This Jalapeno Cheddar Bread is a flavorful twist on classic rustic bread, blending sharp cheddar with a subtle kick of jalapeno.
Rich in protein from cheese and fiber from wholesome flour, it offers a satisfying, nutritious bite.
Perfect for everyday meals, it’s ideal for sandwiches, snacks, or meal prep, combining ease, heartiness, and bold flavor in every slice.
Spicy Jalapeno Cheddar Bread
Equipment
- Large mixing bowl (1)
- Small bowl (1)
- Wooden spoon (1)
- Kitchen towel or plastic wrap (1)
- Cutting board – 1
- Sharp knife (1)
- Parchment paper (1 sheet)
- Enameled Dutch oven with lid (1)
- Oven (preheated to 450°F)
Ingredients
- 2 cups warm water
- 2¼ tsp active dry yeast
- 4½ cups all-purpose flour
- 1½ tsp salt
- 3 large jalapeno peppers
- 8 oz Cabot Seriously Sharp Cheddar Cheese cut into ½-inch cubes
- ¼ cup shredded Cabot Seriously Sharp Cheddar Cheese
- Cornmeal for dusting parchment paper
Instructions
- Activate the Yeast: In a small bowl, combine 2 cups of warm water with 2¼ teaspoons of active dry yeast. Ensure the water is comfortably warm to the touch, not hot, to prevent killing the yeast. Stir gently until the yeast dissolves completely. Allow it to rest for 5 minutes. You’ll notice a slightly foamy texture forming, indicating that the yeast is active and ready for baking.
- Mix the Dry Ingredients: In a large mixing bowl, combine 4½ cups of all-purpose flour with 1½ teaspoons of salt. Stir well so that the salt is evenly distributed throughout the flour. This ensures consistent flavor and even texture in the bread.
- Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the bowl with the flour and salt. Using a wooden spoon, mix until the dough begins to come together. The dough should feel slightly sticky but manageable. If it clings excessively to the sides of the bowl, add 2–3 tablespoons of flour. Conversely, if it seems too dry, sprinkle in 1 additional tablespoon of water.
- First Dough Rise: Cover the bowl loosely with a kitchen towel or plastic wrap. Place it in a warm, draft-free area and allow the dough to rise until it roughly doubles in size, about 1½ to 2 hours. This step develops flavor and texture, creating a light, airy crumb.
- Fold the Dough: Transfer the risen dough onto a floured surface. Gently pat it into a flat disc. Fold the dough into thirds, similar to folding a letter. Rotate it 90 degrees and repeat the fold. This folding technique strengthens the dough’s structure and distributes air pockets evenly, leading to a well-textured loaf.
- Second Dough Rise: Return the folded dough to the large bowl. Cover it again and allow it to rise for another 1 to 1½ hours, until it doubles in size once more. This second rise enhances both volume and flavor.
- Prepare the Jalapenos: While the dough rises, take 3 large jalapeno peppers. Slice 4–5 thin rounds from one pepper and set aside for topping later. Remove seeds and ribs from the remaining peppers, then dice the flesh into small, uniform pieces. This prevents overly spicy pockets in the bread and ensures a consistent flavor distribution.
- Incorporate Jalapenos and Cheese: On the floured surface, gently press the dough to release some air. Place the diced jalapenos and 8 oz of cubed cheddar cheese evenly on top of the dough. Fold and knead gently a few times, just enough to mix the cheese and peppers evenly without overworking the dough.
- Shape the Dough: Sprinkle a generous layer of cornmeal onto a piece of parchment paper. Shape the dough into a round ball and place it seam-side down onto the prepared parchment. This helps prevent sticking and ensures a crisp bottom crust.
- Rest Before Baking: Place the dough (still on the parchment) back into the mixing bowl and cover loosely. Let it rest for 30–40 minutes. This short rest allows the dough to relax, making it easier to handle and resulting in a better final shape.
- Preheat the Oven and Dutch Oven: While the dough rests, preheat your oven to 450°F. Place an enameled Dutch oven with its lid inside the oven as it heats. Preheating the Dutch oven ensures the bread will bake evenly and develop a crisp, golden crust.
