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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.8 from 83 reviews

This Jalapeno Cheddar Dutch Oven Bread features a high-hydration dough packed with spicy diced jalapenos and sharp cheddar cheese. Baked in a preheated Dutch oven, it develops a crisp crust and tender, flavorful crumb, perfect for cheese lovers and spice enthusiasts alike.

Ingredients

Scale

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 0.25 oz packet)

Topping Ingredients

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

Instructions

  1. Prepare the flour mixture: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir and set aside.
  2. Activate yeast: In a large mixing bowl, add warm water (about body temperature) and instant yeast. Stir gently to combine.
  3. Mix the dough: Add the flour and jalapeno-cheese mixture to the yeast water. Using a rubber spatula, stir until all flour is incorporated and no flour streaks remain, creating a loose, high hydration dough.
  4. First folds: Use the spatula to fold the dough from the outside toward the center, rotating the bowl, folding 8-10 times to develop dough structure.
  5. First rise: Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour.
  6. Second folds: After the first rise, fold the dough again 8-10 times with the spatula, then cover and let rise in a warm place for another hour.
  7. Preheat Dutch oven: During the second rise, place a Dutch oven with its lid in your oven and preheat to 450°F (232°C) for 30 minutes.
  8. Prepare dough for baking: Lightly flour a counter and your hands. Turn the dough onto the floured surface, flip it over, and brush off excess flour. Fold the corners toward the center 6-8 times to shape a rough ball. Flip the dough onto a piece of parchment paper.
  9. Score and top dough: Using a sharp knife, score the dough with an “X”. Spray or brush lightly with cooking oil, then sprinkle the reserved cheese and arrange jalapeno slices on top.
  10. Bake with lid: Using oven mitts, carefully remove the hot Dutch oven and lid from the oven. Transfer the dough on parchment paper into the Dutch oven. Cover with the lid and bake for 30 minutes.
  11. Bake without lid: Remove the lid and continue baking for an additional 20 minutes until crust is deeply golden and crisp.
  12. Remove bread: Take Dutch oven out of the oven, tilt slightly, and use the parchment paper to carefully slide the bread out of the pot.
  13. Cool: Remove parchment from the bread and place it on a wire rack. Let it cool completely for 1-2 hours before slicing to best preserve texture.

Notes

  • This bread uses a high hydration dough for a softer texture, which can be very loose and sticky compared to traditional bread doughs.
  • Warm water should be roughly around 95°F (35°C), similar to a baby’s bath water, to properly activate the yeast without killing it.
  • Preheating the Dutch oven is crucial to develop the bread’s crust and oven spring.
  • Allow the bread to cool fully before slicing to ensure proper crumb texture and to prevent gummy slices.
  • Adjust jalapeno quantity based on spice preference.

Keywords: Jalapeno bread, cheddar bread, Dutch oven bread, homemade bread, spicy bread, cheesy bread

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