Jalapeno Cheddar Dutch Oven Bread is perfectly crusty on the outside, with a soft fluffy inside, and is made using simple ingredients. Deliciously savory with a bit of spice, it’s perfect with a pat of butter, or for grilled cheese!ย Plus, this dough doesn’t have to sit overnight, so you don’t have to plan ahead to have great bread.
This Jalapeno Cheddar Dutch Oven Bread is one of those recipes that is so fun to make.ย We also love easy bread recipes like my original No Knead Breadย andย Honey Beer Bread.ย This is one of myย Bread Recipesย I know youโll want to keep on hand!
DUTCH OVEN BREAD RECIPE
Are you a fan of those breads from the bakery, you know, the oneโs with that deliciously crunchy crust and soft, fluffy inside?
Yep, this bread tastes just like that. ย Except with plenty of sharp cheddar cheese and jalapenos!
All the nooks and crannies are just BEGGING for some creamy salted butter.ย Although my favorite thing to make with this bread… is grilled cheese!ย Seriously, it’s amazing.
I have another suuuuuuper easy no-knead bread on my website, but it requires a really long rise/rest time… so you have to make it the night before you want to bake the bread.
It tastes amazing, but I wanted to tweak that recipe to see if I could make a no-knead dutch oven bread that DIDN’T require a rise overnight.
Like most breads, it does have to rise two different times, however, it’s virtually hands-off, since you just fold the dough with a rubber spatula in between the rises… you don’t even have to get your hands dirty!
Let’s break it down… it may sound complicated, but I promise you it’s not, and I took step by step photos to show you.
HOW TO MAKE DUTCH OVEN BREAD
These steps correlate to the picture collage above!
- Add flour, salt, cheese and jalapenos to medium mixing bowl.ย Bread flour gives the best texture and rise for this bread, and I find shredding my own cheese helps it melt better.
- Add warm water and yeast to large mixing bowl – then add flour mixture.ย The water should be warm to the touch, but not hot.ย Like a baby’s bath water.
- Stir together and fold dough in on itself.ย Fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you’ve folded the dough in on itself 8-10 times.
- Cover and let rise 1 hour.ย Picture 4 is what the dough will look like after this first rise.
- Fold dough in on itself again.ย Same method as before, although you’ll notice the dough looks and feels a bit more elastic, like in picture 5.
- Cover and let rise again for 1 hour.ย Picture 6 is what the dough will look like after this second rise.ย A little looser and more wobbly than the first time.
- Halfway through this rise time, preheat oven to 450ยฐF with your dutch oven inside it.ย Let it preheat the full 30 minutes.
- Turn out dough and shape into a rough ball.ย Lightly flour your surface and your hands, then flip dough over and fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
- Use a sharp knife to score the dough, spray with cooking spray (so the toppings stick), then add more shredded cheese and sliced jalapenos.
- Use parchment to transfer dough to dutch oven.
- Bake dough with the lid on for 30 minutes, then remove lid and bake 20 minutes.ย This creates a steamy environment for the bread to bake and rise, then when the lid is off, it let the bread brown and crisp nicely.ย Picture 8 is right when I removed the lid, after it had been baked 30 minutes.
- Remove bread from pot and parchment paper and let cool for 1-2 hours.
ADDITIONAL COOKING TIPS
- FLOUR – All purpose flour may be used instead of bread flour, but may result in a denser loaf.
- PEPPERS – Canned or jarred jalapenos may be used instead of fresh.
- YEAST – Active dry yeast may be used instead of instant, but when you add the yeast to the warm water, you want to stir to dissolve it and let it sit a few minutes before adding the flour mixture.
- POTS – Other sizes of dutch ovens can be used, although I wouldn’t go any smaller than 3.5 quarts, as this bread will be right up to the top of the dutch oven.ย Keep in mind, the wider the dutch oven, the wider and flatter your loaf of bread will be.ย It will spread out to be the size of the bottom of the pot.
VARIATIONS OF THIS RECIPE
- MILDER – for a jalapeno flavor, but very mild spice level, try using pickled jalapenos.ย The jar I buy from the store says “tamed” jalapenos.
- SPICIER – feel free to add additional jalapenos to this bread, or even mix in some serrano peppers.
- CHEESES – I opted for a classic sharp cheddar, but you can use any shreddable cheese you like.ย Colby, PepperJack, mild cheddar, etc.
