Jalapeno Cheese Bread

Some time ago, I shared a patience building bread recipe book with you (find it here).  This recipe is baked in the same vessel - but it takes a little less time and has jalapeños and cheese.  Pick any cheese you like - Colby, Monterey Jack, Pepper Jack, Cheddar.....anything shredded.

2 Cups Warm Water - not over 110
2 1/4 Tsp Yeast 1/2 Cups Bread Flour
2 Cups Shredded Cheese
2 Jalapeños, Coarsely Chopped (keep seeds for more heat, if you like)
1 Tbl Salt


In a small bowl, combine warm water and yeast, set aside.  In a large bowl, stir together flour, cheese, jalapeños and salt.

Add the yeast and mix by hand until blended.  Fold and punch 10 times.  Cover with towel and let rise until double.

Fold and punch 10 more times - cover and allow to rise another 30 minutes.

When done,  put a lidded cast iron dutch oven into your oven and preheat to 450.

While heating, pour the dough onto a lightly floured surface.  Fold the edges into the middle and punch down 8 times.  Form into a ball and place onto a piece of parchment paper.

When oven is heated, carefully remove the dutch oven.  Turn the bread from the paper into the oven, replace the lid and put into the oven.  Bake for 30 minutes, remove lid and continue to bake until browned.

Place finished bread onto a rack to cool.  DO NOT CUT UNTIL SQUEAKING STOPS.

Slice and enjoy.