Jalepeño Cheddar Dutch Oven Crusty Bread

• By Bonnie Burr
•  
• For the Dough:
  
• 3 cups unbleached all-purpose flour
• 1 teaspoon yeast
• 1 teaspoon salt
• 1 cup cheddar cheese, finely cubed
• 1 large jalapeño, chopped
• 1 ½ cups warm water

• To add in the last 10-15 minutes of baking:
• 3 tablespoons cheddar cheese, grated
• 6 thin slices of jalapeño

In a large mixing bowl, whisk together flour, salt and yeast. Fold in the cheese and jalapeño until well coated. Add the water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.

Preheat oven to 450 and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf.

Remove the lid from the hot pot, and carefully set the dough inside. Cover the Dutch oven let it bake for 30 minutes. Then, remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. Place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.