Jalapeno Cheddar Dutch Oven Bread

Name: Jalapeno Cheddar Dutch Oven Bread
Prep time: 10 min
Cook time: 50 min
Total time: 3 h
Ingredients: 3 1/2 cups bread flour; 1 1/2 tsp kosher salt; 2 cups shredded cheddar cheese (divided); 1 large jalapeno (diced); 2 cups warm water; 2 1/4 tsp instant yeast ((1 standard .25oz packet)); 1/3 - 1/2 cup shredded cheddar; 10 round slices jalapeno ((or more, to taste))

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 180 minutes

Servings: 8

Cost: $3.03 /serving

Author : The Chunky Chef

easy bread recipe homemade bread no knead bread

Ingredients

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3 1/2 cups bread flour1 1/2 tsp kosher salt2 cups shredded cheddar cheese (divided)1 large jalapeno (diced)2 cups warm water2 1/4 tsp instant yeast ((1 standard .25 ounces packet))1/3 - 1/2 cup shredded cheddar10 round slices jalapeno ((or more, to taste))

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Instructions

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Step 1

To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.

Step 2

To a large mixing bowl (pretty large - your bread will be rising in this bowl), add the warm water and yeast. Water should be warm, but not hot (like a baby's bath water). Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain.

Step 3

Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you've folded the dough in on itself 8-10 times.

Step 4

Cover with a towel and let rise in a warm place for 1 hour.

Step 5

After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.

Step 6

Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.

Step 7

Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.

Step 8

Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.

Step 9

Use a sharp knife to carefully score the dough (I like to make an "X"). Give the dough a quick spray with some cooking spray (or brush with oil), then sprinkle with set aside 1/3-1/2 cup of cheese and add sliced jalapenos.

Step 10

Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.

Step 11

Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.

Step 12

After you've removed the dutch oven from the oven, tilt it slightly and use the parchment to sort of slide the bread and parchment out of the pot. It will come out easily.

Step 13

Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing.