Dutch-Oven Jalapeño Cheddar Bread



for 8 portions

3 ½ cups bread flour (445 g), plus more for dusting

2 ½ cups shredded cheddar cheese (250 g), divided

2 jalapeños, seeded and coarsely chopped

1 jalapeño, sliced, divided

1 tablespoon kosher salt

2 cups of hot water (480 ml)

2 ¼ teaspoons instant yeast

1 tablespoon of olive oil


1 Dutch oven with lid

a silicone spatula, if you don’t have one, you can use your slightly moistened hand



In a large bowl, combine bread flour, 2 cups (200 g) cheddar cheese, chopped chilies and salt. Mix well.

In another large bowl, combine the hot water and yeast. Pour the flour mixture over the water and use a silicone spatula to stir until the dough comes together.

With the spatula, fold the dough around the edges of the bowl towards the centre, turning the bowl over each time and folding it 8 times in total. Cover with a kitchen towel and let stand in a warm place for 60 minutes, or until the bowl has almost doubled in size.

Using the spatula, fold the dough towards the centre 8 more times. Cover with the tea towel and let stand for 30 minutes.

Add the Dutchman and the lid to the oven, and preheat at 450˚F (230˚C) for 30 minutes.

Lightly flour a clean worktop with flour and your hands. Carefully remove the dough from the bowl and place it on the floured surface. Turn the dough over and remove the excess flour by gently brushing it off. Fold the edges of the dough towards the centre 8 times, then turn the dough over and transfer it to a piece of parchment paper.

Brush the top of the dough with olive oil so that the cheese sticks. Sprinkle the remaining ½ cheese (50 g) on top. Use a sharp knife to mark the bread with an “X”, which will allow the steam to escape. Arrange the chilli slices on top of the cheese.

Carefully remove the Dutchman from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 minutes until the bread is golden brown.

Carefully remove the bread from the pot and slide it onto a wire rack. Remove the baking paper and leave the bread to cool for at least 1 hour before slicing.

Cut the bread into slices and serve at your convenience.


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