This Dutch oven bread is loaded with spicy jalapeno, cheddar cheese and seasonings with a thick crust and soft interior, easy to make and ready to bake!
Dutch Oven Bread with Jalapeno and Cheddar Cheese - Easy to Make!
We're making a loaf of cheesy, spicy Jalapeno Cheddar Dutch Oven Bread in the Chili Pepper Madness kitchen, my friends. You are definitely going to love this recipe.
I first encountered this exact bread at a fair in Madison, Wisconsin, and was instantly hooked on it. Talk about delicious.
It's thick, golden crust offers a wonderful crunch, but inside it's soft and filled with the flavors of cheddar cheese and spicy jalapeno peppers.
I'm not much of a baker, but this bread is very easy to make because of two main factors: Instant Yeast and a Dutch Oven.
Instant yeast takes all the hard work out of waiting and rising dough, and the Dutch oven creates the perfect environment for bread baking, while also keeping the shape of bread, allowing it to rise perfectly.
If you've ever had trouble making bread before, Dutch oven bread will make it so much easier for you, and it's also easy to customize once you get the hang of it.
This recipe focuses on the popular combination of jalapeno and cheddar, which I sincerely love, and I think you will, too.
Let's talk about how to make Jalapeno Cheddar Dutch Oven Bread, shall we?
Jalapeno Cheddar Dutch Oven Bread Ingredients
- Instant Yeast. Instant yeast makes this recipe very easy, without any fuss. Mixed with warm water and salt.
- Bread Flour. Bread flour has more protein content than all purpose flour, which is better for baking. All purpose flour usually gives a wetter dough.
- Cheddar Cheese. Shred it yourself for best results.
- Jalapeno Peppers. Offers a nice level of heat and flavor.
- Seasonings. Use garlic powder, paprika, dried basil, chili flakes, and a touch of salt.
- Olive Oil. To help develop a nice brown crust.
How to Make Jalapeno Cheddar Dutch Oven Bread - the Recipe Method
Dissolve the Yeast. In a large bowl, stir the instant yeast and salt into the warm water until dissolved.
Form the Dough. Add the bread flour, chopped jalapeno peppers, 2.5 cups of cheddar cheese, and seasonings. Stir together until a sticky dough forms. If it feels too sticky, mix in up to 1/2 cup extra bread flour.
First Rest. Fold the dough from the outer edges into the center several times, rotating the bowl as you go. Cover the dough with a kitchen towel and set in a warm place for 1 hour, until the dough rises.
Second Rest. Fold the dough again from the outer edges into the center, then cover and rest another 30 minutes to 1 hour. Rise time can vary, but this is usually enough time for me.
Warm the Dutch Oven. While the dough is resting, preheat oven to 450 degrees F. Set the Dutch oven with the lid into the hot oven and heat for 30 minutes.
Prep the Dough for Baking. Transfer the dough onto a piece of parchment paper dusted with flour and form into a round loaf. I use a rubber spatula. Score the top of the bread with a sharp knife, then brush the top of the loaf with olive oil.
Top with Cheese and Jalapenos. Top with the remaining shredded cheddar cheese and the jalapeno slices.
First Bake. Carefully remove the hot Dutch oven from the oven and remove the lid. Lift the parchment paper and dough and place into the hot Dutch oven. Cover with the hot lid and bake for 30 minutes.
Second Bake. Remove the lid and bake for 20 minutes or longer, until a golden brown crust develops.
Serve the Cheddar Jalapeno Bread. Remove the bread from the Dutch oven and rest on a wire rack for at least 10 minutes before slicing. 1 hour is preferred.
Boom! Done! Your Dutch oven bread is ready to serve. It's got lots of wonderful cheddar cheese flavor, nice and spicy from the jalapenos and the spices. I love this bread!
Recipe Tips & Notes
- Be sure to preheat the Dutch oven with the lid before baking. The lid traps the moisture from the sticky dough in the oven, creating a humid environment, which is ideal for baking bread.
- Spice things up by adding in hotter chili peppers, like serranos, habaneros, or ghost peppers. I'm sure you'd love a slice of extra spicy scorpion pepper bread!
- Swap in other cheeses for an interesting variation, such as spicy pepper jack cheese, Colby, Monterrey jack, or others.
- Change up the spices to your personal preference, such as curry powders, spicy chili powders, or fresh herbs. You can really make it your own.
- Add crumbled bacon for the triple combo of bacon, cheddar and jalapeno - so good!
Storage
Store at room temperature in a sealed container or covered in plastic wrap and use within 2 days. It will begin to go stale after this.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy the jalapeno cheddar bread. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Tools Used For This Recipe
Amazon Affiliate links, my friends!
Le Creuset Enameled Cast Iron Dutch Oven - I've been using this brand Dutch oven for years for many dishes, and it works GREAT for making Dutch oven bread.
