Jalapeno Cheese Bread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 cups lukewarm water (100-110°)
3/4 tbsp. instant yeast
3/4 tbsp. kosher salt
1 cup (120 grams) whole wheat flour, extra for dusting
2 1/2 cups (270 grams) unbleached, all-purpose flour
1/2 cup (2 oz) cheddar cheese, grated
1 jalapeno, seeds removed, sliced very thinly
Instructions:
In a large bowl or food container with a lid, mix the yeast, salt and water.
Using a wooden spoon, mix in wheat flour, all-purpose flour, cheese and jalapeno until fully combined.
Cover and allow to rest at room temperature for at least 2 hours or up to overnight.
Flour a work surface and flour the top of the dough in the container. Flour your hands then take out the dough. Form the dough into a ball by stretching the sides down and under the bottom. Place onto the floured work surface. Allow to rest while the oven and pot are heating.
Preheat oven to 450°. Once the oven is at temperature, place lid onto the dutch oven and place into the oven, Heat for 30 minutes.
Carefully take the dutch oven out (IT IS VERY HOT, USE OVEN MITTS). Take the lid off and carefully place the dough on the bottom of the pot. Put your oven mitts back on and put the lid on.
Place the pot into the oven and bake for 30 minutes. Take the lid off and cook for another 15 minutes or until internal temperature is 190°. Remove pot from the oven. Take bread out of the pot and place directly on a wire rack. Allow to cool completely before slicing. We get 16 slices out of this bread.
From fooddonelight.com