Jalapeno Cheddar Dutch Oven Bread

Name: Jalapeno Cheddar Dutch Oven Bread
Prep time: 10 min
Cook time: 50 min
Total time: 3 h
Yield: 8 -
Ingredients: 3 1/2 cups bread flour; 1 1/2 tsp kosher salt; 2 cups shredded cheddar cheese; 1 large Jalapeño; 2 cups warm water; 2 1/4 tsp instant yeast; 1/3 - 1/2 cup shredded cheddar; 10 round slices Jalapeño

User Reviews

5.0

954 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Rising Time
2 hrs
Total Time
3 hrs
Servings
8 -
Calories
371 kcal
Course
Bread
Cuisine
American

Jalapeno Cheddar Dutch Oven Bread

Dominic Jacobs

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Jalapeno Cheddar Dutch Oven Bread is perfectly crusty on the outside, with a soft fluffy inside, and is made using simple ingredients.

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Ingredients

Servings

TO A MEDIUM MIXING BOWL

3 1/2 cups bread flour
1 1/2 tsp kosher salt
2 cups shredded cheddar cheese
1 large Jalapeño diced

TO A LARGE MIXING BOWL

2 cups warm water
2 1/4 tsp instant yeast (1 standard .25oz packet)

FOR THE TOPPING

1/3 - 1/2 cup shredded cheddar
10 round slices Jalapeño (or more, to taste)

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Instructions

To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
To a large mixing bowl (pretty large - your bread will be rising in this bowl), add the warm water and yeast. Water should be warm, but not hot (like a baby's bath water). Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain.
Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you've folded the dough in on itself 8-10 times.
Cover with a towel and let rise in a warm place for 1 hour.
After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.
Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.
Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.
Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
Use a sharp knife to carefully score the dough (I like to make an "X"). Give the dough a quick spray with some cooking spray (or brush with oil), then sprinkle with set aside 1/3-1/2 cup of cheese and add sliced jalapenos.
Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.
Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.
After you've removed the dutch oven from the oven, tilt it slightly and use the parchment to sort of slide the bread and parchment out of the pot. It will come out easily.
Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing.

Notes

This mimics the steaming effect of baking the dough in a dutch oven with the lid on for the first 30 minutes (which is what causes the bread to rise so much), and also produces a great crispy crust.
All purpose flour may be used instead of bread flour, but may result in a denser loaf.
Canned or jarred jalapenos may be used instead of fresh.
Active dry yeast may be used instead of instant, but when you add the yeast to the warm water, you want to stir to dissolve it and let it sit a few minutes before adding the flour mixture.
Other sizes of dutch ovens can be used, although I wouldn't go any smaller than 3.5 quarts, as this bread will be right up to the top of the dutch oven. Keep in mind, the wider the dutch oven, the wider and flatter your loaf of bread will be. It will spread out to be the size of the bottom of the pot.
For a nice warm spot, run the microwave for about 30 seconds, then turn it off and add the bowl to the microwave. Preheating the oven for about 2 minutes then turning it off will work as well.
Boil about 1 1/2 cups of water.
Add to a metal or ceramic pan (I like to use my 8x8 baking pan) on the bottom rack in the oven.
Add parchment paper with shaped and topped dough to a baking sheet, and add to the middle oven rack.
Bake for 45-50 minutes, checking for doneness.

Nutrition Information

Show Details

Calories 371kcal (19%) Carbohydrates 42g (14%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 9g (45%) Cholesterol 42mg (14%) Sodium 690mg (29%) Potassium 126mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 433IU (9%) Vitamin C 4mg (4%) Calcium 299mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 8-

Amount Per Serving

Calories 371 kcal

% Daily Value*

Calories	371kcal	19%
Carbohydrates	42g	14%
Protein	18g	36%
Fat	14g	22%
Saturated Fat	9g	45%
Cholesterol	42mg	14%
Sodium	690mg	29%
Potassium	126mg	3%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	433IU	9%
Vitamin C	4mg	4%
Calcium	299mg	30%
Iron	1mg	6%