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! 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. We also love easy bread recipes like my original No Knead Bread and Honey Beer Bread. This is one of my Bread Recipes I know you’ll want to keep on hand!
DUTCH OVEN BREAD RECIPE
Are you a fan of those breads from the bakery, you know, the one’s with that deliciously crunchy crust and soft, fluffy inside?
Yep, this bread tastes just like that. Except with plenty of sharp cheddar cheese and jalapenos!
All the nooks and crannies are just BEGGING for some creamy salted butter. Although my favorite thing to make with this bread… is grilled cheese! 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. 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. The water should be warm to the touch, but not hot. Like a baby’s bath water.
- Stir together and fold dough in on itself. 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. Picture 4 is what the dough will look like after this first rise.
- Fold dough in on itself again. 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. Picture 6 is what the dough will look like after this second rise. A little looser and more wobbly than the first time.
- Halfway through this rise time, preheat oven to 450°F with your dutch oven inside it. Let it preheat the full 30 minutes.
- Turn out dough and shape into a rough ball. 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. 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. 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. Keep in mind, the wider the dutch oven, the wider and flatter your loaf of bread will be. 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. 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. 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. 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. 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! 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. I’ll link a more affordable one below. 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 READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE 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
- ** just a note; this is a high hydration dough, which means it's SUPPOSED to be looser and not nearly as "shape-able" as a traditional bread dough! There are step by step photos and a video in the post above this recipe card. **
- 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 450°F. 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
** Just a note to avoid some confusion; this is a high hydration dough, which means it's SUPPOSED to be looser and not nearly as "shape-able" as a traditional bread dough! There are step by step photos and a video in the post above this recipe card. **
- 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. Keep in mind, the wider the dutch oven, the wider and flatter your loaf of bread will be. 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. 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.
Joan says
This was so easy and turned out great! I will definitely be making this again!
Linda says
Made this tonight for my sister to gift to someone tomorrow. Followed directions exactly and it baked up beautifully in a 4 1/2 qt Dutch oven. Lovely tall loaf, perfectly browned, and that just-right little thud when tapping on the finished loaf. I’m sure the recipients will love it. Thank you for sharing your recipe.
Heather says
The best no knead bread recipe EVER! I made it several times and it was always perfect. My husband prefers banana peppers and I prefer Asiago cheese. I decided to make a banana pepper Asiago loaf thinking it would be better for both of us. DO NOT DO THIS! My husband wanted this again with the jalapeños and I wanted it again with the cheddar. It is the perfect combination and easy to make! I have shared this recipe with several people and it is always a hit! And I warn them, do not try to mix it up with different ingredients!
Paige says
I made this today and is absolutely delicious, however it is still very doughy inside. I made it exactly as written and cooked as written in my Dutch oven for 30 minutes covered and 20 uncovered and after sitting for 2 hours it was still undercooked inside.
The Chunky Chef says
Hmm well all ovens do cook differently, so any baking time isn’t going to be exact, but it shouldn’t be drastically off. Have you checked your oven’s temperature with an oven thermometer? I only ask because I had issues like that a couple of years ago, and my oven was off by over 50°F!
Shannon says
Easy and sooo yummy.
Yustina Murphy says
I just made this bread. Omg sooooooo good.
Skar Eliza says
So easy to follow and so delicious. I make bread all the time but this one is 10/10 always, I’m soo impressed
Cynthia says
Fabulous and easy! I used a larger size Dutch because it’s what I had but came out PERFECT!! Thanks for a great and easy recipe!
Jessica Robledo-Hauenstein says
Just made this bread today. Fantastic taste and texture. I was really worried because it was a really wet dough and it was hard to handle and I couldn’t use my hands without most of it sticking to them. I used rubber spatulas and added more flour when folding in corners. I was really worried I had messed up the dough. It was on the flatter side but that was mostly due to my Dutch oven is 5-6qt.
Would I be able to double this recipe to make it fit my Dutch oven better and get a rounder bread?
The Chunky Chef says
I haven’t doubled this recipe, so I can’t say for certain, but I would think you could (I’m just not sure what the baking time would be). If you do some experimenting, I’d love to know how it turns out!
Sarah Dimarco says
Could you bake this Jalapeño bread on a pizza stone with the same result would I need the water underneath it?
The Chunky Chef says
I’ve never tested this recipe with a pizza stone, so I can’t say for certain. This dough is very wet, and whatever you bake it in will need some sort of sides, or it may not all stay on the stone though.
Jayne Osika says
Easy & yummy!!!!
Wendy says
I have made this bread many times. It’s always perfect and everyone loves it!
Omar says
This recipe was the easiest and most delicious I’ve made since I started baking bread!
Jaime Bosco says
I’ve been making bread periodically at home for years. This is by far one of the easiest and tasty breads that I’ve ever made. I did add extra jalapeños for my heat loving family. Will definitely make again, with multiple flavor combinations. Well done!
Julius Wilson says
Why is the hydration percentage so high in your recipe? Can it be reduced to like 75 or 80%?
The Chunky Chef says
Because it’s a “no-knead” recipe, which are notoriously high in hydration. I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if reducing the hydration level would work. If you do some experimenting, I’d love to know how it turns out!
Thomas says
I am new to baking! I have made this kneading the dough (used bread flour). I used around 65% water by mass and found it good.
Sage says
Thank you! This is one of our favorite bread recipes, better than the one from our local (well known, popular) grocery store! I have made it several times, and every time it comes out perfect.
Kate says
I’ve made other no knead breads before, but this one is the best! I’m playing a game right now called “don’t go to the store until the cabinets are bare” so I was working with limited ingredients, but I mostly stuck to the recipe. I only had all purpose flour and it worked well. I had Colby Jack cheese instead of cheddar, and I used jarred hot/sweet jalapeños. I will definitely make this again! Thanks for the recipe!!
Carly Goodcuff says
This was SO good! Such a hit with my family. We toasted it up and made BLTs. Will definitely be making this recipe again. Thank you!
Tia-Lynne says
I just made this today and it is so good. I had some leftover bacon that I cooked and added it to the loaf. It is super moist and soft, I’m assuming because of the extra fat from the bacon. I followed the instructions exactly except for that. I am interested to see the difference without the bacon next time. But it is so good! I’m hoping to toast it with some eggs in the morning! I will definitely be using this recipe again and again.
Evelyn Rodriguez says
Cookie without a Dutch oven. Do I have to remove the water bath at the halfway point?
The Chunky Chef says
No you can leave it in 🙂
Jess says
Made this and it came out DELICIOUS! But, the dough was SUPER wet…like wouldn’t form into a ball wet. Blobby wet. Should I reduce water next time or just keep as is bc end product turned out fine?
The Chunky Chef says
Since this is a “no-knead” style of bread, it’s supposed to be a pretty wet dough 🙂