Jalapeño Cheddar Bread

There’s nothing like the smell of fresh bread filling up your kitchen. It feels warm, it feels real, and it makes you want to grab a knife and cut a thick slice before it’s even cooled.

This jalapeño cheddar bread does exactly that. It’s crusty on the outside, cheesy and soft in the center, and packed with little pockets of sharp cheddar and spicy jalapeños.

The kind of loaf you’d proudly drop in the middle of the dinner table and watch disappear slice by slice.

I started baking this bread because I wanted something bolder than plain sourdough or sandwich loaves.

I wanted that golden, blistered cheese baked right into the crust—and I didn’t want it just sitting on top. I wanted flavor inside and out.

This recipe delivers all of that. And once it’s cooled, it slices beautifully and toasts like a dream. The cheese gets gooey again, the jalapeños get even more intense, and suddenly even a basic grilled cheese feels special.

You don’t need to twist this into a fancy dish. It’s already complete. Serve it with eggs. Dunk it into hot soup. Use it for sandwiches. Or just tear into it while it’s still warm. That’s how good it is.

Table of Contents

Jalapeño Cheddar Bread Recipe

Ingredients

3 ½ cups bread flour (plus extra for dusting)
1 ½ tsp salt
1 tsp sugar
1 tsp instant dry yeast
1 ¼ cups warm water (not hot)
1 tbsp olive oil
1 ½ cups sharp cheddar cheese, shredded
1–2 fresh jalapeños, sliced into thin rounds
1 tsp garlic powder (optional, for extra flavor)
Cornmeal or flour, for dusting the surface

Instructions

In a large mixing bowl, combine bread flour, salt, sugar, garlic powder (if using), and yeast. Stir gently with a wooden spoon.
Add warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms and no dry flour remains. You don’t need to knead—just make sure everything is combined.
Cover the bowl with a damp towel or plastic wrap. Let the dough rise at room temperature for 10–12 hours (or overnight) until doubled in size and bubbly on the surface.
Lightly flour your work surface and turn the dough out onto it. Gently flatten it into a rough rectangle using your hands. Do not punch it down.
Sprinkle about 1 cup of shredded cheddar cheese and half the jalapeño slices over the dough. Fold the dough over itself from each side like an envelope. Shape it into a round loaf by tucking the edges underneath.
Place the shaped dough onto a piece of parchment paper that’s been lightly dusted with flour or cornmeal. Cover it with a towel and let it rest for 45–60 minutes.
While the dough is resting, preheat your oven to 230°C (450°F). Place a Dutch oven (or heavy pot with lid) inside to preheat for at least 30 minutes.
Once rested, carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it (with parchment) into the pot.
Top the dough with the remaining cheese and arrange jalapeño slices on top, gently pressing them into the surface so they don’t fall off during baking.
Cover the pot with its lid and bake for 30 minutes.
Remove the lid and continue baking uncovered for 15–20 minutes, until the top is deep golden brown and the cheese is beautifully blistered.
Carefully remove the bread from the pot and place it on a wire rack. Let it cool for at least 1 hour before slicing to let the crumb set properly.

Tips For Best Flavor And Texture

Use good quality sharp cheddar. Aged cheddar melts beautifully and adds a stronger, richer flavor.
Don’t skip the resting time after shaping—it gives the dough time to relax and improves oven spring.
If you prefer less heat, remove the seeds from the jalapeños before slicing.
This bread pairs wonderfully with soups, chili, eggs, or just warm with butter.

Why Did My Jalapeño Cheddar Bread Turn Out Dense Instead Of Light?

A dense loaf usually means the dough didn’t rise properly or the gluten wasn’t developed enough. Here’s what could be the reason and how to fix it next time:

Not Enough Rise Time: If the dough doesn’t sit long enough, it won’t develop the air pockets needed for a light crumb. Always let it rise until it looks puffy and doubled in size.
Inactive Yeast: Old or dead yeast won’t help the dough rise. Use fresh, instant dry yeast and make sure your water isn’t too hot.
Too Much Flour: Adding extra flour makes the dough stiff. The dough should feel sticky and soft, not dry.
No Rest After Shaping: After shaping the dough, it still needs another 45–60 minutes to rest. Skipping this part affects the texture.
Baked Too Soon: If you bake before it fully rises, the bread will come out dense and heavy in the center.

Let your dough rest properly and avoid rushing the process. Bread needs time, not shortcuts.

Can I Use Pickled Jalapeños Instead Of Fresh?

Yes, you can—but there’s a difference in taste and texture that you should know about:

Milder Flavor: Pickled jalapeños are less spicy and tangier than fresh ones.
Softer Texture: They’re more tender and may not hold their shape as well while baking.
More Moisture: Extra moisture can sometimes make the dough wetter where they’re added. Pat them dry with a paper towel before using.

