Jalapeño Cheddar Bread
Directions
- 1In a large mixing bowl, measure out warm water, instant yeast, extra virgin olive oil, and honey. Whisk together.
- 2Add bread flour and fine sea salt, and mix until no dry patches of flour remain.
- 3Scrape down the bowl and cover it for 15 minutes.
- 4While the dough is resting, cut the cheese into small cubes and drain the pickled jalapeños, getting all excess liquid off. Chop roughly.
- 5Add half of the jalapeños and half of the cheese to the dough, then dip your hand into the jalapeño juice and stretch the dough up and over itself until it tightens up into a rough ball shape.
- 6Cover again for another 15 minutes. Repeat this once more with the second half of the jalapeños and the cheese.
- 7Let it rest for an hour and a half.
- 8Put a cast iron pot into your oven to preheat.
- 9Pour the dough out onto a liberally floured surface, flour your hands, and stretch the dough out into a rough rectangle shape.
- 10Fold the dough as follows: right side over to the left, left side over to the right, top down, and bottom up.
- 11Pick up the dough and remove the excess flour from the surface. Flip the dough over and, using both hands, guide the dough around in a circular shape while pinching at the bottom to tighten the dough ball.
- 12Grab a piece of nonstick parchment paper and place the dough on top. Cover that with your bowl.
- 13After half an hour, scatter on some flour and use a sharp serrated knife to do a quick score.
- 14Load into your preheated pot and bake with the lid on for about 43 minutes.
Ingredients
- 390 ml warm water
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1.5 teaspoons instant yeast
- 500 g white bread flour
- 2 teaspoons fine sea salt
- 140 g mature cheddar cheese
- 125 g pickled jalapeños
Equipment
large mixing bowlwhiskknifekitchen scalemeasuring cupsovencast iron potbaking paper