Dutch Oven Jalapeno Cheddar Bread

The other day I went to four stores trying to find yeast only to realize that we are all obsessed with baking now. Maybe its because we are all at home finally. One thing is for sure. After this, no one is going to be able to go back to store bought bread! The truth is, I’m not worried about this. Yes its “Trending”. But whats wrong with that? Nothing. Please people join me in my baking, bread and sourdough obsession!

Since we are all obsessed with baking now and in the spirit of sharing, here is my favorite Jalapeno cheddar loaf recipe.

Ingredients

  • 3 1/2 cups all purpose or bread flour
  • 2 1/2 cups shredder sharp Cheddar Cheese
  • 2 finally diced seeded jalapenos (A few slices for on top)
  • 1 tablespoon of kosher salt
  • 2 cups warm water
  • 2 1/4 teaspoons of instant Yeast
  • 1 tablespoon olive oil

Directions

In a large mixing bowl combine flour, 2 cups of the chedder cheese, diced jalopeno, and salt. Stir this together well.

In a second bowl combine warm water and yeast, stir until it starts to bubble a bit. Slowly start adding the flour mixture to the water until it forms a dough. Don’t be surprised if this is wet and sticky. It’s supposed to be.

Cover with a towel and set aside for 60 minutes to double in size. Note that this should be in a warm place. Thats what the yeast needs to do its job so if you are in a cold environment, put it on the top of your refrigerator so the residual heat from the appliance keeps it warm (Not hot).

After 60 minutes uncover and fold into the middle 8 times from the outside in. Cover and let rise again for another 30 minutes.

After the 30 minutes, turn on your store to 450 degrees with the dutch oven in it. You want it to get hot so that your bread gets a bit more crisp to it. Dust a work surface with a bit of flour. Taking your dough out of the bowl carefully, fold again into the center and flip over so that seamless side is up. It’s going to deflate and thats alright. Taking a sharp blade (I use a razor blade actually) cut an X into the top. This is going to allow it to breath a bit. Coat the top with a bit of olive oil and cover with remaining half cup of cheese. Arrange jalapeno on the top (So that it looks pretty okay?).

Carefully USING MITTS (for the love of god) remove your dutch oven from the oven and line with parchment paper. Place your loaf inside. Its going to look small but thats alright. It will expand huge. Cook covered for 30 minutes. Remove lid and cook for another 20-30 minutes until it is golden brown on the top.

Remove loaf and carefully take it out by the parchment paper to cool. Let rest for an hour before slicing it.

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