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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.9 from 121 reviews

This Jalapeno Cheddar Dutch Oven Bread recipe delivers a deliciously moist and flavorful loaf featuring a high hydration dough infused with spicy diced jalapenos and sharp cheddar cheese. Baked in a preheated Dutch oven, the bread develops a crispy crust while staying soft inside. Perfect for those who love a combination of spicy and cheesy flavors in their homemade artisan-style bread.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups bread flour
  • 1 1/2 tsp kosher salt
  • 2 cups shredded cheddar cheese
  • 1 large jalapeno, diced
  • 1/3 – 1/2 cup shredded cheddar cheese (for topping)
  • 10 round slices jalapeno (for topping, or more to taste)

Wet Ingredients

  • 2 cups warm water (approximately 100-110°F)
  • 2 1/4 tsp instant yeast (1 standard 0.25 oz packet)

Instructions

  1. Prepare Dry Mixture: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir well and set aside.
  2. Activate Yeast: In a large mixing bowl, add the warm water and instant yeast. Make sure the water is warm, similar to a baby’s bath temperature (about 100-110°F), then stir gently to dissolve the yeast.
  3. Mix Dough: Add the dry flour mixture to the yeast mixture. Use a rubber spatula to stir until no streaks of flour remain, creating a loose, high hydration dough.
  4. First Folding: Using the spatula, fold the dough from the outside of the bowl towards the center while turning the bowl slightly. Repeat folding 8-10 times to incorporate air and develop dough strength.
  5. First Rise: Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour.
  6. Second Folding: After the first rise, fold the dough again 8-10 times using the same technique to improve structure.
  7. Second Rise: Cover and let rise for another hour in a warm place.
  8. Preheat Dutch Oven: Halfway through the second rise, place your Dutch oven with the lid on into your oven and preheat to 450°F (232°C) for 30 minutes. Prepare a piece of parchment paper large enough to fit inside the Dutch oven with some overhang.
  9. Shape Dough: Lightly flour your countertop and hands. Turn the dough out onto the surface, flip it over, and brush off excess flour. Fold the dough corners toward the center about 6-8 times to form a rough ball, then flip onto the parchment paper.
  10. Score and Top: Score the dough with a sharp knife, preferably making an “X” shape. Lightly spray or brush with oil, then sprinkle the reserved 1/3 to 1/2 cup shredded cheddar cheese and arrange jalapeno slices on top.
  11. Transfer to Dutch Oven: Using oven mitts, carefully remove the preheated Dutch oven from the oven and take off the lid. Lift the dough with the parchment paper and place it inside the Dutch oven. Cover with the lid and return to the oven.
  12. Bake Covered: Bake for 30 minutes with the lid on to trap steam, promoting crust development and oven spring.
  13. Bake Uncovered: Remove the lid and continue baking for an additional 20 minutes to brown and crisp the crust.
  14. Cool Bread: Remove the Dutch oven from the oven, carefully tilt to slide the bread and parchment paper out. Remove the parchment paper and place the bread on a wire rack. Cool completely for 1-2 hours before slicing to ensure the best texture.

Notes

  • This recipe uses a high hydration dough, which will be stickier and less shaped than traditional bread dough, so handle accordingly.
  • Allowing the bread to cool fully before slicing improves crumb texture and prevents gumminess.
  • If you prefer less heat, adjust the amount of jalapeno slices used for topping and inside the dough.
  • Use a well-floured surface and hands when shaping to prevent sticking without deflating the dough.
  • Preheating the Dutch oven is critical for achieving a proper oven spring and crust texture.

Keywords: Jalapeno bread, cheddar bread, Dutch oven bread, artisan bread, spicy bread, homemade bread

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