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(Jalapeno and Cheddar Bread)
Makes 2 smaller loaves roughly 2 inches thick by 10 inches round
- To make the dough:
- 3 cups unbleached all-purpose flour ( I use King Arthur flour )
- 1 packet of active yeast
- 2 teaspoons of Tony’s Creole Seasoning
- 6oz of shredded sharp cheddar cheese
- 2 large tablespoons of pickled jalapeno nacho slices
- 1 ½ cups warm water
- To add in the last 10-15 minutes of baking:
- 2 oz of shredded sharp cheddar cheese
- 6 thin slices of jalapeño
In a large mixing bowl, mix together the dry ingredients first (flour, creole seasoning, yeast, 6oz of shredded cheese). Mix in the jalapeño slices. Add the water. With gloved hands, you can now work the doughball by kneading it. Add extra flour to the table surface and sprinkle a little flour on the dough ball. It should not be sticky when you have finished kneading it. You have to let it proof / rise for around 2-3 hours in a warm area (I put a larger pot, that fits over the bowl, upside down over it and let it sit in the sun.)
Preheat 2 dutch ovens to 450 about 15-20 minutes before you are ready to put the bread in. Get two large pieces of parchment paper which will cover the bottom and at least half-way up the sides of your dutch ovens. when camping, make sure you get 33 charcoal briquets for each dutch oven (22 on top 11 on the bottom) ready and burning. Meanwhile, transfer the risen dough into 2 parts. Each one in the middle of the parchment paper roughly flattened out 10 inches wide.
Remove the hot pot from the heat (stove/fire/etc), remove the lid, and carefully set the dough and paper inside the dutch oven. Take a pinch of flour and dust the top of the bread. Cover the dutch oven and return it to oven/place hot coals on and under for approximately 25 minutes. You should see a nice brown top if the heat is correct after 25 minutes. Now remove the lid, sprinkle the top of the loaf with shredded cheddar and jalapeño slices, and bake an additional 8-10 minutes. Carefully remove the dutch oven from the heat and take the lid off. Let it set for 5-10 minutes to cool off a bit. Best enjoyed warm, fresh from the dutch oven.
Good luck out there scouters!
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