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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.4 from 98 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, crusty artisan loaf featuring a blend of sharp cheddar cheese and spicy jalapenos. The high hydration dough creates a moist, open crumb and a golden crust baked perfectly in a preheated Dutch oven. Ideal for cheese lovers seeking a spicy kick, this bread is a delicious addition to any meal or snack.

Ingredients

Scale

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 0.25oz packet)

Toppings

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

Instructions

  1. Note on Dough Hydration: This bread uses a high hydration dough which will be looser and less shapeable than traditional bread dough. Follow steps carefully for best results.
  2. Combine Dry Ingredients: In a medium bowl, mix bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir to combine and set aside.
  3. Activate Yeast and Mix Dough: In a large mixing bowl, add warm water and instant yeast. The water should be warm, like a baby’s bath water (around 100-110°F), but not hot. Add the flour-cheese-jalapeno mixture to the yeast-water and stir with a rubber spatula until no flour streaks remain.
  4. First Folding: Use the spatula to fold the dough from the outside inward, rotating the bowl as you fold in, about 8-10 times to develop structure despite high hydration.
  5. First Rise: Cover the bowl with a towel and place in a warm spot for 1 hour to let the dough rise.
  6. Second Folding and Rise: After 1 hour, fold the dough 8-10 times again using the rubber spatula. Cover and let rise in a warm place for an additional hour.
  7. Preheat Dutch Oven: Halfway through the second rise, place a Dutch oven with its lid inside your oven and preheat the oven to 450°F (232°C). Allow the Dutch oven to preheat fully for 30 minutes.
  8. Prepare Dough Surface: Lightly flour a counter or cutting board and your hands. Turn out the dough onto the floured surface. Flip it over and brush off excess flour gently.
  9. Shape Dough: Fold the corners of the dough towards the center 6-8 times to form a rough ball. Flip this ball onto a piece of parchment paper large enough to fit inside the Dutch oven with some overhang.
  10. Score and Top Dough: Use a sharp knife to score the dough with an “X”. Spray or brush the top lightly with cooking spray or oil, then sprinkle the reserved 1/3 to 1/2 cup shredded cheddar and arrange jalapeno slices on top.
  11. Bake Covered: Use oven mitts to remove the hot Dutch oven from your oven and remove the lid. Transfer the dough on parchment paper carefully into the Dutch oven. Cover with the lid and bake for 30 minutes.
  12. Bake Uncovered: After 30 minutes, remove the lid and continue baking for an additional 20 minutes to develop a golden, crispy crust.
  13. Cool Bread: Remove the Dutch oven from the oven. Tilt it slightly and slide out the parchment paper with the bread. Remove the parchment paper and transfer bread to a wire rack. Let the bread cool completely for 1-2 hours before slicing, as the texture improves when fully cooled.

Notes

  • This is a high hydration dough, so expect a very loose, sticky dough.
  • Use warm, not hot water to avoid killing the yeast.
  • Preheating the Dutch oven is essential for a crispy crust and proper oven spring.
  • Allow the bread to cool fully before slicing for best texture.
  • Adjust jalapeno slices to your preferred spice level.

Keywords: jalapeno cheddar bread, Dutch oven bread, artisan bread, spicy cheddar bread, homemade bread

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