Cheddar Chive Pickled Jalapeño Sourdough Dutch Oven Bread

By: Amber Grangroth

Another amazing twist on the basic Dutch Oven Sourdough Bread, this Cheddar Chive Pickled Jalapeño Bread will not disappoint! It packs a powerful punch of flavors, a little heat from the jalapeños and creaminess from the cheese. It is just SO GOOD!

I used mild cheddar cheese, but you can use medium or even sharp cheddar to really bring out the cheese flavor. Or try some other flavors of cheese, pepper jack or a habanero cheddar would be delicious!

I picked fresh chives, tho dried or frozen chives could work as well. The jalapeños I used were from our garden that I pickled this summer, chopped up seeds and all to maximize the spice. There is just enough spice but not enough heat to make me run for a glass of milk! If you don’t like spice at all, feel free to leave out the jalapeños and make a cheddar chive bread. It’s sure to be delicious!

This bread is best enjoyed when eaten warm from the oven spread with butter, toasted or made into a hot sandwich! It would pair wonderfully made into a grilled cheese to dunk in tomato soup or with a taco soup or chili on a cool fall day.

Cheddar Chive Pickled Jalapeño Sourdough Bread Recipe

Ingredients:

1/2 cup bubbly active starter (stirred down before measuring)
1 1/2 cups warm water
4 Oz Cheddar cheese – grated
1/4 cup chopped chives
1/4 cup Pickled jalapeños chopped
3 1/2 cups all purpose flour or bread flour
1/2 Tbsp salt

Instructions:

1. In a large bowl, add sourdough starter and water
2. Grate 4 oz of cheddar cheese, chop chives and jalapeños and add to the bowl with the starter and water.
3. Add in flour and mix to form a shaggy dough. Cover and let rest for 30 min- 1 hr.
4. Sprinkle salt over the top of the dough and pinch to incorporate.
5. Next, stretch and fold the dough by pulling up one section of dough and folding it over the center. Turn the bowl 90° and repeat for a total of 4 stretches and folds. Flip the dough over, cover, and let rest for 30 minutes.
6. Repeat step 5 for a total of 5 rounds over about 2.5 hours. The timing is not crucial, so if it’s been 20 min or 45 between each set of stretches and folds, it doesn’t matter!
7. Gently dump out dough onto a lightly floured counter, create a round by tucking and turning clockwise. Place upside down in a well floured bowl or banneton. Let rise at room temperature for 1-2 hours. Cover and place in the fridge overnight.
8. In the morning, preheat the oven to 450°F with a dutch oven inside.
9. Lightly flour a piece of parchment paper and gently tip the dough out onto it.
10. Create a simple cut or design in the dough. You can use a sharp knife or a scoring blade.
11. Carefully place loaf into preheated Dutch oven, cover, and bake for 30 minutes. Remove the cover and bake an additional 15 minutes.
12. Cool on a rack for at least 45 minutes before slicing.

Tip: Place a baking sheet on the rack below to keep the bottom of your bread from getting too dark.