Ingredients
Bread
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
- 1 ½ cups water, room temperature
- 1 large jalapeno pepper, seeded, diced
- ½ cup (56.5 g) sharp cheddar cheese, shredded
- ½ cup (56.5 g) mozzarella cheese, shredded
- 1 teaspoon garlic, minced
Topping
- 1 small jalapeno pepper, sliced
Instructions
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In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
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Add water and mix until combined.
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Fold in the diced jalapenos, cheese, and garlic.
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Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours*. The dough should be doubled in size.
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When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
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Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x” and top with the sliced jalapeno.
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Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
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Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven and top with sliced jalapenos. Cover and bake for 30 minutes.
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Uncover and continue to bake for 15 additional minutes or until golden brown on top.
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Carefully remove the loaf from the Dutch oven and allow it to cool for 30 minutes before slicing and serving.
Notes
*You could let the bread dough rise for as few as 3 hours. The crumb was tighter when tested with a shorter rise time, and the flavor wasn’t quite as developed, but it was still delicious!