Dutch-Oven Cheddar Jalapeño Bread

Ingredients

• 3 cup all-purpose flour (plus more for dusting)
• 1.5 tsp kosher salt
• 0.5 tsp instant yeast
• 1.5 cup warm water (about 110°F/45°C)
• 1 cup sharp cheddar cheese (cubed or shredded)
• 2 jalapeños (seeded and diced)

Steps

1. 1

   In a large bowl, whisk together the flour, salt, and instant yeast until well combined.

2. 2

   Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.

3. 3

   Fold in the cubed cheddar cheese and diced jalapeños until they are evenly distributed throughout the dough.

4. 4

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 3 hours, or until it has doubled in size and looks bubbly.

5. 5

   Place a Dutch oven (with the lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.

6. 6

   Turn the dough out onto a well-floured surface. Gently shape it into a ball, being careful not to deflate it too much.

7. 7

   Carefully remove the hot Dutch oven from the oven. Place the dough ball onto a piece of parchment paper, then lift the paper and dough into the pot.

8. 8

   Cover with the lid and bake for 30 minutes.

9. 9

   Remove the lid and bake for an additional 10-15 minutes, or until the crust is deep golden brown and the cheese is bubbly.

10. 10

    Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

For a spicier bread, leave the seeds in one of the jalapeños. Ensure your Dutch oven is oven-safe to 450°F (check the knob material).

Nutrition per serving

• bread
• baking
• dutch oven
• no-knead
• cheddar
• jalapeño
• side dish
• vegetarian