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:

Equipment:

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:

covered percent of daily need