This artisan Dutch Oven Jalapeño Cheese Bread recipe requires just a few hours of rising time and cooks easily in your favorite Dutch Oven. It’s crunchy on the outside, soft and tender inside, and oozing with delicious melted cheddar cheese and spicy jalapeño rings. Try it toasted in the morning, slathered with cream cheese!
I highly recommend spending the money on Le Creuset Dutch Oven. Think of it as an investment. We just bought ours at the company’s Pomona Roadshow a few months ago and can’t believe we hadn’t bought one sooner. It consistently ranks as the No. 1 Dutch Oven by numerous outlets, including America’s Test Kitchen and Consumer Reports.
Although the company now manufactures its own Cast Iron Bread Oven, you can easily make this bread with a 4 1/2-quart Dutch Oven (ours is stamped 24 on the back).
After mixing together all of the dough ingredients (including the grated cheese and sliced jalapeños) into a sticky ball, let the dough rise (covered) in a warm place for about 3 hours.
You can also make this into a Dutch Oven Olive Bread by adding 1 1/2 cups sliced pitted kalamata olives instead of the jalapeños and cheese.
If you aren’t quite ready to bake your bread, you can store the dough in the refrigerator, covered loosely with plastic wrap, for between 12 hours or 6 days. Make sure to seal the bowl tightly after 48 hours.
If you enjoyed this Dutch Oven Jalapeño Cheese Bread, please subscribe to our Youtube channel and click the BELL icon so you can be the first to know when we post a new video!
Dutch Oven Jalapeño Cheese BreadRecipe by Jason Hill – CookingSessions.com
- 1 1/2 cups warm water
- 1 packet Fleishman’s Active Dry yeast
- 1/2 tablespoon Kosher salt
- 3 1/4 cups all-purpose flour plus more for dusting
- 4 fresh jalapeños sliced into rings
- 1-2 cups grated cheddar cheese
Make the Dough
- In a large bowl, whisk together the warm water, yeast and salt.
- Once the yeast and salt are dissolved, add the flour and mix until the dough is sticky. Add the jalapeños and cheddar cheese and hand mix until fairly well incorporated. You want the dough to be wet and sticky. If it isn’t, you can add a little bit more water.
Let the Dough Rise 2-3 Hours
- Cover the bowl with a kitchen towel and let rise in a warm spot for about 2-3 hours.
- After rising, invert the dough onto a flour-dusted piece of parchment paper and form into a loaf. Flip the loaf onto another piece of parchment paper, exposing the floured side on top.
- Preheat oven to 450 F and set your Dutch oven inside with the lid on. Heat the Dutch oven for about 20 minutes. (This step is not necessary if you are worried about the enamel on your Dutch Oven).
- Remove the Dutch oven from the oven, being careful not to burn yourself. Grabbing the sides of the parchment paper, carefully place the loaf (with the parchment paper) in the center of your Dutch oven.
Bake the Bread
- Place the lid on the Dutch oven and set it on the center rack.
- Bake for 35 minutes at 450 F. Remove the lid and bake for another 10 minutes, or until a golden brown crust forms.
- Remove the bread and place it on a wire rack or cutting board to cool for 30-60 minutes before slicing.