This parmesan jalapeno bread is a cheesy, slightly spicy twist on traditional homemade bread. This no-knead, one-bowl jalapeno cheese bread is surprisingly easy to make, and you’ll love that it doesn’t take all day.
1jalapenodiced (leaving about 6 slices for topping) ** see notes
Instructions
First Rise
Add all of the ingredients (1/2 cup of the parmesan cheese, and only the diced pieces of the jalapeno) to a mixing bowl and stir together. The dough will be sticky and shaggy. That's exactly how it's supposed to be.
Cover the bowl with a towel and let rise in a warm spot for 60 minutes. I used the proof setting on my oven, if you don't have that setting you can turn on your oven, and set it on your stove so it has a warm place to rise. OR you can set it near your warm air vents.
Shaping the bread
Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and begin shaping it. Stretch out each side and fold it over, working around until you have it in the shape of a ball. (Don't worry you can't mess this up).
Flip it over so the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the Dutch oven is ready in the next step.
Heating the dutch oven
Place the Dutch oven in the oven without the lid. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your Dutch oven heats up.
Baking the bread
Using oven mitts, take the Dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. You can do this by taking a knife and slicing it about 1 inch deep. Add the sliced rings of jalapeno.
Cover with the lid and place it to the oven. Bake for 30 minutes. At this point it won't be very brown, take it out and scatter the 1/4 cup of parmesan cheese you have left over top. Place it back in the oven without the lid for another 10 minutes, or until the color of your liking.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.
Notes
If you want a mild bread, remove ribs and seeds.If you would like even more of a kick, add two peppers.