Jalapeño Cheddar Artisan Bread 🥖

Ingredients

• 3 ¾ cups (470g) all-purpose

• 1 packet (2 ¼ tsp) active dry yeast

• 1 tsp sugar (to feed the yeast)

• 1 ½ cups warm water (about 110°F)

• 1 ½ tsp salt

• 1 tbsp olive oil

• 1 cup Vermont sharp cheddar, shredded

• ½ cup Gouda cheese, shredded

• 1/2 can of jalapeños

Instructions

1. Activate the Yeast

• In a small bowl, mix the warm water, yeast, and sugar. Stir gently and let it sit for 15 minutes until foamy.

2. Make the Dough

• In a large mixing bowl, combine the flour and salt.

• Pour in the activated yeast mixture and olive oil, then mix until a shaggy dough forms.

• Stir in the cheddar, Gouda, and jalapeños, ensuring even distribution.

• Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

3. First Rise

• Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1–1.5 hours until doubled in size.

4. Shape and Second Rise

• Punch down the dough and shape it into a round loaf.

• Place the dough on a piece of parchment paper and let it rise again for 30–45 minutes, covered with a towel.

5. Bake in the Dutch Oven

• Preheat your oven to 415°F (210°C) with a Dutch oven inside.

• Once preheated, carefully place the dough (on parchment paper) into the hot Dutch oven.

• Cover with the lid and bake for 30 minutes.

• Remove the lid and bake uncovered for 20 more minutes, until the crust is deep golden brown.

6. Cool and Enjoy

• Let the bread cool on a wire rack for at least 30 minutes before slicing.

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