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Jalapeño Cheddar Dutch Oven Bread

Golden jalapeño cheddar Dutch oven bread on a wooden cutting board with melted cheese and sliced jalapeños on top.
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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.

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

  1. 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.

  2. In a separate bowl, mix warm water and instant yeast until dissolved.

  3. Pour wet ingredients into dry ingredients. Stir until no dry flour remains and a shaggy dough forms.

  4. 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.

  5. 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.

  6. 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.

  7. Carefully remove hot Dutch oven. Use parchment as handles to lower dough inside. Sprinkle reserved cheddar and jalapeños over the top.

  8. Cover and bake at 450°F for 20 minutes.

  9. 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)

  10. 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.

Find it online: https://ourgratefulkitchen.com/jalapeno-cheddar-dutch-oven-bread/