Jalapeno Cheddar Dutch Oven Bread
User Reviews
4.8
15 reviews
Excellent
Jalapeno Cheddar Dutch Oven Bread
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With a chewy crust and soft interior, this dutch oven bread is always a big hit with family and friends. We love how simple it is to prepare and the only special tool you'll need is a dutch oven!
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Ingredients
- 3 cups all purpose flour plus more for working the dough
- 1 1/3 cups warm water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 2/3 cup shredded cheddar cheese
- ¼ cup chopped jalapeno see notes
Instructions
- In a large bowl, combine water, flour, yeast, sugar, and salt with a sturdy spatula. Mix until all the flour is incorporated and you are left with a shaggy dough.
- Cover the bowl tightly with plastic wrap and place in a warm place to rise for an hour to an hour and a half, until dough has doubled in size.
- Once dough has doubled in size, remove plastic wrap. Add in jalapenos and most of the cheddar cheese (leave a little for sprinkling over the top of the dough). Dump dough onto a floured surface.
- Using stretching and folding motions, knead the bread, making sure to fully incorporate the cheese and jalapenos. Knead the dough until you are left with a nice, smooth ball of dough.
- Transfer dough to a long piece of parchment paper and cover with a towel for another rise, about 20 minutes.
- While the dough is rising, preheat the oven to 450 degrees F with your dutch oven on the top rack with the lid on.
- Once the oven is preheated to 450 degrees F, remove the towel from the dough and score it with a razor blade. I normally do a curved line on one side of the dough. This allows heat and air to escape while baking.
- Carefully transfer parchment with dough to the dutch oven, sprinkle with extra cheddar if desired, and place the lid back on top. Place the dutch oven in the preheated oven and bake for 30 minutes.
- After 30 minutes, carefully remove the lid to the dutch oven and continue to bake for another 10-15 minutes. This second bake is to get the bread golden and crispy.
- Once the second bake is done, carefully remove the dutch oven from the oven. Grabbing both ends of the parchment, gently lift and place parchment with baked bread on a wire rack to cool.
- Make sure to allow the bread to cool before slicing.
Notes
- This recipe does require a dutch oven; it will not come out the same if baked on a tray or a tin.
- If you’d like this bread extra spicy, add in another 1/3-¼ cup of diced jalapenos.
- If your dough has not doubled in size, it is under proofed and will need more time.
- This bread will last for 3-4 days in a bread tin or in an air-tight container/bag.
Nutrition Information
Show Details
Calories
1726kcal
(86%)
Carbohydrates
299g
(100%)
Protein
59g
(118%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
75mg
(25%)
Sodium
5171mg
(215%)
Potassium
527mg
(15%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
755IU
(15%)
Vitamin C
0.02mg
(0%)
Calcium
603mg
(60%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1726 kcal
% Daily Value*
| Calories | 1726kcal | 86% |
| Carbohydrates | 299g | 100% |
| Protein | 59g | 118% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 5171mg | 215% |
| Potassium | 527mg | 11% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 603mg | 60% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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