Jalapeño Cheese Sourdough Bread

Jan 1

All you knead is bread hehe! Here’s a quick bread recipe that is ready in under two hours and will be devoured in minutes

Equipment

For the dough

1 packet dry instant yeast
100 grams of active sourdough starter (pulled directly from the fridge)
450 grams of all purpose flour (or bread flour)
360 grams of very warm water (you need it super warm to bring the sourdough starter down to room temperature quickly
10 grams of salt
1 block of cheese - preferably cheddar, but anything you have on hand will work
Jalapenos - I use mild jalapeños because I don’t want it to overpower the bread, but you can use whatever you have on hand as well

How to create the perfect dough

Preheat oven to 425F about an hour before starting your dough and allow your Dutch oven with lid to heat up in the oven as well
In a bowl, place your sourdough starter, very warm water and dry instant yeast and allow to sit for about 5 minutes until the yeast starts to activate and bubble
Next, add in your salt and flour
Mix until well combined, the dough will become very shaggy and that is okay! You may choose to add your toppings in now, or wait until the first rise, but this is where the fun comes in! Mix in all your toppings - you can never have too many!
Cover with plastic wrap and a tea towel, and place in a warm place where your dough can rise - typically just one hour
One risen until doubled in size, place your dough on parchment paper (make sure it is NOT wax paper, that will melt and make a huge mess!)
Place the dough and parchment paper into your Dutch oven, be careful because your pot will be very hot!
Place lid and put in your oven covered for 20 minutes or until lightly golden and then take off the lid and continue to bake for an addition 20-30 minutes.
If you have a handy digital thermometer, you’ll want to make sure the dough reaches 210F before pulling
Take bread out of your oven, and let it rest on a cooling rack for an hour before slicing
Enjoy!

Italian Hot Chocolate