Cheesy Jalapeno Dutch Oven Bread #GayLeaMom

Ever since I bought my dutch oven I’ve been wanting to bake bread in it.  I had pinned some recipes but just never got around to it.  When I picked up a pack of Ivanhoe Monterey Jack with Red Bell and Jalapeno Peppers I knew what I was going to do with it!  I love freshly baked bread and it has been too long since I made some.  Baking bread requires a lot of time waiting for the dough to rise so a no knead Dutch Oven Bread was a perfect choice because you mix up the dough the night before, let it rise overnight and then bake the next day it in your Dutch Oven…how easy is that?

Ivanhoe produces high-quality aged cheeses and specialty cheeses.  According to Ivanhoe’s website “All facets of the company’s operations are HACCP certified and approved to produce both Kosher and Halal products.”  They also produce award-winning cheeses such as Naturally Smoked Gouda and flavoured Monterey Jacks.

The Ivanhoe Monterey Jack with Red Bell and Jalapeno Peppers worked wonderfully in this bread.  This is a recipe that is perfect for cheese lovers.  It is full of flavour from the Monterey Jack cheese.  You can change up the cheese for different variations.  Ivanhoe has a large variety of cheeses that you can use.

I wasn’t sure how this bread would go over with my family.  My eldest is not a fan of cheese so I wasn’t sure if he would like it.  But after one bite he was asking for more!  Both my boys were asking for more to snack on!

This bread is very easy and quick to make.  It is a great recipe to get the kids involved in although I would have the jalapeno chopped in advance before getting them started.  When making this bread, I seeded my jalapeno and the bread was not very spicy.  Next time I’ll leave the seeds in.

For more recipes and information on Gay Lea products please head to their website.

Cheesy Jalapeno Dutch Oven Bread
Adapted from Alaska From Scratch

For the dough:
3 cups all-purpose flour
1 tsp yeast
1 tsp salt
1 cup Ivanhoe Monterey Jack with Red Bell and Jalapeno Peppers, cubed
1 jalapeno, chopped (leave the seeds in if you want a spicy loaf)
1 1/2 cups warm water

For the topping:
3 tbsp shredded Ivanhoe Monterey Jack with Red Bell and Jalapeno Peppers
6 thin slices of jalapeno

Night Before You Want To Bake The Bread:
In a large mixing bowl, add flour, yeast and salt.  Whisk together.  Add the cheese and jalapeno.  Mix until they are coated with the flour.  Add the water and mix.  The dough will be wet and sticky.  Cover with plastic wrap and let rise overnight.  You don’t put it in the fridge.

The Next Day:
Preheat oven to 450°F.  Place the dutch oven with the lid on in the oven for 30 minutes (make sure your dutch oven is oven safe).  On a well floured surface, turn out the dough.  Using well-floured hands, shape the dough into a ball and place on a piece of parchment.  When the dutch oven is heated up, pick up the dough with the parchment and place in the dutch oven with the parchment.  Cover and bake for 30 minutes.

Remove the lid.  Sprinkle on the shredded cheese and sliced jalapenos.  Bake uncovered for 10-15 minutes, or until golden  brown and the cheese is melted.