Thursday, January 2, 2020

Le Creuset Crusty Jalapeño Cheddar Bread

Hey everyone!

 

It’s been a minute since I’ve posted anything….but don’t fret…I am still cooking.  As you know the holiday are WAY busy for us all, and I collect a ton of great pictures, and new recipes, as well as revamped the lighting in my kitchen (so the pictures should be better).  Working under a compact florescent is not the best lighting!!

 

Anyhow, last September Craig and I attended our first blogger conference, and I was a little blown away.  We have some work to do on the blog, so you’ll see some changes coming up, hopefully soon! (I also got to meet Kelsey Nixon-Kelsey’ Essentials) I think some of the greatest take a ways were the progression of my blog, from the humble starts (2007) on Facebook, then migrating to Blogger (Which was the “best” at the time), the process that my photographs have journeyed through, and the most interesting to me, was my most popular blog post….drum roll please…. Le Creuset Crusty bread  I had no idea it would be that popular….of course I make it all the times, so what was I thinking.  Right after Christmas, I re-worked that recipe, and now have this version of Jalapeño Cheddar Bread.  As usual, we had left over turkey from Christmas, so I also made my Turkey Salad (adapted from Rotisserie Chicken Salad) to go with it!

 

Enjoy!

 

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Le Creuset Dutch-Oven Jalapeño Cheddar Bread

Ingredients

• 3 ½ cups bread flour, plus more for dusting
• 2 ½ cups shredded sharp cheddar cheese, divided
• 3 jalapeñoes, seeded and coarsely chopped
• 1 jalapeño, thinly sliced into rings, divided
• 1 tablespoon kosher salt
• 2 cups warm water
• 2 ¼ teaspoons instant yeast
• 1 tablespoon honey
• 1 tablespoon olive oil

 

Preparation

1. In a large bowl, combine the bread flour, 2 cups of cheddar cheese, the chopped jalapeños, and salt. Stir well.
2. In a separate large bowl, combine the honey, warm water and yeast. Pour the flour mixture on top of the water and use a spatula to stir until the dough comes together.
3. With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
4. Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
5. Place the Dutch oven and lid to the oven, and preheat to 450˚F for 30 minutes.
6. Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
7. Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
8. Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 40 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
9. Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.




Turkey Salad

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