Crusty Jalapeno Cheddar Cheese Bread | Dutch Oven
3 C Unbleached All-purpose Flour
1 t Yeast
1 t Salt
2 C grated Cheddar Cheese
1 Jalapeno (chopped)
1 ½ C warm Water
Add to top:
4 T Grated cheddar cheese
6-10 thinly sliced Jalapenos
Cuisinart Cast Iorn Dutch Oven
In a large mixing bowl, whisk together flour, yeast and salt (keep the salt and yeast on separate sides of the bowl until you start mixing). Stir in cheese and jalapenos until everything is combined. Add the water and using your hand mix everything together 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 degrees F. Place a cast iron Dutch oven the lid on in the oven and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf. You can also shape it on a floured parchment paper and transfer that to your Dutch oven.
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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