Go Back
Donna R. Luis

Easy Jalapeno Cheese Bread

A no-knead Dutch oven bread featuring a crisp crust, fluffy interior, sharp cheddar, and jalapeno for a savory loaf with a touch of spice. The dough rises for two hours before baking in a preheated Dutch oven for a beautifully browned finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons kosher salt
  • 2 cups shredded cheddar cheese
  • 1 large jalapeno diced
  • 2 cups warm water
  • 2 1/4 teaspoons instant yeast 1 standard 0.25-ounce packet
For the Topping
  • 1/3 –1/2 cup shredded cheddar cheese
  • 10 round jalapeno slices or more to taste
  • Cooking spray or oil for the dough surface
  • Flour for dusting the work surface and hands

Equipment

  • Medium mixing bowl
  • Large mixing bowl
  • Rubber spatula
  • Measuring cups and measuring spoons
  • Kitchen towel
  • Dutch oven with lid, at least 3.5 quarts
  • Oven
  • Parchment paper
  • sharp knife
  • Wire cooling rack
  • Cooking spray or pastry brush
  • Oven mitts
  • Lightly floured counter or cutting board

Method
 

  1. Combine the Dry Ingredients: Add the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno to a medium mixing bowl.
    Stir until the ingredients are evenly distributed, then set aside.
  2. Activate the Yeast: Pour the warm water into a large mixing bowl and add the instant yeast.
    The water should feel warm but not hot, similar to a baby's bath water.
  3. Make the Dough: Add the flour mixture to the bowl containing the yeast and water.
    Use a rubber spatula to stir until everything is combined and no dry streaks of flour remain.
    The dough will be loose because it is a high-hydration dough.
  4. Fold the Dough: Use the spatula to pull the dough from the outside of the bowl toward the center.
    Turn the bowl slightly and repeat until the dough has been folded into itself 8–10 times.
  5. First Rise: Cover the bowl with a towel and place it somewhere warm. Let the dough rise for 1 hour.
  6. Fold Again: After the first hour, use the rubber spatula to fold the dough toward the center another 8–10 times, turning the bowl slightly as you work.
  7. Second Rise: Cover the bowl again with the towel and let the dough rise in a warm place for 1 more hour.
  8. Preheat the Dutch Oven: Halfway through the second rise, place the Dutch oven with its lid on inside the oven.
    Preheat the oven to 450°F and allow the Dutch oven to heat for a full 30 minutes.
  9. Prepare the Parchment: Set out a piece of parchment paper large enough to fit inside the Dutch oven with some overhang.
  10. Turn Out the Dough: Lightly flour a counter or cutting board and flour your hands.
    Turn the risen dough onto the floured surface, then flip it over and brush away any excess flour.
  11. Shape the Loaf: Fold the corners of the dough toward the center approximately 6–8 times, continuing until a rough ball forms.
  12. Transfer to Parchment: Flip the shaped dough onto the prepared parchment paper.
  13. Score the Dough: Use a sharp knife to carefully score the top of the dough, making an X or another simple cut.
  14. Add the Topping: Quickly spray the dough with cooking spray or brush it lightly with oil.
    Sprinkle the reserved 1/3–1/2 cup cheddar over the top, then arrange the sliced jalapenos over the cheese.
  15. Transfer to the Dutch Oven: Using oven mitts, carefully remove the preheated Dutch oven from the oven and take off the lid.
    Use the parchment paper to carefully lower the topped dough into the hot Dutch oven.
  16. Covered Bake: Put the lid on the Dutch oven and return it to the oven. Bake for 30 minutes with the lid on.
  17. Finish Baking: Remove the Dutch oven lid and continue baking the bread for another 20 minutes, allowing the crust to become crisp and browned.
  18. Remove the Bread: Take the Dutch oven from the oven.
    Tilt it slightly and use the parchment paper to slide the bread and parchment out of the pot.
  19. Cool Completely: Remove the parchment paper and place the bread on a wire rack.
    Let it cool for 1–2 hours before slicing. For the best texture, allow the loaf to cool completely before cutting.

Notes

  • This is a high-hydration dough, so it will be much looser and less shapeable than traditional bread dough.
  • All-purpose flour can be used instead of bread flour, but the finished loaf may be denser.
  • Fresh jalapenos can be replaced with canned or jarred jalapenos.
  • If using active dry yeast instead of instant yeast, stir it into the warm water, let it sit for a few minutes, then add the flour mixture.
  • A Dutch oven of at least 3.5 quarts is recommended. A wider Dutch oven will produce a wider, flatter loaf.
  • For a warm rising spot, the microwave can be run for about 30 seconds, turned off, and then used as a warm place for the covered dough. Alternatively, preheat the oven for about 2 minutes, turn it off, and use the warm oven.
  • If you do not have a Dutch oven, the bread can be baked using the source's steaming method: place about 1 1/2 cups boiling water in a metal or ceramic pan on the bottom oven rack and bake the shaped, topped dough on a baking sheet on the middle rack for 45–50 minutes.
  • Let the loaf cool for 1–2 hours before slicing; the texture is best when the bread has cooled completely.