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Jalapeno Cheddar Dutch Oven Bread Recipe

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4.1 from 3 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, artisan-style loaf combining sharp cheddar cheese and spicy jalapenos baked in a cast iron dutch oven for a crispy crust and soft interior. The high hydration dough yields a moist texture with a perfect balance of heat and cheesiness, ideal for sandwiches or serving alongside soups and salads.

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 0.25 oz packet)

Add-ins and Toppings

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

Instructions

  1. Prepare Dry Mix: In a medium bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir well and set aside.
  2. Activate Yeast: In a large mixing bowl, pour warm water (around baby’s bath water temperature, about 100-110°F) and sprinkle instant yeast on top. Let it sit briefly while preparing the flour mixture.
  3. Mix Dough: Add the flour mixture into the yeast water bowl. Using a rubber spatula, stir until all flour is hydrated and no flour streaks remain, resulting in a wet, sticky high hydration dough.
  4. First Folding: Fold the dough over itself 8-10 times by scraping from the outside of the bowl to the center, rotating the bowl each time, to develop structure.
  5. First Rise: Cover the bowl with a towel and place in a warm area to rise for 1 hour, allowing the dough to ferment and expand.
  6. Second Folding: After 1 hour, fold the dough again 8-10 times using a spatula to strengthen the dough gluten network, then cover and let rise for another hour.
  7. Prepare Dutch Oven: Halfway through the second rise, place your dutch oven with its lid in the oven and preheat the oven to 450°F. Allow the pot to heat for at least 30 minutes.
  8. Shape Dough: Lightly flour a clean surface and your hands. Turn the dough out onto the floured surface, flip it over, and brush away excess flour. Fold the corners into the center 6-8 times to form a rough ball.
  9. Score and Top: Place the dough ball onto a piece of parchment paper with some overhang. Using a sharp knife, make an X-shaped score on top. Spray or brush the dough lightly with cooking spray or oil. Sprinkle the reserved 1/3 to 1/2 cup shredded cheddar and arrange jalapeno slices on top.
  10. Transfer to Dutch Oven: Using oven mitts, carefully remove the hot dutch oven from the oven. Lift the parchment paper and place the dough with parchment inside the pot. Cover with the lid and return to the oven.
  11. Bake Covered: Bake for 30 minutes with the lid on to develop steam and crust.
  12. Bake Uncovered: Remove the lid and continue baking for an additional 20 minutes to brown the crust.
  13. Cool: Remove the dutch oven from the oven. Using the parchment paper, carefully slide the bread out onto a wire rack. Remove the parchment and let the bread cool completely for 1-2 hours before slicing to ensure optimal texture.

Notes

  • This is a high hydration dough, so it will be wetter and less shapeable than traditional bread dough.
  • Use a dutch oven with a tight-fitting lid to create steam for a crispy crust.
  • Allow bread to cool completely before slicing to prevent a gummy texture.
  • Adjust jalapeno quantity to taste for desired spiciness.
  • Warm water should be about 100-110°F to avoid killing the yeast.
  • Folding the dough helps develop gluten and structure without kneading.

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