I perfected a no-knead Dutch Oven Bread that skips the overnight wait, and I’m excited to reveal the simple trick that makes homemade bread come together in hours.

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I love how this Jalapeno Cheddar Dutch Oven Bread comes out perfectly crusty on the outside and soft and fluffy inside. Shredded sharp cheddar and chopped jalapenos sneak into every bite so you think it will be ordinary but then there is this spicy cheesy surprise.

It’s the kind of Cheese Bread that makes people ask if you spent all day baking, when really it looks rough and a little rebellious. I end up slicing it too fast, burning my tongue, and smiling because that’s the sign a loaf is worth it.

I swear each slice wants to disappear and you’ll wonder how bread can taste like a small celebration.

Ingredients

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All-purpose flour: main structure mostly carbs with some protein, creates chewy tender crumb.
Active dry yeast: ferments sugars to make bread rise, tiny protein microbes needs warm water.
Sharp cheddar: adds bold savory flavor, fat and protein, melts into pockets of cheesy goodness.
Jalapenos: bring heat and bright bite vitamin C fiber give bread a peppery kick.
Butter: brushed for golden crust and rich flavor, adds saturated fat and moisture.
Olive oil: optional keeps crust softer and adds a mild fruity fat note.
Sugar and salt: small sugar feeds yeast, salt controls fermentation and boosts flavor balance.

Ingredient Quantities

3 cups all-purpose flour (about 360 g)

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon granulated sugar

1 1/2 teaspoons salt

1 1/4 cups warm water (about 300 ml)

1 1/2 cups shredded sharp cheddar (about 6 oz / 170 g)

2 jalapenos, seeded and finely chopped

1 tablespoon olive oil (optional)

2 tablespoons melted butter, for brushing (optional)

Extra flour for dusting, about 1/4 cup

How to Make this

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1. In a large bowl whisk together 3 cups all-purpose flour (about 360 g), 2 1/4 teaspoons active dry yeast, 1 tablespoon granulated sugar and 1 1/2 teaspoons salt.

2. Pour in 1 1/4 cups warm water (about 300 ml) and stir with a wooden spoon until a shaggy, sticky dough forms — dont overmix, just bring it together.

3. Fold in 1 1/2 cups shredded sharp cheddar (about 170 g) and the 2 seeded, finely chopped jalapenos until they’re evenly distributed.

4. Cover the bowl loosely with plastic or a clean towel and let the dough rise at room temp until doubled, about 1 to 1 1/2 hours.

5. About 30 minutes before baking, place your Dutch oven (4-6 quart) with its lid in the oven and preheat to 450°F (230°C) so the pot gets ripping hot.

6. Turn the dough out onto a well floured surface (use about 1/4 cup extra flour for dusting), gently shape into a round ball without kneading, tuck seams underneath to make a taut top.

7. Transfer the dough to a sheet of parchment paper, brush the top lightly with 1 tablespoon olive oil if you want a shinier crust, and slash the top once or twice with a sharp knife.

8. Carefully lift the parchment and dough into the hot Dutch oven, cover and bake for 30 minutes.

9. Remove the lid and bake uncovered another 10 to 15 minutes until the crust is deep golden and sounds hollow when tapped (internal temp about 200°F if you use a thermometer).

10. Take the loaf out, brush with 2 tablespoons melted butter if you like, let cool at least 15 to 20 minutes before slicing so it sets up.

Equipment Needed

1. Large mixing bowl, for whisking the flour, yeast, salt and letting the dough rise
2. Wooden spoon, to stir the shaggy, sticky dough (dont overmix)
3. Measuring cups and spoons, for the flour, water, sugar and salt
4. Kitchen scale, if you want the gram measurements to be accurate
5. Dutch oven (4 to 6 quart) with lid, preheated in the oven to get a crisp crust
6. Sheet of parchment paper, to lift the dough into the hot pot without burns
7. Sharp knife or bread lame, for slashing the top before baking
8. Pastry brush, to oil the top and brush on melted butter after baking
9. Oven mitts, and a cooling rack to let the loaf rest so it sets up before slicing

FAQ

Q: How long does this jalapeno cheddar dutch oven bread take from start to finish? A: Active time is about 20 minutes, then a first rise of 1 to 1 1/2 hours until doubled, a short shape rest of 30 to 45 minutes, and 40 to 45 minutes of baking, so plan on roughly 2 to 2 1/2 hours. If you want more flavor, you can cold ferment the dough in the fridge for 8 to 24 hours and bake it the next day.

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Use the same amount (1 packet/2 1/4 tsp). You can mix instant yeast straight into the flour and skip the warm-water proof step, though proofing the yeast first wont hurt and can confirm it's alive.

Q: How do I get that perfect crunchy crust and soft inside? A: Preheat your dutch oven at 450 F (230 C) for at least 30 minutes, bake covered for about 30 minutes to trap steam, then uncovered 10 to 15 minutes to brown. Score the top so it expands where you want, and brush with melted butter right after baking for a softer, tastier crust if you like.

Q: The cheese sinks to the bottom, how do I keep it evenly distributed? A: Toss the shredded cheddar with a tablespoon or two of flour before folding it into the dough and fold gently at the end of mixing. That helps the cheese stick to the dough and not pool at the bottom.

