600 grams flour, about 4 cups, lightly packed and leveled off
2 cups water, 473.18mL lukewarm water
1½ tablespoons salt
1 yeast, 7g, 2 1/4 teaspoons
2 tbsp jalapeno rings, drained of excess liquid and patted dry
2 cups cheddar cheese, sharp , shredded
In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly). Let yeast bloom for about 5 minutes - it will have a light foam on it. In a large bowl, mix dry ingredients with a spoon. Make a small well in the middle of the dry ingredients and when yeast is proofed, pour slowly into dry ingredients. Mix by hand, either with your hands or a spoon. The dough will begin to come together and pull away from the bowl.
If the dough is too sticky, add flour in small increments, about one tablespoon at a time. If the dough is too dry add more water, one tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (1.5 to 2 hours). Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate. Gently scoop up the dough and gently remove it from the sides of the bowl (You want it to fully rise again. If it is still stuck to parts of the bowl, it won't.) Fold in jalapenos (make sure you pat them dry. Excess liquid will make the dough watery and messy - it should stay non-stick. If it becomes too watery, add more flour by the teaspoon until bread is not sticky to the touch.)
Place dough back in bowl, cover and allow the dough to continue to rise for another 1.5-2 hours. Preheat oven to 450 degrees and place dutch oven to the oven (You'll want it to be incredibly hot. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment, and with floured hands, shape into a ball. Sprinkle top of dough lightly with flour. Quickly fold in cheese, making sure to incorporate cheese through the dough.
Top with a sheet of plastic wrap and let rest for 30 minutes. remove dutch oven from oven. Uncover dough and carefully transfer dough to dutch oven with parchment paper. Cover dutch oven with lid and return to oven. Bake bread 45 minutes covered and then another 10-15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
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