Dutch Oven Jalapeño Cheddar Bread recipe has become my go-to recipe whenever we’re hosting a summer BBQ party. It’s the perfect combination of crusty, cheesy, and just the right amount of spicy. My Dutch Oven Jalapeño Cheddar Bread is exactly what you want alongside grilled meats, burgers, and fresh salads. I love how the fresh jalapeños add a little kick, and the mix of sharp and red cheddar cheese melts beautifully into the dough. Whether we’re gathering with family or having a few friends over, this Dutch Oven Jalapeño Cheddar Bread always steals the show on the table. Combine with my other recipes. Eat it with meatloaf or Dutch Oven beef stew.
Ingredients for Dutch Oven Jalapeño Cheddar Bread
You only need a few simple ingredients to create my Dutch Oven Jalapeño Cheddar Bread that is cheesy, and spicy, and perfect for summer gatherings:
- All-purpose flour
- Sea salt
- Instant dry yeast
- Sharp cheddar cheese
- Red cheddar cheese
- Fresh jalapeños
- Lukewarm water
- Extra flour for dusting
Instructions for Dutch Oven Jalapeño Cheddar Bread
- In a large bowl, stir together the all-purpose flour, sea salt, instant dry yeast, shredded sharp cheddar, shredded red cheddar, and diced fresh jalapeños.
- Pour in the lukewarm water and stir until a sticky dough forms.
- Gently shape the dough into a rough ball right in the bowl. It’s okay if the dough is sticky.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12–18 hours. The dough will double in size and form lots of air bubbles.
- After the dough has risen, turn it out onto a well-floured surface. Gently shape it into a ball by folding it over itself a few times. Do not knead.
- Place the dough seam-side down on a piece of parchment paper. Cover it loosely with a towel while you preheat the oven.
- Place your Dutch oven (with lid) into the oven and preheat to 450°F for at least 30 minutes.
- Carefully remove the hot Dutch oven. Lift the dough using the parchment paper and lower it into the pot. Score the top if you like.
- Cover and bake for 30 minutes.
- Remove the lid and bake uncovered for another 15–20 minutes, until the crust is deep golden brown.
- Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 1 hour before slicing.
Tips & Substitutions
- Mix your cheese:
The combination of sharp cheddar and red cheddar gives the bread a beautiful color and rich flavor. - Sticky dough is normal:
Don’t worry if the dough feels sticky, that’s what helps create those gorgeous air bubbles and a soft crumb. - Short on time?
If you need a faster version, let the dough rise at room temperature for about 3–4 hours until doubled in size. It won’t be quite as flavorful as the overnight version, but still delicious! - Use parchment paper:
Parchment paper makes it so much easier (and safer!) to transfer the dough into the hot Dutch oven without sticking.
Storage & Reheating
- Storing:
Let the Dutch Oven Jalapeño Cheddar Bread cool completely before wrapping it loosely in a clean kitchen towel or placing it in a bread bag. Store at room temperature for up to 2 days. If you want to keep it longer, slice it and store in an airtight container. - Freezing:
My Dutch Oven Jalapeño Cheddar Bread freezes beautifully! After it cools, slice the loaf and place the slices in a freezer-safe bag or container. Freeze for up to 3 months. You can pull out slices as needed and toast them straight from frozen. - Reheating:
To refresh a whole loaf, wrap it in foil and warm it in a 350°F oven for about 10 minutes. For individual slices, a quick toast in the toaster.
Dutch Oven Jalapeño Cheddar Bread
Ingredients
- 3 ¼ cups all-purpose flour
- 2 teaspoons sea salt
- 1 ½ teaspoons instant dry yeast
- ½ cup shredded sharp cheddar cheese
- ¾ cup shredded red cheddar cheese
- 2 –3 fresh jalapeños finely diced (remove seeds for less heat)
- 1 ¾ cups lukewarm water
- Extra flour for dusting
Instructions
- In a large bowl, stir together the all-purpose flour, sea salt, instant dry yeast, shredded sharp cheddar, shredded red cheddar, and diced jalapeños.
- Pour in the lukewarm water and stir until a sticky dough forms.
- Gently shape the dough into a rough ball as best you can right in the bowl. It will be sticky, do not worry about it.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Set it on the counter at room temperature and let it rise for 12–18 hours. The dough will double in size, stick to the sides of the bowl, and develop lots of air bubbles.
- After the rise, turn the dough out onto a well-floured surface. Gently shape it into a round ball by folding it over itself a few times. Do not knead.
- Place the dough seam-side down on a piece of parchment paper. Cover loosely with a towel while you preheat your oven.
- Place your Dutch oven (with lid) into your oven and preheat to 450°F for at least 30 minutes.
- Carefully remove the hot Dutch oven. Use the parchment paper to lift and transfer the dough into the pot. Score the top.
- Cover and bake for 30 minutes. Remove the lid and bake uncovered for another 15–20 minutes, until the crust is deep golden brown.
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
