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dutch oven jalapeno bread in red dutch oven

Dutch Oven Jalapeno Bread Recipe

Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Rise/Rest Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes
Servings: 8 slices
Calories: 460kcal
Author: Becky Hardin
Made from scratch, this jalapeno bread is cooked in the Dutch oven for one delicious bite. Made with cheese, bacon and jalapenos, this savory bread is the real deal!
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Equipment

Ingredients

  • cups bread flour 420 grams
  • 3 cups shredded cheddar cheese 339 grams, divided
  • 2 jalapeños seeded and chopped
  • 1 cup cooked chopped bacon 4 slices
  • 1 tablespoon sea salt 9 grams
  • 1 teaspoon ground black pepper 3 grams
  • 2 teaspoons smoked paprika 6 grams
  • 2 cups water 454 grams, warm (105-110°F)
  • teaspoons instant yeast 7 grams (1 envelope)
  • 1 large egg 50 grams, whisked with 1 tablespoon water
  • 1 jalapeño sliced, for topping

Instructions

  • Add the flour, 2 cups cheddar cheese, chopped jalapenos, bacon, salt, pepper, and paprika to a large bowl and mix to combine.
    3½ cups bread flour, 3 cups shredded cheddar cheese, 2 jalapeños, 1 cup cooked chopped bacon, 1 tablespoon sea salt, 1 teaspoon ground black pepper, 2 teaspoons smoked paprika
  • In a separate bowl, whisk the warm water and yeast together. Add the flour mixture to the bowl and stir together. Fold the dough from the outside edges into the center and turn the bowl, continuing to fold the dough as you turn for full 2 rotations. Put a towel over the bowl and let rise for 1 hour.
    2 cups water, 2¼ teaspoons instant yeast
  • Repeat the same folding method in step 2, folding in for 2 rotations. Cover with a towel and let rise for 30 minutes.
  • While the dough rises, place the dutch oven into the oven and preheat to 450°F.
  • Turn the dough out of the bowl and onto a lightly floured cutting board. Flip over and fold the corners of the dough towards the center, complete 2 full rotations then flip it over and onto a sheet of parchment paper.
  • Add whisked egg and 1 tbsp water to a small bowl, brush the dough with the egg wash. Add remaining cheddar cheese and jalapeno slices throughout the top of the dough.
    1 large egg, 1 jalapeño
  • Carefully score the top of the dough using a sharp knife.
  • Remove the dutch oven from the oven. Lift the dough using the parchment paper and place into the dutch oven. Close the lid and bake for 30 minutes. Remove the lid and bake for an additional 20 minutes. Remove from heat.
  • Let the bread cool with the lid off of the dutch oven for 10 minutes. Then remove bread from dutch oven. Let it cool for at least 1 hour before slicing and enjoy!

Notes

  • Don't skip the rises. You need to allow time for your dough to rise so that it's light and fluffy.
  • Preheat your Dutch oven so that it's hot when you place in the dough. This will help to create steam quickly and your bread will bake evenly.
Storage: Store Dutch oven jalapeno bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 460kcal | Carbohydrates: 43g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 1402mg | Potassium: 230mg | Fiber: 3g | Sugar: 1g | Vitamin A: 762IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 1mg