Jalapeno Cheddar Bread is a crave-worthy fusion of bold flavor and comforting texture.
With rustic, artisan-style crust and a cheesy, spicy interior, it’s a standout choice for both casual meals and special occasions.
Spicy Cheddar Jalapeno Bread
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cup Set (liquid/dry)
- 1 Measuring Spoons Set
- 1 Wooden Spoon or Dough Whisk
- 1 Dutch Oven (with lid)
- 1 Chef’s Knife
- 1 Cutting Board
- 1 sheet Parchment Paper
- 1 Instant-Read Thermometer (optional)
Ingredients
- 2 cups warm water about 110°F/43°C
- 2¼ teaspoons active dry yeast
- 4½ cups all-purpose flour
- 1½ teaspoons salt
- 3 large jalapeño peppers
- 8 ounces sharp cheddar cheese cut into ½-inch cubes
- ¼ cup shredded sharp cheddar cheese for topping
- Cornmeal for dusting parchment paper
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and active dry yeast. Stir gently to dissolve the yeast. Allow the mixture to sit for about 5 minutes, until it becomes foamy and fragrant, signaling the yeast is active.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
- Form the Dough: Pour the yeast mixture into the flour mixture. Using a wooden spoon, stir until the dough comes together in a slightly sticky ball. If the dough sticks excessively to the bowl, gradually add 2-3 tablespoons more flour. If it feels too dry, add 1 tablespoon more water.
- First Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest in a warm spot until it roughly doubles in size, about 1½ to 2 hours.
- Fold the Dough: Turn the dough onto a floured surface. Gently flatten it into a round disc. Fold the dough into thirds, like folding a letter. Rotate 90 degrees and repeat the fold. This technique strengthens the dough’s gluten.
- Second Rise: Place the folded dough back into the bowl, cover again, and let it rise for another 1 to 1½ hours, until doubled.
- Prepare the Jalapeños: On a cutting board, slice 4 to 5 thin rounds from one jalapeño; set these aside for topping. Remove seeds and membranes from the remaining jalapeños and dice them finely.
- Incorporate Jalapeños and Cheese: Place the diced jalapeños and cubed cheddar on top of the dough. Fold and gently knead the dough several times on the floured surface to evenly distribute the spicy and cheesy additions.
- Shape the Dough Ball: Lightly dust a piece of parchment paper with cornmeal. Shape the dough into a tight ball, seam side down, and place it on the parchment.
- Final Rest: Cover the dough loosely and let it rest for 30 to 40 minutes to relax before baking.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C). Place a covered Dutch oven inside to heat along with the oven.
- Score and Top Dough: Carefully remove the hot Dutch oven from the oven. Using a sharp knife, make four shallow cuts in a square pattern atop the dough (each about ½ inch deep). Brush the dough lightly with water if needed. Sprinkle shredded cheddar cheese and reserved jalapeño slices evenly on top.
- Bake the Bread: Using the parchment, transfer the dough ball into the preheated Dutch oven. Cover with the lid and bake for 45 minutes.
- Brown the Crust: Remove the lid and bake uncovered for an additional 5 to 10 minutes, until the crust is a deep golden brown and the internal temperature reaches about 200°F (93°C).
- Cool Before Serving: Remove the bread from the Dutch oven and transfer to a wire rack. Allow to cool completely before slicing to preserve texture and flavor.
Notes
- Water Temperature: Ensure the water is warm, not hot, to avoid killing the yeast. Aim for about 110°F (43°C).
- Handling Jalapeños: For less heat, remove all seeds and membranes. Use gloves to avoid irritation.
- Cornmeal Dusting: This prevents the bread from sticking to parchment and adds a rustic texture to the crust.
- Dutch Oven Substitute: If you don’t have a Dutch oven, bake the bread on a preheated baking stone or heavy baking sheet, and add a pan of water to the oven to create steam.
- Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze slices for longer keeping.
This recipe uses real ingredients—fresh jalapeños and sharp cheddar—to deliver rich, tangy flavor and a slight kick without overwhelming heat.
While it’s not low-carb, each serving provides a balance of protein and fat from the cheese, along with slow-digesting carbohydrates from all-purpose flour, making it a satisfying, energy-sustaining option.
The inclusion of jalapeños not only adds zest but also contributes small amounts of fiber and vitamin C.
With no artificial preservatives, this homemade bread is a healthier, tastier alternative to store-bought loaves.
