Easy Jalapeno Cheddar Bread - Artisan-Style in a Dutch Oven

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. There’s no kneading here, either. You simply stir the dough together, give it a couple of quick folds in the bowl, and let it rise. The Dutch oven does the rest, giving you a crusty, artisan-style loaf like the ones you see at a good bakery. Seriously, if I can do it, you can do it, too.

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. I've made it over a dozen times now and it's great every time.

This recipe focuses on the popular combination of jalapeno and cheddar, which I sincerely love, and I think you will, too.

Ingredients

• Instant Yeast. Instant yeast makes this recipe very easy, without any fuss. It dissolves right into the warm water along with the 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.

NOTE: The full list of ingredients with exact measurements are listed in the printable recipe card at the bottom of the post.

How to Make Jalapeno Cheddar Dutch Oven Bread

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!

Make It Hotter: Ghost Pepper Bread

Want to really turn up the heat? Swap some or all of the jalapenos for hotter chilies. Serranos are a nice step up, habaneros bring fruity heat, and ghost peppers make a seriously fiery loaf. For ghost pepper bread, I’d start with 1-2 finely minced ghost peppers in place of the 3-4 chopped jalapenos. Wear gloves!

Serving Ideas

This bread is ideal on its own as a snack. We love it with a bit of butter spread over the top. Use it to make sandwiches, like a killer grilled cheese.

Serve it alongside your favorite soups or stews to sop up the delicious liquid, like my Cowboy stew recipe, Brunswick stew recipe, creamy potato soup recipe, my beer cheese soup recipe, or a big bowl of chili con carne.

What to put on jalapeno cheddar bread? Butter is the classic. A reader swears by a thick slather of Kerrygold. It’s also great with a drizzle of hot honey, a spoonful of cowboy butter, pepper jelly, or habanero pepper jam over cream cheese. Toast it and you’re in business.

Got leftovers? Cube it, toss with melted butter, salt and parmesan, and crisp it in the air fryer for amazing croutons. A reader tip I love.

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!

Recipe FAQs

Can I use regular flour?

Yes. Bread flour gives the loaf a chewier texture, but all-purpose flour works well too. The bread will be slightly softer but still delicious.

What size Dutch oven do I need?

A 5 to 6 quart Dutch oven is ideal. I use a 5.5 quart. Smaller pots can restrict the rise.

Can I make this bread in a cast iron pot, or without a Dutch oven?

Yes. My Dutch oven is enameled cast iron, and a regular cast iron Dutch oven works the same way. Without a Dutch oven, use any heavy oven-safe pot with a lid to hold in the heat and moisture. You can also bake it in a regular bread pan; just set a pan of water on the rack below to keep the oven humid.

How do I keep the bottom from burning?

Keep the Dutch oven on the middle rack or a bit higher, and don’t leave it in too long. Baking on parchment paper also helps.

Can I make it in a bread machine?

I haven’t tested this recipe in a bread machine. The Dutch oven method is honestly the easiest way I’ve found to make great bread, even for a non-baker like me.

Can I use this as a base recipe for other flavors?

Absolutely. Swap in other cheeses (pepper jack, Gruyere), other chilies, crumbled bacon, or different spices.

How do I know when the bread is done?

Look for a deep golden-brown crust. It's typically done when it reaches an internal temp of 190–210°F.

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