Q: How spicy will this be and can I adjust the heat? A: With seeds removed from 2 jalapenos it should be mild-medium. For less heat remove all seeds and membranes and maybe use 1 pepper. For more kick leave some seeds, add a third pepper, or use serranos.

Q: How should I store and reheat leftovers? A: Keep the loaf at room temp in a paper bag or wrapped in a tea towel for up to 2 days. For longer keep slices in the freezer up to 3 months. To refresh, spritz or brush lightly with water and bake at 350 F (175 C) for 8 to 12 minutes or toast slices until warm.

Jalapeno Cheddar Dutch Oven Bread Is Perfectly Crusty On The Outside, With A Soft Fluffy Inside, And Recipe Substitutions and Variations

All-purpose flour: swap with bread flour 1:1 for a chewier, taller loaf; or replace up to 1 cup with whole wheat (so 2 cups AP + 1 cup whole wheat) but add 1 to 2 tbsp extra water if the dough feels dense — it absorbs more.
Active dry yeast: use instant yeast at about 1 3/4 tsp (no proofing needed) or use fresh yeast, about 21 g crumbled and dissolved in the warm water before mixing.
Sharp cheddar: try Monterey Jack or Colby for a milder, creamier crumb, or Pepper Jack for more heat; use same weight (about 170 g) and shred it fresh for best melt.
Jalapenos: substitute poblano for milder flavor, serrano for hotter, or 4 oz canned diced green chiles (drained) if you want fast convenience — remove seeds to tame the heat.

Pro Tips

– Pat the jalapenos dry and keep the cheese cold. Wet peppers will make the dough soggy, and warm cheese melts into clumps instead of staying distributed. I usually chop the peppers, press them in a paper towel, and grate the cheddar straight from the fridge.

– Do a slow, cold rise if you got the time. Toss the mixed dough in the fridge for 12 to 24 hours instead of a quick room temp rise. It develops way more flavor and the crumb is lighter. Let it warm up a bit before shaping so it isn’t rock hard.

– Preheat the Dutch oven longer than you think, at least 30 to 45 minutes, so the pot is truly screaming hot. Use parchment to lift the dough in, score the top right before baking, and be careful when you take the lid off because steam will blast out.

– Don’t over-flour while shaping and resist heavy kneading. Just enough to keep it from sticking. Overworking makes the loaf tough. After baking let it cool at least 15 to 20 minutes or it will tear and the texture won’t set.

Jalapeno Cheddar Dutch Oven Bread Is Perfectly Crusty On The Outside, With A Soft Fluffy Inside, And Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a no-knead Dutch Oven Bread that skips the overnight wait, and I'm excited to reveal the simple trick that makes homemade bread come together in hours.

Servings

servings

Calories

207

kcal

Equipment: 1. Large mixing bowl, for whisking the flour, yeast, salt and letting the dough rise
2. Wooden spoon, to stir the shaggy, sticky dough (dont overmix)
3. Measuring cups and spoons, for the flour, water, sugar and salt
4. Kitchen scale, if you want the gram measurements to be accurate
5. Dutch oven (4 to 6 quart) with lid, preheated in the oven to get a crisp crust
6. Sheet of parchment paper, to lift the dough into the hot pot without burns
7. Sharp knife or bread lame, for slashing the top before baking
8. Pastry brush, to oil the top and brush on melted butter after baking
9. Oven mitts, and a cooling rack to let the loaf rest so it sets up before slicing

Ingredients

3 cups all-purpose flour (about 360 g)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 1/4 cups warm water (about 300 ml)
1 1/2 cups shredded sharp cheddar (about 6 oz / 170 g)
2 jalapenos, seeded and finely chopped
1 tablespoon olive oil (optional)
2 tablespoons melted butter, for brushing (optional)
Extra flour for dusting, about 1/4 cup

Directions

In a large bowl whisk together 3 cups all-purpose flour (about 360 g), 2 1/4 teaspoons active dry yeast, 1 tablespoon granulated sugar and 1 1/2 teaspoons salt.
Pour in 1 1/4 cups warm water (about 300 ml) and stir with a wooden spoon until a shaggy, sticky dough forms — dont overmix, just bring it together.
Fold in 1 1/2 cups shredded sharp cheddar (about 170 g) and the 2 seeded, finely chopped jalapenos until they're evenly distributed.
Cover the bowl loosely with plastic or a clean towel and let the dough rise at room temp until doubled, about 1 to 1 1/2 hours.
About 30 minutes before baking, place your Dutch oven (4-6 quart) with its lid in the oven and preheat to 450°F (230°C) so the pot gets ripping hot.
Turn the dough out onto a well floured surface (use about 1/4 cup extra flour for dusting), gently shape into a round ball without kneading, tuck seams underneath to make a taut top.

Transfer the dough to a sheet of parchment paper, brush the top lightly with 1 tablespoon olive oil if you want a shinier crust, and slash the top once or twice with a sharp knife.
Carefully lift the parchment and dough into the hot Dutch oven, cover and bake for 30 minutes.
Remove the lid and bake uncovered another 10 to 15 minutes until the crust is deep golden and sounds hollow when tapped (internal temp about 200°F if you use a thermometer).
Take the loaf out, brush with 2 tablespoons melted butter if you like, let cool at least 15 to 20 minutes before slicing so it sets up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.