I’m back with a new bread recipe for making in the Dutch Oven!
This one is not your typical loaf of bread, but I think you will really like it!
If you are late tuning in, you may want to read about the loaf that started my current obsession with baking bread in the Dutch Oven. You can read the original post here: Crusty Bread in a Dutch Oven
I’ve also made a nice Italian style bread, which you can read about here: Recipe: Crusty Italian Bread in the Dutch Oven
And…if you are really just beginning to learn about Dutch Oven cooking in general, it might also be helpful to check out this post: Why I love my Dutch Oven
Now back to the Jalapeño Cheese Bread!!
Note: The measurements are a bit different for this recipe than my other ones. I’m not sure why that is, so I will probably go back and make this again using the measurements of my original recipe. If I do, I will be sure to inform you of the results.
- 4 cups flour (I always use King Arthur Unbleached All Purpose, but only if you don’t mind “encouraging the liberals”! 😂😂😂)
- 2 1/4 teaspoons yeast or contents of one yeast packet
- 1 1/2 tablespoon salt (or less, if you desire)
- 2 cups lukewarm water
- 2-3 cups shredded cheese (I suggest sharp cheddar, Colby, Monterey Jack and a bit of Parmesan totaling 3 cups)
- 2 tablespoons or more of chopped pickled jalapeno peppers (We prefer Mt. Olive brand)
- Dissolve the yeast into the lukewarm water and stir, let sit in a warm place for 5-10 minutes to allow to bloom.
- In a separate bowl, combine the flour and salt. Once combined add in the shredded cheeses and mix to combine.
- To the flour/cheese mixture, add the pickled jalapeño. Mix.
- Add the proofed yeast to the flour and stir with a spoon at first. Use your hands to bring it all together and shape it into a nice ball.
- Put the dough ball in a clean bowl and cover the bowl with film and then with a dish cloth.
- Allow dough to sit in a warm location until it rises to about twice its size.
- Punch down the dough and knead a bit to get the air out. Don’t over knead the dough or it will toughen. Put your kneaded dough ball back in the bowl and cover again. Allow to rise about an hour.
- Preheat your oven–with covered Dutch Oven inside–to 450 degrees.
- When the oven is preheated, remove the Dutch Oven. Place your dough ball in the hot Dutch Oven and cover. You can use parchment paper, if you’d like but it’s not really necessary. You can sprinkle the bottom of the pan with a bit of flour if you’re worried about it sticking.
- Put the Dutch Oven in the preheated oven and bake covered for 45 minutes. Remove the cover and bake for 10-15 minutes longer or until browned to your liking.
- Remove the Dutch Oven and tip it over. The bread should pop right out!
- Allow to cool for about 20 minutes before slicing. Enjoy!