Cheddar Jalapeño Dutch Oven Bread
Cheddar Jalapeño Dutch Oven Bread is a flavorful, easy-to-make loaf that blends the creamy richness of sharp cheddar cheese with the spicy kick of fresh jalapeños. Baked in a Dutch oven, this bread achieves the perfect crispy crust and a soft, airy interior. Whether you're enjoying it warm with butter, serving it alongside a soup, or making it into a delicious sandwich, this bread will quickly become a favorite. The best part?It’s simple to prepare with just a few pantry ingredients and minimal effort!
Equipment
- Dutch oven – 4 to 6-quart, cast iron or enameled
- Mixing bowls – 2 large, for mixing dough and rising
- Bench scraper or spatula – 1
- Kitchen towel – 1
- Bread knife – 1 (for slicing)
- Bread knife – 1 (for slicing)
Ingredients
- 3 ½ cups 440g All-purpose flour
- 1 ½ teaspoons 7g Active dry yeast
- 1 ½ teaspoons 9g Salt
- 1 teaspoon 5g Sugar
- 1 ½ cups 360ml Warm water (about 110°F/45°C)
- 1 ½ cups 170g Shredded sharp cheddar cheese
- 2 Fresh jalapeños diced (adjust to heat preference)
- Optional: Additional add-ins like garlic or herbs for flavor variations
Instructions
Prepare the Dough
- In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well. Add the warm water and stir with a wooden spoon until the mixture forms a shaggy dough.
Add Cheese and Jalapeños
- Once the dough has come together, add the shredded cheddar and diced jalapeños. Mix until they are evenly distributed throughout the dough, being careful not to overwork it.
Knead the Dough
- Turn the dough out onto a lightly floured surface and knead it for 8–10 minutes, until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on low for 5–7 minutes.
First Rise
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a kitchen towel and allow the dough to rise in a warm spot for 1–1.5 hours, or until it has doubled in size.
Shape the Dough
- After the dough has risen, punch it down gently and turn it out onto a floured surface. Shape it into a round or oval loaf.Let the dough rest for 15–20 minutes.
Preheat the Dutch Oven
- Preheat your Dutch oven in the oven at 475°F (245°C) for about 30 minutes while the dough rests.
Bake the Bread
- Once the Dutch oven is preheated, carefully place a piece of parchment paper in the pot and transfer the shaped dough onto the paper. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15–20 minutes, or until the bread is golden brown and has reached an internal temperature of 200°F (93°C).
Cool the Bread
- Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Notes
Recipe Notes
- Texture Troubleshooting: If your dough is too sticky while kneading, you can add a little more flour, but don’t overdo it. A slightly sticky dough will yield a fluffier loaf.
- Spice Level: If you prefer a milder version, remove the seeds from the jalapeños or use fewer peppers. For extra heat, leave the seeds in or add more peppers.
- Cheese Options: Feel free to experiment with different cheeses. Monterey Jack, pepper jack, or a blend of cheeses can all work well in this recipe.
- Storage: Store leftover bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3–4 days. Alternatively, freeze the bread for up to 1–2 months.
- Reheating: Reheat leftover bread in the oven at 350°F (175°C) for 10–15 minutes to restore the crispy crust.