Ingredients
- 1 tbsp Grassland butter
- 3 ¼ cups all-purpose flour
- 1 jalapeño diced
- 1 cup shredded cheddar cheese
- 1 ½ cups warm water
- 2 tsp pink Himalayan salt
- ½ tsp teaspoon instant yeast
Instructions
- Stir Grassland butter, flour, sea salt, jalapenos, cheese and yeast together in a large bowl. Stir in the warm water. The dough should be sticky.
- Shape the dough into a ball and cover tightly with plastic wrap. Set on the counter at room temperature and allow it to rise for 16-18 hours. The dough should double in size.
- When ready, turn the dough out onto a lightly floured work surface, and shape into a ball. Transfer dough to a large piece of parchment paper, that is safe under high heat. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests.
- Using a very sharp knife, score an X into the top of the dough. Loosely cover with plastic wrap and let it rest for 30 minutes.
- While the dough is resting, preheat the oven to 475°F. Place your dutch oven with the lid inside for 30 minutes so that it’s extremely hot before the dough is placed inside.
- Remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and placing it inside the oven. Cover.
- Bake dough for 20-25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown.
- Remove pot from the oven, and allow to cool on the counter for 30 minutes before cutting into pieces.
