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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.6 from 138 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful and rustic loaf combining sharp cheddar cheese with spicy jalapenos. Baked in a preheated Dutch oven at a high temperature, it yields a crusty exterior with a tender, cheesy, and slightly spicy interior. This high-hydration dough is loose and easy to fold, resulting in an artisanal bread perfect for snacking or serving alongside soups and salads.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups bread flour
  • 1 1/2 tsp kosher salt
  • 2 cups shredded cheddar cheese
  • 1 large jalapeno, diced

Wet Ingredients

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

Topping

  • 1/3 – 1/2 cup shredded cheddar cheese
  • 10 round slices jalapeno (or more, to taste)

Instructions

  1. Prepare the dry mixture: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir well and set aside.
  2. Activate the yeast: In a large mixing bowl, add warm water (about baby’s bath temperature, warm but not hot) and sprinkle the instant yeast over it. Let it sit briefly to activate.
  3. Combine ingredients: Add the flour mixture to the yeast and water. Using a rubber spatula, stir the ingredients together until no flour is visible and the dough is combined into a wet, sticky mass.
  4. First folding: Using the spatula, fold the dough from the outside of the bowl towards the center while turning the bowl slightly, repeating this 8-10 times. This helps to develop gluten and incorporate ingredients evenly.
  5. First rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  6. Second folding: After 1 hour, fold the dough again 8-10 times as before. Cover with a towel and allow it to rise for another hour in a warm spot.
  7. Preheat Dutch oven: Halfway through the second rise, place your Dutch oven with the lid on in your oven and preheat to 450°F (232°C) for 30 minutes.
  8. Shape the dough: Lightly dust a counter or cutting board with flour and flour your hands. Turn the dough out onto the floured surface, then flip it over and gently brush off excess flour. Fold the dough’s corners toward the center about 6-8 times to form a rough ball.
  9. Prepare for baking: Place the dough seam-side down on a piece of parchment paper large enough to fit your Dutch oven with overhang. Score the top of the dough carefully with a sharp knife (often an “X” cut).
  10. Add toppings: Quickly spray the dough with cooking spray or brush with oil to help toppings stick. Sprinkle the reserved 1/3 to 1/2 cup shredded cheddar cheese over the dough and arrange the sliced jalapenos on top.
  11. Bake the bread: Using the parchment paper as a sling, transfer the dough into the hot Dutch oven. Cover with the lid and bake at 450°F (232°C) for 30 minutes.
  12. Finish baking: Remove the lid and bake uncovered for an additional 10-15 minutes, until the crust is deeply golden and crisp.
  13. Cool: Carefully remove the bread from the Dutch oven and place on a rack to cool completely before slicing to ensure the crumb sets properly.

Notes

  • This recipe uses a high hydration dough which will be looser and more sticky than traditional bread dough; this is normal and leads to a tender crumb.
  • Preheating the Dutch oven is critical for proper oven spring and crust development.
  • Adjust the jalapeno amount according to your heat preference.
  • Use a serrated knife to score the dough gently to avoid deflating it.
  • Letting the bread cool completely before slicing improves texture and flavor.

Keywords: jalapeno cheddar bread, Dutch oven bread, artisanal bread, cheesy bread, spicy bread, homemade bread, no knead bread

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