Mix Up the Peppers

Not feeling jalapenos? Try roasted poblanos, diced mild green chiles, or even a few shakes of smoked paprika for warmth without the kick. For extra heat, finely dice a serrano or sprinkle in crushed red pepper flakes.

Gluten-Free Option

Swap in a reliable 1-to-1 gluten-free flour blend to make this recipe gluten-free. The loaf will be denser, but you'll still get fantastic flavor and lovely cheesy pockets.

Herb-Infused Loaf

Toss in a couple tablespoons of chopped fresh chives, parsley, or thyme. Herbs bring an extra layer of freshness that complements the cheese and peppers beautifully.

Vegan-Friendly

Use your favorite plant-based cheddar shreds and ensure your bread flour is vegan-friendly. The texture and heat will still shine!

Serving Suggestions

Serve thick slices of Jalapeno Cheddar Dutch Oven Bread with creamy tomato soup, hearty chili, or a fresh green salad for a complete meal. It's also excellent toasted with a pat of butter, used for breakfast sandwiches, or as a bold, flavorful base for avocado toast. Garnish with extra shredded cheddar and sliced fresh jalapeno for a pretty, spicy touch.

Storage and Reheating

Store cooled bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, slice and freeze pieces in a freezer-safe bag for up to 2 months. To reheat, pop slices in a toaster or warm in a 350°F (175°C) oven until heated through. Frozen bread can be reheated directly from the freezer-just add a few minutes to the warming time.

Frequently Asked Questions About Jalapeno Cheddar Dutch Oven Bread (FAQ)

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

A: Yes! All-purpose flour works well and gives a slightly less chewy, but still delicious, texture.

Q: Is this bread super spicy?

A: The spice level is mild to moderate, especially if you remove the seeds and membranes from the jalapenos. For more heat, leave some seeds or add extra peppers.

Q: Can I make the dough ahead and bake later?

A: Absolutely. After mixing, cover the dough and refrigerate overnight. Shape, rest, and bake as directed the next day for even more developed flavor.

If you love cheesy, crusty, flavor-packed bread, Jalapeno Cheddar Dutch Oven Bread is a must-bake. It's easy enough for beginners yet impressive for special occasions. Give it a try, and let us know how it turned out-leave a comment or rating below!

★★★★★ 4.80 from 184 ratings