Jalapeno Cheddar Dutch Oven Bread
User Reviews
5
Jalapeno Cheddar Dutch Oven Bread
Description
Jalapeno Cheddar Dutch Oven Bread is created by integrating shredded cheddar cheese and diced jalapeños into a bread dough made primarily of bread flour, salt, warm water, and yeast. After mixing, the dough is folded multiple times and left to rise twice, enhancing its structure and crumb. The use of a preheated dutch oven facilitates steam trapping for a crusty exterior. The bread is topped with additional cheddar cheese and jalapeño slices, which melt and roast, adding texture and flavor contrast. The crust turns crisp while the interior remains soft, offering a satisfying combination of spiciness from the jalapeños and creaminess from the cheddar cheese.
The bread's preparation is moderate in hands-on attention but benefits from the preheating and careful timing to achieve the ideal crust. Serve this bread warm with soups, stews, or as a spicy side loaf to complement hearty meals. The inclusion of real cheese and fresh jalapeños provides a distinct savor that stands out among flavored breads.
For best results, warm water temperature should be mild to activate yeast without killing it, and folding the dough develops gluten structure. The crust's crispness results from baking covered initially to keep moisture, then uncovering as it finishes. Canned jalapeños may be used in place of fresh, but fresh jalapeños deliver brighter heat and texture. The dough works with all-purpose flour as a substitute, though the loaf may be denser.
Preheating the dutch oven ensures even heat distribution. If a smaller or larger dutch oven is used, the bread's shape and rise will adjust accordingly. Adding boiling water to a pan in the oven can help simulate steam if the covered dutch oven method is unavailable. Baking times should be monitored to achieve a golden crust without overbaking or undercooking.
Ingredients
TO A MEDIUM MIXING BOWL
- 3 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 cups cheddar cheese shredded
- 1 large jalapeño diced
TO A LARGE MIXING BOWL
- 2 cups water warm
- 2 1/4 tsp instant yeast (1 standard .25oz packet)
FOR THE TOPPING
- 1/3 - 1/2 cup cheddar cheese shredded
- 10 round slices jalapeño (or more, to taste)
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
- Warm water should be like a baby's bath to activate yeast effectively without killing it.
- Folding the dough during rises improves gluten development for better texture.
- Fresh jalapeños provide best flavor and heat; canned jalapeños are a suitable substitute.
- Using bread flour produces a lighter loaf, but all-purpose flour can be used for a denser bread.
- Preheat the dutch oven thoroughly to help develop a crispy crust.
- Baking with the lid on traps steam, improving bread rise and crust texture.
- Adjust dutch oven size carefully; smaller pots yield taller loaves, wider ones produce flatter loaves.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
