I made this Dutch Oven Bread that tastes like it took days but didn’t, and if you love a slice that’s perfect for melting butter or the ultimate grilled cheese, keep scrolling.

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But I am obsessed with this Dutch Oven Bread because it hits that perfect crust-to-cloud contrast I want every week. I love the way sharp cheddar cheese peeks through, melty and salty, and the jalapenos bring a quick, smart punch that actually wakes the loaf up.

It’s loud bread, not polite. I adore that crust crackle under a knife, the soft crumb that keeps pulling strings.

Cheese Bread that isn’t just filler, it stands on flavor and makes a sandwich sing. Makes toast worth getting out of bed for.

Seriously, it’s bread that talks back and demands butter right now.

Ingredients

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Flour: Basically the backbone, gives that crusty outside and soft, fluffy inside.
Salt: It’s the flavor fixer, keeps the bread from tasting flat or bland.
Sugar: Feeds the yeast a bit, adds tiny sweetness and better browning.
Yeast: It’s the life of the loaf, makes it rise and feel airy.
Warm water: Wakes the yeast gently, helps dough come together easily.
Cheddar: Sharp, melty pockets that add savory bites and cheesy richness.
Jalapenos: Add heat and a fresh kick, not just spicy pain.
Olive oil: Keeps crumb moist, gives a subtle fruity note to dough.
Melted butter: Plus it brushes on for sheen and richer, buttery flavor.
Extra flour or cornmeal: Dusts the bottom, prevents sticking and adds crunch.

Ingredient Quantities

3 cups all purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon granulated sugar

1 packet active dry yeast 2 1/4 teaspoons

1 1/2 cups warm water about 105 to 115 F

1 cup sharp cheddar cheese shredded

2 to 3 jalapenos seeded and finely diced about 1/2 cup

2 tablespoons olive oil

2 tablespoons melted butter for brushing optional

extra flour or fine cornmeal for dusting

How to Make this

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1. In a large bowl whisk together 3 cups all purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar and 1 packet (2 1/4 teaspoons) active dry yeast.

2. Add 1 1/2 cups warm water (about 105 to 115 F) and 2 tablespoons olive oil; stir with a wooden spoon until a shaggy, sticky dough forms. It will look rough and kind of messy and thats ok.

3. Fold in 1 cup shredded sharp cheddar and 2 to 3 jalapenos (seeded and finely diced, about 1/2 cup) until evenly distributed but don’t overwork the dough.

4. Cover the bowl loosely with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. It should look bubbly and puffy.

5. Lightly flour your work surface or dust with fine cornmeal. Turn the dough out, fold it over itself a few times to shape into a round loaf, using just enough flour to keep it from sticking.

6. Coat a bowl or proofing basket with a little olive oil; place the shaped loaf seam side down, cover and let rest 30 to 45 minutes while you preheat the oven.

7. Place a clean Dutch oven with its lid in the oven and preheat to 450 F for at least 25 to 30 minutes so the pot is screaming hot.

8. Carefully remove the hot Dutch oven, dust the bottom with a little flour or cornmeal, transfer the dough seam side up (use parchment if you want easier handling), score the top with a sharp knife or lame.

9. Bake covered at 450 F for 25 to 30 minutes, then remove the lid and bake another 8 to 15 minutes until deep golden and crusty and an instant read thermometer reads about 200 F in the center.

10. Remove loaf to a rack, brush with 2 tablespoons melted butter if desired, let cool at least 20 minutes before slicing so the crumb sets. Enjoy warm with a pat of butter or make epic grilled cheese.

Equipment Needed

1. Large mixing bowl
2. Wooden spoon (or sturdy spatula)
3. Measuring cups and teaspoons
4. Instant read thermometer
5. Bench scraper or dough scraper
6. Proofing basket or a lightly oiled bowl and clean towel/plastic wrap
7. Dutch oven with lid (oven-safe pot)
8. Parchment paper and a sharp knife or lame for scoring
9. Cooling rack

FAQ

Q: My dough is too sticky or too dry, what do I do? A: If it feels sticky, sprinkle in a tablespoon of flour at a time until you can handle it. If it’s dry and cracks, add a teaspoon of warm water at a time. The dough should be tacky but not gluey.

Q: The loaf came out dense, not airy. Why? Most likely the yeast didn’t get active or it didn’t rise long enough. Make sure your water is warm (about 105 to 115 F) and not too hot, and proof the dough until it’s noticeably puffy, roughly 1 to 2 hours. Also dont overwork the dough after the first rise.

Q: How hot will this bread be from the jalapenos and can I control the heat? Removing seeds and membranes cuts most of the heat. Leave some seeds or include the membranes if you want it hotter. You can also roast the jalapenos first to mellow the spice while adding flavor.

Q: Can I use another cheese or add extras like herbs? Yes. Sharp cheddar is great, but Monterey Jack, pepper jack, or a mix work fine. Stir in herbs like chives or rosemary sparingly so they dont overpower the jalapeno-cheese flavor.

