Description

This Jalapeno Cheddar Dutch Oven Bread is a flavorful, crusty artisan loaf infused with spicy jalapenos and sharp cheddar cheese. Made using a high hydration dough and baked in a Dutch oven, this bread develops a perfectly crisp crust and tender, cheesy interior. It’s ideal for serving with butter, soups, or sandwiches and offers a delightful balance of heat and savory cheese.

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 100-110°F)
2 1/4 tsp instant yeast (one 0.25 oz packet)

Toppings

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

Instructions

Prepare the flour mixture: In a medium mixing bowl, combine bread flour, kosher salt, 2 cups shredded cheddar cheese, and diced jalapenos. Stir the mixture well and set aside.
Activate yeast and mix dough: In a large mixing bowl, add warm water and instant yeast. Stir gently and let it sit for a few minutes to activate. Add the flour-cheese-jalapeno mixture to the yeast water and stir with a rubber spatula until no dry flour streaks remain. The dough will be very loose and sticky due to its high hydration.
First folding: Use the spatula to fold the dough by pulling the edges inward towards the center, rotating the bowl as you go. Repeat 8-10 times to develop structure in the dough.
First rise: Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
Second folding: After the first rise, fold the dough again 8-10 times using the same method with a rubber spatula.
Second rise: Cover the dough again with a towel and let it rise another full hour in a warm place.
Preheat Dutch oven: Halfway through the second rise, place your Dutch oven with its lid on into your oven and preheat to 450°F (232°C). Allow it to heat for a full 30 minutes to ensure proper baking.
Shape the dough: Lightly flour a counter or cutting board and your hands. Turn the dough out onto the floured surface, then flip it over and brush off excess flour. Fold the corners towards the center 6-8 times to form a loose ball. Flip the ball over onto a large piece of parchment paper with some overhang for easy transfer.
Score and top: Using a sharp knife, carefully score the dough, preferably making an “X” shape to allow expansion. Spray or brush the surface lightly with cooking spray or oil, then sprinkle with 1/3 to 1/2 cup of shredded cheddar cheese and tuck on jalapeno slices on top for extra flavor.
Bake the bread: Using oven mitts, carefully remove the hot Dutch oven from the oven and take off the lid. Lift the parchment paper and transfer the dough ball into the Dutch oven. Replace the lid and put it back in the oven.
Initial bake: Bake the bread covered for 30 minutes. This traps steam and helps develop a crisp crust and moist interior.
Final bake: Remove the lid and continue to bake uncovered for an additional 20 minutes to brown and crisp the crust fully.
Cool the bread: Remove the Dutch oven from the oven and carefully tilt it to slide out the bread on the parchment paper. Remove the parchment and transfer the bread to a wire rack. Allow it to cool completely for 1-2 hours before slicing to achieve the best texture.

Notes

This dough is high hydration and will be stickier and less shapeable than traditional bread doughs—this is intentional.
Use warm water about the temperature of a baby’s bath (100-110°F) to properly activate the yeast without killing it.
Preheating the Dutch oven is critical to achieve a great crust and oven spring.
Allow the bread to cool fully before slicing; cutting too early can result in a gummy texture.
Adjust jalapeno quantity to your preferred spice level.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be substituted.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: jalapeno cheddar bread, dutch oven bread, artisan bread, spicy cheesy bread, homemade bread, no-knead bread