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

I am excited to share my new Dutch Oven Bread twist that features a no-knead method with a spicy spark. I mix all-purpose flour, lukewarm water, yeast, salt, and sugar with sharp cheddar cheese and jalapeno peppers. This creation offers a delightful blend of flavor and spice.

I recently tried my hand at a Jalapeno Cheddar Dutch Oven Bread and man, it turned out to be a total game changer. I mixed 3 cups of all-purpose flour with 1 1/2 cups of lukewarm water, 1/4 teaspoon instant yeast, 2 teaspoons salt and 1/2 teaspoon sugar, then tossed in a cup of shredded sharp cheddar cheese and 2 chopped jalapeno peppers for that spicy kick.

The magic really happens in the Dutch oven which gives the loaf a perfectly crusty exterior while the inside stays soft and fluffy. I’ve experimented with a lot of artisan and Dutch oven recipes before, but this one stands out because it’s no knead and doesn’t need to sit overnight, making it super convenient.

It works great with butter or even makes the ultimate grilled cheese sandwich bread. Trust me on this one, you gonna love the balance of spice and cheesy goodness in every bite.

Why I Like this Recipe

I really enjoy this recipe for a few reasons. First, I love how the melted sharp cheddar cheese mixes right into the dough creating a rich, savory bite every time. Second, I dig the spicy kick from the jalapeno peppers which makes the bread way more exciting than the average loaf. Third, it’s super simple to make and doesn’t require any kneading so it fits perfectly into my busy schedule. And finally, the end result is a crisp crust on the outside while staying soft and fluffy inside which makes it perfect for buttered slices or an epic grilled cheese sandwich.

So here’s how I usually make it: I start by mixing about 1 and a half cups of lukewarm water (roughly 100°F) with a quarter teaspoon of instant yeast, two teaspoons of salt, and half a teaspoon of sugar. I let it sit until the yeast and sugar are mostly mixed in. Next I stir in 3 cups of all-purpose flour until the dough is just combined. It ends up looking kinda sticky and a bit rough and that’s totally normal.

Once the flour is in, I gently fold in one cup of shredded sharp cheddar cheese and two seeded, finely chopped jalapeno peppers. I try to mix them evenly through the dough. Then I cover the bowl with a damp towel or some plastic wrap and let it rest at room temperature for about an hour. I check it occasionally, and it should roughly double in size even if it doesn’t look perfectly smooth.

While the dough is rising, I preheat my oven along with a Dutch oven inside to around 450°F. After the dough has risen, I lightly flour the countertop and tip the dough gently onto it so I can shape it a bit into a rough round loaf. I cover it lightly with a towel and let it sit for another 15 to 20 minutes to relax a bit.

Then, I carefully remove the hot Dutch oven from the oven and place the dough inside. I like to score the top with a knife which helps it expand nicely when baking. I cover it with the lid and bake for 30 minutes, then remove the lid and bake for an extra 10 to 15 minutes until the crust turns golden and crispy. After it comes out of the oven, I let it cool on a rack for at least 20 minutes before slicing. This way the inside stays soft and fluffy. Enjoying it with a pat of butter or using it for a tasty grilled cheese is always a win in my book.

Ingredients

• All-purpose flour: It’s the main carbohydrate source that gives structure, but it don’t offer much fiber.
• Lukewarm water: Activates the yeast and helps mix all the ingredients for a perfect dough.
• Instant yeast: A leavening agent that makes the bread rise fast while contributing almost no nutrients.
• Salt: Enhances flavor, balances sweetness, and helps control the yeast fermentation.
• Sugar: A tiny amount that fuels yeast without making the bread overly sweet.
• Shredded sharp cheddar cheese: Provides protein, fat, and a tangy, savory burst to every bite.
• Jalapeno peppers: Bring vitamins and a spicy kick that brightens the flavor with a bit of heat.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 1/2 cups lukewarm water (about 100°F)
• 1/4 teaspoon instant yeast
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 1 cup shredded sharp cheddar cheese
• 2 jalapeno peppers, seeded and finely chopped

How to Make this

1. In a large bowl, mix the 1 1/2 cups lukewarm water with the 1/4 teaspoon instant yeast, 2 teaspoons salt, and 1/2 teaspoon sugar until the yeast and sugar are mostly dissolved.

2. Stir in the 3 cups all-purpose flour until just combined, it will look sticky and kinda rough so thats totally normal.

3. Gently fold in the 1 cup shredded sharp cheddar cheese and the 2 jalapeno peppers (seeded and finely chopped) making sure they are evenly spread into the dough.

4. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for about an hour, or until the dough looks roughly doubled in size even if it isnt perfectly smooth.

5. While the dough is rising, preheat your oven with the Dutch oven inside to 450°F.

6. After the dough has risen, lightly flour your work countertop and gently tip the dough out onto it so you can shape it a bit.

7. Form the dough into a rough round loaf, then cover it lightly with a towel and let it sit for another 15 to 20 minutes to relax.

8. Carefully remove the hot Dutch oven from the oven and place the dough inside, if you like you can score the top with a knife so it expands nicely.

9. Cover with the lid and bake in the oven for 30 minutes, then remove the lid and bake for an additional 10 to 15 minutes until the crust is golden and crispy.

10. Once done, take it out and let it cool on a rack for at least 20 minutes before slicing so the inside stays soft and fluffy. Enjoy your bread with a pat of butter or use it for a tasty grilled cheese!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for stirring
4. Damp kitchen towel or plastic wrap
5. Oven with a temperature control preheated to 450°F
6. Dutch oven with a lid
7. Lightly floured countertop for shaping the dough
8. Knife for scoring the dough (optional)
9. Cooling rack for cooling the bread

FAQ

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

• All-purpose flour: You can mix in some bread flour or whole wheat flour to get a heartier flavor, even though it might change the texture a bit.
• Lukewarm water: Milk or beer can also be used instead to add a little extra richness, just make sure it isnt too hot.
• Instant yeast: Try using active dry yeast instead, but you’ll need to proof it in water until it gets foamy before adding.
• Sharp cheddar cheese: If you dont have it, pepper jack or Monterey Jack cheese can work well as a substitute for that melty kick.
• Jalapeno peppers: Serrano or poblano peppers can be used if you want a slightly different heat and flavor, just adjust the amount to taste.

Pro Tips

1. Make sure your water is really around 100°F – if its too hot, the yeast might get killed and if its too cold, the dough won’t rise as nicely, so double-check with a thermometer if you can.

2. When mixing in the cheese and jalapenos, try not to overwork the dough. Gently folding them in keeps those flavor pockets intact while still letting the dough rise properly.

3. Let the shaped dough rest a bit longer on a floured surface before it’s put into the oven. This extra rest time really helps relax the gluten, which makes it easier to get a nice, airy crumb after baking.

4. After the bread is out of the oven, don’t rush to slice it. Waiting at least 20 minutes on a cooling rack lets the moisture evenly distribute, so your bread doesn’t end up all gummy in the middle.