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Jalapeno Cheddar Dutch Oven Bread Recipe

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★★★★★

4.7 from 67 reviews

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, cheesy loaf with a kick of spicy jalapenos baked to perfection in a Dutch oven. Featuring a high hydration dough that’s intentionally loose and sticky, it creates a wonderfully airy crumb and a crispy crust. The bread combines sharp cheddar and fresh jalapenos both inside the dough and on top for extra cheesy heat, perfect for snacking or serving alongside meals.

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

Wet Ingredients

  • 2 cups warm water (about baby bath temperature)
  • 2 1/4 tsp instant yeast (1 standard 0.25oz packet)

Topping

  • 1/3 to 1/2 cup shredded cheddar cheese
  • 10 round slices of jalapeno (or more, to taste)

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups of shredded cheddar cheese, and diced jalapeno. Stir well and set aside.
  2. Activate Yeast and Mix Dough: In a large mixing bowl, add warm water and instant yeast. Ensure water is warm but not hot to avoid killing the yeast. Add the flour mixture to the yeast water and use a rubber spatula to stir until no dry flour remains and dough comes together.
  3. First Folding: Using the spatula, fold the dough inward by pulling from the edges toward the center, turning the bowl as you fold 8-10 times. This helps develop gluten without kneading.
  4. First Rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
  5. Second Folding and Rise: Fold the dough again 8-10 times using the spatula, cover, and let rise for an additional hour in a warm place. Halfway through this second rise, preheat your oven to 450°F with the Dutch oven inside (lid on) for 30 minutes.
  6. Prepare Dough for Baking: Lightly flour a surface and your hands, then turn the dough out onto it. Flip the dough over and gently brush off excess flour. Fold the edges towards the center 6-8 times to form a rough ball, then flip the dough onto a large parchment paper with some overhang.
  7. Score and Top: Carefully score the top of the dough with a sharp knife making an ‘X’ shape. Spray or brush the dough with oil, then sprinkle the reserved cheddar cheese and place jalapeno slices on top.
  8. Bake Covered: Using oven mitts, remove the Dutch oven from the oven and take the lid off. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  9. Bake Uncovered: Remove the lid and continue baking for an additional 20 minutes to develop a golden, crispy crust.
  10. Cool: Remove the bread from the Dutch oven by sliding the parchment paper out. Take off the parchment paper and let the bread cool on a wire rack for 1-2 hours before slicing for best texture.

Notes

  • This is a high hydration dough, so expect it to be loose and sticky, not as firm as traditional bread dough.
  • All-purpose flour can be substituted for bread flour but the bread may be denser.
  • Fresh jalapenos add the best flavor but canned or jarred can be used as alternatives.
  • If using active dry yeast instead of instant, dissolve it in warm water and let sit for a few minutes before mixing with flour.
  • Use a Dutch oven of at least 3.5 quarts; a wider pot will yield a flatter loaf.
  • To create a warm rising spot, place the bowl in a microwave warmed for 30 seconds or an oven preheated briefly then turned off.
  • If you don’t have a Dutch oven, mimic the steaming effect by boiling water in an oven-safe pan on the bottom rack and baking the dough on a parchment lined baking sheet on the middle rack for 45-50 minutes.
  • Allowing the bread to cool completely enhances its texture and flavor before slicing.

Keywords: jalapeno cheddar bread, dutch oven bread, cheesy bread, spicy bread, homemade bread, baking, high hydration dough

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