Ingredients
- 1 packet instant yeast (2 1/4 tsp.)
- 2 cups warm water
- 1 Tbsp. salt
- 3.5 cups bread flour or more as needed
- 3 cups shredded cheddar cheese
- 5 jalapeno peppers, 4 chopped and 1 sliced
- 1 Tbsp. garlic powder
- 1 tsp. Paprika
- 1 tsp. dried basil
- 1 tsp. chili flakes
- 1 Tbsp. olive oil or melted butter
Instructions
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- In a large bowl, stir the instant yeast and salt into the warm water until dissolved.
- Add the bread flour, chopped jalapeno peppers, 2.5 cups of cheddar cheese, and seasonings. Stir together until a sticky dough forms. If it feels too sticky, mix in up to 1/2 cup extra bread flour.
- Fold the dough from the outer edges into the center several times, rotating the bowl as you go. Cover the dough with a kitchen towel and set in a warm place for 1 hour, until the dough rises.
- Fold the dough again from the outer edges into the center, then cover and rest another 30 minutes to 1 hour.
- While the dough is resting, preheat oven to 450 degrees F. Set the Dutch oven with the lid into the hot oven and heat for 30 minutes.
- Transfer the dough onto parchment paper dusted with flour and form into a round loaf. I use a rubber spatula. Score the top of the bread with a knife, then brush the top of the loaf with olive oil.
- Top with the remaining shredded cheddar cheese and the jalapeno slices.
- Carefully remove the hot Dutch oven from the oven and remove the lid. Lift the parchment paper and dough and place into the hot Dutch oven.
- Cover with the hot lid and bake for 30 minutes.
- Remove the lid and bake for 20 minutes or longer, until a golden brown crust develops.
- Remove the bread from the Dutch oven and rest on a wire rack for at least 10 minutes before slicing. 1 hour is preferred.
Nutrition
Calories: 393kcal Carbohydrates: 42g Protein: 17g Fat: 17g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 42mg Sodium: 1159mg Potassium: 133mg Fiber: 2g Sugar: 1g Vitamin A: 697IU Vitamin C: 9mg Calcium: 316mg Iron: 1mg
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