Yield
1 loaf
Ingredients
- 3 cups bread flour (plus more for dusting)
- 2 tsp kosher salt
- 2 tsp white sugar
- 1½ tsp instant yeast
- 1¾ cups warm water
- 2 cups shredded cheese, divided
- 3 jalapeños, finely diced
Instructions
1.
Mix the Dough: In a large bowl, whisk together the sugar, yeast, and warm water. Add the flour and salt and stir until a shaggy dough forms and everything is fully incorporated.
2.
First Rise: Cover the bowl with plastic wrap and let sit at room temperature for 9–10 hours, or until the dough has doubled in size.
3.
Add Cheese and Jalapeños: Lightly flour your countertop and turn the dough out. Flip it a few times to lightly coat with flour. Reserve ½ cup of the shredded cheese. Gently mix the remaining 1½ cups cheese and diced jalapeños into the dough.
4.
Second Rest: Spray a large piece of parchment paper with non-stick spray. Place the dough on the parchment and set it back into the bowl. Cover with a clean kitchen towel and let rest for 1 hour.
5.
Preheat Grill: Preheat grill to 450°F. Place a 6–8 quart Dutch oven with lid on the grill and preheat for 30 minutes.
6.
Bake the Bread: Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
7.
Finish Baking: Remove the lid. Sprinkle the reserved ½ cup cheese over the loaf and optionally add a few jalapeño slices. Continue baking until the internal temperature reaches 190–195°F.
8.
Rest and Serve: Remove the loaf from the Dutch oven and place on a wire rack. Rest for 5 minutes, then move to a cutting board, slice, and serve.
Pro Tip
If using all-purpose flour instead of bread flour, reduce the water by ¼ cup.
You can make this in a variety of different flavors from plain to sweetened. Substituting the cheese/ adding herbs or even leaving it plain.
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