Description
This Jalapeno Cheddar Dutch Oven Bread features a perfectly crusty exterior with a soft and fluffy interior. Infused with spicy jalapenos and sharp cheddar cheese, this artisan-style bread is made using simple ingredients and baked in a dutch oven to achieve the ideal crust and texture.
Ingredients
Dry Ingredients
- 3 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 cups shredded cheddar cheese
- 1 large jalapeno, diced
Wet Ingredients
- 2 cups warm water
- 2 1/4 tsp instant yeast (1 standard 0.25 oz packet)
Topping
- 1/3 – 1/2 cup shredded cheddar cheese
- 10 round slices jalapeno (or more, to taste)
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir gently to mix and set aside.
- Activate Yeast: In a large mixing bowl, add warm water (approximately baby bath water temperature) and instant yeast. Stir briefly to dissolve the yeast.
- Make Dough: Add the flour mixture to the yeast water. Using a rubber spatula, stir until no streaks of flour remain and ingredients are well combined. The dough will be very loose and sticky due to high hydration.
- First Fold and Rise: Use the spatula to fold the dough from the outside of the bowl towards the center, turning the bowl slightly each time. Perform 8-10 folds. Cover the bowl with a towel and let rise in a warm place for 1 hour.
- Second Fold and Rise: After 1 hour, fold the dough again 8-10 times using the spatula. Cover and let rise for another 1 hour.
- Preheat Dutch Oven: Halfway through the second rise, place your dutch oven with its lid inside the oven and preheat to 450°F (232°C) for at least 30 minutes to ensure it is thoroughly heated.
- Shape Dough: Lightly flour a clean surface and your hands. Turn the dough out onto the floured surface and flip it over, brushing off excess flour. Fold the corners of the dough into the center about 6-8 times to form a rough ball. Flip the dough onto a large piece of parchment paper.
- Score and Top Dough: Using a sharp knife, score the top of the dough with an “X” shape. Lightly spray or brush the dough with cooking spray or oil. Sprinkle 1/3 to 1/2 cup shredded cheddar cheese over the top and arrange jalapeno slices evenly.
- Bake with Lid: Using oven mitts, carefully remove the hot dutch oven from the oven and remove its lid. Transfer the dough with the parchment paper into the dutch oven. Cover with lid and bake for 30 minutes.
- Bake without Lid: Remove the lid from the dutch oven and continue baking the bread uncovered for an additional 20 minutes until crusty and golden brown.
- Cool Bread: Remove dutch oven from oven and carefully slide the bread and parchment paper out of the pot. Remove parchment and place bread on a wire rack. Let cool completely for 1-2 hours before slicing for best texture.
Notes
- This recipe is a high hydration dough, which will be much wetter and looser than traditional bread doughs—this is intentional.
- Use a very large mixing bowl for the initial mixing and rising to accommodate the dough expansion.
- Ensure the dutch oven is fully preheated to achieve the signature crust.
- Allow the bread to cool completely before slicing to maintain its soft crumb and prevent it from becoming gummy.
- If you prefer less heat, reduce jalapeno amount or remove seeds before dicing and slicing.
