Dutch Oven Jalapeno Cheddar Bread
This loaf of bread takes some time, but it’s well worth it … especially when it’s warm, right out of the oven with a good rasher of soft butter spread from crust to crust. The first thing to do when you take it out, is set aside some for yourself. If you don’t, and you put it out for your camping crew … chances are you won’t get any.
- 3 cups unbleached, all-purpose flour
- 1 tsp. yeast
- 1 tsp. salt
- 1 cup grated medium or sharp cheddar cheese
- 2 medium jalapeno peppers, chopped (without seeds)
- 1 medium jalapeno sliced into rings (with seeds)
- 1½ cups warm water
- Reserve 4 tablespoons grated cheese and the sliced jalapeno.
- In large mixing bowl, whisk together flour, salt, and yeast.
- Fold in the non-reserved cheese and chopped jalapeno until well coated.
- Add water and stir until a shaggy dough forms. (It will be loose and sticky.)
- Cover bowl with plastic wrap and set aside for 12-18 hours (up to 24). Do not refrigerate.
- Preheat oven to 450 F.
- Place a cast iron Dutch oven with lid in the oven and heat for 30 minutes.
- Meanwhile, transfer the risen dough onto a heavily floured surface.
- Mixture will be sticky. Gently shape it into a rounded loaf, but do not knead.
- Remove hot Dutch oven from oven and take off the lid.
- Carefully place dough inside.
- Cover and return to oven for 30 minutes.
- Take out of oven, remove lid and sprinkle exposed surface of loaf with reserved cheese and jalapeno slices.
- Return to oven, uncovered, to bake for an additional 10 to 15 minutes until golden brown.
- Carefully remove loaf from Dutch oven and place loaf on cooling rack to cool.
from 50 Campfires http://ift.tt/2gbapuk