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Jalapeño Cheddar BreadNew

Jalapeño Cheddar Bread

A crackly-crusted, no-knead artisan loaf studded with sharp cheddar and tangy pickled jalapeños. Minimal work, big flavor, and bakery-style results from your Dutch oven.
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Prep Time: 13 hours
Cook Time: 45 minutes
Total Time: 13 hours 45 minutes
Servings: 12

Ingredients
 

Dough

  • 3 1/4 cups all-purpose flour
  • 3/4 teaspoon instant yeast
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon honey
  • 1 3/8 cups cool water 55–65°F
  • 1 1/4 cups sharp cheddar cheese coarsely shredded, chilled
  • 1/3 cup pickled jalapeños drained well and chopped

Instructions

Preparation Steps

  • Blot the chopped jalapeños dry with paper towels and chill the shredded cheddar; reserve 2 tablespoons of the cheese for optional topping later.
  • In a large bowl, whisk together the flour, instant yeast, kosher salt, and garlic powder until evenly combined.
  • Stir the honey into the cool water, then pour into the dry mix. Use a sturdy spoon or dough whisk to stir until a shaggy, slightly sticky dough forms and no dry patches remain.
  • Cover and let the dough rest for 20 minutes at room temperature (this short rest helps the flour hydrate without kneading).
  • Strengthen the dough with three quick sets of stretch-and-folds: With a damp hand, grab one edge of the dough, stretch it up, and fold it over the center; rotate the bowl and repeat 6–8 times. Rest 10 minutes between sets. During the second set, gently fold in the cheddar and jalapeños until evenly dispersed.
  • Tightly cover the bowl and refrigerate for 10–16 hours, until the dough is noticeably risen, bubbly on top, and jiggly when the bowl is shaken.
  • Turn the dough onto a lightly floured piece of parchment. Dust your hands with flour, gather the dough into a round, and let it rest uncovered for 15 minutes to relax the gluten.
  • Tension-shape: Cup your hands and rotate the dough on the parchment, gently dragging it toward you to create surface tension and a taut ball. Loosely cover and proof at room temperature until slightly puffy, 30–45 minutes.
  • While the dough proofs, place a 4–6 quart Dutch oven with its lid in the oven and preheat to 460°F for at least 30 minutes.
  • Lightly flour the top of the loaf and score a shallow X (about 1/4 inch deep). Using the parchment as a sling, carefully lower the dough into the hot pot, cover, and bake for 25 minutes.
  • Uncover and bake 15–20 minutes more, until deeply golden and the center registers about 205°F. For a cheesy finish, sprinkle the reserved cheddar over the loaf for the final 5 minutes of baking.
  • Transfer the bread to a wire rack and cool completely, at least 1 hour, before slicing so the crumb sets and stays tender (no gumminess).

Notes

Tip: If your dough spreads when shaping, chill it on the parchment for 15–20 minutes, then re-tighten the surface—cold dough handles like a dream. Blot jalapeños well to avoid excess moisture that can create gummy spots.
Serve warm with chili or eggs. Store wrapped at room temperature for 2 days; re-crisp slices in a 350°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Jalapeño Cheddar Bread flavors. All ingredient ratios and instructions are independently developed.