- GARLIC – sometimes I like to add a teaspoon of garlic powder to this bread to give it a different flavor profile.
MAKING DUTCH OVEN BREAD AHEAD OF TIME
Freshly baked breads, like this one, taste best when they are fresh.ย While your bread will still taste good 1-2 days after it’s baked, it will always best the day of.
STORAGE
Bread should be kept at room temperature.ย Refrigerating bread actually causes it to go stale quicker (at least with homemade breads), so keep it out of there for best results.
I like to store my baked bread that hasn’t been sliced, just out on the counter.
Once it’s been cut, I like to add the bread, cut side down, to a paper bag.
FREEZING
Baked bread freezes very well!ย You can either freeze the entire loaf, or pre-slice the loaf and freeze it that way.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Dutch Oven – this is the dutch oven I used, and LOVE, but it’s certainly pricey.ย I’ll link a more affordable one below.ย Bottom line is, this 3.5 quart size is the PERFECT size for a nice round loaf of bread.
- Affordable Dutch Oven – at more than 1/4th the price of the dutch oven linked above, this one is still a great quality pot, and it’s a 3.5 quart size.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERSโ COMMENTS FOR TIPS AND REVIEWS.
AND DONโT FORGET, IF YOUโVE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
TO A MEDIUM MIXING BOWL
- 3 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 cups shredded cheddar cheese
- 1 large jalapeno diced
TO A LARGE MIXING BOWL
- 2 cups warm water
- 2 1/4 tsp instant yeast (1 standard .25oz packet)
FOR THE TOPPING
- 1/3 - 1/2 cup shredded cheddar
- 10 round slices jalapeno (or more, to taste)
Instructions
- To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
- To a large mixing bowl (pretty large - your bread will be rising in this bowl), add the warm water and yeast. Water should be warm, but not hot (like a baby's bath water). Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain.
- Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you've folded the dough in on itself 8-10 times.
- Cover with a towel and let rise in a warm place for 1 hour.
- After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.
- Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450ยฐF. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.
- Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.
- Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
- Use a sharp knife to carefully score the dough (I like to make an "X"). Give the dough a quick spray with some cooking spray (or brush with oil), then sprinkle with set aside 1/3-1/2 cup of cheese and add sliced jalapenos.
- Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.
- Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.
- After you've removed the dutch oven from the oven, tilt it slightly and use the parchment to sort of slide the bread and parchment out of the pot. It will come out easily.
- Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing.
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Chef Tips
- All purpose flour may be used instead of bread flour, but may result in a denser loaf.
- Canned or jarred jalapenos may be used instead of fresh.
- Active dry yeast may be used instead of instant, but when you add the yeast to the warm water, you want to stir to dissolve it and let it sit a few minutes before adding the flour mixture.
- Other sizes of dutch ovens can be used, although I wouldn't go any smaller than 3.5 quarts, as this bread will be right up to the top of the dutch oven.ย Keep in mind, the wider the dutch oven, the wider and flatter your loaf of bread will be.ย It will spread out to be the size of the bottom of the pot.
- For a nice warm spot, run the microwave for about 30 seconds, then turn it off and add the bowl to the microwave.ย Preheating the oven for about 2 minutes then turning it off will work as well.
NO DUTCH OVEN?
- Boil about 1 1/2 cups of water.
- Add to a metal or ceramic pan (I like to use my 8x8 baking pan) on the bottom rack in the oven.
- Add parchment paper with shaped and topped dough to a baking sheet, and add to the middle oven rack.
- Bake for 45-50 minutes, checking for doneness.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Recipe tweaked from my own recipe and Tasty’s.
Alisha says
Made this with pepper jack because I was out of sharp and then added what little sharp I had on the top. Wow it was soooo good. I also do not have a Dutch oven but I do have a pampered chef stone bakeware. Used it and perfect.
Theresa says
This is soooo easy and amazingly good!!! The last time I made it my husband asked if I could add more jalapenos to it. So I thought lets give it a try… OMG!!! The recipe as it stands is excellent, but if you would like more jalapeno/cheese flavor, I highly recommend adding 3 jalapeno to the batter instead of just the 1 that the recipe calls for, and then for the cheddar cheese that goes on top of the bread, replace that with shredded Pepper Jack cheese. Everything else remains the same as stated in recipe. I’m having to make another loaf today, because the ENTIRE LOAF got eaten yesterday!
