Try this Bread - Dutch Oven Crusty Jalapeño Cheddar recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, whisk together flour, salt and yeast. Fold in the cheese, jalapeños, olives and tomatoes 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.
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Serving Size: 1 (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 591 | ||
Calories from Fat: 115 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 355.6mg | 12 % | |
Potassium 58.9mg | 2 % | |
Total Carbohydrate 114.6g | 34 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 113.8g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 591
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