Zesty Jalapeño Cheddar Bread

This spicy cheddar and jalapeño bread blends fiery peppers with rich, sharp cheese in a homemade loaf that'll put store-bought options to shame. I've tweaked this creation many times, and now it's my favorite way to wow dinner guests without slaving away in the kitchen all afternoon.

I first threw this bread together during a blizzard weekend, just using what I had around the house. The smell was incredible, and my family ate the whole thing before dinner. Now they beg for it whenever people come over.

Ingredients

• All-purpose flour: Gives the backbone and that awesome chewy bite. Unbleached works better for flavor depth.
• Salt or sea salt: Brings out all the tastes and helps the gluten work right. Sea salt has a nicer, cleaner flavor profile.
• Active dry yeast: Makes everything rise up nicely. Double-check yours isn't expired for best results.
• Sharp cheddar cheese, shredded: Creates those amazing gooey spots throughout. Skip pre-packaged and grate it yourself for proper melting.
• Jalapeños, seeds removed and diced: Brings just enough kick without going overboard. You can add more or less depending how spicy you want it.
• Warm water: Wakes up the yeast. It should feel comfortably warm on your wrist—not hot.

Step-by-Step Instructions

Create the dough:

Mix flour, salt, yeast, cheese and diced jalapeños in a big bowl. Pour the warm water in and stir until you get a sticky ball. It'll be wetter than normal bread dough, which helps make those lovely air holes inside.

Long rise development:

Cover your bowl with plastic and leave it somewhere warm in your kitchen for 8-18 hours. The dough will puff up, flatten a bit on top, and get bubbly. This slow process builds amazing flavor and better texture. I usually mix it up before bedtime so it's ready for tomorrow.

Preheat oven and Dutch oven:

Turn your oven to 450°F. Once it's hot, put your Dutch oven with its lid in there for half an hour. This super-hot environment is what makes that amazing crusty exterior.

Shape the dough:

Push down on your risen dough to pop air bubbles. Throw plenty of flour on parchment paper and dump the dough onto it. Use floured hands to form a round loaf. It'll be sticky, so work fast. Dust the top with flour, cover with plastic, and let it sit 30 minutes.

Bake to perfection:

Take out your scorching Dutch oven carefully. Drop in the dough with the parchment paper, put the lid on, and bake for 45 minutes. The trapped steam makes that bakery-style crust. Take the lid off and bake another 10-15 minutes until it's deep golden brown. Let it cool a bit before cutting so the inside can set up properly.

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The jalapeños really make this bread special. Taking out the seeds gives you nice heat without drowning out the cheese flavor. My kid swore she hated spicy food until she tried this bread, and now she asks me to pack it in her lunchbox.

Make Ahead Options

This dough actually gets better with a long rise, so planning ahead works great. Mix everything up at night and bake it tomorrow. You can let it rise up to 18 hours, which really helps develop deep flavors through slow fermentation. If your plans change, stick the dough in the fridge after the first rise for up to 3 days—this slows down the process and adds even more tangy notes.

Variations To Try

You can switch things up easily with this dough. For less heat, swap the jalapeños for roasted red peppers. Want something richer? Throw in a half cup of crispy bacon pieces. If you love Mediterranean flavors, try sun-dried tomatoes and feta instead of jalapeños and cheddar. For a morning treat, add two tablespoons of honey to the mix and sprinkle some cinnamon sugar on top before baking.

Serving Suggestions

This bread really complements a full meal. Warm slices taste amazing with bowls of chili or thick soup where the cheesy spice works with the hearty broth. It makes killer grilled cheese or fancy toast points for parties. For breakfast, toast a slice and top it with a runny fried egg. The bread stays good on your counter for 2-3 days but tastes best if you eat it within a day after baking for the right texture.

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This bread brings everyone running to the table. Make it, share it, and watch how fast it disappears!

Frequently Asked Questions

→ Can I use pre-shredded cheese for this bread?

You can use bagged shredded cheese in a pinch, but grating your own will give you much better results. The stuff in bags has powdery additives that keep it from clumping, but these can mess with how moist your bread turns out and affect the flavor.

→ What if I don't have a Dutch oven?

The Dutch oven traps steam to make that amazing crust, but any heavy pot with a good lid that can go in the oven will work too. You could also try using a pizza stone and putting a pan of water in the oven to create steam, though your bread might turn out a bit different.

→ Can I make this bread less spicy?

Sure thing! Take out all the seeds and white ribs from your jalapeños, cut back to just one pepper instead of two, or switch to milder peppers like poblanos or even regular bell peppers if you want the flavor without the burn.

→ Why does the dough need to rest for 8-18 hours?

That long rest lets yeast work its magic slowly, building flavor and creating good texture without you having to knead it. The bread just tastes better this way. If you can wait closer to 18 hours, you'll get even more amazing flavor in your loaf.

→ How should I store leftover bread?

Let your bread cool all the way down first. Then keep it in a paper bag or bread box on your counter for 2-3 days. If you won't eat it that quickly, slice it up and toss it in the freezer in a good container or freezer bag for up to 3 months. Just pop frozen slices straight into the toaster when you want some.

→ Can I add other ingredients to this bread?

You bet! This bread works great with crispy bacon pieces, chopped green onions, soft roasted garlic, or different cheeses like pepper jack or monterey jack. Just don't add anything too wet or you'll throw off the dough's consistency and texture.