I love this Cheese Bread because it never fails to surprise me. The blend of shredded cheddar and fiery jalapenos creates an unexpected twist that excites my palate. Each bite takes me back to joyful gatherings with family and friends, where shared meals and vibrant flavors make every moment memorable. Enjoy every slice!

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I recently stumbled upon a recipe that seriously blew my mind – Jalapeno Cheddar Dutch Oven Bread (no Knead!). This isn’t your everyday loaf.

The crust is unbelievably crispy while the inside stays soft and airy. I mix together 3 cups all-purpose flour, 1 1/2 teaspoons salt, 1/2 teaspoon active dry yeast and 1 1/2 cups warm water around 110°F.

Then, I toss in 1-2 seeded and finely chopped fresh jalapeno peppers and 1 cup shredded cheddar cheese, which is the secret to that kick of spice and melty goodness. I love how the simple ingredients create a rustic artisan vibe that reminds me of classic Dutch Oven Recipes and Cheese Bread wonders.

As I let it bake, the aroma fills my kitchen, making it impossible not to be curious about the crispy crust meeting the soft center. Trust me, there’s nothing like watching something so simple turn into pure culinary adventure.

Why I Like this Recipe

I like this recipe because I love how the bread comes out super crusty on the outside while being really soft and fluffy on the inside. I also enjoy how the jalapeno peppers add just the right amount of spice, giving every bite an extra kick. Its awesome that the recipe uses simple pantry staples and still makes me feel like a pro baker. Plus, the melted cheddar throughout and on top just makes it ridiculously cheesy and satisfying.

This bread is perfectly crusty on the outside and soft on the inside, and its made using really simple ingredients. It always comes out savory with a hint of spicy jalapeno flavor that makes every bite exciting. I love it when I have a pat of butter with a slice or even when I turn it into a hot grilled cheese sandwich. Overall, its become one of my go-to recipes when i wanna impress my friends with something homemade and delicious.

Ingredients

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All-purpose flour: Provides plenty of carbs for energy and a light, airy crumb.
Salt: Enhances flavor while acting as a natural preservative and taste booster.
Active dry yeast: Helps dough rise and adds a bit of protein during fermentation.
Warm water: Activates the yeast and binds ingredients for that soft texture.
Fresh jalapeno peppers: Adds a spicy kick with vitamins for extra bold flavor.
Cheddar cheese: Brings rich protein and savory fats, making the bread delightfully gooey.

Ingredient Quantities

3 cups all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon active dry yeast

1 1/2 cups warm water (around 110°F)

1-2 fresh jalapeno peppers, seeded and finely chopped

1 cup shredded cheddar cheese (plus extra if you wanna top it)

How to Make this

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1. In a large bowl, mix together 3 cups of all-purpose flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of active dry yeast.

2. Pour in 1 1/2 cups of warm water (around 110°F) and then add in the chopped 1-2 jalapeno peppers and 1 cup of shredded cheddar cheese. Stir until all the ingredients are just combined.

3. Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for about 12 to 18 hours until the dough is bubbly and has risen.

4. After the dough has risen, lightly flour a clean surface and tip the dough out. It will be sticky so dust your hands with flour as needed.

5. Fold the dough over on itself a few times to form a rough ball. Don’t worry if it isn’t perfectly smooth.

6. Preheat your oven with the Dutch oven inside to 450°F for about 30 minutes.

7. Once your Dutch oven is hot, carefully remove it (use oven mitts!) and dust the bottom lightly with flour. Then gently place your dough ball in the pot.

8. If you like, sprinkle extra cheddar cheese on top of the dough.

9. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes until the crust is a nice golden brown.

10. Carefully remove the bread from the Dutch oven and let it cool on a rack for at least 30 minutes before slicing. Enjoy your saucy, cheesy bread!

