Jalapeño Cheddar Bread

• servings: 16 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

3 cups all-purpose flour, plus more for kneading

1 1/2 tsp salt or 2 tsp sea salt

1 tsp active dry yeast

1 1/2 cups sharp cheddar cheese, shredded

2 jalapeños, seeds removed and diced

1 1/2 cups warm water (105°F to 110°F)

Directions

In a large bowl, mix together the flour, salt, yeast, cheese and jalapeños until mixed. Pour the warm water and use a spoon to stir until the dough forms a ball. The mixture will be wet and sticky to the touch.

Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles. (The longer the better).

Heat the oven to 450°F. Once the oven is preheated, place a 2.75 quart Dutch oven with the cover on in the oven for 30 minutes.

Punch the dough down and flour a sheet of parchment paper. Transfer the dough to the parchment and with your hands floured, shape the dough in a ball. Sprinkle the top of the dough lightly with flour. Place some plastic wrap on top and let rest for 30 minutes.

Remove the Dutch oven from the oven. Remove the plastic wrap and transfer the dough with the parchment wrap beneath it. Cover the Dutch oven and bake for 45 minutes. Remove the cover and bake for another 10-15 minutes until the dough is golden brown on top. Cool slightly before serving.