Jalapeño Cheddar Dutch Oven Bread

Instructions:

1. In a large bowl, combine the flour, salt, and yeast.
2. Add the warm water and olive oil, stirring until a sticky, shaggy dough forms.
3. Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
4. Cover the bowl with plastic wrap or a clean towel and let rise at room temperature for 12–18 hours, until doubled in size and bubbly.
5. Preheat the oven to 450°F (230°C). Place a Dutch oven with the lid inside the oven and heat for 30 minutes.
6. Turn the dough out onto a lightly floured piece of parchment paper and gently shape into a round loaf.
7. Carefully transfer the dough, parchment and all, into the hot Dutch oven.
8. Cover with the lid and bake for 30 minutes.
9. Remove the lid and bake for an additional 12–15 minutes, until deeply golden and crusty.
10. Remove the bread from the Dutch oven and cool on a wire rack before slicing.

Variations

• Use a mix of sharp cheddar and pepper jack for extra heat and creaminess.
• Add cooked, crumbled bacon for a jalapeño cheddar bacon loaf.
• Substitute pickled jalapeños for a tangier flavor.
• Sprinkle extra cheese on top before baking uncovered for a cheesy crust.

Tips

• Do not rush the rise; the long fermentation is key to flavor and texture.
• Use parchment paper to safely transfer the dough into the hot Dutch oven.
• Let the bread cool before slicing to allow the interior crumb to set.
• Store leftovers wrapped at room temperature for up to two days, or freeze for longer storage.