Jalapeño Cheddar Bread


  • 3 1/2 cups bread flour, plus more for dusting
  • 2 1/2 cups sharp shredded cheddar cheese
  • 3 jalapeños, one sliced, two chopped
  • 1 tablespoon kosher salt
  • 2 cups warm water (105°F – 110°F)
  • 2 1/4 teaspoons yeast
  • olive oil


  1. In a large bowl, combine the bread flour, 2 cups of cheese (remaining 1/2 cup goes on top of bread), the chopped jalapeños (the sliced jalapeños go on top) and the salt. Stir well.
  2. In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the yeast water and use a silicone spatula to stir until the dough comes together.
  3. With the silicone spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times.
  4. Cover with a kitchen towel and let rest in a warm place for about 60 minutes, or until nearly doubled in size.
  5. After the first rising, using the spatula again, fold the dough toward the center again 8 more times. Cover with the towel again and let rest another 30 minutes. Heat your oven and dutch oven at this point.
  6. Put dutch oven and lid in the oven and preheat to 450°F.
  7. Once bread is done with second rise, lightly flour a clean work surface. Remove bread from bowl and put on floured surface. Flip bread over and brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
  8. Brush the top of the dough with olive oil, then sprinkle the remaining 1/2 cup cheese on top. Use a sharp knife to score the bread with an ‘X’, and then arrange the jalapeños slices on top of the cheese.
  9. Carefully remove the dutch oven and lid from the oven and using the parchment, lift the bread into the pot. Cover with the lid and bake at 450°F for 30 minutes, then remove the lid and bake another 20 minutes.
  10. Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool somewhat before slicing.