This artisan Dutch Oven Jalapeño Cheese Bread recipe requires just a few hours of rising time and cooks easily in your favorite Dutch Oven.You can also make this into an Artisan Olive Bread by substituting sliced and pitted kalamata olives instead of the jalapeños and cheese.
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.
Notes
Tip: You can make this into an artisan olive bread by substituting 1 1/2 cups sliced pitted olives for the jalapeños and cheese.