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.
Ingredients
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4 cups (500 g) all-purpose flour
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2 cups (480 ml) warm water
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2¼ tsp (7 g) active dry or instant yeast
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1 tbsp (12 g) sugar
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1 tbsp (15 ml) olive oil or other cooking oil
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2 tsp (12 g) salt
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2 jalapeno peppers, deseeded and chopped
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1 jalapeno pepper, sliced into rings for topping
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1½ cups (170 g) shredded cheddar cheese
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½ cup (57 g) shredded cheddar cheese (for topping)
Instructions
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In a small bowl, mix warm water, sugar, oil, and yeast. Let sit until frothy (5–10 minutes).
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In a large mixing bowl, combine flour, chopped jalapenos, salt, and 1½ cups shredded cheddar.
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Add yeast mixture and stir to form a sticky dough. Adjust flour if needed.
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Cover bowl and let dough rise in a warm place for 1 hour.
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Fold dough edges to center using a spatula and let it rise again for 30 minutes.
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Preheat oven to 425ºF with a Dutch oven inside for 30 minutes.
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Lightly flour a surface and shape dough into a ball on parchment paper.
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Top with extra cheese and jalapeno rings.
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Transfer (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
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Remove lid and bake 10–15 minutes more until crust is golden.
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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