Jalapeno Cheddar Bread

Name: Jalapeno Cheddar Bread
Prep time: 15 min
Cook time: 45 min
Total time: 20 h
Yield: 12 slices
Ingredients: 3 cups (375 g) all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon rapid-rise yeast; 1 ½ cups water; 1 large jalapeño pepper; ½ cup (56.5 g) sharp cheddar cheese; ½ cup (56.5 g) mozzarella cheese; 1 teaspoon garlic; 1 small jalapeño pepper

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Rising/Resting/Cooling Time
19 hrs
Total Time
20 hrs
Servings
12 slices
Calories
148 kcal
Course
Side Dish

Jalapeno Cheddar Bread

Iris Hanson

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Jalapeno Cheddar Bread is made with the bold flavors of jalapeno peppers, along with cheddar cheese and mozzarella cheese, baked to golden brown in a Dutch oven. This crusty loaf is a flavorful and spicy twist on traditional bread that you will want to try!

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Ingredients

Servings

Bread

3 cups (375 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon rapid-rise yeast
1 ½ cups water, room temperature
1 large jalapeño pepper, seeded, diced
½ cup (56.5 g) sharp cheddar cheese, shredded
½ cup (56.5 g) mozzarella cheese, shredded
1 teaspoon garlic, minced

Topping

1 small jalapeño pepper, sliced

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Instructions

In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
Add water and mix until combined.
Fold in the diced jalapenos, cheese, and garlic.
Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours*. The dough should be doubled in size.
When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x” and top with the sliced jalapeno.
Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven and top with sliced jalapenos. Cover and bake for 30 minutes.
Uncover and continue to bake for 15 additional minutes or until golden brown on top.
Carefully remove the loaf from the Dutch oven and allow it to cool for 30 minutes before slicing and serving.

Notes

*You could let the bread dough rise for as few as 3 hours. The crumb was tighter when tested with a shorter rise time, and the flavor wasn’t quite as developed, but it was still delicious!