Ingredients
Bread
▢3 cups (375 g) all-purpose flour
▢1 teaspoon kosher salt
▢1 teaspoon rapid-rise yeast
▢1 ½ cups water, room temperature
▢1 large jalapeno pepper, seeded, diced
▢½ cup (56.5 g) sharp cheddar cheese, shredded
▢½ cup (56.5 g) mozzarella cheese, shredded
▢1 teaspoon garlic, minced
Topping
▢1 small jalapeno pepper, sliced
Instructions
In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
Add water and mix until combined.
Fold in the diced jalapenos, cheese, and garlic.
Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours*. The dough should be doubled in size.
When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x” and top with the sliced jalapeno.
Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven and top with sliced jalapenos. Cover and bake for 30 minutes.
Uncover and continue to bake for 15 additional minutes or until golden brown on top.
Carefully remove the loaf from the Dutch oven and allow it to cool for 30 minutes before slicing and serving.
Notes
*You could let the bread dough rise for as few as 3 hours. The crumb was tighter when tested with a shorter rise time, and the flavor wasn’t quite as developed, but it was still delicious!