Sahar McGowan says
I do love this one and it’s become a favorite with friends and family. I will say mine come out and eats more like foccica than other breads I bake in the dutch oven. Not that I’m complaining because it sets me apart from all the other farmers market cheesy jalapeno breads.
Kimberly says
If I remember right, some followers were asking if this is okay without the cheese and jalapenos. I just made it and YES. Do IT!!
Kimberly says
This was so easy and turned out beautiful!!! Will definitely make again!
Dane S. says
This is my “go to” recipe for bread. I have also used this base for garlic herb bread. The crunch from the crust is to die for.
TJ Priya says
My dough ended up being dryer that what was shown, what could have caused this? I did use gluten free flour
The Chunky Chef says
I haven’t tested this recipe with gluten free flour, so that very well could have been the issue. Outside of that, things such as the humidity in your house and area can effect how much flour is needed.
Nancy Shepherd says
Iโve made this several times, both with and without the Jalapeรฑos. Perfect loaf every time. Was wondering if you have ever made it without the cheese too? Husband looking for a plain loaf and Iโm looking to have the recipe the same, without overnight rising. Thinking an oil based substitution for the cheese? Any suggestions? Thanks for the original recipe. Itโs definitely a keeper!
The Chunky Chef says
So happy to hear how much you enjoy the recipe! I haven’t tested this recipe with no cheese, so I can’t say exactly what to use as a substitute or how it would turn out. If you do some experimenting, I’d love to know how it turns out ๐
Nichole Brantley says
This is my favorite recipe ๐
K says
This really is the easiest recipe! I have made many different types of loaves, some of which are very complicated. My husband said this is by far the best flavor and texture. Thanks so much!!!!
Gayle says
What size of Dutch oven
The Chunky Chef says
3.5 quarts.
Sarah says
I love this recipe. Iโve made it a couple of times now. Because we like the flavor of pickled jalapeรฑos, we opted for a small can of nacho sliced ones, drained and slightly chopped to break up some of the rings. Only problem? A whole can is way too hot even for our south Texas tastebuds! 3/4 can worked much better. Thank you so much for this. My daughter loves it so much, she asks us to ship it to her in CO. ๐คญ
ashley says
Ive made this several times and turns out perfect. would this turn out if I make it gluten free following same directions using GF flour?
The Chunky Chef says
I don’t have enough experience with using gluten free flour in baking recipes to advise you on this. But if you do some experimenting, I’d love to know how it turns out!
Jess Southard says
LOVE this recipe! Have been making it almost every week for the last month. Can I split it into to two smaller Dutch Oven loaves instead of one large? If so, do you have a recommendation on cook time?
The Chunky Chef says
So happy to hear how much you love it! I’m certain you could bake two smaller loaves, but as I haven’t tested it, I can’t speak to the baking time. If you do some experimenting, I’d love to know how it turns out!
Marilyn says
Great recipe, the only bread recipe Iโve been able to conquer- thank you.
Kelli Barton says
Crowd pleaser, so easy & yummy!
Nancy says
Easy peasy, gorgeous and tasty.
Hannah says
Perfection. So easy and so good!! Thank you
Christina Chayce says
I am using the exact measurements but cutting the dough in half and making 2 small loaves would you cook it the same length of time?
The Chunky Chef says
I haven’t tested baking smaller loaves, so I can’t say what the baking time would be. If you experiment, I’d love to know how it turns out.
Bill Roukkula says
Great tasting bread. I used two large diced peppers. Only problem was dough almost flattened when I put it in the Dutch oven. Can I add more flour? I would like it to hold the form of the banneton and the crumb to be more airy.
The Chunky Chef says
You could experiment and try it, but I’ve only made this recipe as written. It’s supposed to be a high hydration dough, rather than a traditional bread dough.
KarlaM202 says
This was my first attempt at any Dutch oven breads..smelled wonderful, but fell after taking it out of oven, and when rising, looked a bit wet. I did add a bit more flour before letting it rest for rise. My yeast was new..cant figure out what happened. Even weighed out my flour like I always do..
Chelsea says
Same happened to me. Going to have to look into it because it is a great tasting bread. Does anyone have any suggestions?
Karen Raymond says
I have been making Dutch oven bread but found it a little bla so I thought maybe a cheese bread and found you!! Omg so fabulous thank you so much and my son said mom this is the best bread I’ve ever had in my whole life…that’s priceless ๐๐งก๐