1 tablespoon Grassland butter
3 ¼ cups all-purpose flour
1 jalapeño, diced
1 cup shredded cheddar cheese
1 ½ cups warm water
2 teaspoons pink Himalayan salt
½ teaspoon instant yeast
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.
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