Introduction

This Jalapeno Cheddar Dutch Oven Bread is a flavorful loaf with a spicy kick and rich cheesy goodness baked right in. The high-hydration dough creates a soft, open crumb with a crisp crust that’s perfect for any occasion. Homemade bread has never been this delicious and fun to make!

A round golden-brown bread with a crispy top dotted with dark green slices of jalapeño sits inside a parchment-lined white pot with blue handles. The bread’s surface shows a textured, bubbly crust with slightly darker toasted spots, indicating melted cheese baked into the top layer. The pot rests on a wooden board with a folded light blue cloth nearby, and the whole scene is set on a white marbled texture. 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 (for topping)
10 round slices jalapeno (or more, to taste)

Instructions

Step 1: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir and set aside.

Step 2: In a large mixing bowl, add warm water and instant yeast. The water should be warm but not hot, about the temperature of a baby’s bath. Stir to combine.
Step 3: Add the flour mixture to the yeast and water. Use a rubber spatula to mix together until no flour streaks remain. The dough will be loose and sticky, which is normal for this high hydration bread.
Step 4: Use the spatula to fold the dough by pulling it from the outside of the bowl toward the center, turning the bowl as you fold about 8-10 times.

Step 5: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
Step 6: After 1 hour, fold the dough again 8-10 times in the same way. Cover and let rise another hour.
Step 7: Halfway through the second rise, place your Dutch oven with the lid on into your oven and preheat to 450°F (230°C). Let it preheat for at least 30 minutes.

Step 8: Lightly flour a clean surface and your hands. Turn the dough out onto the floured area, then flip it over and brush off excess flour.
Step 9: Fold the corners of the dough towards the center about 6-8 times, shaping a rough ball. Flip the dough onto a piece of parchment paper large enough to fit inside your Dutch oven.
Step 10: Score the dough carefully with a sharp knife, making an “X” on top. Lightly spray or brush with oil, then sprinkle with the reserved cheddar cheese and place jalapeno slices on top.

Step 11: 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, cover with the lid, and return to the oven.
Step 12: Bake covered for 30 minutes, then remove the lid and bake for an additional 20 minutes until the crust is golden and crisp.
Step 13: Remove the Dutch oven from the oven. Tilt it and use the parchment paper to slide the bread out gently onto a wire rack.

Step 14: Remove the parchment paper and allow the bread to cool completely for 1-2 hours before slicing for best texture and flavor.

Tips & Variations

This is a high hydration dough, so expect a loose, sticky texture—that’s key for a light crumb.
Adjust jalapeno slices on top to control the heat level to your taste.

Feel free to swap cheddar for other firm cheeses like pepper jack for extra spice or smoked gouda for smoky depth.
Letting the bread cool fully improves slicing and preserves crumb structure.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days. To keep longer, slice and freeze in an airtight bag for up to 1 month. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

A round loaf of bread with a golden brown, crackled crust sits inside a blue-handled pot lined with light beige parchment paper, the parchment slightly wrinkled around the edges. The top of the bread is studded with several round slices of dark green jalapeños, some showing seeds, baked into the crust. The crust appears crispy with a blurred texture from melted cheese that has browned, adding a slightly rough and bubbly surface. The pot is placed on a wooden board with a hint of a blue cloth nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 has more water than traditional bread dough. This creates a soft open crumb and a thin crust but results in a looser dough that’s stickier and harder to shape.

Can I use fresh yeast instead of instant yeast?

Yes, you can substitute fresh yeast, but you’ll need to adjust the amount—typically about double the weight of instant yeast. Also, dissolve fresh yeast in the warm water before mixing in the flour ingredients.