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Jalapeno Cheddar Dutch Oven Bread Recipe

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3.8 from 59 reviews

This Jalapeno Cheddar Dutch Oven Bread is a rustic, flavorful loaf featuring a high hydration dough loaded with sharp cheddar cheese and spicy jalapenos. Baked in a Dutch oven for a perfect crust and soft interior, it’s a deliciously cheesy and mildly spicy artisan bread perfect for sandwiches, snacking, or accompaniment to meals.

Ingredients

Dough Ingredients

  • 3 1/2 cups bread flour
  • 1 1/2 tsp kosher salt
  • 2 cups shredded cheddar cheese
  • 1 large jalapeno, diced
  • 2 cups warm water
  • 2 1/4 tsp instant yeast (1 standard .25 oz packet)

Topping Ingredients

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

Instructions

  1. Prepare dry ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir well and set aside.
  2. Activate yeast and mix dough: In a large mixing bowl, add warm water (lukewarm, like baby’s bath water) and sprinkle the instant yeast over it. Let it sit briefly, then add the flour, cheese, and jalapeno mixture. Using a rubber spatula, stir until no dry flour remains and the dough is fully combined.
  3. Initial folding: Using the spatula, fold the dough over itself from the outer edge toward the center, turning the bowl slightly with each fold. Repeat this folding motion 8-10 times to develop the dough’s structure despite its high hydration.
  4. First rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  5. Second folding and rise: After 1 hour, fold the dough again 8-10 times using the spatula. Cover and let rise for another hour.
  6. Preheat Dutch oven: Halfway through the second rise (about 30 minutes in), place your Dutch oven with its lid in the oven and preheat to 450°F (230°C). Let it heat for a full 30 minutes to ensure a hot vessel for baking.
  7. Shape the dough: Lightly flour a clean surface and your hands. Turn the dough out onto the floured surface and flip it over, brushing off any excess flour. Fold the corners of the dough into the center 6-8 times to form a rough ball. Flip the dough again and place it onto a large piece of parchment paper.
  8. Score and top dough: Using a sharp knife, score the dough with an “X” pattern. Spray or brush the dough lightly with cooking spray or oil. Sprinkle the reserved 1/3 to 1/2 cup shredded cheddar cheese and arrange the jalapeno slices on top.
  9. Bake with lid: Carefully remove the hot Dutch oven from the oven with oven mitts. Lift the lid and transfer the dough with the parchment paper into the Dutch oven. Cover with the lid and place back into the oven. Bake for 30 minutes.
  10. Bake without lid: After 30 minutes, remove the lid and continue baking the bread for another 20 minutes to develop a beautifully crisp crust.
  11. Cool the bread: Remove the Dutch oven from the oven and carefully slide the bread out using the parchment paper. Remove the parchment and place the bread on a wire rack. Let it cool completely for 1-2 hours before slicing to achieve the best texture.

Notes

  • This recipe uses a high hydration dough, meaning it will be looser and stickier than traditional bread dough, which is intentional for a moist crumb.
  • Ensure the water is warm but not hot to avoid killing the yeast; aim for around 100-110°F (37-43°C).
  • Preheating the Dutch oven is critical to create steam and develop a crunchy crust.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • You can adjust the amount of jalapenos to suit your spice preference.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid to replicate the steam baking effect.

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