Dutch-Oven Jalapeño Cheddar Bread Recipe by Tasty

tasty.co

Wiggie

3 ½ cups bread flour (445 g), plus more for dusting

2 ½ cups shredded sharp cheddar cheese (250 g), divided

2 jalapeñoes, seeded and coarsely chopped

1 jalapeño, sliced into rings, divided

1 tablespoon kosher salt

2 cups warm water (480 mL)

2 ¼ teaspoons instant yeast

1 tablespoon olive oil

subheading: SPECIAL EQUIPMENT:

1 dutch oven with lid

silicone spatula, if you don't have one, you can use your slightly moistened hand

Directions at tasty.co

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