Jalapeño Cheddar Bread

Making fresh bread at home feels like a small win. You mix, wait, bake—and then suddenly your kitchen smells amazing and you’re slicing into a warm loaf with crisp edges and melted cheese peeking through.

This jalapeño cheddar bread is exactly that. Chewy inside, golden outside, with just the right balance of heat and richness.

The cheese bubbles up and toasts on top, while the jalapeños mellow just enough to add flavor without overpowering the loaf.

Every bite has a little crunch, a little stretch, and that irresistible pull from the melted cheddar.

It’s the kind of bread you find yourself reaching for again and again, whether it’s with eggs in the morning or alongside soup at dinner.

What makes this one extra special is the texture—open crumb, blistered crust, and enough moisture to keep it soft for days.

It’s slow-fermented, but not fussy. You stir it together, leave it overnight, and bake it in a hot pot. That’s it.

This bread holds up. You don’t need butter to enjoy it, but a pat of it on a warm slice doesn’t hurt either.

Toast it, grill it, tear it apart fresh from the oven—just don’t expect it to last long on the counter.

Jalapeño Cheddar Bread Recipe

Ingredients

3 ½ cups (440g) bread flour (plus more for dusting)
1 ½ tsp fine sea salt
¼ tsp instant yeast
1 ½ cups (360ml) warm water (not hot, around 100°F)

1 cup sharp cheddar cheese, shredded (divided)
2 medium fresh jalapeños, sliced into thin rounds (seeds optional)
1 tbsp olive oil (for coating bowl and topping dough)
1 tbsp cornmeal or semolina (optional, for dusting parchment)

Instructions

In a large mixing bowl, combine the bread flour, salt, and instant yeast. Stir well to evenly distribute the dry ingredients.

Pour in the warm water and mix using a wooden spoon or silicone spatula until a sticky dough forms. It should be shaggy and tacky but not runny.
Fold in ¾ cup of the shredded cheddar and most of the jalapeño slices, reserving a few for topping later. Mix gently just to incorporate.
Lightly coat another large bowl or container with olive oil. Transfer the dough into it and cover with a clean kitchen towel or plastic wrap.

Let the dough rest at room temperature for 12 to 18 hours, ideally overnight, until it has doubled in size and the surface is bubbly.
Once risen, generously flour a clean surface. Gently turn out the dough onto the flour and use floured hands to shape it into a round loaf without deflating too much of the air.
Line a medium bowl or proofing basket with parchment paper. If using, sprinkle the parchment with cornmeal or semolina for extra crunch.

Place the shaped dough into the lined bowl, seam-side down. Cover again and let rise for another 1 to 2 hours, until slightly puffy.
While the dough proofs, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside to preheat for at least 30 minutes.
Once ready, carefully remove the hot Dutch oven from the oven. Use the parchment to lift the dough and place it into the pot.

Using a sharp knife or bread lame, score the top of the dough with a shallow X or cross. Scatter the remaining cheddar and jalapeño slices on top.
Cover with the lid and bake for 30 minutes. Then remove the lid and bake uncovered for another 12 to 15 minutes, until the top is deeply golden and blistered.
Carefully lift the bread out of the Dutch oven using the parchment. Let cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

Store leftovers at room temperature in a paper bag for up to 2 days, or slice and freeze for longer storage.

What Type Of Cheese Works Best For Jalapeño Cheddar Bread?

Cheese is the main flavor in this bread, so choosing the right one really matters.

Sharp Cheddar Adds Rich Flavor: Sharp cheddar melts well and has a deep, tangy flavor that pairs perfectly with the heat of jalapeños.

Avoid Processed Cheese: It doesn’t melt the same way and can make the bread greasy or soggy.
White Or Yellow Cheddar Both Work: You can use either depending on your preference. Yellow cheddar gives a slightly more golden look.
Other Cheese Options (If Needed): You can mix in a bit of Monterey Jack or Pepper Jack if you want a milder or creamier flavor, but cheddar should remain the base.

Always shred your cheese fresh at home. Pre-shredded cheese has coatings that prevent it from melting smoothly.

Can I Use Pickled Jalapeños Instead Of Fresh?

Yes, but they’ll give you a different flavor and texture.

Fresh Jalapeños Give A Bold Kick: They stay slightly crunchy after baking and add a more intense chili flavor.

