No Knead Jalapeno Cheese Bread

What you need:

• 3 cups unbleached all purpose flour
• 1 tsp. instant yeast
• 1 tsp. salt
• 8 oz. pepper jack cheese, cut in 1/2-inch cubes
• 1 jalapeno, minced (seeded or leave some for more heat)
• 1 1/2 cups water
• 3 Tbsp. shredded pepper jack cheese
• 1 jalapeno, sliced into thin rings

Directions:

1. THE NIGHT BEFORE: Whisk together flour, yeast, and salt in a large bowl. Stir in cheese and minced jalapenos. Then add water and mix until just combined. Cover with plastic wrap and rest at room temperature over night.
2. DAY OF BAKING: Preheat cast iron Dutch oven with lid in oven at 450 degrees.
3. Place bread dough on a lightly floured surface. With wet hands, stretch and fold dough several times to form it into a ball. Let rest for 10 minutes.
4. In a clean bowl, place a tea towel inside and dust with flour. Form dough into a ball and place inside bowl seam side down.
5. Cover with plastic wrap and let rise for 45 minutes.
6. Remove lid from cast iron Dutch oven and plastic wrap from bowl.
7. Place a piece of parchment paper followed by a plate over the bowl. Flip and remove tea towel from dough.
8. Transfer parchment paper and dough to the Dutch oven and cover with the lid.
9. Place into the oven and bake for 30 minute, covered.
10. Remove the lid, sprinkle with shredded cheese and jalapeno slices and bake for 10 to 15 more minutes.
11. Let cool on a wire rack.

Recipe from Karen's Kitchen Stories