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Jalapeno Cheddar Dutch Oven Bread Recipe

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This Jalapeno Cheddar Dutch Oven Bread is a flavorful, artisan-style loaf featuring a high hydration dough infused with sharp cheddar cheese and spicy diced jalapenos. Baked in a preheated Dutch oven for a crispy crust and soft, cheesy interior, this bread is perfect for sandwiches or enjoying with butter.

Ingredients

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 (about 100-110°F)
  • 2 1/4 tsp instant yeast (1 standard 0.25 oz packet)

Toppings

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

Instructions

  1. Note on Dough Hydration: This is a high hydration dough, meaning it will be looser and less shape-able than traditional bread dough. Refer to step-by-step photos and video if needed.
  2. Mix Dry Ingredients: In a medium bowl, combine bread flour, kosher salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
  3. Activate Yeast & Combine: In a large mixing bowl, add warm water (warm to the touch, like a baby's bath) and instant yeast. Then add the flour mixture to the water and yeast. Mix with a rubber spatula until no streaks of flour remain.
  4. First Folding: Using the spatula, fold the dough from the outside of the bowl towards the center, turning the bowl slightly with each fold. Repeat 8-10 times to develop gluten.
  5. First Rise: Cover the bowl with a towel and allow the dough to rise in a warm place for 1 hour.
  6. Second Folding: After the first hour, fold the dough 8-10 times again with the spatula, then cover and let rise in a warm place for another hour.
  7. Preheat Dutch Oven: Halfway through the second rise, place your Dutch oven with the lid on into your oven and preheat the oven to 450°F (232°C). Let it preheat for at least 30 minutes. Prepare a piece of parchment paper large enough to fit inside the Dutch oven with some overhang.
  8. Prepare Dough for Shaping: Lightly flour a clean counter or cutting board and your hands. Turn the dough out onto the floured surface, then flip it over and brush off excess flour.
  9. Shape Dough: Fold the corners of the dough into the center about 6-8 times, forming a rough ball shape. Flip the dough ball over onto the parchment paper.
  10. Score and Add Toppings: Using a sharp knife, score the top of the dough with an "X". Lightly spray or brush with cooking oil, then sprinkle the reserved shredded cheddar cheese and arrange jalapeno slices on top.
  11. Transfer to Dutch Oven: Carefully remove the preheated Dutch oven from the oven using oven mitts and remove the lid. Using the parchment paper, lift and transfer the dough into the Dutch oven. Cover with the lid and place it back in the oven.
  12. Bake Covered: Bake the bread at 450°F for 30 minutes with the lid on to create steam and a crusty exterior.
  13. Bake Uncovered: Remove the lid and bake for an additional 20 minutes to brown and finish baking the crust.
  14. Cool Bread: Remove the Dutch oven from the oven and carefully tilt it to slide the bread and parchment paper out onto a wire rack. Remove the parchment paper and let the bread cool completely (1-2 hours) before slicing for the best texture.

Notes

  • This dough is very sticky and wet due to the high hydration; handle with floured hands and tools.
  • Ensure the Dutch oven is fully preheated for optimal crust development.
  • You can adjust jalapeno quantity based on spice preference.
  • Cool bread completely before slicing to prevent gummy texture inside.
  • Use sharp cheddar for best flavor; mild cheddar may result in less pronounced cheese taste.

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