Introduction

This Jalapeno Cheddar Dutch Oven Bread is a flavorful twist on classic homemade bread. Packed with spicy jalapenos and sharp cheddar cheese, it offers a delightful kick with a tender, chewy crumb. Baking it in a dutch oven gives the loaf a perfect crust every time.

A round, golden-brown baked cornbread with a slightly rough and crispy top layer filled with melted cheese spots and sliced green jalapeño peppers embedded on the surface, all sitting in a white enamel Dutch oven lined with beige parchment paper. The bread has a puffy, uneven texture with cracks and cheese bubbles visible, and the Dutch oven handles show blue enamel. The pot rests on a wooden board, and a light blue cloth is partly visible on the white marbled texture surface underneath. 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 – 1/2 cup shredded cheddar cheese (reserved)
10 round slices jalapeno (or more, to taste)

Instructions

Step 1: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar, and diced jalapenos. Stir well and set aside.
Step 2: In a large mixing bowl, add warm water and yeast. The water should be warm but not hot, similar to a baby’s bath water. Add the flour mixture to the yeast and water, stirring with a rubber spatula until no flour streaks remain.
Step 3: Using the spatula, fold the dough from the outside towards the center, turning the bowl slightly each fold. Repeat 8-10 times to develop the dough.
Step 4: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
Step 5: After the first rise, fold the dough again 8-10 times as before. Cover and let rise for another hour.
Step 6: Halfway through the second rise, place your dutch oven with its lid into the oven and preheat to 450°F. Let the dutch oven preheat for 30 minutes. Prepare a piece of parchment paper large enough for the dutch oven with some overhang.
Step 7: Lightly flour a clean counter or cutting board and your hands. Turn the dough out onto the floured surface, flip it over, and gently brush off excess flour.
Step 8: Fold the dough corners toward the center about 6-8 times until a rough ball forms. Flip the ball over onto the prepared parchment paper.
Step 9: Score the dough with a sharp knife, making an “X” pattern. Spray or brush the dough lightly with cooking spray or oil. Sprinkle the reserved shredded cheddar and place the jalapeno slices on top.
Step 10: Carefully remove the hot dutch oven from the oven using oven mitts. Remove the lid and transfer the dough with the parchment paper into the dutch oven. Replace the lid and return to the oven.
Step 11: Bake for 30 minutes with the lid on. Then remove the lid and bake for another 20 minutes to brown the crust.
Step 12: Remove the dutch oven from the oven and tilt it to slide the bread and parchment out gently. Remove the parchment paper.
Step 13: Let the bread cool completely on a wire rack for 1-2 hours before slicing. The texture will be best once fully cooled.

Tips & Variations

If you prefer a milder bread, reduce or omit the jalapeno slices on top and use fewer diced jalapenos in the dough.
Use smoked cheddar for a deeper flavor.
Make sure the water is not too hot to avoid killing the yeast; warm to the touch is best.
High hydration doughs are stickier; resist adding too much extra flour to keep the bread tender.

Storage

Store the cooled bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 1 month. To reheat, toast slices or warm in a 350°F oven for 5-10 minutes.

How to Serve

The image shows a close-up of a golden brown baked bread with a slightly crispy texture. On the surface, there are visible melted cheese patches with orange and light brown colors, and several green slices of jalapeño peppers scattered on top. The bread is resting on white parchment paper over a wooden board, with a light blue cloth on the side, all set on a white marbled surface. The crust looks bubbly and slightly oily, showing a well-baked finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapenos instead of pickled?

Yes, fresh jalapenos work perfectly for both the dough and topping. They provide a bright, fresh heat compared to the tangier flavor of pickled ones.

Do I need a dutch oven to bake this bread?

While a dutch oven is ideal for creating a crispy crust and even heat, you can bake the bread on a preheated baking stone or heavy baking sheet, covering with a large metal bowl to trap steam.