Dutch-Oven Cheddar Jalapeño Bread
3 cups of all purpose flour
1 cup of white corn meal (self rising)
2 tbsp olive oil
1/2 cup sour cream (good karma)
1 cup warm water
2 tsp yeast
1 tbsp sugar
1 cup cheddar cheese (daiya)
1/4 cup chopped jarred jalapeños
1 tsp onion powder
1 tsp garlic powder
Whisk your yeast and sugar into the warm water. Let activate and get foamy. (5 min)
Combine your dry ingredients in your mixer while the yeast is activating. Whisk the dry ingredients together so they are mixed well.
Add the cheddar cheese and jalapeños to the mixer and mix them in well. (You want them to be coated in the dry ingredients)
Add the yeast mixture, oil and sour cream to the mixer and mix until your dough comes together.
Kneed in the mixer until dough is smooth and elastic.
Cover with a damp towel and let sit for 1 hour (rising time).
After the hour is up, preheat your oven to 425 degrees.
Oil/grease/butter your dutch oven and place the dough inside. Cover with the lid.
Bake for about 15-20 minutes or until the dough seems almost done... then once-over the bread and finish baking the bread.
Allow the bread to cool before cutting.