Wednesday, April 25, 2012

Dutch Oven Jalapeno Cheese Bread

Don't forget to enter the Me and Lulu giveaway below! Winner will be drawn on May 1st.

We had dinner with a friend earlier this year and she made wonderful homemade bread with the meal. I snagged her recipe and it led me to my first load of homemade bread. It was wonderful and when I posted a picture of the dough rising, everyone was hungry!

I love cheese and this little girl did a great job of helping me put all the cubed cheese into a bowl. 

 Well, almost all of it. We needed a little snack after all that work :)

With all of the ingredients in the bowl, it looked like this.

Two hours later, it rose and started to look wet and sticky. 

This recipe makes 3 loaves and this is 1/3 or one loaf of bread dough ready to rise.

You can see the dough rising and doubling in size over a three hour period. It was fun for Abby Lu to watch it grow as we checked on it hourly.

The final product- delicious! Make your own!

 Homemade Jalapeno Cheese Bread

3 cups warm water
1 1/2 T yeast
1 1/2 T sugar
1 1/2 T salt
6 1/2 cups flour
1/2 cup jarred sliced jalapenos, drained
1 1/2 cup cubed cheddar cheese, about .5"

Mix all ingredients together and stir only until the flour is integrated, about 1 minute. Don't knead- the dough is supposed to look wet and sticky.

Cover the bowl with plastic wrap and let it sit on the counter for 2 hours.

Lay the dough on a floured cutting board and cut into 3 pieces. Place 2/3 back in the bowl. It can be stored in the refridgerator for up to 7 days.

Take the individual loaf (1/3 of the total dough) and fold in half, then into thirds. Let it "rest" for 10 minutes.

Flour the outside of the dough and place it in a tea towel and cover it. It should sit in the towel until it doubles in size, about 3 hours for mine.

Preheat the oven to 450 with an empty dutch oven inside. Place the dough in the oven and put the lid on top. Bake for 30 minutes. Cool on a wire rack for 20 minutes before slicing to serve. Enjoy!