Jalapeno Cheddar Dutch Oven Bread
No-knead, crusty, cheesy, and spicy, this homemade Dutch oven loaf is a crowd-pleaser. Perfect for game-day snacks or cozy nights.
Ingredients
- 3 cups bread flour (or all-purpose flour)
- 1¼ teaspoons fine sea salt cut back to 1 tsp for low-sodium
- ½ teaspoon instant yeast no proofing needed
- 1 cup sharp cheddar, freshly grated block melts best
- 2 medium jalapenos, seeded and finely chopped leave some seeds if you like extra heat
- 1¾ cups warm water, about 100 °F (body-temperature)
- 1 teaspoon honey or sugar helps with a stronger rise
- 2 tablespoons chopped fresh chives or green onion optional, for color
- cornmeal or extra flour, for dusting
Instructions
- In a large bowl, whisk flour, salt, and yeast. Stir in honey. Add warm water and mix until a shaggy dough forms.
- Fold in grated cheddar, chopped jalapenos, and chives until evenly distributed.
- Cover and let rest for 12–18 hours at room temperature.
- Preheat oven to 450 °F and place a 5- to 6-quart dutch oven (with lid) inside for 30 minutes.
- Shape dough, transfer to hot pot, score the top, cover, and bake. Uncover and bake until deep golden and crackly.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
For extra fiber, swap ½ cup of flour with whole wheat pastry flour. Tent with foil if crust gets too dark.
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