Jalapeño Cheddar Dutch Oven Bread

Ingredients:

IN A MEDIUM MIXING BOWL ADD:

3 ½ cups bread flour (I used regular flour + 1 teaspoon baking powder)

1 ½ teaspoons salt

2 cups shredded cheddar cheese (I used 2 cups sharp cheddar)

1 large jalapeño (I used 3 because we like it extra spicy, but use your own judgement here)

Toss gently to mix

IN A LARGE MIXING BOWL ADD:

2 cups warm water

2 ¼ teaspoons instant yeast

Stir to dissolve

SET ASIDE FOR TOPPING:

1 cup shredded cheddar cheese (I used 4 slices of sharp cheddar cut in half diagonally as they stay on better)

1 sliced fresh jalapeño (For the topping I used sliced jarred jalapeños as I like them seasoned)

Instructions:

Step 1:

Add the ingredients in the medium bowl (bread flour or flour and baking powder, salt, cheddar cheese, and jalapeño) to the large bowl (warm water and instant yeast).

Use a spatula to mix until no streaks of flour are left.

Step 2:

Next, fold the dough using spatula 8-10 times.

I sprinkled a little flour on to the counter and kneaded it for about 3-4 minutes.

It was easier and I also added about ½ cup more flour as it was too sticky.

You’ll have to use your own judgement here.

Step 3:

Next, put back into bowl, cover with a clean towel, and then let it rise for 1 hour.

Step 4:

After one hour fold again 8-10 times or knead again for 3-4 minutes, return to bowl, cover it, and let it rise again for an additional hour*.

*About halfway through this rise preheat your oven to 450 degrees Fahrenheit. Then add your Dutch oven and cover to heat up in the oven.

Step 5:

Put a large piece of parchment paper on counter.

It should be a little larger than the Dutch oven. (See my pic)

Step 6:

When dough is done rising, form a ball and pinch together underneath.

Put the ball of bread dough on the parchment paper, spray the dough with oil to help browning, add the cheese (or easier, the cheese slices) and sliced jalapeños to the outside.

Step 7: Be extremely careful on this next part.

Open the oven and lift lid of Dutch oven (It will be extremely hot, so please use insulated gloves!) and put the dough and parchment paper in the Dutch oven and cover it. (Remember the lid will be hot)

Bake the bread (with lid on) for 30 minutes at 450 degrees. (Set a timer) After 30 minutes open the oven and remove the lid (HOT!) and continue cooking for another 20 minutes or until desired browning is achieved.

It took me an additional 5 minutes, but this will vary.

Step 8:

Remove Dutch oven (It will be very hot, so don’t put directly on the counter as it will leave a mark)

Step 9:

Remove bread to rack and cool for 1-2 hours before slicing.

Enjoy!!

Notes:

Cheese Selection: Use a sharp cheddar cheese for more flavor impact. You can also experiment with other cheeses like pepper jack for a spicier kick or Gruyère for a milder, nuttier flavor.

Handling Jalapeños: Adjust the amount of jalapeños based on your spice preference. Remember to remove seeds and ribs if you prefer a milder heat, or keep them for extra spice.

Dough Consistency: The dough should be slightly tacky but not overly sticky. Add flour gradually during kneading to achieve the right consistency, as humidity and flour types can affect dough texture.

Rising Time: Ensure the dough doubles in size during both rises. This is crucial for developing flavor and achieving a light, airy texture in the bread.

Preheating the Dutch Oven: Preheating the Dutch oven ensures the bread starts baking immediately and helps create a crispy crust. Place it in the oven while it preheats to ensure it’s thoroughly heated.

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Parchment Paper: Using parchment paper makes it easier to transfer the bread into the hot Dutch oven and helps prevent sticking. Make sure the parchment paper is large enough to lift the bread out easily.

Baking Temperature and Time: Monitor the bread closely during baking. Adjust the baking time if needed to achieve the desired level of browning and crustiness. Every oven is different, so times can vary.

Cooling and Slicing: Allow the bread to cool completely on a wire rack before slicing. This helps the bread finish cooking internally and ensures it slices cleanly without squishing.

Variations: Feel free to customize the recipe by adding herbs like chopped cilantro or spices like smoked paprika for additional flavor complexity.

Storage: Store any leftovers in an airtight container or wrapped tightly in foil. Reheat slices in the oven to maintain the crustiness or enjoy at room temperature.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use regular flour instead of bread flour?

Answer: Yes, you can use regular all-purpose flour instead of bread flour.

However, the texture of the bread may be slightly different.

Adding baking powder helps mimic the properties of bread flour, but the final result may vary slightly.

How do I know when the dough is ready for baking after rising?

Answer: The dough should roughly double in size after the rising period.

Additionally, when you poke the dough with your finger, it should slowly spring back, indicating that it’s ready.

Trusting your judgment and experience with dough texture is key.

Can I adjust the amount of jalapeño to make the bread less spicy?

Answer: Yes, you can adjust the amount of jalapeño to suit your taste preferences.

Using fewer jalapeños or removing the seeds and membranes can reduce the spiciness of the bread.

Feel free to customize it according to your desired level of heat.

Can I use pre-sliced cheese instead of shredded cheese for the topping?

Answer: Yes, you can use pre-sliced cheese instead of shredded cheese for the topping.

Sliced cheese can provide a more uniform coverage and may be easier to handle during the baking process.

Choose a cheese that melts well for the best results.

Can I bake this bread without a Dutch oven?

Answer: While a Dutch oven creates a steamy environment that helps achieve a crispy crust, you can still bake this bread without one.

Simply shape the dough into a loaf on a baking sheet lined with parchment paper, cover it with a damp cloth, and let it rise before baking.

You may not get the same crust texture, but the bread will still be delicious.

Can I use all-purpose flour instead of bread flour?

Answer: Yes, you can use all-purpose flour instead of bread flour. Adding baking powder helps mimic the properties of bread flour, but the texture of the bread may be slightly different.

Can I freeze the bread after baking?

Answer: Yes, you can freeze the bread after baking.

Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or freezer bag.

Thaw at room temperature before slicing and serving.

How long does the bread stay fresh?

Answer: The bread is best enjoyed within 2-3 days of baking.

Store it in an airtight container or resealable plastic bag at room temperature.

If the bread starts to become stale, you can refresh it by briefly reheating it in the oven.

Can I add other ingredients like herbs or spices to the dough?

Answer: Yes, you can customize the bread by adding herbs, spices, or other ingredients to the dough.

Mix them in with the flour mixture before adding the wet ingredients.

Experiment with flavors to create your own unique variations of the bread.

How can I prevent the bread from sticking to the Dutch oven?

Answer: To prevent sticking, you can line the Dutch oven with parchment paper before placing the dough inside.

Alternatively, you can lightly grease the Dutch oven with oil or cooking spray.

Can I make this bread without yeast?

Answer: This recipe relies on yeast for leavening and rising.

While there are yeast-free bread recipes available, they typically use baking powder or baking soda as leavening agents and may have a different texture.

If you’re looking for a yeast-free option, you may need to explore alternative recipes.