Description

This jalapeño cheese bread is a no-knead, no-fuss artisan-style loaf that’s crusty on the outside, soft and cheesy on the inside, with the perfect kick of jalapeño heat. Made in a Dutch oven for bakery-quality results, it’s an easy spicy bread recipe perfect for sandwiches, toast, or soup night.

Ingredients

Scale

4 cups all-purpose flour (480g)
2 cups warm water (473ml)
2 1/4 teaspoons active dry or instant yeast (7g)
1 tablespoon sugar (13g)
1 tablespoon olive oil (15ml)
2 teaspoons salt (10g)
2 jalapeño peppers, deseeded and chopped
1 jalapeño pepper, sliced into rings (for topping)
1 1/2 cups shredded cheddar cheese (170g)
1/2 cup shredded cheddar cheese for topping (57g)

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Instructions

In a bowl, stir together warm water, sugar, oil, and yeast. Let sit until foamy.
In a large bowl, mix flour, salt, chopped jalapeños, and 1½ cups cheddar. Add yeast mixture and stir until sticky dough forms.
Cover and let rise for 1 hour until doubled.
Gently fold dough a few times to shape and let rise again for 30 minutes.
Meanwhile, preheat oven to 425°F (220°C) and place Dutch oven (with lid) inside for 30 minutes.
Turn dough onto parchment, shape into a ball, and top with extra cheese and jalapeño rings.
Carefully lower into Dutch oven. Cover and bake for 30 minutes.
Remove lid and bake an additional 10–15 minutes until golden and bubbly.
Cool on wire rack before slicing.

Notes

Use freshly grated cheese for better melt and texture.

Dutch oven helps trap steam and create a crispy crust.

For milder spice, reduce jalapeños or remove all seeds and ribs.

Substitute Monterey Jack or Pepper Jack cheese for variety.

No Dutch oven? Use any heavy, covered oven-safe pot.

Prep Time: 15 minutes (plus 1 hour 30 minutes rising time)
Cook Time: 45 minutes
Category: Bread
Method: No-Knead / Baked in Dutch Oven
Cuisine: American