A warm, cheesy loaf studded with bright jalapeño pieces is the kind of bread that turns simple meals into memorable ones. This Jalapeño Cheddar Bread is spicy, savory, and surprisingly easy to make at home — I’ve baked it dozens of times for weeknight dinners and potlucks. Expect a crisp crust, tender crumb, and pockets of molten cheddar in every slice.
Why Make This Recipe
- Bold flavor: the combo of sharp cheddar and fresh jalapeños gives a savory, spicy kick that pairs with soups, chili, or breakfast.
- Crowd-pleaser: it’s easy to slice and share at gatherings, picnics, or family dinners.
- Versatile: works as a sandwich base, accompaniment to stews, or a snack on its own.
- Easy technique: with a no-knead or simple kneaded method, you get artisan results with minimal effort.
- Personal insight: I love this recipe because a quick tweak in jalapeño amount gives complete control over heat — I usually seed half the peppers to keep it bright but not overwhelming.
- If you like spicy baked goods with savory corn influence, try pairing it with my take on cornbread waffles: Bold Spicy Cheddar Jalapeño Cornbread Waffles.
Recipe Overview
- Prep time: 20–30 minutes active (additional resting: 1–18 hours depending on method)
- Cook time: 30–45 minutes (loaf) or 35–45 minutes (Dutch oven method)
- Total time: 2–20 hours (depending on proof times)
- Servings: 8–10 slices
- Difficulty: Easy to Medium
- Method: Mix a basic yeast or no-knead dough, fold in shredded cheddar and diced jalapeños, shape into a loaf or boule, then bake until golden with internal temp ~200–205°F (93–96°C).
My Experience Making This Recipe
I tested both a quick-rise yeast loaf and a long-fermentation no-knead version; both produced great flavor, but the long-ferment dough gave a more open crumb and deeper flavor. I learned that draining jalapeños and using cold, shredded cheddar prevents a greasy, dense loaf.
How to Make Jalapeño Cheddar Bread
Start with a basic dough of bread flour (or a mix), water, yeast, and salt — for a no-knead version use 3 cups flour, 1 1/4 cups water, 1/4 tsp instant yeast, and 1 tsp salt as a guideline. Hydrate the dough, then fold in 1 to 1 1/2 cups shredded sharp cheddar and 2–3 finely diced jalapeños (seeded for milder heat). Let the dough rest (overnight cold fermentation gives the best flavor) or proof at room temperature until doubled. Shape into a loaf or boule, score the top, and bake in a preheated oven at 450°F (230°C) in a Dutch oven for 25–30 minutes covered, then 10–15 minutes uncovered until the crust is deep golden and the internal temperature reads 200–205°F (93–96°C).
Expert Tips for Success
- Use cold, freshly shredded cheddar: pre-shredded cheese contains anti-caking agents that can affect melting and texture. Grate cheese from a block and chill it before folding in.
- Control jalapeño moisture: deseed and pat diced jalapeños dry, or sauté briefly to reduce water that can make the crumb gummy.
- Measure by weight when possible: use a kitchen scale (e.g., 1 cup bread flour ≈ 120 g) for consistent results.
- Dutch oven trick: preheat the pot in the oven so the loaf hits hot cast iron — this promotes oven spring and a crisp crust.
- Use an instant-read thermometer: aim for 200–205°F internal temp for a fully baked, tender crumb.
How to Serve Jalapeño Cheddar Bread
- Warm slices with a pat of butter or honey butter to balance the heat.
- Pair with chili, beef stew, or a bowl of tomato soup for soaking up flavorful broths.
- Make a breakfast sandwich with fried egg and avocado for a spicy morning boost.
- Serve as a party bread with a compound herb butter or smoked salmon spread for contrast.
Storage and Reheating Guide
- Room temp: store wrapped at room temperature in a paper bag inside a resealable plastic bag for 2–3 days to keep crust texture.
- Refrigeration: avoid unless your climate is humid — refrigerating can dry bread faster. If needed, wrap tightly and refrigerate up to 5 days.
- Freezing: slice first and flash-freeze pieces on a tray, then store in a freezer bag for up to 3 months. Thaw at room temp or reheat from frozen.
