Jalapeño Cheddar Bread

133 mins
Serves 6
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Directions

  1. 1In a large bowl, mix together all purpose flour, salt, yeast and lukewarm water until a shaggy dough forms.
  2. 2In a large bowl, mix together all purpose flour, salt, yeast and lukewarm water until a shaggy dough forms.
  3. 3In a large bowl, mix together all purpose flour, salt, yeast and lukewarm water until a shaggy dough forms.
  4. 4Let the dough sit at room temperature for two hours, then refrigerate overnight.
  5. 5Let the dough sit at room temperature for two hours, then refrigerate overnight.
  6. 6Let the dough sit at room temperature for two hours, then refrigerate overnight.
  7. 7Cut the cheddar cheese into small cubes and dice the pickled jalapeños.
  8. 8Cut the cheddar cheese into small cubes and dice the pickled jalapeños.
  9. 9Cut the cheddar cheese into small cubes and dice the pickled jalapeños.
  10. 10On a floured surface, spread out the dough and arrange the cheese and jalapeños over it.
  11. 11On a floured surface, spread out the dough and arrange the cheese and jalapeños over it.
  12. 12On a floured surface, spread out the dough and arrange the cheese and jalapeños over it.
  13. 13Bring the edges of the dough together to enclose the filling, and knead gently to seal.
  14. 14Bring the edges of the dough together to enclose the filling, and knead gently to seal.
  15. 15Bring the edges of the dough together to enclose the filling, and knead gently to seal.
  16. 16Preheat the oven to 450°F (232°C). Place the dough into the prepared dutch oven.
  17. 17Preheat the oven to 450°F (232°C). Place the dough into the prepared dutch oven.
  18. 18Preheat the oven to 450°F (232°C). Place the dough into the prepared dutch oven.
  19. 19Bake for 5 minutes covered. Remove from the oven, score the bread, and top with more cheese and jalapeños.
  20. 20Bake for 5 minutes covered. Remove from the oven, score the bread, and top with more cheese and jalapeños.
  21. 21Bake for 5 minutes covered. Remove from the oven, score the bread, and top with more cheese and jalapeños.
  22. 22Return the bread to the oven, covered, and continue baking until golden brown and cooked through (additional 30 minutes covered, then 15 minutes uncovered).
  23. 23Return the bread to the oven, covered, and continue baking until golden brown and cooked through (additional 30 minutes covered, then 15 minutes uncovered).
  24. 24Return the bread to the oven, covered, and continue baking until golden brown and cooked through (additional 30 minutes covered, then 15 minutes uncovered).
  25. 25Let the bread cool for at least two hours before slicing and serving.
  26. 26Let the bread cool for at least two hours before slicing and serving.
  27. 27Let the bread cool for at least two hours before slicing and serving.

Ingredients

  • 3.75 cups all purpose flour
  • 3.75 cups all purpose flour
  • 3.75 cups all purpose flour
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 1 teaspoon yeast
  • 1 teaspoon yeast
  • 1 teaspoon yeast
  • 0.5 cup sliced pickled jalapeños
  • 0.5 cup sliced pickled jalapeños
  • 0.5 cup sliced pickled jalapeños
  • 1 block (8 ounces) cheddar cheese
  • 1 block (8 ounces) cheddar cheese
  • 1 block (8 ounces) cheddar cheese

Equipment

bowlwhiskknifecutting boarddutch ovenbaking paper
Jalapeño Cheddar Bread | Clip Recipe