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Cheddar Jalapeño Country Loaf

Cheddar Jalapeno Country Loaf
This delightfully savory Dutch oven boule delivers big on flavor. We used extra sharp white cheddar cheese and fresh jalapeños, but any cheese can be easily substituted. Watch video below for scoring tips.
Yield 1 boule




  • 3/4 cup (95g) bread flour
  • 1/2 cup (120g) warm water (90°F/32°C to 100°F/38°C)
  • 2 tablespoons (16g) stone-ground whole wheat flour
  • 1/4 teaspoon (1g) Platinum Yeast


  • 1 cup plus 3 tablespoons (285g) warm water, divided (110°F/43°C to 115°F/46°C)
  • 2 teaspoons (6g) Platinum Yeast ((remainder of package))
  • 1 teaspoon (4g) granulated sugar
  • 2 1/2 cups (318g) plus 2/3 cup (85g) bread flour, divided
  • 3/4 cup (94g) stone-ground whole wheat flour
  • 1 tablespoon (9g) kosher salt (see note 1)
  • 8 ounces (226g) shredded extra-sharp white Cheddar cheese
  • 1/3 cup (48g) 1/4-inch-diced seeded jalapeño


  • For poolish: In a medium bowl, stir together bread flour, ½ cup (120g) warm water, whole wheat flour, and yeast until thick and no dry bits of flour remain. Cover with plastic wrap, and let stand at room temperature for 8 to 12 hours.
  • For dough: In a small bowl, whisk together ½ cup (120g) warm water, yeast, and sugar. Let stand until foamy, about 5 minutes.
  • In the bowl of a stand mixer, place poolish. Add yeast mixture and remaining ½ cup plus 3 tablespoons (165g) warm water. Add 2 ½ cups (318g) bread flour, whole wheat flour, and salt. Using the paddle attachment, beat at low speed until a rough dough forms, about 1 minute. Scrape sides of bowl, cover, and let stand for 15 minutes to let flour hydrate.
  • Switch to the dough hook attachment. With mixer on low speed, gradually add remaining ⅔ cup (84g) bread flour, and beat until a soft, elastic dough forms and starts to pull away from sides of bowl, 14 to 16 minutes, stopping to scrape sides of bowl and dough hook. Slowly add cheese and jalapeño, beating until combined, about 1 minute. (If needed for more even distribution, knead by hand in bowl 2 to 3 times.)
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  • Turn out dough onto a lightly floured surface. Using just your fingertips, gently press dough into a 9-inch square. Fold right third of dough over to center; fold left third over first fold. Cover with a kitchen towel, and let stand for 20 to 30 minutes.
  • Using just your fingertips, press dough into a 10×7-inch rectangle, flouring work surface as needed. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Fold top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull until a tight, smooth boule forms. Place, seam side up, in a banneton or a medium bowl lined with a kitchen towel heavily dusted with bread flour. Loosely cover dough with towel, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
  • Place a Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).
  • Turn out dough onto a sheet of parchment paper lightly dusted with flour. Using a lame or razor blade at a 45-degree angle, score top of loaf no more than 1/4-inch deep. (See note 2)
  • Carefully remove hot Dutch oven from oven; remove lid, and place dough, still on parchment, in Dutch oven. Cover with lid, and return to oven. Immediately reduce oven temperature to 425°F (220°C).
  • Bake for 30 minutes. Remove lid, and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.


  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. Make quick, decisive cuts for the most clean, straight cuts. Hesitating can cause the dough to cling to the blade, causing tears and uneven cuts.
Recipe by Bake From Scratch.

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How to Score a Boule video tutorial

Cheddar Jalapeno Country Loaf | This delightfully savory Dutch oven boule delivers big on flavor. We used extra sharp white cheddar cheese and fresh jalapeños, but any cheese can be easily substituted. Find recipe at

Review & Comments

Ann | Reply

The cheddar jalapeno boule mentions a video to watch. Where is this video?

Red Star Yeast | Reply

Hi Ann – the video is below the recipe. You can also watch it on YouTube here:

Happy baking!

Orly Porat | Reply

Can you proof the dough in the fridge over night?

Red Star Yeast | Reply

Hi Orly,

Yes you can. You would put in the fridge in Step 5 during the first rise overnight. Then continue to follow the directions starting in step 6.

Happy Baking!

Marilyn | Reply

Do you think this would be good using pickled jalapeños?

Red Star Yeast | Reply

Hi Marilyn,

I think so, I would drain them really well and dry them out for a bit on a paper towel before adding.

Happy Baking!

Sharon | Reply

The recipe looks good but I was wondering if I could add bacon?
As well as more or less jalapeños?
Seeing the recipe I’d make the loaf of bread but also wonder if it b good rolled into balls then baked then dip in some cream cheese flavored dip

Red Star Yeast | Reply

Hi Sharon,

You can certainly make those additions or modifications. You could try making it into balls but keep an eye on the 2nd rise as well as the bake time. I would lower the temperature to 375F and just take them out when they get golden brown.

Happy Baking!

Ivana | Reply

Can I make this bread without the cheese?

Red Star Yeast | Reply

Hi Ivana – Yes, you can make this without the cheese.
Happy baking!

Mike S | Reply

I do not have a stand mixer or bread hook. Can I make this dough with my hands?

Red Star Yeast | Reply

Hi Mike – Yes, you can mix the dough (step 3) with a wooden spoon or dough whisk, and then knead the dough by hand (step 4).
Happy baking!

Donna | Reply

Can you bake this without a Dutch oven? If so at what temperature and for how long? Thank you

Red Star Yeast | Reply

Hi Donna – Although the Dutch oven method is ideal for this recipe for a nice crispy crust, you can bake this on a sheet pan. Sheet pan method: place loaf on parchment paper lined sheet pan. Add a few ice cubes on pan, and immediately cover pan with foil, and tightly seal foil around rim of pan. Be sure foil is not touching loaf. Bake at 425°F (220°C) for 30 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C), about 10 to 15 minutes more.
Happy baking!

Katie | Reply

Can I sub KA Vermont Cheddar Cheese powder for the Extra Sharp Cheddar? And if so, how much would be equivalent?
Thank you!
Katie Haley

Red Star Yeast | Reply

Hi Katie – You can substitute the cheeses 1-for-1.
Happy baking!

Janice | Reply

This Cheddar Jalapeño Country Loaf is the best bread I’ve made. Fragrant, moist, fine crumb, nice rise…and so tasty. Don’t be tempted to use anything other than a sharp cheddar: its flavour really shines in this loaf. Definitely will make again and again.

Rose Litzenberger | Reply

Can I use regular yeast, since I don’t have the platinum?

Red Star Yeast | Reply

Hi Rose,
Yes, substitute Red Star Active Dry Yeast or Quick Rise 1-for-1. Rise times may vary, just keep an eye on your dough.
Happy baking!

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