Dutch Oven Jalapeño Cheddar Bread

It’s been awhile since a shared a recipe, I know! There have been so many changes in my personal life in the last few months including moving, starting a new job, and traveling but, I’m BACK and sharing recipes, starting with this Dutch Oven Jalapeño Cheddar Bread!

I got my Staub Dutch Oven last black friday, and I’ve been wanting to try to make bread in it ever since. Finally, I got around to it, and tried my favorite combo jalapeño cheddar.

Since, I’ve never baked bread before, I had to do a little bit of research. Ultimately, I used Tasty’s recipe as a guide because their video is very helpful. One major ingredient change I made was using wheat flour since I did not have bread flour. I thought it still turned out delicious! and it has to be a bit healthier since its wheat flour, right? The recipe below has my measurements I used to bake this amazing jalapeño cheddar bread!

There is a lot of resting time needed for the dough to rise. First for an hour, and then another half hour. If you have the time and patience, I highly recommend baking this bread! This recipe can easily be vegan by substituted the cheddar cheese for a plant-based option, or omit it all together!

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Dutch Oven Jalapeño Cheddar Bread

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Rest 1 hour hour 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Equipment

• Dutch Oven

Ingredients

• 3 cups wheat flour plus more for dusting
• 2 ½ cups shredded extra sharp cheddar cheese divided
• 3 jalapeños seeded and chopped
• 1 jalapeño sliced into rings
• 1 tbsp kosher salt
• 2 cups warm water
• 1 packet active dry instant yeast
• olive oil spray

Instructions

• In a large bowl, combine wheat flour, 2 cups of cheddar cheese, chopped jalapeños, and salt.
• In another large bowl, combine the warm water and yeast and let it sit for 5 minutes.
• Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
• With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding 8 times.
• Cover the dough with a tea towel and let it rest in a warm place for 1 hour.
• Using the spatula, fold the dough toward the center again 8 more times.
• Cover with the towel and let rest for 30 minutes.
• While the dough is resting, place the dutch oven and lid in the oven at 450˚F for 30 minutes.
• Lightly flour a clean work surface and your hands. Carefully remove the dough from of the bowl and onto the floured surface. Flip over and carefully brush away excess flour.
• Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
• Spray the top of the dough with the olive oil, sprinkle the remaining ½ cup of cheddar cheese on top.
• Use a sharp knife to score the bread with an “X”, and place the jalapeño rings on top of the cheese.
• Carefully remove the Dutch Oven from the oven and use the parchment to lift the bread into the Dutch Oven.
• Cover with the lid and bake for 30 minutes.
• Remove the lid and bake for 20 additional minutes, until the cheese on top is golden brown.
• Carefully remove the bread from the dutch oven and cool on a wire rack for at least 1 hour before slicing.
• Enjoy!

Be sure to tag me @chandskitchen on Instagram and Facebook so I can see your creations!