Cheesy Jalapeno Bread

Directions

• In a bowl, take the warm water and add in the active dry yeast. Let this sit aside on your counter for about 8-10 minutes until frothy
• In another large mixing bowl, add the flour, shredded cheese, sliced jalapenos, salt and mix well 
  
• Add the frothy yeast mix to the large mixing bowl and combine well
  
• Do not knead this mixture. Cover with cling wrap and prove for 1 hour. You can rest this mixture over the kitchen countertop 
  
• After 1 hour, with the help of a spatula, stretch & fold the dough for around 6-8 times and then let this prove again for another 30 minutes
  
• Preheat the oven to 450F
  
• Get the dough out of the bowl and place on a floured surface. Work with this dough to make a nice round shape while tucking the dough inwards 
• Score the dough with a sharp knife (I usually make a plus sign while scoring the dough)
  
• Drizzle with olive olive, shredded cheese & some more sliced jalapenos
  
• Place on parchment paper and bake in a dutch oven for 30 minutes with the lid. Then take the lid off and bake for another 20 minutes
  
• Cool on a wire rack for about an hour before slicing into this warm bread