Jalapeno Cheddar Dutch Oven Bread
3 hrs8–10 servings (1 loaf)
A crusty-outside, fluffy-inside no-knead bread loaded with sharp cheddar and fresh jalapeños, baked in a Dutch oven.
| prepPreheat oven to 450°F / 230°C with Dutch oven inside for 30 minutes (start halfway through second rise) | ||||||||||||
| 440 g bread flour | Mix flour, salt, cheese & jalapeño | Add water & yeast, stir until combined | Fold dough 8–10 times | Cover, rise 1 hr | Fold dough 8–10 times again | Cover, rise 1 hr | Shape into rough ball on floured surface | Score, spray & top with cheese & jalapeños | Transfer to Dutch oven with parchment | Bake covered 450°F / 230°C, 30 min | Remove lid, bake 20 min until golden | Cool on rack 1–2 hrs before slicing |
| 1 1/2 tsp kosher salt | ||||||||||||
| 200 g shredded cheddar cheese (for dough) | ||||||||||||
| 1 large jalapeño (for dough) | ||||||||||||
| 480 ml warm water | ||||||||||||
| 2 1/4 tsp instant yeast (1 standard 0.25 oz packet) | ||||||||||||
| 1/3–1/2 cup / 35–50 g shredded cheddar cheese (for topping) | ||||||||||||
| 10 round slices jalapeño (or more, to taste) | ||||||||||||
| parchment paper | ||||||||||||
| flour (for dusting) | ||||||||||||
| cooking spray | ||||||||||||
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