Spicy Jalapeño Cheddar Bread

This jalapeño cheddar bread combines the kick of fresh peppers with the richness of sharp cheddar for a homemade bread that rivals any bakery offering. I've perfected this recipe over dozens of tries, and it's become my go-to when I want to impress guests without spending all day in the kitchen.

I first made this bread during a weekend when we were snowed in, working with what we had in the pantry. The aroma filled our home and my family devoured the entire loaf in one sitting. Now it's requested for every gathering.

Ingredients

• All-purpose flour: Adds structure and creates that perfect chewy texture. Look for unbleached for the best flavor.
• Salt or sea salt: Balances the flavors and strengthens the gluten. I prefer sea salt for its cleaner taste.
• Active dry yeast: Provides the rise. Make sure yours is fresh for the best results.
• Sharp cheddar cheese, shredded: Creates pockets of melty goodness. Grate your own rather than using pre-shredded for better melting.
• Jalapeños, seeds removed and diced: Adds the perfect amount of heat without overwhelming. Adjust based on your spice preference.
• Warm water: Activates the yeast. Test with your wrist — it should feel warm but not hot.

Step-by-Step Instructions

Create the dough:

In a large bowl, thoroughly combine the flour, salt, yeast, cheese and jalapeños. Pour in warm water and stir until a sticky dough ball forms. The texture will be wetter than traditional bread dough, which creates those beautiful air pockets.

Long rise development:

Cover the bowl with plastic wrap and place in a warm spot in your kitchen for 8-18 hours. The dough will rise, flatten slightly on top, and develop bubbles. This slow fermentation creates complex flavors and improves texture. I often prepare this before bed for baking the next day.

Preheat oven and Dutch oven:

Heat your oven to 450°F. Once preheated, place your Dutch oven with its lid inside the oven for 30 minutes. This creates the intensely hot environment needed for a crispy crust.

Shape the dough:

Punch down the risen dough to release air bubbles. Generously flour a piece of parchment paper and transfer dough onto it. With floured hands, shape into a ball. The dough will be sticky, so work quickly and confidently. Sprinkle flour on top, cover with plastic wrap, and let rest for 30 minutes.

Bake to perfection:

Carefully remove the hot Dutch oven. Place the dough with parchment paper into the Dutch oven, cover, and bake for 45 minutes. This traps steam, creating that artisan crust. Remove the lid and bake 10-15 minutes more until deeply golden. Allow to cool slightly before slicing to let the interior set.

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The jalapeños are truly the star of this bread. I've found that removing the seeds gives just the right level of heat without overwhelming the cheese flavor. My daughter once claimed she didn't like spicy food until she tried this bread, and now she requests it for her school lunches.

Make Ahead Options

This bread dough benefits from a long rise, making it perfect for planning ahead. You can mix the dough the night before and bake it the next day. The longer rise (up to 18 hours) actually improves flavor development through slow fermentation. If your schedule changes, you can refrigerate the dough after the first rise for up to 3 days, which will slow fermentation and intensify the tangy flavor notes.

Variations To Try

The basic recipe is wonderfully adaptable. For a milder version, substitute roasted red peppers for jalapeños. For extra indulgence, add 1/2 cup cooked and crumbled bacon. Mediterranean lovers can try sun-dried tomatoes and feta in place of jalapeños and cheddar. For a breakfast version, add 2 tablespoons of honey to the dough and sprinkle the top with cinnamon sugar before baking.

Serving Suggestions

This bread shines as part of a meal. Serve warm slices alongside chili or hearty soups where the spicy cheese flavor complements the rich broth. It makes exceptional grilled cheese sandwiches or toast points for appetizers. For brunch, try it toasted with a fried egg on top. The bread stays fresh at room temperature for 2-3 days but is best enjoyed within 24 hours of baking for optimal texture.

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This bread brings warmth and joy to any table. Bake it, share it, and watch it disappear in no time!

Frequently Asked Questions

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

While pre-shredded cheese will work, freshly shredded cheese is recommended for better melting and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture and moisture content in the bread.

→ What if I don't have a Dutch oven?

A Dutch oven creates the steam environment needed for a crispy crust, but you can substitute with any oven-safe pot with a tight-fitting lid. Alternative methods include using a pizza stone with a separate pan of water for steam, though results may vary slightly.

→ Can I make this bread less spicy?

Absolutely! To reduce the heat, remove all seeds and membranes from the jalapeños, use only one jalapeño instead of two, or substitute with milder peppers like poblano or bell peppers for the flavor without the heat.

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

The long fermentation period allows the yeast to slowly develop flavor compounds and gluten structure without kneading. This creates a more complex flavor profile and better texture. The longer fermentation (closer to 18 hours) will yield better flavor.

→ How should I store leftover bread?

Allow the bread to cool completely before storing. Keep it at room temperature in a paper bag or bread box for 2-3 days. For longer storage, slice and freeze in an airtight container or freezer bag for up to 3 months, then toast from frozen as needed.

→ Can I add other ingredients to this bread?

Yes! This bread is versatile - try adding cooked bacon bits, diced green onions, roasted garlic, or different cheese varieties like pepper jack or monterey jack. Just be mindful not to add ingredients with high moisture content that could affect the dough consistency.