Cheddar Jalapeno No-Knead Bread

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

Heat Scale
Submit Recipe

INGREDIENTS
1 tsp yeast
1 tsp salt
3 cup flour
1¼ cup shredded cheddar cheese, divided
2 fresh jalepenos, seeded and chopped
1½ cups warm water

INSTRUCTIONS
In a mixing bowl, whisk together the yeast, salt and flour. Sprinkle in the cheese and peppers and whisk again.
Using a wooden spoon, stir in the warm water. The dough should be sticky and shaggy (I needed about another ⅓ cup flour to achieve this texture).
Cover with plastic wrap and place in refrigerator to rise for 12-18 hours, or up to 24 hours.
Preheat the oven to 450. Place a dutch oven in the oven for 30 minutes to preheat.
Flour a work surface and turn out your dough on to it. Sprinkle with more flour (dough will still be sticky) and form into a ball. Place into the preheated pot, cover and bake for 30 minutes.
Sprinkle with an additional ¼ cup cheese and bake uncovered for an additional 10 minutes.

From gogogogourment.com