Jalapeño Cheddar Bread
Jalapeño Cheddar Bread is an easy no-knead loaf that bakes up golden and crusty in a Dutch oven. It tastes like the bakery round, with about 25 minutes of real hands-on work.
A simple yeast dough loaded with sharp cheddar and fresh jalapeños, topped with more of both.
Our dog, Riley, stations himself in front of the oven for the last stretch of the bake. He has never been offered a single slice, and he has never once given up hope.
Recipe Highlights
- No kneading and no stand mixer
- One bowl and a rubber spatula
- About 25 minutes of hands-on time
- Rises in 2 hours, not overnight
- Made for chili night, game day, and sandwiches
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BREAD FLOUR – Bread flour bakes the tallest loaf with the best chew, and it’s what I use. All-purpose works in the same amount with a softer crumb.
CHEDDAR – I shred a block of sharp cheddar for the smoothest melt, though a bagged shred works fine on busy days. You’ll need 2½ cups total, a little more than one 8-ounce bag. Monterey Jack or Gruyère swap in the same amount.
YEAST – One standard ¼-ounce packet does the job. Measuring from a jar? Use 2¼ teaspoons. Instant and active dry both work here.
JALAPEÑOS – One diced pepper flavors the dough and one sliced pepper tops the loaf. Keep a few seeds in the dice if your family likes more warmth.
|
Pepper |
Heat |
How to Use |
|
Fresh jalapeños (this recipe) |
Medium, easy to adjust |
Dice one for the dough, slice one for the top |
|
Pickled jalapeños |
Mild with a little tang |
Drain well and pat dry before adding |
|
Serrano peppers |
Noticeably hotter |
Swap in one small pepper, diced |
How To Make Jalapeno Cheddar Bread
Please check the printable recipe card below for more detailed instructions.
- Dissolve the yeast in warm water in a large bowl.
- Stir in the flour, cheese, and jalapeño mixture until no dry streaks remain.
- Fold the dough between two rises, then shape it on floured parchment.
- Top with cheese and jalapeños, then bake in a hot Dutch oven.
Leftovers and Storage
STORE – Keep the loaf whole at room temperature for up to 3 days. Once it’s cut, set it cut side down in a paper bag. The counter keeps the crumb softer than the refrigerator does.
FREEZE – Wrap the cooled loaf, whole or sliced, and freeze for up to 2 months. Thaw at room temperature.
REHEAT – Toast slices straight from the counter or the freezer. To bring back the crisp crust on a whole or half loaf, warm it in a 350º Fahrenheit oven for about 10 minutes.
MAKE AHEAD – Bake, cool completely, and freeze. Frozen slices go straight into the toaster, so fresh bread is always 3 minutes away.
More Bread Recipes
Serving Suggestions
CHILI NIGHT – This is the bread chili was waiting for. Serve thick slices with our classic Chili Recipe or a pot of Crockpot White Chicken Chili and let everyone mop the bowl clean.
SOUP SUPPER – A cheesy slice next to German Potato Soup turns a simple pot of soup into Sunday dinner.
GAME DAY – Set the sliced loaf out with Buffalo Chicken Meatballs and a big bowl of Sweet and Salty Chex Mix and watch the table empty.
GRILLED CHEESE – Two slices, more cheddar, and a buttered skillet. It makes the best grilled cheese in the house.
BREAKFAST – Toast a slice and top it with butter and a fried egg. Weekend breakfast, handled.
Recipe Success Tips
WET DOUGH – The loose, shaggy dough bakes into the moist, open crumb, so it’s working even when it looks messy. Flour your hands and the parchment, shape it gently, and skip the urge to add more flour.
TEMPERATURE CHECK – An instant-read thermometer takes out the guesswork. The loaf is ready when the center reads about 200º Fahrenheit.
LID CHECK – The preheated pot is what gives the crust its deep color and crackle. Give the lid knob a quick check that it’s oven-safe to 450º Fahrenheit, and keep oven mitts close for the transfer.
PEPPER PREP – Slice the topping jalapeño into thin, even rounds so they roast on the crust. Wash your hands well after dicing, since pepper oils like to linger.
