Once you eat this bread, you wont ever want to have avocado toast on anything else. You can change up the type of cheese you use, or take up the spice by using a hotter chili.
Ingredients:
- 3 3/4 cups bread flour
- 2 cups warm water (not too hot or you will kill your yeast)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 packet instant or rapid rise yeast
- 1 cup shredded cheese (shred it yourself. the pre-shredded kind will change the texture of the bread)
- 2 jalepeños diced into small pieces
Directions:
- In a large bowl, combine the cheese, jalepeno, and bread flour.
- In a separate bowl combine the warm water, yeast, sugar, and salt. Let this mixture sit for 2-3 min until the yeast creates bubbles or foam at the top.
- Combine everything together with a wooden spoon. This mixture will be sticky so don’t worry about how weird it looks.
- Cover the bowl with a towel and let it rise in a warm area for 1 hour. If your house is on the cooler side, give it two hours. Look at the pictures below to see what it should look like after rising.
- Once the dough is ready, preheat the oven to 450 degrees with your dutch oven inside the oven as well.
- Turn the dough onto a floured surface and dust the top with a little more bread flour. Without kneading it, try and form the dough into a ball-ish shape.
- Put the dough onto a piece of parchment paper.
- Take your dutch oven out of the oven and place your dough inside *carefully*. Cover with the lid and put back in the oven for 30 min.
- Remove the lid of your dutch oven and continue to bake the bread for another 20-25 minutes or until the top of the bread is browned.
- Let the bread cool for at least an hour before you cut into it to prevent it from drying out.
- The bread should last in plastic wrap or a bread bag for 5-6 days.
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