Description

This Jalapeño Cheese Bread is a no-knead, Dutch oven-baked dream loaf loaded with sharp cheddar and jalapeño heat. Crusty on the outside and soft, cheesy on the inside, it’s the ultimate comfort bread—perfect for pairing with soup, serving at parties, or enjoying as a spicy snack straight from the oven.

Ingredients

Scale

480 g (4 cups) all-purpose flour
480 ml (2 cups) warm water
2¼ tsp active dry or instant yeast
1 tbsp sugar
1 tbsp olive oil (or other oil)
2 tsp salt
2 jalapeño peppers, deseeded and chopped
1 jalapeño pepper, sliced into rings for topping
170 g (1½ cups) shredded cheddar cheese, plus 55 g (1/2 cup) for topping

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Instructions

Mix warm water, sugar, oil, and yeast. Let sit 5 minutes until bubbly.
In a large bowl, combine flour, salt, chopped jalapeños, and 170 g cheddar.
Add yeast mixture and stir until sticky dough forms.
Cover and let rise in a warm spot for 1 hour.
Gently fold dough into a ball. Let rest 30 minutes.
Preheat oven to 220°C (425°F) with Dutch oven and lid inside.
Shape dough into a round on parchment paper.
Top with remaining cheddar and jalapeño rings.
Transfer to hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for 10–15 more minutes until golden and bubbly.
Cool on a wire rack before slicing.

Notes

Use gloves when handling jalapeños.

Parchment paper makes transferring easy.

Let bread cool fully before slicing to set the crumb.

Swap cheddar for Pepper Jack or Monterey Jack.

Pickled jalapeños work, too—just pat them dry first.

Prep Time: 10 minutes (active) + 1.5 hours rise/rest
Cook Time: 40–45 minutes
Category: Bread
Method: Baking (Dutch oven)
Cuisine: American