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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.5 from 105 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful artisan-style loaf with a spicy kick from fresh jalapenos and the rich, melted sharpness of cheddar cheese. Made with a high hydration dough for an open crumb texture, it’s baked inside a preheated Dutch oven for a perfectly crusty exterior. The combination of melted cheddar and spicy jalapeno slices on top adds a delicious finishing touch to this rustic homemade bread.

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

Toppings

  • 1/3 – 1/2 cup shredded cheddar cheese (set aside)
  • 10 round slices of jalapeno (or more, to taste)
  • Cooking spray or oil for brushing

Instructions

  1. Note on Dough Hydration: This recipe uses a high hydration dough, which means it’s intentionally looser and less shapeable than traditional bread dough. Expect a wetter texture which will help create an open crumb.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapeno. Stir together and set aside.
  3. Activate Yeast: In a large mixing bowl, add warm water (around 100°F, warm but not hot) and instant yeast. Let the yeast dissolve for a moment, then add the flour mixture to the water and yeast. Stir everything together with a rubber spatula until no flour streaks remain.
  4. First Folding: Use the spatula to fold the dough from the outside of the bowl toward the center, turning the bowl as you go. Fold the dough in on itself 8-10 times to develop structure despite the wet dough.
  5. First Rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  6. Second Folding and Rise: After the first rise, fold the dough again 8-10 times using the rubber spatula. Cover and let rise for another hour in a warm spot.
  7. Preheat Dutch Oven and Oven: Halfway through the second rise, place your Dutch oven with the lid on inside your oven and preheat the oven to 450°F (232°C). Preheat for at least 30 minutes to ensure the Dutch oven is very hot.
  8. Prepare Dough for Baking: Lightly flour your countertop or cutting board and dust your hands with flour. Turn the dough out onto the surface, flip it over, and brush off excess flour.
  9. Shape Dough: Fold the corners of the dough inward toward the center about 6-8 times to form a rough ball. Flip the dough seam side down onto a piece of parchment paper large enough to fit inside your Dutch oven with some overhang.
  10. Score and Top: Using a sharp knife, score the dough with an “X” or other design. Lightly spray or brush the dough with cooking spray or oil. Then sprinkle with the reserved 1/3-1/2 cup shredded cheddar cheese and top with jalapeno slices.
  11. Transfer to Dutch Oven: Carefully remove the hot Dutch oven from the oven using oven mitts and take off the lid. Using the parchment paper as a sling, transfer the dough into the Dutch oven.
  12. Bake Covered: Put the lid back on and bake for 30 minutes.
  13. Bake Uncovered: Remove the lid and continue baking for another 20 minutes, allowing the crust to become golden and crisp.
  14. Cool Bread: Remove the Dutch oven from the oven and carefully slide the bread out of the pot using the parchment paper. Remove the parchment paper and place the bread on a wire rack to cool for 1-2 hours before slicing. Cooling fully ensures the best texture.

Notes

  • This is a high hydration dough that will be wet and sticky compared to traditional bread dough, which is normal and results in a great crumb.
  • Make sure the water is warm but not too hot when activating the yeast to prevent killing the yeast.
  • Preheating the Dutch oven is crucial to achieve a crispy crust similar to professional artisan breads.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • You can adjust the heat level by using fewer or more jalapenos, or removing seeds for less spice.
  • Use a sharp serrated knife to score and slice the bread for clean cuts.
  • Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: Jalapeno bread, cheddar cheese bread, Dutch oven bread, artisan bread, spicy bread, homemade bread

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