Pickled Jalapeños Add Tang: These are softer and bring a vinegary taste, which changes the balance of the bread. Some people enjoy the added zing.
Adjust Quantity Based On Heat Tolerance: Pickled jalapeños can vary in heat level. Use a bit less if you’re unsure how spicy they are.
Dry Them Before Adding: If using pickled jalapeños, pat them dry with a paper towel first. This helps avoid extra moisture in the dough.

Can I Make This Bread Without A Dutch Oven?

Yes, although a Dutch oven gives the best crust, you can still make great bread without one.

Use A Cast Iron Skillet With Foil Cover: Place the dough in a hot cast iron skillet and cover tightly with foil for the first half of baking.
Bake On A Sheet Pan With Steam: Place a small tray of hot water on the bottom rack of the oven to create steam. This helps the crust form.

Use A Covered Roasting Pan: If you have a deep metal or glass pan with a lid, it works similarly to a Dutch oven.

Just make sure whatever you use is safe at high oven temperatures.

Can I Make Jalapeño Cheddar Bread Spicier Or Milder?

You can easily adjust the heat level based on your taste.

For More Spice: Add extra jalapeño slices or leave the seeds in when slicing the peppers.
For Less Heat: Remove all seeds and white inner ribs. Use fewer slices or choose mild chili peppers instead.
Mix In Crushed Red Pepper: A pinch or two in the dough can raise the spice level evenly throughout the loaf.

Try Roasting The Jalapeños First: This gives a deeper flavor with slightly reduced heat.

How Long Should I Let The Dough Rest?

This is a slow-rise bread, and patience gives you the best texture and taste.

First Rise: 12–18 Hours: Let the dough sit at room temperature, covered, overnight or for most of the day. It should double in size and look bubbly.

Second Rise: 1–2 Hours: After shaping the dough, let it rest again before baking. It should become slightly puffy.

Don’t skip or rush these steps. The long fermentation helps develop flavor and gives that soft, airy inside with a crispy crust.

What If My Bread Didn’t Rise Properly?

If your bread comes out dense or flat, it could be because of one or more common reasons.

Water Was Too Hot Or Cold: Yeast works best with warm water (around 100°F). Hot water can kill the yeast, and cold water slows it down.
Old Or Inactive Yeast: Instant yeast lasts a long time, but if it’s too old, your dough won’t rise. Always check the expiration date.
Room Was Too Cold: Dough won’t rise well in cold rooms. Try placing the bowl in a slightly warm spot, like inside the oven (turned off) with the light on.

Too Much Flour Added While Shaping: Extra flour can make the dough heavy. Use just enough to keep it from sticking.

Can I Freeze Jalapeño Cheddar Bread?

Yes, this bread freezes really well and stays fresh for weeks when stored properly.

Slice Before Freezing: Slice the whole loaf and stack the pieces in a freezer-safe bag. This way, you can take out one slice at a time as needed.

Wrap Tightly: Use plastic wrap or foil around the loaf or slices, then place them in a freezer-safe bag to avoid freezer burn.
Label And Date: Always write the date on the bag so you know how long it’s been in the freezer.
To Reheat: Toast frozen slices directly or warm the whole loaf in a 350°F oven for about 10–15 minutes.

Frozen bread is best eaten within 2 months for top quality.

How Do I Store Jalapeño Cheddar Bread?

Proper storage helps keep the bread soft inside and crusty outside for a few days.

Room Temperature For 2–3 Days: Wrap the cooled bread in a clean kitchen towel and keep it in a paper bag or bread box.

Avoid Plastic Bags: These trap moisture, making the crust soggy. If you must use one, keep it slightly open.
Don’t Refrigerate: It dries out the bread faster. Use the freezer instead if you need to store it longer.
Reheat Before Eating: Lightly toast slices or warm them in the oven to bring back the crust and texture.

Can I Use Whole Wheat Flour Instead Of White?

Yes, but it changes the texture and taste quite a bit.

Whole Wheat Makes It Denser: It absorbs more water and doesn’t rise as much as bread flour. You’ll get a heavier loaf with a nutty flavor.
Try A 50/50 Blend: Use half whole wheat and half bread flour. This gives you the extra nutrients of whole wheat without sacrificing too much softness.

Add A Bit More Water: Whole wheat flour needs slightly more hydration. Add an extra tablespoon or two if the dough feels dry.
Let It Rest Longer: Whole wheat dough benefits from a longer first rise to fully develop.