Green Chile & Cheddar Dutch Oven Bread

Green Chile & Cheddar Dutch Oven Bread


(I use a heavy ceramic bowl)
3 cups of Flour
1 teaspoon of dry yeast
1 teaspoon of salt
1/2 cups of grated cheddar
1 4 oz Pure Green Chile
1 1/4 cup warm water (105°-115°)


Whisk dry ingredients together, then add cheese, chile, and whisk them in. Add 1 cup water and mix in with a rubber spatula. Add remaining water (you may need a bit more than 1/4 cup). You should have a reasonably shaggy dough. Make sure all the flour is combined. Cover with plastic wrap (I use a clear produce bag and a clothespin!) and let rest overnight or at least 8 hours (it will double in size).
With a floured rubber spatula, scrape the dough down along the sides of the bowl and turn it out onto a floured piece of 12x16 parchment. Flour top of the dough and fold it in on itself 5-6 times. Shape into a round or loaf shape and cover to let rest for an hour. Cut slits in the top of the loaf with a very sharp knife (I use a lame [lahm] blade). How you make the slits is how the bread will rise.
Put your Dutch oven into the oven and heat to 425°. When the oven reaches temperature, take the lid off the Dutch oven and carefully place the dough with parchment inside. Put the lid back on and bake for 30 minutes. Take the lid off and bake for another 10-12 minutes or until golden and crispy.
Enjoy! (This bread will not last long in your house!!)

Recipe by Pam Digby Gonacha from Fresh Chile Cookin'! page on Facebook. 


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