1½cupswarm water (When you put your finger in the water, it should feel like nothing. This is called blood temperature. 98.6°F or 37°C)
10g (2 tsp)instant yeast
2-3jalapeñosthinly sliced (you can also chop some of the peppers finely which is what I did) The amount of jalapeños you add depends entirely on how spicy you like your food.
2cupsgrated cheddar cheese
In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
Add the flour and salt then knead with the dough hook for 5 minutes.
The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
Knead in the jalapeños and cheese.
Bring the dough together into a ball with your hands. Dust over 1-2 tbsp flour (you want it to be well covered).
Cover the bowl with a damp kitchen towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough, pinching the seams together then place into a floured bowl, seam side up. Dust over more flour.
Cover with the tea towel and allow to rise for another 30 minutes.
Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
Place in the oven and allow to bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.