- Score and Top the Dough: Carefully remove the Dutch oven from the oven. Transfer the dough from the mixing bowl to the preheated Dutch oven using the parchment paper. Using a sharp knife, make 4 shallow cuts in a square pattern on top of the dough, about ½ inch deep. Sprinkle the reserved jalapeno slices and ¼ cup shredded cheddar over the top. If needed, lightly brush the dough with water so the toppings stick.
- Bake Covered: Place the dough with parchment into the Dutch oven. Cover with the lid and bake for 45 minutes. The covered baking traps steam, which helps the bread expand fully while keeping it soft inside.
- Uncover and Finish Baking: After 45 minutes, remove the lid and continue baking for an additional 5–10 minutes, or until the top turns a rich golden brown. Optional check the internal temperature with an instant-read thermometer; it should read 200°F for fully baked bread.
- Cool Before Slicing: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to prevent a gummy texture inside. Once cooled, slice into 16 pieces and enjoy the spicy, cheesy loaf warm or toasted.
Notes
- Always use warm, not hot, water to activate the yeast properly.
- Handle the dough gently when folding and shaping to preserve air pockets.
- Dice jalapenos evenly and remove most seeds to control heat levels.
- Cubed cheese inside the dough creates pockets of melted cheese throughout.
- Preheating the Dutch oven ensures a crisp, golden crust.
- Lightly brush water on the dough before adding toppings to help them stick.
- Allow the bread to cool completely before slicing to avoid a gummy interior.
- Adjust jalapeno quantity to suit your preferred spice level.
- Use cornmeal on parchment to prevent sticking and add a rustic texture.
- Rest the dough between steps to improve flavor and handling.
Chef’s Secrets: Insider Baking Techniques Revealed
For the best flavor and texture, timing and technique are essential.
Folding the dough during the first rise strengthens gluten networks, giving the bread a rustic structure.
Using cubed cheddar instead of shredded cheese inside the dough creates pockets of melted cheese throughout each slice.
Preheating the Dutch oven ensures the bread begins baking in intense heat, producing a beautifully browned crust.
Lightly brushing water on the dough before topping encourages the cheese and jalapeno slices to stick and adds a subtle sheen to the crust.
Finally, always rest the dough between steps—these pauses allow flavors to develop and make handling easier.
Serving Suggestions: Delicious Ways To Enjoy
This bread shines on its own, toasted with a bit of butter, or as the base for a bold grilled cheese sandwich.
Pair it with creamy soups like tomato bisque or roasted vegetable chowder for a satisfying lunch.
Thin slices can also accompany charcuterie boards, offering a spicy, cheesy contrast to meats and spreads.
For brunch, serve warm with avocado or a fried egg.
The bread’s slightly spicy, cheesy flavor also makes it perfect for sandwiches with ham, turkey, or smoked salmon.
Storage Tips: Keep Bread Fresh Longer
To maintain freshness, store completely cooled bread in an airtight container or loosely wrapped in foil at room temperature for up to 3 days.
For longer storage, slice and freeze the bread in zip-top bags; it can last up to 2 months in the freezer.
To thaw, leave slices at room temperature or toast them directly from frozen for a quick, flavorful snack.
Avoid storing bread in the refrigerator, as it tends to dry out quickly and lose its soft texture.
Frequently Asked Questions
1. Can I make this bread without a Dutch oven?
Yes, you can bake the bread on a preheated baking stone or a lined baking sheet. Covering with a large oven-safe bowl during the first 30–40 minutes will help trap steam for a crusty exterior.
2. How spicy is the bread?
The bread has a mild-to-medium heat depending on the jalapenos used. Removing the seeds and ribs controls the spiciness, but you can leave some seeds if you prefer more heat.
3. Can I use a different cheese?
Absolutely! Sharp cheddar provides a classic flavor, but you can experiment with Monterey Jack, Gouda, or Pepper Jack for different tastes and meltiness. Cubes inside the dough are best for even melting.
4. How do I know when the bread is fully baked?
Check the internal temperature with an instant-read thermometer; it should read 200°F. The crust should be golden brown and sound hollow when tapped on the bottom.
5. Can I make this bread ahead of time?
Yes! You can prepare the dough up to the second rise and refrigerate it overnight. Bring it to room temperature before baking. This also allows flavors to deepen, resulting in a more aromatic loaf.