EXPERT TIP – Leave plenty of parchment overhang when you shape the dough. The corners work like handles, so the wet dough lands in the hot pot in one smooth move.
Commonly Asked Questions
Why Is the Dough for Jalapeño Cheddar Bread So Wet?
The wet, sticky dough is exactly right and gives the bread its moist, open crumb. This is a high hydration dough, so it never forms a neat ball. Skip the urge to add extra flour. Flour your hands and the parchment instead, shape it loosely, and let the hot pot do the rest.
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, active dry and instant yeast work interchangeably here, measure for measure. The 5-minute rest in warm water is the head start active dry needs, and it is already built into the first step. Red Star confirms the two swap one for one. Use a ¼-ounce packet either way.
Can I Make Jalapeño Cheddar Bread Without a Dutch Oven?
Yes, a baking sheet and a pan of hot water stand in for the Dutch oven. Set a metal pan of boiling water on the bottom rack, bake the loaf on a parchment-lined baking sheet in the middle, and check it at about 45 minutes. The steam builds the crust.
How Spicy Is Jalapeño Cheddar Bread?
Jalapeño Cheddar Bread lands at a friendly medium heat that most families enjoy. Baking mellows the peppers, and the cheese softens what is left. For a milder loaf, strip out the seeds and white ribs before dicing. For more warmth, keep some seeds in or add a second pepper.
Should I Use Bread Flour or All-Purpose Flour?
Bread flour gives the tallest loaf and the chewiest crumb, so it is my first pick. All-purpose flour works in the same amount with a slightly softer, more tender result. Use whichever bag is already in your pantry. Both bake a loaf worth slicing.
Why Does the Bread Need to Cool Before Slicing?
Cooling sets the crumb, so the slices come out clean instead of gummy. The inside keeps baking as the loaf cools, and the melted cheese needs time to settle. Give it 1 to 2 hours on a wire rack. Tearing off a warm chunk is allowed. Slicing can wait.
More Easy and Delicious Recipes
The dinners this bread was made to sit next to. These four are on repeat at my house.
Chicken Cobbler – A creamy chicken casserole under a golden biscuit topping.
Ground Beef and Potatoes – A hearty one-skillet dinner on the table in about 30 minutes.
Crockpot Sweet and Sour Chicken – Takeout flavor from the slow cooker with 15 minutes of prep.
Honey Butter Skillet Corn – A sweet, buttery side that cooks in one skillet.
Jalapeno Cheddar Bread
Ingredients
For the Dough
- 3½ cups bread flour
- 1½ teaspoons salt
- 2 cups Cheddar cheese shredded
- 1 large jalapeño diced
- 2 cups water warm, about 105º Fahrenheit
- 1 1 ¼-ounce packet instant yeast 2¼ teaspoons
For the Topping
- ½ cup Cheddar cheese shredded
- 1 medium jalapeño sliced into thin rounds
- 1 tablespoon olive oil
Instructions
Make the Dough
- Stir the yeast into the warm water in a large mixing bowl. Let stand 5 minutes.
- Stir the flour, salt, cheddar, and diced jalapeño together in a medium bowl.
- Add the flour mixture to the yeast mixture. Stir with a rubber spatula just until no dry streaks remain.
Rise and Fold
- Fold the dough over itself 6 to 8 times with the spatula. Cover and let rise 1 hour.
- Fold the dough 4 more times, turning the bowl with each fold. Cover and let rise 1 more hour.
- Halfway through the second rise, set the covered Dutch oven on the center rack and preheat the oven to 450º Fahrenheit.
Shape and Top
- Turn the dough out onto a floured sheet of parchment. Shape into a loose ball with floured hands.
- Score the top, brush with the olive oil, and sprinkle on the topping cheddar and jalapeño slices.
Bake and Cool
- Lift the parchment by its corners and lower the dough into the hot pot. Cover and bake 30 minutes.
- Uncover and bake 20 minutes more, until deep golden brown.
- Lift the loaf out by the parchment and cool completely on a wire rack.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.