Try Some of My Other Popular Recipes
- Jalapeno Cornbread
- Skillet Cornbread
- Cornbread Dressing
- Jalapeno Cheddar Chicken Wings
- Scalloped Potatoes
- Crawfish Bread
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jalapeno Cheddar Dutch Oven Bread Recipe
Equipment
- 1 Dutch Oven
Ingredients
- 1 packet instant yeast 2-1/4 teaspoons/7 grams
- 2 cups warm water
- 1 tablespoon salt
- 3.5 cups bread flour + more as needed - I often need 4 cups
- 3 cups shredded cheddar cheese
- 3-4 jalapeno peppers chopped
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon chili flakes
- 1 tablespoon olive oil or melted butter
- 1 jalapeno pepper thinly sliced
Instructions
- In a large bowl, stir the instant yeast and salt into the warm water until dissolved.
- Add the bread flour, chopped jalapeno peppers, 2.5 cups of cheddar cheese, and seasonings. Stir together until a sticky dough forms. If it feels too sticky, mix in up to 1/2 cup extra bread flour.
- Fold the dough from the outer edges into the center several times, rotating the bowl as you go. Cover the dough with a kitchen towel and set in a warm place for 1 hour, until the dough rises.
- Fold the dough again from the outer edges into the center, then cover and rest another 30 minutes to 1 hour.
- While the dough is resting, preheat oven to 450 degrees F. Set the Dutch oven with the lid into the hot oven and heat for 30 minutes.
- Transfer the dough onto parchment paper dusted with flour and form into a round loaf. I use a rubber spatula. Score the top of the bread with a knife, then brush the top of the loaf with olive oil.
- Top with the remaining shredded cheddar cheese and the jalapeno slices.
- Carefully remove the hot Dutch oven from the oven and remove the lid. Lift the parchment paper and dough and place into the hot Dutch oven. Cover with the hot lid and bake for 30 minutes.
- Remove the lid and bake for 20 minutes or longer, until a golden brown crust develops.
- Remove the bread from the Dutch oven and rest on a wire rack for at least 10 minutes before slicing. 1 hour is preferred.
Nutrition Information
Janet says
OK you really outdid yourself on this one. Love love, love this recipe. I also just discovered how to sign in and bookmark your recipes that I love. My page is growing daily! I’m off to make peach habanero jam to go with a toasted slice of this bread! Thanks Mike! ❤️
Mike Hultquist says
Great! So nice to hear, Janet! Glad you love this one! The sign in feature with Grow is fantastic for bookmarking!
Dee says
AWESOME! Just recently found this sight. We LOVE spicy here in AZ. This is the first of MANY recipes for me! Bread turned out amazing. Thanks Mike!
Mike Hultquist says
Great!! Glad you enjoyed it, Dee!
Darlene Hudak says
Awesome recipe. The bread was devoured in 2 days.
Mike Hultquist says
Nice! Yes, we LOVE this one. So good!
Sharon says
Followed the recipe and looked and smells amazing coming out of the oven. As the bread cooled it sunk in the middle. The inside temperature of the loaf was 200 degrees when I removed from the oven.
Mike Hultquist says
Awesome, Sharon! I appreciate the comments!
Michael says
Love the recipe and made it a couple times now. I wanted to test a different way. Does the bread improve with additional time to proof? Continue to rest, tuck, turn, and proof? Lets say 6 hours?
Mike Hultquist says
I haven't tried the extra proofing, Michael, but would love to hear if that makes a difference for you.
Brian Tackett says
Super easy! My wife and I, not the kids, LOVED IT!!! More for US!!
Mike Hultquist says
Awesome! Thanks, Brian!
Dave Kuykendall says
Can this be made without a Dutch oven?
Mike Hultquist says
You can use an oven safe pot, Dave. Something to help hold in the heat and moisture.
Kristine says
I made this and it was excellent!
The flavor was intense and spicy.
Parchment paper makes it safer.
Mike Hultquist says
Glad you enjoyed it! Yes!!
Paul Lueders says
With another foot of snow on the ground this morning Mike this looks like a great way to spend the morning in the kitchen. Your jalapeno/cheddar bread looks mighty tasty.
Mike Hultquist says
It is! Super tasty, Paul. Definitely worth the time. I hope you enjoy it! I sure do not miss the snow!
Memaw says
FYI - this bread makes FANTASTIC croutons! I cut some in about 1 inch cubes, drizzled them with melted butter, sprinkled on some kosher salt and Parmesan cheese, and tossed them in the air fryer until they were nice and crisp. My husband loved them!
Mike Hultquist says
That sounds like perfection to me, right there. VERY nice.
Memaw says
Is there a way to post a photo? I just took it out of the oven and am waiting for it to cool. It’s a little more brown than I would prefer (my fault) and I’ll watch it a little more closely next time.
It’s a good think I used my large red Le Creuset as it raised very nicely and would have been hindered by my smaller one.
Look forward to trying it after it has cooled!
Mike Hultquist says
Sorry, no way to post a photo, but enjoy!
Memaw says
I currently have a bowl of this dough rising on my counter. I did make some alterations. I added a scant T of onion powder, 1 T of gluten (as I didn’t have any bread flour and I wanted a bit more protein added to my flour to give it a good structure to raise), and 1T of olive oil to the dough. Though I know this is a “no knead recipe”, I did knead it with my dough hook for 10 minutes as I like the “chew” of a bread that’s been kneaded better. I am anxious to see how it turns out and will follow-up once it’s baked!
