Introduction

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, cheesy loaf with a spicy kick from fresh jalapenos. Its moist, open crumb and crispy crust make it perfect for sandwiches or as a snack on its own. Baking it in a Dutch oven ensures an irresistible crust every time.

Jalapeno Cheddar Dutch Oven Bread Recipe - Recipe Image

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 (for topping)
10 round slices jalapeno (or more, to taste, for topping)

Instructions

Step 1: Note that this is a high hydration dough, meaning it will be looser and less shape-able than traditional dough. This is expected.
Step 2: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir to mix well and set aside.
Step 3: In a large mixing bowl, add the warm water (warm, not hot, about baby’s bath water temperature) and instant yeast. Stir gently to combine.
Step 4: Add the flour mixture to the yeast and water. Use a rubber spatula to stir together until no flour streaks remain.
Step 5: Use the spatula to fold the dough from the outside of the bowl toward the center, turning the bowl slightly each time. Fold 8-10 times to develop structure.
Step 6: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
Step 7: After 1 hour, fold the dough again 8-10 times using the spatula. Cover and let rise for another hour in a warm place.
Step 8: Halfway through the second rise, preheat your oven to 450°F with the Dutch oven (lid on) inside. Allow the Dutch oven to heat for a full 30 minutes. Prepare a piece of parchment paper large enough for the Dutch oven with some overhang.
Step 9: Lightly dust a counter or cutting board with flour, and flour your hands. Turn the dough onto the floured surface, then flip it over and brush off any excess flour.
Step 10: Fold the corners of the dough in towards the center 6-8 times to form a rough ball shape. Flip the dough over onto the prepared parchment paper.
Step 11: Use a sharp knife to score the dough, making an “X” pattern. Spray or brush the surface lightly with cooking spray or oil. Sprinkle the reserved 1/3 to 1/2 cup shredded cheddar cheese and add the sliced jalapenos on top.
Step 12: Using oven mitts, carefully remove the hot Dutch oven from the oven and take off the lid. Transfer the dough with the parchment paper into the Dutch oven and replace the lid.
Step 13: Bake with the lid on for 30 minutes. Then remove the lid and bake for an additional 20 minutes until the crust is golden brown and crisp.
Step 14: Remove the Dutch oven from the oven and tilt it to slide the bread and parchment out onto a wire rack. Remove the parchment paper.
Step 15: Let the bread cool completely for 1-2 hours before slicing. The texture and flavor are best once fully cooled.

Tips & Variations

If you want less heat, remove seeds from the jalapeno before dicing and slicing.
Substitute pepper jack cheese for cheddar to add more spice and melty texture.
Use a kitchen thermometer to ensure your water is about 100–110°F for best yeast activation.
For a sharper crust, leave the bread uncovered during the last 10 minutes of baking.

Storage

Store the bread wrapped loosely in a kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, freeze the cooled bread in a resealable bag for up to 1 month. To reheat, warm slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is the dough so wet and sticky?

This recipe uses a high hydration dough, which means it contains more water than typical bread dough. This results in a looser, stickier dough but produces a more open crumb and moist texture once baked. Don’t add extra flour trying to make it firmer.

Can I use regular flour instead of bread flour?

Bread flour has a higher protein content that helps develop gluten, giving the bread structure and chew. You can use all-purpose flour, but the texture might be a bit softer and less chewy.