Equipment Needed

1. Large mixing bowl (for combining ingredients)
2. Measuring cups and spoons (to get the right amounts)
3. Knife and chopping board (to chop the jalapeno peppers)
4. Plastic wrap or a clean towel (to cover the bowl while the dough rises)
5. Clean work surface with extra flour (to dust the dough and your hands)
6. Oven mitts (for safely handling the hot Dutch oven)
7. Dutch oven (for baking the bread)
8. Cooling rack (to let the bread cool down before slicing)

FAQ

What type of flour do I use? Use all-purpose flour as mentioned in the recipe. Its perfect for this bread so you dont have to worry about substitutions.

Do I really need to knead the dough? No need to knead at all. You just mix the ingredients and let it rest so the dough develops its flavour naturally.

Can I swap cheddar for another cheese? While cheddar gives that signature taste, you can experiment with other cheeses but expect a bit of a flavour shift.

What if I dont have a Dutch oven? A heavy pot with a lid can work just as well. Just make sure its oven safe so you can get the same crispy crust.

How spicy is this bread supposed to be? The heat depends on the jalapenos you add. If you like it milder, use just one pepper and remove more seeds; if not, toss in two without worrying about the seeds.

Jalapeno Cheddar Dutch Oven Bread (no Knead!) Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can swap it with bread flour or even whole wheat flour; though the texture might change a bit.
If sea salt is all you got, it works fine instead of regular salt, just watch the amount cause it may be more concentrated.
No active dry yeast? You can use instant yeast in the same measuring ratio, it usually does a similar job.
If jalapenos are scarce or you want a different flavor, serrano peppers or banana peppers make a good alternative.
If you’re not a fan of cheddar, try pepper jack cheese for a creamier, spicier twist. Mixing them is cool too if you like variety.

Pro Tips

1. Make sure you let the dough rest long enough in a warm spot. The whole 12 to 18 hours really helps it get bubbly and develop a good flavor and texture. If it doesn’t look bubbly enough, give it a bit more time.

2. When you’re working with the sticky dough, be sure to dust your hands and surface with just enough flour. Too much flour can dry it out, but if you dont add any, its gonna be a sticky mess to handle.

3. Adjust the amount of jalapeno depending on your spice tolerance. If you like it really hot, feel free to add an extra pepper or two, but if you prefer a milder kick, sticking to one is a smart move.

4. Be super careful when handling the hot Dutch oven. Always use proper oven mitts and try to move it slowly so you dont risk burning yourself or losing too much heat before putting the dough in.

Jalapeno Cheddar Dutch Oven Bread (no Knead!) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

177

kcal

Equipment: 1. Large mixing bowl (for combining ingredients)
2. Measuring cups and spoons (to get the right amounts)
3. Knife and chopping board (to chop the jalapeno peppers)
4. Plastic wrap or a clean towel (to cover the bowl while the dough rises)
5. Clean work surface with extra flour (to dust the dough and your hands)
6. Oven mitts (for safely handling the hot Dutch oven)
7. Dutch oven (for baking the bread)
8. Cooling rack (to let the bread cool down before slicing)

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water (around 110°F)
1-2 fresh jalapeno peppers, seeded and finely chopped
1 cup shredded cheddar cheese (plus extra if you wanna top it)

Directions

In a large bowl, mix together 3 cups of all-purpose flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of active dry yeast.
Pour in 1 1/2 cups of warm water (around 110°F) and then add in the chopped 1-2 jalapeno peppers and 1 cup of shredded cheddar cheese. Stir until all the ingredients are just combined.
Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for about 12 to 18 hours until the dough is bubbly and has risen.
After the dough has risen, lightly flour a clean surface and tip the dough out. It will be sticky so dust your hands with flour as needed.
Fold the dough over on itself a few times to form a rough ball. Don't worry if it isn't perfectly smooth.
Preheat your oven with the Dutch oven inside to 450°F for about 30 minutes.
Once your Dutch oven is hot, carefully remove it (use oven mitts!) and dust the bottom lightly with flour. Then gently place your dough ball in the pot.
If you like, sprinkle extra cheddar cheese on top of the dough.
Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes until the crust is a nice golden brown.
Carefully remove the bread from the Dutch oven and let it cool on a rack for at least 30 minutes before slicing. Enjoy your saucy, cheesy bread!

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.