Jalapeño Cheddar Dutch Oven Crusty Bread

Jalapeño Cheddar Dutch Oven Crusty Bread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 217 calories, 8g of protein, and 3g of fat each. For 53 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Alaska from Scratch. Head to the store and pick up salt, yeast, jalapeno, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. 3135 people found this recipe to be scrumptious and satisfying. Overall, this recipe earns an outstanding spoonacular score of 98%. Similar recipes are Dutch Oven Quick Bread, Herbed Bread baked in a Dutch Oven, and Dutch Oven No-knead Herb Bread.

Servings: 8

 

Ingredients:

3 tablespoons cheddar cheese, grated

1 large jalapeño, chopped

6 thin slices of jalapeño

1 teaspoon salt

3 cups unbleached all-purpose flour

1 ½ cups warm water

1 teaspoon yeast

Equipment:

mixing bowl

whisk

plastic wrap

bowl

oven

dutch oven

wire rack

Cooking instruction summary:

In a large mixing bowl, whisk together flour, salt and yeast. Fold in the cheese and jalapeño until well coated. Add the water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great. Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf. Remove the hot pot from the oven, remove the lid, and carefully set the dough inside. Cover the Dutch oven and return it to oven for 30 minutes. Then, remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. Carefully remove the pot from the oven and place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.

 

Step by step:


1. In a large mixing bowl, whisk together flour, salt and yeast. Fold in the cheese and jalapeño until well coated.

2. Add the water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great. Preheat oven to 45

3. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf.

4. Remove the hot pot from the oven, remove the lid, and carefully set the dough inside. Cover the Dutch oven and return it to oven for 30 minutes. Then, remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. Carefully remove the pot from the oven and place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.


Nutrition Information:

Quickview
216k Calories
8g Protein
3g Total Fat
39g Carbs
37% Health Score
Limit These
Calories
216k
11%

Fat
3g
5%

  Saturated Fat
1g
9%

Carbohydrates
39g
13%

  Sugar
3g
3%

Cholesterol
5mg
2%

Sodium
331mg
14%

Get Enough Of These
Protein
8g
17%

Vitamin C
82mg
100%

Selenium
19µg
28%

Manganese
0.44mg
22%

Vitamin E
2mg
18%

Folate
70µg
18%

Vitamin B6
0.33mg
17%

Vitamin A
803IU
16%

Vitamin B1
0.23mg
15%

Fiber
3g
14%

Vitamin K
13µg
12%

Phosphorus
101mg
10%

Vitamin B3
1mg
10%

Vitamin B2
0.16mg
9%

Potassium
238mg
7%

Copper
0.13mg
7%

Vitamin B5
0.65mg
6%

Magnesium
24mg
6%

Calcium
57mg
6%

Zinc
0.79mg
5%

Iron
0.67mg
4%

covered percent of daily need
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