Cheddar Jalapeño Bread
A flavorful, cheesy jalapeno bread baked in a Dutch oven that combines a tender crumb with a crunchy crust. Ideal for spice lovers, this recipe is simple to prepare with minimal kneading and yields a perfect artisan loaf every time.
Equipment
- 1 large Dutch oven (5–6 quarts recommended)
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 rubber spatula
- 1 sharp knife or bread lame
- 1 Wire Cooling Rack
- Parchment paper (large enough to fit Dutch oven)
Ingredients
For the Dough:
- 3 ½ cups bread flour
- 1 ½ teaspoons kosher salt
- 2 cups shredded sharp cheddar cheese
- 1 large jalapeno pepper finely diced
For the Yeast Mixture:
- 2 cups warm water about 100°F/38°C
- 2 ¼ teaspoons instant yeast one standard packet
For the Topping:
- ⅓ to ½ cup shredded cheddar cheese
- 10 slices fresh jalapeno rounds adjust to taste
Instructions
- Prepare the Dry Ingredients: In a medium-sized bowl, combine the bread flour, kosher salt, shredded cheddar, and diced jalapeno. Mix these dry ingredients together until evenly distributed. Set this bowl aside.
- Activate the Yeast: In a large mixing bowl, pour the warm water (ensure it’s comfortably warm, similar to a baby’s bath temperature). Sprinkle the instant yeast into the water and stir gently to combine. Let it sit for a minute to start activating.
- Mix the Dough: Add the dry ingredient mixture into the yeast water bowl. Using a sturdy rubber spatula, stir everything together until no dry flour remains visible. The dough will be quite wet and sticky—that’s expected for this high hydration dough.
- Fold the Dough: Using the spatula, fold the dough by pulling the edges inward towards the center and rotating the bowl. Repeat this folding motion about 8 to 10 times to help develop the dough’s structure. Cover the bowl with a clean towel.
- First Rise: Place the covered bowl in a warm spot and allow the dough to rise for 1 hour. The dough should become noticeably puffier but will still be loose.
- Second Folding and Rise: After the first rise, unfold the dough with your spatula again, performing the same folding technique 8 to 10 times. Re-cover the bowl and let it rise for another hour in a warm location.
- Preheat the Dutch Oven: About 30 minutes before the end of the second rise, place your Dutch oven with its lid on into the oven and preheat to 450°F (230°C). This ensures the pot is hot enough to create steam and a crispy crust.
- Shape the Dough: Lightly flour a clean surface and your hands. Gently turn the dough out onto the surface and flip it over to brush off excess flour. Fold the edges of the dough inward, roughly 6 to 8 times, forming a loose ball shape. Flip the dough ball seam-side down onto a large sheet of parchment paper.
- Score and Top the Dough: Using a sharp knife or bread lame, score an “X” or preferred pattern on the dough surface. Spray lightly with cooking spray or brush with oil. Sprinkle the reserved cheddar cheese evenly on top and arrange the jalapeno slices decoratively.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the parchment paper with the dough and gently place it into the pot. Cover with the lid and bake for 30 minutes.
- Finish Baking Uncovered: After 30 minutes, remove the lid and continue baking for an additional 20 minutes. This step crisps the crust and enhances color.
- Cool the Bread: Using the parchment paper, carefully lift the bread out of the Dutch oven and place it on a wire rack. Remove the parchment paper and allow the bread to cool completely, about 1 to 2 hours, before slicing. Cooling ensures the best texture and crumb.
Notes
- Hydration Note: This dough is wetter and stickier than traditional bread dough; don’t be alarmed if it feels loose. This high hydration is key to a tender crumb and open texture.
- Flour Options: Bread flour gives the best rise and texture, but all-purpose flour can be substituted, although the loaf may be denser.
- Jalapeno Variations: Fresh jalapenos are preferred for flavor and texture, but pickled or jarred jalapenos work fine too—just drain well.
- Yeast Alternatives: Instant yeast is used for convenience, but active dry yeast can be swapped. If using active dry, dissolve it in the warm water and let it bloom for 5–10 minutes before adding dry ingredients.
- No Dutch Oven? You can bake the bread on a parchment-lined baking sheet placed in the oven with a pan of boiling water on the lower rack to mimic steam. Bake covered loosely with foil for 30 minutes, then uncover and bake another 15–20 minutes.
- Storage: Store cooled bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in airtight bags.
