This easy Dutch oven jalapeño cheddar bread requires no kneading and is ready start-to-finish in just a few hours! It's perfect for dunking into your favorite tomato soup or as the base for grilled cheese sandwiches.
We're pulling a fan-favorite recipe out of the vault today! This jalapeño cheese bread has been in my regular baking rotation for years, but the recipe was previously
As fall approaches, though, our team decided we love this loaf too much to keep it a secret. So world, meet our favorite jalapeño cheese bread!
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We're baking this jalapeño bread in a Dutch oven to get a nice, crusty bread with a soft interior. (No Dutch oven? No problem - check out one of these alternative methods!)
This is a pretty straightforward bread recipe: if you've made our Easy Crusty Bread before, this jalapeño bread will feel nice and familiar. Here's what we're working with:
This cheese and jalapeño bread is ready to eat in less than 4 hours, and most of that is inactive time. Here's a quick snapshot of our order of operations:
Jalapeño Cheddar Sourdough Bread
Serve this bread fresh with a hearty chili recipe or our creamy beer cheese soup, slather it with a bit of cream cheese or a drizzle of honey, or use it as the base for an out-of-this-world grilled cheese sandwich (it also makes an incredible savory French toast).
Don't worry if the dough feels shaggy or sticky right after mixing. It won't form a tight, elastic ball or pull away from the sides of a mixing bowl the way that some recipes do, especially since we're adding extra ingredients to the mix.
If you're brand new to bread baking or a little nervous about working with such a slack dough, feel free to add a little bit of extra flour(it will still taste great!)
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The cheese here also makes for a slightly denser loaf than our Easy Crusty Bread or a homemade sourdough, especially on this quick baking timeline. You won't really see any big air pockets develop in the bread, and it may not be quite as tall. If you're interested in building bigger air pockets into the dough, though, check out our FREE, 1-hour Artisan Bread Bootcamp - we share a ton of tips for taller, airier bread in that webinar!
We've tested hundreds of bread recipes and taught tens of thousands of people to bake bread with our Easy Crusty Bread recipe and our Everyday Artisan Bread course. Along the way, we've honed in on a few tips: follow these guidelines for
Measuring by volume (with cups) is notoriously unreliable. For example, everyone measures a cup of flour a little differently: it’s easy to accidentally use too much flour in a recipe and end up with dry, dense bread.
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(We've run a ton of tests on this - check out our free Bread Bootcamp for a more detailed look at the results!)
Different brands of salt also have larger, heavier flakes: A teaspoon of one brand of salt can actually be much saltier than a teaspoon from a different brand.
If your kitchen is especially chilly, you may need to extend the rise time for your bread to fully double in size (and if it'sespecially warm, it may not take the full hour!)
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Note: We don't recommend letting this dough rise more than 90 minutes during its first rise; you don't want cheese sitting out on the counter that long! If your dough still hasn't quite doubled after 90 minutes, transfer it to the fridge for a few hours or just go ahead and shape and bake it as directed. It'll still taste great!
The type of flour you use matters. A LOT. We recommend baking with King Arthur flour for best results - their flours are the most consistent, and they have a high protein content (which gives you a stronger, more elastic, less sticky dough!)
This makes a pretty large loaf of bread: a double loaf is a bit too big to fit comfortably in a Dutch oven. If you'd like to double the recipe, we recommend mixing the dough all together and dividing it into two separate loaves for baking. Make and shape the dough as directed, store one loaf (in its proofing basket) in the fridge while the first loaf bakes, and then bake the second loaf once the first loaf is done.
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Yes! We love using a Dutch oven to create a crispy, crackly crust on our bread, but it's definitely not the only way to bake great bread at home. Check out our post about how to bake bread without a Dutch oven.
There's quite a bit of cheese in this dough, which gives us a slightly denser loaf and makes it even more important to build
Into our dough. In this recipe, we primarily do that by 1) letting the dough rest for a few minutes before we add the mix-ins if possible and 2) folding the dough over on itself while shaping, until the dough feels stiff and begins to resist our folds. This can take some practice, so don't worry if the bread is on the flatter side the first few times! If you're new to baking, we recommend starting with our Easy Crusty Bread to get a feel for the shaping technique. We also share several techniques for taller, stronger loaves in our free Bread Bootcamp Webinar. And of course, you can skip the learning curve entirely and let us take you through homemade bread A to Z in our Everyday Artisan Bread course!
Jalapeno Cheddar Bread
You can replace up to 100 grams of the All Purpose flour in this recipe with whole wheat flour if you like. We don't recommend using more than 100 grams of whole wheat flour here; it will change the texture of the loaf and result in a denser crumb.
Yes - we recommend storing this bread in the fridge or freezer (instead of on the counter). The fridge can dry bread out pretty quickly, so we like storing leftover slices of this loaf in the freezer to preserve the texture. When you're ready to reheat it, just pop a slice or two into a warm oven for a few minutes to toast them back up!
See even more detailed FAQs about bread baking in ourEasy Crusty French Breadpost, learn to bake taller, airier loaves with our FREE Bread Bootcamp Webinar, or enroll in ourEveryday Artisan Breadcourse for personal support and step-by-step training videos that take you through every technique and buzzword!
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If you have a kitchen scale, please use it! Measuring by weight is much more accurate than measuring by volume (with cups) and will give you more consistent bread. That being said, you can certainly make great bread without a kitchen scale! To measure flour in cups: If you measure flour by dipping your cup straight into the bag or bin and shaking off the excess, plan to use about 2 ½ cups of flour. If you measure by stirring the flour with a spoon or scoop before scooping it into a measuring cup and leveling it off, plan to use about 3 cups of flour. You can always add more flour if you need to - just be aware that this is a relatively slack (wet) dough, so it will be a bit shaggy and sticky at first (but it will smooth out and become more elastic as it rises and again as you shape it!)
Equipment notes. We recommend a 4- to 6-quart Dutch oven for best results. Le Creuset, Staub, Marquette Castings, and Lodge are all good choices. As always, please check the care instructions on your equipment: Be sure your Dutch oven is safe at high temperatures and double-check that it has a metal (not plastic) knob on the lid. We use an 8.5-inch proofing basket, but an 8- or 9-inch banneton or medium-sized mixing bowl also work well for the final rise. Be sure to use
Ingredient notes. For best results, use a high-quality flour for this recipe: We recommend King Arthur Flour and Bob's Red Mill flour. This recipe was developed with Diamond Crystal Kosher Salt, which is colloquially known as the least salty salt. If you need to use table salt or another fine salt and you are measuring by volume with a teaspoon, reduce the amount of salt by ¼ teaspoon (if you're measuring by weight, don't worry about what brand of salt you're using - just follow the gram measurements!)
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How hot should my water be? A good rule of thumb is warm to the touch. Too-hot water (typically 130-140 degrees F and above) will kill your yeast, but use too-cold water and your yeast will take too long to activate. We like to use water that's between 95 and 110° Fahrenheit. You should be able to comfortably hold your hand under water running at about 100 degrees - it should feel warm, but not hot. Use a kitchen thermometer for a precise measurement if you like!
Additions and substitutions. Use bread flour in place of all purpose if you like. Use additional jalapeños for extra spice (or reduce the amount of pepper in the dough
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