Ingredients: |
Ingredients: 3 and 1/4 cup of AP Flour, 2 teaspoons salt, 1/2 teaspoon instant or active-dry yeast
1-3 jalapeños, diced (up to you), 1-1.5 cups shredded cheddar cheese (up to you), 1 and 1/4 cups warm water (about 95°F/ stick it in the microwave for 20 seconds)
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Directions: |
Directions:1. Stir the first 5 ingredients together in a large bowl, and then stir in the warm water.
2. The dough will be pretty sticky but if it’s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball as best you can. Cover tightly. Set on the counter at room temperature and allow to rise for 12-18 hours. Yes. Really.
3. The next day, turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your dutch oven and one that is safe under high oven heat. Place the ball of dough parchment inside a bowl so the dough doesn’t spread out as it rests.
4. Using a very sharp knife or bread lame (you could even use kitchen shears), gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
5. During this 30 minutes, preheat the oven to 475°F. Place your dutch oven with the lid inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all—parchment paper included—inside the pot. Cover with the lid.
6. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
7. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing.
Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. |
This recipe for (Overnight) Cheddar Jalapeño Bread is from