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There’s something deeply satisfying about lifting the lid off a hot Dutch oven and hearing that faint crackle as a fresh loaf finishes baking. The crust is golden and blistered, the cheddar is melted into the surface, and little flecks of jalapeño peek through the top.
This Jalapeño Cheddar Dutch Oven Bread is born from our original Dutch oven bread recipe — the same dependable loaf we’ve made again and again alongside soups, slow cooker dinners, and big bowls of chili. But adding sharp cheddar and fresh jalapeños transforms it into something bold and just a little bit special.
It’s the kind of bread that makes a regular weeknight meal feel like you planned ahead — even if you didn’t.
Why You’ll Love This Recipe
- Crispy artisan-style crust with a soft, tender interior
- Sharp cheddar melted throughout every slice
- Adjustable heat level depending on your jalapeños
- Simple ingredients, no complicated kneading
- Perfect alongside soups, chili, and slow cooker meals
- Built on our trusted base Dutch oven bread recipe
Ingredients
- All-purpose flour
- Salt
- Favorite seasoning (such as Jack’s Gourmet)
- Garlic powder
- Sharp cheddar cheese
- Fresh jalapeños
- Warm water
- Instant yeast
(Exact measurements are in the recipe card below.)
Equipment Needed
Dutch Oven – This is what gives you that bakery-style crust. The trapped steam inside creates the signature crackly exterior.
Parchment Paper – Makes transferring the dough safe and simple.
Large Mixing Bowl – For bringing everything together and allowing the dough to rise.
Sharp Bread Knife – A single deep slash helps the loaf expand evenly instead of splitting unpredictably.
Wire Cooling Rack – Keeps the bottom crust from softening after baking.
How to Make Jalapeño Cheddar Dutch Oven Bread
Everything starts in one big bowl. The flour, seasonings, garlic powder, cheddar, and diced jalapeños are stirred together so every scoop is evenly distributed. You’ll see flecks of green and orange throughout the mixture before the water ever goes in.
Once the warm water and yeast are combined, they’re poured directly into the dry ingredients. The dough comes together quickly — shaggy, slightly sticky, and rustic.
There’s no need to knead until smooth. This bread is meant to feel simple.
After a short rise in a warm spot, the dough will look puffy and relaxed. Meanwhile, your Dutch oven should be heating in a 450°F oven, positioned on the upper-middle rack. Placing it on a baking sheet or pizza stone helps prevent that overly hard bottom crust that sometimes happens with high heat.
When you transfer the dough onto parchment paper, take a moment to shape it gently. One long slash across the top — about ½ to ¾ inch deep — gives the loaf space to open beautifully in the oven. It is OK for it to spread out flat – this is normal!
Lower the dough carefully into the hot Dutch oven using the parchment as handles. A sprinkle of the reserved cheddar and jalapeños goes over the top, and then the lid goes on. I like to dice my jalapeños for the inside of the bread and reserve a few slices for the top for “show”.
The first 20 minutes at 450°F create steam and structure. When the lid comes off and the temperature drops to 425°F, the crust deepens in color and the cheese begins to caramelize just slightly.
As soon as it’s done baking, remove the loaf from the Dutch oven and let it cool on a wire rack. You’ll hear that gentle crackling as the crust settles — one of the best sounds in the kitchen.
Give it at least 20–30 minutes before slicing so the crumb can set properly inside.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintJalapeño Cheddar Dutch Oven Bread
This Jalapeño Cheddar Dutch Oven Bread is crusty on the outside and soft on the inside, loaded with sharp cheddar and fresh jalapeños. Baked in a preheated Dutch oven for bakery-style results, it’s the perfect savory bread for soups, chili, sandwiches, or served warm with butter, garlic butter, or whipped cream cheese.
- Prep Time: 10 minutes
- Rise Time: 45 minutes – 1 hour
- Cook Time: 31-33 minutes
- Total Time: about 1 hour 30 minutes
- Yield: 1 large artisan loaf (about 8-10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3½ cups all-purpose flour
- 1 tsp salt
- 2 TBSP favorite seasoning (such as Jack’s Gourmet)
- ¼ tsp Cajun seasoning (optional)
- ¼ tsp garlic powder
- 8 oz sharp cheddar cheese, shredded (about 2 cups), divided
- 2–3 jalapeños, seeded and finely diced, divided
Wet Ingredients
- 2 cups warm water
- 1 package (2¼ tsp) instant yeast
Instructions
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In a large mixing bowl, combine flour, salt, favorite seasoning, Cajun seasoning (if using), garlic powder, shredded cheddar (reserve ¼ cup), and diced jalapeños (reserve 1 TBSP). Stir to combine.
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In a separate bowl, mix warm water and instant yeast until dissolved.
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Pour wet ingredients into dry ingredients. Stir until no dry flour remains and a shaggy dough forms.
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Lightly coat the dough with olive oil spray. Cover and allow to rise in a warm place for 45 minutes to 1 hour, or until puffy.
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Preheat oven to 450°F with Dutch oven inside. Position rack in the upper-middle of the oven. Place Dutch oven on a baking sheet or pizza stone to prevent over-browning on the bottom.
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Transfer risen dough onto a large sheet of parchment paper. Using a sharp knife or bread lame, make 1 long slash about ½–¾ inch deep across the top.
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Carefully remove hot Dutch oven. Use parchment as handles to lower dough inside. Sprinkle reserved cheddar and jalapeños over the top.
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Cover and bake at 450°F for 20 minutes.
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Reduce temperature to 425°F. Remove lid and bake uncovered for 11-13 minutes, or until golden brown and internal temperature reaches 200–205°F. (I find 13 minutes is the sweet spot in my oven)
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Remove bread immediately from Dutch oven and cool on a wire rack for at least 20–30 minutes before slicing.
Notes
For balanced heat, use 2 seeded jalapeños. For more spice, use 3.
Pat diced jalapeños dry to avoid excess moisture.
This bread is DENSE! Serve it with butter and enjoy a truly hearty bread!
Store wrapped at room temperature up to 2 days or freeze slices for longer storage.
Notes / Tips
- For balanced heat, use 2 seeded jalapeños. For more spice, use 3.
- Pat diced jalapeños dry before adding to prevent excess moisture.
- Always remove the loaf from the Dutch oven immediately after baking to avoid a hardened bottom crust.
Storage
Store tightly wrapped at room temperature for up to 2 days.
For longer storage, slice and freeze. Toast slices straight from frozen as needed.
Variations & Serving Ideas
- Serve warm with butter or homemade garlic butter.
- Pair with a big bowl of homemade chili.
- Add to your next soup night or slow cooker meal.
- Use thick slices for grilled cheese or another favorite sandwich recipe!
If you enjoy baking from scratch, be sure to check out our classic Dutch oven bread and other homemade bread recipes in our baking collection.
Final Thoughts
This Jalapeño Cheddar Dutch Oven Bread takes everything we love about our original loaf and adds just enough bold flavor to make it memorable. It’s still simple. Still dependable. Just a little more exciting.
And when you slice into that crust and see pockets of melted cheddar inside, you’ll understand why this one doesn’t last long on the counter.
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