Mike Hultquist says
Yes, let us all know how it turns out for you. Enjoy!
Memaw says
Turned out fantastic! Look for my note on how I used it to make croutons!
Mike Hultquist says
Outstanding!
Lou says
Addictive!!! I am using Kerrygold sharp cheddar. This just goes down a treat. My wife loves it with a good slathering of Kerrygold butter.
Mike Hultquist says
Yess!!!! I love it!! Perfection.
Daniel says
I never owned a Dutch oven but this recipe looked so good I purchased one. I used Portugal peppers instead of jalapeños to add a bit more heat. It’s easy to make and turned out perfect. I expect to make it at least a couple times a month. It makes an awesome grilled cheese sandwich.
Mike Hultquist says
Yes! This recipe is so easy, isn't it? I'm not much of a baker, but DANG does this recipe work! Every time. Glad you enjoyed it.
Lou says
Made this bread last week and it didn't last long. So I made it again tonight. Paired well with the Mexican street corn salad and a cedar planked salmon.
Mike Hultquist says
Awesome! So good, isn't it, Lou? We LOVE this one. Nice pairing.
Lou says
It is awesome! Tonight we gonna pair it with smoked pulled pork (which is actually right now on the offstick smoker being smoked with oak), the jalapeno cheddar bread, and what is left from the Mexican street corn salad.
Mike Hultquist says
So good! I love it!
Chuck says
I made this and it was a hit with the family. My 95 year old mother in law absolutely thought it was a great recipe. She loves spicy food. I think this would be a good dipping bread for homemade chili. I am going to make it again, this weekend, and add bacon. Mozzarella cheese instead of cheddar and Thai peppers.
Terrific recipe! Five stars for sure.
Mike Hultquist says
This is so great to hear, Chuck! Glad she enjoyed it!!!
Lou says
Hey Mike, I made this and it was eaten quickly. I was short on the cheddar cheese so I added into it Gruyere cheese. Found that the cheeses made a nice combination which tasted great. I added one Serrano pepper to kick up the heat which was nice. This jalapeno bread went paired well in mopping up juices from a muscle, clam broth soup. Will make it again.
Mike Hultquist says
Awesome!! Great to hear, Lou! I LOVE this recipe so much.
Karen says
I will be making this for my husband, and he has requested cream cheese in the bread. I know we have purchased jalapeno cheddar bread with cream cheese from a Mexican bakery before, but wondering what would be the best method for incorporating it into this recipe?
Mike Hultquist says
Karen, I would mix it into the batter, but not spread it on top. I haven't done this with cream cheese before, so I'm unsure of the amounts. I would stick to the amount equivalent in this recipe. Let me know how it turns out for you. Enjoy!
Shari Nash says
Hi Mike!! Love your recipes!!
Cant wait to try this and experiment with different peppers….thinking some smoked poblanos…..
Silly question….what size Dutch Oven are you using?
Stay spicy!
Mike Hultquist says
Thanks, Shari! I'm using a 5.5 quart Dutch oven.
Toni H says
Oh MY! Thank you! I love this bread, and I buy a similar loaf every week at the bakery. Won't have to any more. Thank you so much! Happy 4th to!
Mike Hultquist says
Yes! Enjoy, Toni!
Shelia says
This was very easy to make and so delicious. The hardest part was waiting for it to cool. I added 1/2 cup more cheese (I read the quantity incorrectly) but it was good.
Mike Hultquist says
Great, Shelia! Glad you enjoyed it! I know, I hate the waiting part!
Carolyn says
Mike, I don’t have a Dutch oven so what options do I have to bake the bread? Thanks
Mike Hultquist says
Carolyn, the Dutch oven is ideal because it allows the bread to steam in the pot. You can use a regular bread bad, but keep some water in a separate pan below the bread to keep a moist environment.
Sandra Weston says
Has anyone made a gluten free version? If so, how?
Mike Hultquist says
Sandra, I have not, but let's see if anyone else answers.
Dallas says
Do you have to use bread flour?
Mike Hultquist says
Dallas, you can use all purpose flour instead, but it usually doesn't rise quite as much as bread flour. Bread flour is preferred.
Craig Whitley says
I've made a similar bread as a no-knead overnight bulk fermenting bread and it was stellar.
I must try this when I've not planned a day ahead of time. Anyone who has not tried this combination of jalapenos and Cheddar in a bread needs to. Even if you think you don't like the heat of Jalapenos, you'll love it.
I can tell by the ingredients and methods in your recipe it will be spot on.
Mike Hultquist says
Thanks, Craig. Yes, it does take a bit of time (mostly waiting), but it really is spot on and turns out great every time. I LOVE this combo. Extra jalapenos (and serranos) for me, please! Haha. =)
John Jacobson says
Looks like an awesome recipe. Can you please provide the recipe ingredients in weight?
Mike Hultquist says
Thanks, John. I'll have to make this again and weigh everything. For now, I only have the recipe tested with the provided measurements.