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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.8 from 88 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, crusty artisan loaf with a spicy kick from fresh jalapenos and rich melted cheddar cheese throughout. Baked in a Dutch oven to create a perfect crispy crust and moist interior, this high-hydration dough results in a tender, chewy texture that’s ideal for sandwiches or enjoying on its own.

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, warm to the touch but not hot)
  • 2 1/4 tsp instant yeast (1 standard 0.25 oz packet)

Topping Ingredients

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

Instructions

  1. Mix dry ingredients: In a medium bowl, combine bread flour, kosher salt, 2 cups shredded cheddar, and diced jalapeno; stir and set aside.
  2. Activate yeast: In a large mixing bowl, add warm water and instant yeast; let sit briefly to activate.
  3. Combine dough: Add the flour mixture to the yeast mixture and stir with a rubber spatula until fully incorporated and no dry flour remains; dough will be loose and sticky.
  4. Fold dough: Using the spatula, fold the dough inward from the bowl’s edges towards the center 8-10 times, rotating the bowl as you go.
  5. First rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  6. Second fold and rise: Fold the dough again 8-10 times as before, cover, and let rise another hour.
  7. Preheat Dutch oven: Halfway through the second rise, place your Dutch oven with the lid on in the oven and preheat to 450°F; heat for 30 minutes.
  8. Prepare dough for baking: Lightly flour a surface and your hands; turn the dough out onto the surface, flip it over, and brush off excess flour.
  9. Shape dough: Fold the corners of the dough towards the center 6-8 times to form a rough ball; flip onto a parchment paper square with overhang.
  10. Score and top dough: Use a sharp knife to score an ‘X’ on the dough surface; spray or brush with oil, then sprinkle with the reserved cheddar and place jalapeno slices on top.
  11. Bake covered: Remove hot Dutch oven from oven, carefully transfer dough on parchment inside, cover with the lid, and bake for 30 minutes.
  12. Bake uncovered: Remove lid and continue baking for an additional 20 minutes until the crust is golden and crispy.
  13. Cool and serve: Remove Dutch oven from oven and carefully slide the bread out using the parchment paper; remove parchment and let bread cool on a wire rack for 1-2 hours before slicing for best texture.

Notes

  • This dough is high hydration and will be sticky and loose compared to traditional bread dough.
  • Ensure water temperature is warm, about 100°F, not hot, to properly activate yeast without killing it.
  • Preheating the Dutch oven is crucial for developing a crispy crust.
  • Cooling the bread fully before slicing improves crumb texture and makes slicing easier.
  • Adjust the amount of jalapenos on top to your preferred heat level.

Keywords: jalapeno cheddar bread, dutch oven bread, artisan bread, homemade bread, spicy bread, cheesy bread

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