Q: Do I need a Dutch oven? What if I dont have one? A covered heavy pot creates steam for a crisp crust, but you can bake on a preheated baking stone or sheet and put a metal pan with boiling water on the bottom rack to add steam. Results will be close but a bit different.

Q: How do I store and reheat leftovers? Cool completely, then store in a paper bag or wrapped in a clean towel for up to 2 days, or freeze slices up to 3 months. Reheat in a 350 F oven for 8 to 12 minutes, or toast slices for best crust and texture.

Jalapeno Cheddar Dutch Oven Bread Is Perfectly Crusty On The Outside, With A Soft Fluffy Inside, And Recipe Substitutions and Variations

3 cups all purpose flour: swap for 3 cups bread flour for chewier, taller loaf; or use 2 cups all purpose + 1 cup whole wheat for nuttier flavor, but dough will be a bit denser so add a splash more water if it feels stiff.
1 cup sharp cheddar cheese: use 1 cup pepper jack for a spicier kick, or 1 cup Monterey Jack for milder, creamier melt. Pre-shred or cube and toss with a little flour so it doesn’t all sink to the bottom.
2 to 3 jalapenos: replace with 2 roasted poblano peppers (seeded and chopped) for milder, smoky taste; or swap for 1/2 cup canned green chiles for convenience and less heat.
1 packet active dry yeast (2 1/4 teaspoons): you can use 2 teaspoons instant yeast (mix right into flour) or 0.6 ounce fresh yeast crumbled (about 1/3 of a 1.8 oz cake) dissolved in the warm liquid. If using instant yeast shorten the first rise by 10 to 20 minutes.

Pro Tips

1) Let the dough get really puffy before you shape it. If it’s still a little slow, give it another 15 to 30 minutes; underproofed dough = tight crumb and less cheese pockets.

2) Drain and pat the jalapenos dry after seeding. Wet peppers will make the dough gummy and can mess with how the crust browns.

3) Heat the Dutch oven longer than you think. A screaming hot pot gives that instant oven spring and crisp crust. Use parchment to move the loaf if you don’t want to risk burns or a stuck bottom.

4) Cool at least 20 minutes, even though it’s torture. Cutting too soon makes the crumb gummy and the cheese will ooze out everywhere. If you must eat early, at least wait 10 minutes.

Jalapeno Cheddar Dutch Oven Bread Is Perfectly Crusty On The Outside, With A Soft Fluffy Inside, And Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made this Dutch Oven Bread that tastes like it took days but didn't, and if you love a slice that's perfect for melting butter or the ultimate grilled cheese, keep scrolling.

Servings

servings

Calories

281

kcal

Equipment: 1. Large mixing bowl
2. Wooden spoon (or sturdy spatula)
3. Measuring cups and teaspoons
4. Instant read thermometer
5. Bench scraper or dough scraper
6. Proofing basket or a lightly oiled bowl and clean towel/plastic wrap
7. Dutch oven with lid (oven-safe pot)
8. Parchment paper and a sharp knife or lame for scoring
9. Cooling rack

Ingredients

3 cups all purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 packet active dry yeast 2 1/4 teaspoons
1 1/2 cups warm water about 105 to 115 F
1 cup sharp cheddar cheese shredded
2 to 3 jalapenos seeded and finely diced about 1/2 cup
2 tablespoons olive oil
2 tablespoons melted butter for brushing optional
extra flour or fine cornmeal for dusting

Directions

In a large bowl whisk together 3 cups all purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar and 1 packet (2 1/4 teaspoons) active dry yeast.
Add 1 1/2 cups warm water (about 105 to 115 F) and 2 tablespoons olive oil; stir with a wooden spoon until a shaggy, sticky dough forms. It will look rough and kind of messy and thats ok.
Fold in 1 cup shredded sharp cheddar and 2 to 3 jalapenos (seeded and finely diced, about 1/2 cup) until evenly distributed but don’t overwork the dough.
Cover the bowl loosely with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. It should look bubbly and puffy.
Lightly flour your work surface or dust with fine cornmeal. Turn the dough out, fold it over itself a few times to shape into a round loaf, using just enough flour to keep it from sticking.
Coat a bowl or proofing basket with a little olive oil; place the shaped loaf seam side down, cover and let rest 30 to 45 minutes while you preheat the oven.
Place a clean Dutch oven with its lid in the oven and preheat to 450 F for at least 25 to 30 minutes so the pot is screaming hot.
Carefully remove the hot Dutch oven, dust the bottom with a little flour or cornmeal, transfer the dough seam side up (use parchment if you want easier handling), score the top with a sharp knife or lame.
Bake covered at 450 F for 25 to 30 minutes, then remove the lid and bake another 8 to 15 minutes until deep golden and crusty and an instant read thermometer reads about 200 F in the center.
Remove loaf to a rack, brush with 2 tablespoons melted butter if desired, let cool at least 20 minutes before slicing so the crumb sets. Enjoy warm with a pat of butter or make epic grilled cheese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.