Bold and Crusty: Jalapeno Cheese Bread That Brings the Heat and the Hug

If there’s one thing that makes my heart skip a beat (besides a new season of The Great British Bake Off), it’s pulling a warm loaf of jalapeno cheese bread from the oven. That golden crust. The cheesy bubbles. The spicy kick of jalapenos. Honestly, it’s the kind of spicy homemade bread that hugs your soul with every slice.

Whether you’re craving a cozy side for soup or a bold, crusty sandwich bread for your lunchtime masterpiece, this recipe is your new best friend. And guess what? It’s a no-knead bread, so you can enjoy all the warm, cheesy glory without breaking a sweat—or your back.

Why You’ll Love This Jalapeno Cheese Bread

This isn’t your average loaf. We’re talking layers of melty cheddar tucked into pillowy dough, spiked with bits of fresh jalapeno. It’s got all the flavor of your favorite cheddar jalapeno bread from the bakery, with none of the mystery ingredients.

Perfect for:

• Busy weeknights (no kneading = major win)
• Impressing dinner guests without the drama
• Sneaking a slice at midnight because you can’t stop thinking about it

Ingredients

• 4 cups (500 g) all-purpose flour
• 2 cups (480 ml) warm water
• 2¼ tsp (7 g) active dry or instant yeast
• 1 tbsp (12 g) sugar
• 1 tbsp (15 ml) olive oil or other cooking oil
• 2 tsp (12 g) salt
• 2 jalapeno peppers, deseeded and chopped
• 1 jalapeno pepper, sliced into rings for topping
• 1½ cups (170 g) shredded cheddar cheese + ½ cup (57 g) extra for topping

How to Make It

1. In a bowl, mix warm water, oil, sugar, and yeast. Let it sit for a few minutes until it looks frothy and ready to roll.
2. In a large mixing bowl, stir together the flour, chopped jalapenos, salt, and 1½ cups cheddar.
3. Add the yeast mixture and stir with a spatula until a soft, sticky dough forms. If it’s too wet, sprinkle in a bit more flour.
4. Cover with a clean towel and let it rise in a warm place for 1 hour.
5. Once doubled in size, use a spatula to fold the dough from the edges into the center. Let it rise again for another 30 minutes.
6. Preheat your oven to 425ºF and place your Dutch oven or cast-iron casserole inside to heat up for 30 minutes.
7. Flour your surface lightly and shape the dough into a loose ball. Place it on parchment paper. Top with remaining cheese and jalapeno rings.
8. Carefully place the dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
9. Remove the lid and bake another 10–15 minutes until the crust is golden and irresistible.
10. Cool completely before slicing (if you can wait that long!).

Tips to Make Your Spicy Homemade Bread Shine

• Use gloves when chopping jalapenos. Your eyes will thank you.
• Want it spicier? Keep some seeds in or use an extra pepper.
• Try a smoked cheddar or pepper jack for an extra punch.
• No Dutch oven? Use a heavy oven-safe pot with a lid.

A Little Story from My Kitchen to Yours

The first time I made this jalapeno cheese bread, it was on a rainy Saturday with three hungry kids running wild and zero motivation to knead anything. I needed a miracle—or at least a meal that would stop the “I’m so hungry” chorus. This loaf was my hero.

My middle child, who usually avoids anything “green and spicy,” took one bite and declared it “pizza bread.” The name stuck. Now it’s our go-to for everything from lazy lunches to chili nights. And let’s be honest—I sneak slices straight from the cooling rack.

What to Serve with Jalapeno Cheese Bread

This bread plays well with others:

• Dip it in tomato soup for a spicy, cheesy twist.
• Use it for a next-level grilled cheese sandwich.
• Serve with scrambled eggs and avocado for a brunch win.
• Pair it with your favorite chili or stew.

It’s also fantastic on its own, slightly warm, with a smear of butter or cream cheese. (Yes, cream cheese. Trust me.)

How to Store Jalapeno Cheese Bread

Store leftovers in an airtight container or wrapped tightly in foil for up to 3 days. To keep it crusty, leave the container slightly open on the first day.

For longer storage:

• Freeze slices in a zip-top bag with parchment between each one.
• Reheat in a toaster oven for that fresh-baked feel.

It rarely lasts long enough to store, but just in case you show some self-control, now you know!

FAQs

Can I use pickled jalapenos instead of fresh?

Yes! Pickled ones add tang and are a bit milder. Pat them dry before adding to the dough.

Can I make this without a Dutch oven?

Absolutely. Use a heavy pot with a tight lid or even a baking sheet with an oven-safe bowl to cover.

Can I use a different cheese?

Totally. Cheddar is classic, but Monterey Jack, Colby, or even Gouda would be delish.

Is this a no-knead bread?

Yes—just a bit of folding with a spatula. That’s it. Your arms stay fresh for lifting slices.

Your New Favorite Bread Just Got Spicier

Jalapeno cheese bread isn’t just a recipe—it’s a comfort-packed, flavor-bursting experience that brings a little joy to your table (and maybe even your lunchbox). Whether you call it cheddar jalapeno bread, crusty sandwich bread, or “pizza bread” like my kids do, this spicy homemade bread is one you’ll keep coming back to.

So go ahead, preheat that oven, and let the cheesy, spicy magic begin.

Discover more delicious recipes by following me on Facebook and Pinterest.

Bold and Crusty: Jalapeno Cheese Bread That Brings the Heat and the Hug

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• Author: Amanda Hartwellen
• Total Time: 2 hours (including rising and baking)
• Yield: 1 loaf (8–10 slices) 1x

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Description

This Jalapeno Cheese Bread is a bold, cheesy, no-knead loaf that brings warmth, spice, and comfort to every bite. Packed with fresh jalapenos and melty cheddar cheese, it’s crusty on the outside, pillowy on the inside, and full of flavor. Perfect as a spicy sandwich bread, a soup companion, or a stand-alone snack that’s impossible to resist.

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Ingredients

Scale 1x2x3x

• 4 cups (500 g) all-purpose flour

• 2 cups (480 ml) warm water

• 2¼ tsp (7 g) active dry or instant yeast

• 1 tbsp (12 g) sugar

• 1 tbsp (15 ml) olive oil or other cooking oil

• 2 tsp (12 g) salt

• 2 jalapeno peppers, deseeded and chopped

• 1 jalapeno pepper, sliced into rings for topping

• 1½ cups (170 g) shredded cheddar cheese

• ½ cup (57 g) shredded cheddar cheese (for topping)

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Instructions

• In a small bowl, mix warm water, sugar, oil, and yeast. Let sit until frothy (5–10 minutes).

• In a large mixing bowl, combine flour, chopped jalapenos, salt, and 1½ cups shredded cheddar.

• Add yeast mixture and stir to form a sticky dough. Adjust flour if needed.

• Cover bowl and let dough rise in a warm place for 1 hour.

• Fold dough edges to center using a spatula and let it rise again for 30 minutes.

• Preheat oven to 425ºF with a Dutch oven inside for 30 minutes.

• Lightly flour a surface and shape dough into a ball on parchment paper.

• Top with extra cheese and jalapeno rings.

• Transfer (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.

• Remove lid and bake 10–15 minutes more until crust is golden.

• Let cool completely before slicing.

Notes

Wear gloves when chopping jalapenos.

For more heat, keep some seeds or add extra jalapenos.

Try smoked cheddar, pepper jack, or gouda for variety.

If you don’t have a Dutch oven, use any heavy pot with a lid or create a makeshift cover with foil and a baking dish.

Bread freezes well—slice and store with parchment between slices.

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Category: Bread
• Method: Baked
• Cuisine: : American