- Reheating: refresh slices in a 350°F (175°C) oven for 8–10 minutes, or toast slices on medium heat for even melting without sogginess. For microwaving, cover with a damp paper towel for 10–15 seconds to avoid drying.
Recipe Variations
- Gluten-free: substitute a tested gluten-free all-purpose blend and add 1–2 teaspoons xanthan gum if your blend lacks binding; reduce hydration slightly and expect a denser crumb.
- Dairy-free / vegan: use vegan shredded cheddar and a dairy-free butter for serving; bind with a flax egg if using a quick-bread style rather than yeasted dough.
- Corn and cheddar: fold in 1/2 cup fresh or thawed frozen corn kernels for a sweeter, summer-style loaf.
- Smoky bacon jalapeño: add 1/2 cup cooked, crumbled bacon and a pinch of smoked paprika for a smoky-salty upgrade.
Nutritional Highlights
- High in protein from cheddar and moderate carbs from flour — a satisfying, energy-rich side or snack.
- Contains dairy (cheese) and wheat (gluten) — not suitable for dairy-free or gluten-free diets unless adapted.
- Portion guidance: 1–2 slices per serving depending on meal role; pair with vegetables or salad to balance the plate.
Troubleshooting Common Issues
- Dense or heavy loaf: likely underproofed or too much flour; try longer bulk fermentation and weigh ingredients.
- Soggy crumb or pockets of moisture: jalapeños released water — dry them well or sauté briefly before folding in.
- Cheese sinking to the bottom: refrigerate shredded cheese and toss lightly in a tablespoon of flour before folding to help it disperse more evenly.
Frequently Asked Questions
Q: Can I make this bread without a Dutch oven?
A: Yes — bake in a preheated loaf pan at 425°F (220°C) for 35–45 minutes, or use a baking stone and place a tray of hot water on the bottom rack to add steam during the first 10 minutes.
Q: How spicy will it be with two jalapeños?
A: Heat varies by pepper, but two seeded jalapeños typically give a noticeable but moderate warmth. Keep seeds and membranes to increase heat, or remove them for milder bread.
Q: Can I use mild cheddar instead of sharp cheddar?
A: Absolutely — sharp cheddar provides more bite and saltiness, while mild cheddar melts smoothly; you can mix both for flavor and texture balance.
Q: How do I know when the bread is fully baked?
A: Use an instant-read thermometer — the center should read 200–205°F (93–96°C). The loaf should also sound hollow when tapped on the bottom and have a deep golden crust.
Conclusion
If you want more recipe ideas or alternative takes on jalapeño cheddar loaves, these resources are great references: check out this no-knead Dutch oven version at Jalapeno Cheddar Dutch Oven Bread (no knead!) – The Chunky Chef, a slightly different approach at Jalapeno Cheddar Bread | Spicedblog, Sally’s tested method at No Knead Jalapeño Cheddar Bread – Sally’s Baking, a flavor comparison piece at Jalapeño Cheddar Bread vs Blueberry Cinnamon Chip Bread, and another easy no-knead option at Jalapeño Cheddar Bread: Easy No Knead Recipe | Andy’s East …. Happy baking — and remember, adjust the jalapeños to your heat tolerance and always use an instant-read thermometer for best results.
Jalapeño Cheddar Bread
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A warm, cheesy loaf studded with jalapeño pieces for a spicy kick, perfect for any meal.
Ingredients
- 3 cups bread flour
- 1 1/4 cups water
- 1/4 tsp instant yeast
- 1 tsp salt
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 2–3 finely diced jalapeños (seeded for milder heat)
Instructions
- Start with a basic dough of bread flour, water, yeast, and salt.
- For a no-knead version, hydrate the dough and fold in cheddar and jalapeños.
- Let the dough rest or proof until doubled in size (overnight cold fermentation recommended).
- Shape into a loaf or boule and score the top.
- Bake in a preheated oven at 450°F (230°C) in a Dutch oven for 25–30 minutes covered, then 10–15 minutes uncovered until golden and internal temperature reaches 200–205°F (93–96°C).
Notes
For the best results, use cold, freshly shredded cheddar and control jalapeño moisture. Measure ingredients by weight for accuracy.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American