If you want the bread to have bold heat and crispy jalapeño edges, fresh slices are a better choice. But if you like a slightly tangy twist, pickled works fine too.

What Type Of Cheese Is Best For Jalapeño Cheddar Bread?

Using the right cheese makes a big difference in how your bread melts, tastes, and smells. Here are the top options:

Sharp Cheddar: Bold flavor and melts perfectly into the dough. It gives you that cheesy pull when warm.
Extra Sharp Cheddar: A bit more intense, great if you want stronger flavor in every bite.
Mild Cheddar: Melts well but has a gentler taste. Best for people who don’t want the cheese to overpower the jalapeños.
Avoid Pre-Shredded Cheese: It usually contains anti-caking agents that stop it from melting smoothly. Always shred from a block.

Cheddar works best because it holds up under high heat and blends beautifully with the spicy kick of jalapeños.

How Spicy Will The Bread Be?

The spice level depends mostly on the jalapeños you use and how much of them you add. Here’s what affects the heat:

Fresh Jalapeños With Seeds: Spiciest. The seeds and membranes carry most of the heat.
Fresh Jalapeños Without Seeds: Milder, still flavorful but easier to eat.
Pickled Jalapeños: Much milder with a vinegary flavor.

If you’re unsure about how spicy your jalapeños are, taste a small piece before adding them to the dough. You can always reduce or increase the amount based on what you like.

How Do I Store Jalapeño Cheddar Bread To Keep It Fresh?

Keeping the bread fresh helps you enjoy it for days without it going hard or soggy. Follow these storage methods:

Room Temperature: Wrap the cooled loaf in a clean kitchen towel or parchment paper and store it in a bread box or paper bag. It’ll stay good for 2 days.
Avoid Plastic Bags: They trap moisture and soften the crust.
For Longer Storage: Wrap the loaf in foil, then place it in a freezer-safe bag and freeze for up to 2 months.
Do Not Refrigerate: The fridge dries out bread faster than room temperature.

Always wait until the bread has cooled completely before wrapping it up—trapping steam makes it soggy.

What’s The Best Way To Reheat The Bread?

Reheating properly brings back the fresh texture and melty cheese. These are the best ways to do it:

For Slices: Toast in a skillet or toaster oven for 3–5 minutes until warm and crisp.
For Half or Whole Loaf: Preheat your oven to 180°C (350°F), wrap the loaf loosely in foil, and heat for 10–15 minutes.
Avoid Microwaving: It softens the crust and makes the cheese rubbery.

Heating in the oven or toaster gives you back that crunchy outside and soft, cheesy middle.

Can I Make The Dough Ahead Of Time?

Yes, you can prep the dough early to bake later. It actually improves flavor if done right:

Make the Dough at Night: Mix everything and let it rise slowly at room temperature overnight (8–12 hours).
Shape in the Morning: Once risen, shape the dough, rest it for 45–60 minutes, and bake fresh.
Cold Fermentation Option: After mixing the dough, cover it and let it rest in the fridge for up to 24 hours. Bring to room temperature before baking.

Slower fermentation adds more depth to the taste and helps develop that amazing texture you see in bakery breads.

Can I Bake This Without A Dutch Oven?

Yes, though the crust might be slightly different. Here’s how to bake without it:

Use a Preheated Baking Sheet: Place the dough (with parchment paper) directly on a hot baking tray or pizza stone.
Create Steam: Place a separate tray with hot water in the bottom of the oven to create steam for the first 20 minutes of baking.
Cover Option: Use an inverted metal mixing bowl or roasting lid over the dough to mimic the steam trap of a Dutch oven.

Using steam helps create that golden, crackly crust that makes this bread special.

Why Does My Bread Stick To The Dutch Oven?

Sticking happens if the pot isn’t hot enough or if the surface wasn’t dusted well. Here’s how to avoid it:

Use Parchment Paper: Place your shaped dough directly on parchment before putting it in the hot Dutch oven.
Dust Well: Sprinkle flour or cornmeal under the dough before resting and baking.
Avoid Greasing: Oil can burn at high heat and make sticking worse.

Parchment paper is the easiest fix—it also helps lift the bread safely out of the pot after baking.

Can I Add Other Ingredients To This Bread?

Absolutely, you can experiment with a few extras while still keeping the bread balanced. Here are some ideas:

Cooked Bacon Bits: Adds a smoky flavor that works well with cheddar.
Chopped Green Onions: Brings in a mild oniony taste and freshness.
Sun-Dried Tomatoes: For a chewy, tangy bite that pairs with the cheese.
Different Cheeses: Try Monterey Jack, pepper jack, or mozzarella mixed with cheddar.

Always keep the main dough structure the same—just fold in extras carefully after the first rise.