Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jalapeno Cheddar Dutch Oven Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, artisan-style loaf with a spicy kick from fresh jalapenos and a rich, cheesy depth from shredded cheddar. Made with a high hydration dough for a moist crumb and baked in a Dutch oven for a perfect crust, this bread is ideal for those who love a bit of heat and melty cheese combined with rustic homemade bread.

Ingredients

Dry Ingredients

  • 3 1/2 cups bread flour
  • 1 1/2 tsp kosher salt
  • 2 cups shredded cheddar cheese (divided into 2 cups and 1/3-1/2 cup)

Fresh Ingredients

  • 1 large jalapeno, diced
  • 10 round slices of jalapeno (or more, to taste)

Wet Ingredients

  • 2 cups warm water

Leavening

  • 2 1/4 tsp instant yeast (1 standard 0.25oz packet)

Instructions

  1. Note on Dough Consistency: Understand that this is a high hydration dough, meaning it will be looser and less shape-able than traditional bread doughs. Refer to step-by-step photos and video for guidance.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups cheddar cheese, and diced jalapenos. Stir to mix and set aside.
  3. Activate Yeast and Combine Dough: In a large mixing bowl, add warm water (warm but not hot, similar to a baby's bath water) and yeast. Add the flour-cheese-jalapeno mixture to the yeast water, stirring with a rubber spatula until there are no flour streaks left.
  4. First Fold: Using the spatula, fold the dough from the outside of the bowl towards the center, rotating the bowl slightly with each fold. Repeat 8-10 times to develop gluten and incorporate ingredients.
  5. First Rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  6. Second Fold and Rise: After one hour, fold the dough again 8-10 times using the rubber spatula. Cover with a towel and let rise for another hour in a warm place.
  7. Preheat Dutch Oven: Thirty minutes into the second rise, place your Dutch oven with the lid on into your oven. Preheat the oven and Dutch oven to 450°F (232°C). Also prepare a piece of parchment paper large enough for the Dutch oven with some overhang.
  8. Prepare Dough for Baking: Lightly flour a counter or cutting board and dust your hands with flour. Turn the dough onto the floured surface. Flip it over and brush off any excess flour.
  9. Shape Dough: Fold the dough corners toward the center about 6-8 times, forming a rough ball shape. Flip the dough onto the parchment paper.
  10. Score and Top Dough: Use a sharp knife to score the dough with an "X". Spray or brush the dough lightly with oil, then sprinkle the reserved 1/3 to 1/2 cup cheddar cheese and arrange jalapeno slices on top.
  11. Transfer to Dutch Oven: Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough on the parchment paper and place it into the Dutch oven. Cover with the lid.
  12. Bake Covered: Bake the bread for 30 minutes with the lid on to trap steam for crust development.
  13. Finish Baking Uncovered: Remove the lid and continue baking for an additional 20 minutes to achieve a crisp, golden crust.
  14. Remove Bread from Dutch Oven: Carefully tilt the Dutch oven and use the parchment paper to slide the bread out of the pot.
  15. Cool: Remove the parchment paper and allow the bread to cool completely on a wire rack for 1-2 hours before slicing. This ensures optimal texture and crumb structure.

Notes

  • This bread is a high hydration dough, so expect a looser, wetter dough than typical bread. Work with floured surfaces and hands as needed.
  • Letting the bread cool completely before slicing prevents a gummy crumb and improves texture.
  • Adjust jalapeno quantity to taste for preferred spice level.
  • Using a Dutch oven mimics steam baking for a crusty artisan loaf.
  • If a Dutch oven is unavailable, a heavy covered oven-safe pot or a baking stone with steam can be used as alternatives.

Find it online: https://suerecipe.com/jalapeno-cheddar-dutch-oven-bread-recipe/