Made from scratch, this jalapeno bread is cooked in the Dutch oven for one delicious bite. Made with cheese, bacon and jalapenos, this savory bread is the real deal!
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Dutch Oven Jalapeno Bread Recipe
There’s nothing quite like homemade bread, and when filled with bacon, jalapeno and cheese, you can’t go wrong!
Simple to make, this soft and fluffy bread is delicious by itself, or great to serve with a bowl of hot soup or chili.
Cheesy and smokey, with just the right amount of spice, this recipe is a keeper!
Be sure to try my buttermilk spoon bread and beer bread recipes too!
Why You’ll Love this Jalapeno Bread Recipe:
- EASY: This is a super simple and foolproof bread recipe. If you haven’t made bread before, this is a great one to start with!
- SIMPLE INGREDIENTS: You don’t need any fancy ingredients for this recipe, and I’m guessing you’ll have a lot of stuff to hand already.
- DELICIOUS: This is no ordinary bread recipe. It’s so full of flavor, it’s a real treat!
How to Make Dutch Oven Jalapeno Bread
You can jump to the recipe card for full ingredients & instructions!
- Combine the flour with the cheese, jalapenos, bacon, and seasonings.
- Whisk together the warm water and yeast and mix into the flour.
- Fold the dough and let rise.
- Repeat the folding and let rise again.
- Brush the dough with beaten egg.
- Place in a hot Dutch oven and bake.
Why make bread in a Dutch oven?
Cooking bread in a Dutch oven helps to trap the steam. This keeps the crust soft and creates a light and fluffy loaf that is full of texture.
How long does it keep?
This homemade bread will keep well for around 4 days. Store it in an airtight container at room temperature for the best results. You can increase the shelf life by 2 or 3 days by storing it in the fridge.
Can you freeze it?
Yes! Once your bread has fully cooled, wrap it in plastic wrap or foil. It will keep well for up to 6 months. Defrost the bread at room temperature to serve.
When defrosting, it’s best to place the bread on a cooling rack so air can circulate all around.
Tips!
- Don’t skip the rises. You need to allow time for your dough to rise so that it’s light and fluffy.
- Preheat your Dutch oven so that it’s hot when you place in the dough. This will help to create steam quickly and your bread will bake evenly.
This Dutch oven jalapeno bread is all kinds of amazing! It’s so soft and fluffy and the flavors are amazing. Be sure to enjoy it with lots of butter and a piping hot bowl of your favorite soup.
More Bread Recipes we Love
- Brown Butter Banana Bread
- Easy Cheesy Garlic Bread
- Oatmeal Pumpkin Bread
- Sweet Potato Rolls
- Homemade Sandwich Bread
- No Knead Dutch Oven Bread
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Dutch Oven Jalapeno Bread Recipe
Equipment
- Kitchen Scale (optional)
- Dutch Oven
Ingredients
- 3½ cups bread flour 420 grams
- 3 cups shredded cheddar cheese 339 grams, divided
- 2 jalapeños seeded and chopped
- 1 cup cooked chopped bacon 4 slices
- 1 tablespoon sea salt 9 grams
- 1 teaspoon ground black pepper 3 grams
- 2 teaspoons smoked paprika 6 grams
- 2 cups water 454 grams, warm (105-110°F)
- 2¼ teaspoons instant yeast 7 grams (1 envelope)
- 1 large egg 50 grams, whisked with 1 tablespoon water
- 1 jalapeño sliced, for topping
Instructions
- Add the flour, 2 cups cheddar cheese, chopped jalapenos, bacon, salt, pepper, and paprika to a large bowl and mix to combine.3½ cups bread flour, 3 cups shredded cheddar cheese, 2 jalapeños, 1 cup cooked chopped bacon, 1 tablespoon sea salt, 1 teaspoon ground black pepper, 2 teaspoons smoked paprika
- In a separate bowl, whisk the warm water and yeast together. Add the flour mixture to the bowl and stir together. Fold the dough from the outside edges into the center and turn the bowl, continuing to fold the dough as you turn for full 2 rotations. Put a towel over the bowl and let rise for 1 hour.2 cups water, 2¼ teaspoons instant yeast
- Repeat the same folding method in step 2, folding in for 2 rotations. Cover with a towel and let rise for 30 minutes.
- While the dough rises, place the dutch oven into the oven and preheat to 450°F.
- Turn the dough out of the bowl and onto a lightly floured cutting board. Flip over and fold the corners of the dough towards the center, complete 2 full rotations then flip it over and onto a sheet of parchment paper.
- Add whisked egg and 1 tbsp water to a small bowl, brush the dough with the egg wash. Add remaining cheddar cheese and jalapeno slices throughout the top of the dough.1 large egg, 1 jalapeño
- Carefully score the top of the dough using a sharp knife.
- Remove the dutch oven from the oven. Lift the dough using the parchment paper and place into the dutch oven. Close the lid and bake for 30 minutes. Remove the lid and bake for an additional 20 minutes. Remove from heat.
- Let the bread cool with the lid off of the dutch oven for 10 minutes. Then remove bread from dutch oven. Let it cool for at least 1 hour before slicing and enjoy!
Becky’s Tips
- Don’t skip the rises. You need to allow time for your dough to rise so that it’s light and fluffy.
- Preheat your Dutch oven so that it’s hot when you place in the dough. This will help to create steam quickly and your bread will bake evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I have made this bread multiple times and it is the BEST!