It’s ideal for everyday cooking because it requires only basic ingredients and minimal hands-on time, making it perfect for meal prepping, brunch spreads, or epic grilled cheese sandwiches.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Essential for combining and rising dough. A deep, sturdy mixing bowl allows the dough to expand fully while rising and helps maintain warmth. It’s a universal staple for any kitchen, suitable for batters, salads, or even marinating meats.
Dutch Oven (Enameled, Covered)
Creates the perfect crispy crust and moist crumb. This heavy-duty cookware retains heat evenly and creates steam, mimicking a professional bread oven. It’s also excellent for soups, stews, and roasts—truly a multifunctional investment.
Sharp Chef’s Knife
Used for scoring the dough and slicing jalapeños. A quality chef’s knife offers precision and safety when prepping vegetables or cutting into baked bread. It’s one of the most important tools any cook should own.
Parchment Paper
Prevents sticking and simplifies lifting dough. This heat-resistant, non-stick paper makes transferring dough into the hot Dutch oven easy and mess-free. It’s a baker’s best friend, from cookies to crusty bread.
Instant-Read Thermometer
Ensures the bread is fully baked inside. Accurate temperature checking guarantees your bread reaches the perfect internal doneness without overbaking. It’s also essential for meats and candy-making.
Chef’s Secrets for Bread Success
The secret to truly exceptional Jalapeno Cheddar Bread lies in balance and preparation.
Start with fresh ingredients—sharp cheddar offers more robust flavor and better melt quality than mild cheeses, while fresh jalapeños bring a clean, vibrant heat.
If you’re sensitive to spice, you can remove all seeds and membranes or substitute with a milder pepper.
One crucial step is properly folding the dough during the first rise. This creates structure and improves the final texture without the need for kneading.
Using a preheated Dutch oven is another pro tip—it mimics a steam oven and produces that golden, bakery-style crust.
Don’t skip the final rest before baking, as it allows the gluten to relax and prevents cracking.
Finally, let the bread cool completely before slicing—it’s tempting to cut in while it’s hot, but waiting ensures the crumb sets perfectly and stays moist.
Creative and Delicious Serving Suggestions
Jalapeno Cheddar Bread is incredibly versatile and can elevate any meal.
Slice it thick for unforgettable grilled cheese sandwiches or toast it lightly and spread with butter or cream cheese for a savory breakfast. It pairs beautifully with hearty soups like chili, tomato bisque, or potato leek.
For brunch or dinner boards, cube it into chunks and serve with dips like beer cheese or hummus. Hosting a party?
Use it as the base for mini open-faced sandwiches with roast beef, avocado, or pulled pork. The balance of heat and cheese also makes it a hit as a side for barbecue dishes or Tex-Mex-inspired mains.
You can even use it as a flavorful base for stuffing or savory bread pudding.
Smart Storage and Freezing Tips
To keep your Jalapeno Cheddar Bread fresh, let it cool completely before storing.
Wrap it in foil or place it in a paper bag for short-term storage—this helps maintain the crust. Store at room temperature for up to 3 days.
For longer storage, slice the bread and freeze individual portions in a zip-top freezer bag. This way, you can take out only what you need, toast straight from frozen, and enjoy fresh bread anytime.
Avoid refrigerating it, as that can dry out the crumb. When reheating, lightly toast slices or warm the loaf in a low oven to refresh the crust and revive its cheesy aroma.
Frequently Asked Questions About the Recipe
1. Can I use pickled jalapeños instead of fresh?
Yes, pickled jalapeños can be used for a tangier, less spicy twist. Be sure to drain and pat them dry to avoid adding extra moisture to the dough.
2. What if I don’t have a Dutch oven?
You can still bake the bread on a preheated baking stone or sheet. Add a metal pan with hot water on a lower rack to create steam, which helps develop a crispy crust.
3. Can I use pre-shredded cheese?
It’s best to use block cheese and cube or shred it yourself. Pre-shredded varieties often contain anti-caking agents that prevent smooth melting and can affect the texture of the bread.
4. Is this bread very spicy?
The heat level depends on how much jalapeño you use and whether you keep the seeds. Removing the seeds and white membranes results in a milder flavor, while leaving them in gives a bolder kick.
5. Can I make the dough ahead of time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before incorporating the cheese and jalapeños, then proceed with shaping and baking.
