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Jalapeno Cheddar Dutch Oven Bread Recipe

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4.2 from 6 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, artisan-style loaf combining sharp cheddar cheese and spicy jalapenos baked to perfection in a cast iron Dutch oven. Featuring a high hydration dough for a moist, open crumb and a crisp crust, this bread is perfect for a savory snack or accompaniment to any meal.

  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 3 1/2 cups bread flour
  • 1 1/2 tsp kosher salt
  • 2 cups shredded cheddar cheese

Wet Ingredients

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

Additional Ingredients

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

Instructions

  1. Prepare Dough: In a medium bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir to mix and set aside.
  2. Activate Yeast and Combine: In a large mixing bowl, add warm water (warm but not hot, like baby’s bath water) and instant yeast. Stir gently. Add the flour mixture to the yeast water and use a rubber spatula to mix until no flour streaks remain, forming a high hydration dough that will be loose and sticky.
  3. Fold Dough: Using the spatula, fold the dough from the outside towards the center repeatedly, turning the bowl slightly each time, for 8-10 folds to develop structure.
  4. First Rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  5. Second Fold and Rise: After the first hour, fold the dough again 8-10 times, cover, and let it rise for another hour.
  6. Preheat Dutch Oven: Halfway through the second rise, place your Dutch oven with the lid on into the oven and preheat to 450°F. Let it heat for 30 minutes to ensure it’s very hot.
  7. Prepare Dough for Baking: Lightly flour a surface and your hands. Turn the dough out onto the floured surface, flip it over, and brush off excess flour. Fold the dough’s corners into the center about 6-8 times to form a rough ball. Transfer the dough seam-side down onto a piece of parchment paper.
  8. Score and Top Dough: Use a sharp knife to score the dough with an “X”. Lightly spray or brush the dough with oil, then sprinkle with the reserved 1/3 to 1/2 cup shredded cheddar cheese and arrange sliced jalapenos on top.
  9. Bake Covered: Carefully remove the hot Dutch oven from the oven using oven mitts, remove the lid, and transfer the dough with the parchment paper into the pot. Cover with the lid and return to the oven. Bake for 30 minutes.
  10. Bake Uncovered: After 30 minutes, remove the lid and bake an additional 20 minutes to develop a golden, crisp crust.
  11. Cool Bread: Carefully tilt the Dutch oven and use the parchment paper to slide the bread out. Remove parchment and cool the bread on a wire rack for 1 to 2 hours before slicing. This cooling improves crumb texture.

Notes

  • This is a high hydration dough which will be very loose and sticky — do not add extra flour to make shaping easier, it’s meant to be loose.
  • Use warm water that is comfortably warm to the touch but not hot, to effectively activate the yeast without killing it.
  • Preheating the Dutch oven is crucial for creating steam and a good crust.
  • Letting the bread cool completely before slicing improves the texture and prevents crumb from becoming gummy.
  • You can adjust the number of jalapeno slices on top to match your spice preference.
  • Use a cast iron or heavy Dutch oven for best heat retention and crust development.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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