Tags: bread - vegetarian
Active Time: 15 minutes
Passive Time: 4 hours
Serves: 6-8

Cheesy, spicy bread that comes together without an overnight rest

Tasty

• Bread flour: 3.5 cups
• Cheddar cheese: 250 g (2.5 cups), shredded, divided
• Jalapenos: 2 seeded and coursely chopped; 1 sliced into rings
• Kosher salt: 1 tbsp
  
  
• Water: 2 cups, lukewarm
• Instant yeast: 2 1/4 tsp
  
  
• Olive oil: 1 tbsp

• You can make this without the jalapenos for a savory, cheesy bread without the spice
• I think I've made this with active dry yeast without a problem
• I'd use a pretty sharp cheddar. I've used pre-shredded before without an issue

1. In a large bowl, combine bread flour, 200 g (2 cups) cheddar cheese, chopped jalapenos, and salt. Stir well
2. In a separate bowl, combine warm water and yeast. Pour flour mixture on top of water and use a silicone spatula to stir until the dough comes together
3. With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time, for a total of 8 folds. Cover with a kitchen towel and lest rest in a warm place for about 60 minutes, until nearly doubled in size
4. Using the spatula, fold the dough toward the center again as before, 8 times. Cover with the towel and let rest 30 minutes
5. Add the Dutch oven and lid to the oven and preheat to 450F for 30 minutes
6. Lightly flour a clean working surface and your hands. Peel the dough carefully out of the bowl and onto the surface; flip and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment
7. Brush the top of the dough with the olive oil and sprinkle the last 50 g (1/2 cup) cheese on top. Use a sharp knife to score the bread with an X. Arrange the jalapeno rings on top of the cheese
8. Remove Dutch oven from oven and use parchment to lift bread into the pot. Cover with lid and bake for 30 minutes, then remove lid and bake for 20 minutes until golden brown
9. Remove from bread from Dutch oven and place on wire rack to cool. Let cool at least 1 hour before slicing