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Tuesday, August 4, 2009

Jalapeno Cheese Bread

My husband loves jalapeño cheese bread and had been asking me to make some for the longest time. I had tried many times to make it, but it never turned out the way I wanted it to. Until I finally figured out that cheese chunks instead of shredded cheese was the way to go! Now we get big pockets of cheese!! This bread is killer good and I'm sure you'll love it!

Jalapeño Cheese Bread

3 cups warm water
1 1/2 tablespoons yeast
1 1/2 tablespoons sugar
1 1/2 tablespoons salt
6 1/2 cups flour
½ cup jarred jalapeño slices
1 1/2 cups cheddar cheese chunks, about .5" each

Mix all of the ingredients together, only until all of the flour is integrated, about 1 minute. DO NOT KNEAD!! The dough will be wet and sticky, this is how it is supposed to look. Cover the bowl with plastic wrap and let sit unrefrigerated for 2 hours. Cut the dough into three pieces, one for each loaf. If you only want one loaf, then cut off enough for one loaf and place the rest of the dough in the refrigerator for up to 7 days. To make a loaf of bread take the piece of dough that you just took out and fold the dough in half once, and then in thirds. DO NOT KNEAD!! Let the dough rest for 10 minutes. After resting place the dough into a heavily floured tea towel and cover. Let sit until double in size. To bake the bread, place a large oven proof pot that has a lid in the oven, turn the oven on to 450° F. After the pot has sit in the oven for 30 minutes to heat, take the pot out and plop the dough into the pot, it's okay if the dough looks a little weird. Cover the pot with the lid and place in the 450° F oven to bake for 30 minutes. Cool on a wire rack for at least 20 minutes before cutting into the bread. Enjoy! Makes three loaves.


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Cynthia said...

I saw this on Pinterest and I just pulled a 'loaf' out of my oven. SMELLS DIVINE! I have never used a dutch oven in my real oven before but that's how I baked it. Can't wait to taste it!

Also- I put some in the fridge so do I just pull it out when I want to make it and let it come to room temp on the counter? How do I go from fridge to loaf?