Three Pepper Cheddar Bread Scratch Cooking
Cooking time
45
minutesDelicious, crusty bread made from scratch. The cheddar cheese and three types of pepper give it a great artisan style look and flavor. Your guests will love it!
Ingredients
- Yeast Mixture
1 1/3 cup very warm water
2 1/4 tsp active dry yeast
2 tsps sugar
- Dry Ingredients
3 cups Unbleached bread flour
2 tsps salt
1/4 tsp garlic powder
3 tsp ground chia seeds (optional)
- Bread Filler Ingredients
1 cup cheddar cheese
2 each jalapeno peppers, diced
2 each banana peppers, diced
1 each red bell pepper, diced
Directions
- In kitchen aid mixing bowl, combine water, yeast and sugar. Let sit for 5 - 10 minutes to proof. Bubbles should form. If the water mix doesn't get foamy; the yeast is no good. Discard and start over with new yeast.
- In a separate bowl, mix together flour, salt, chia seeds and garlic powder.
- Using dough hook attachment for the kitchen aid mixer, add flour mixture, 1 cup at a time into the foamy yeast water until all of the flour is incorporated. Dough should be slightly sticky.
- Cover the mixing bowl tightly with Saran Wrap. Place a kitchen towl over the wrapped bowl and let the dough rise in a warm place till dough has doubled in size (about 2 hours).
- Place dough on a lightly floured surface. Add the chopped peppers and shredded cheddar cheese a little at a time, stretching and folding the dough over and over until all of the peppers and cheese are thoroughly combined. Form the dough into a ball.
- Place the dough ball on a large sheet of parchment paper. Cover loosely with plastic wrap and kitchen towel. Let rise for 1 hour.
- In the meantime, place lid on Dutch oven and place the Dutch oven pot on a lower rack of the oven. Preheat oven to 450 degrees Fahrenheit with the pot in the oven.
- Once the oven is preheated and dough has completed its second rise, using oven mitts, take the Dutch oven out of the oven and remove the lid. Caution, it will be very hot.
- Make a few horizontal cuts in the top of the dough with a sharp knife. Taking both ends of the parchment paper, carefully transfer the dough to the Dutch oven, keeping the parchment paper under the dough.
- Trim the parchment paper so that no paper is overlapping the top of the Dutch oven. Place the lid back on the Dutch oven and return it to the oven.
- Bake for 30 minutes. Remove lid and cook for an additional 20 - 30 minutes, till bread is a light golden color. Remove the pot from the oven.
- Carefully take both ends of the parchment paper and move the bread out of the pot and onto a cooling rack.
- Let the bread cool for at least 30 minutes before cutting into it.
Notes
- Once the bread has cooled, store the unused bread in a sealed container or plastic bag. There are no preservatives in this bread so please use it up within 3 days.