Medium-sized loaf pan, bread stone, dutch oven or pot (for baking bread inside)
Large, medium and small mixing bowls
Spatula or stand mixer with dough hook
3-3 ½c.flourideally bread flour, which has a higher protein content that makes it preferable for bread-baking
1-2mid-sized jalapenosseeds removed, and thinly sliced or diced
2 ¼tbsp.quick-rising dry yeast
Making the dough
Add yeast and sugar to large mixing bowl, then add warm water (be sure it’s comfortable to the touch; not so hot that it’s uncomfortable to set your finger inside). Let sit for approx. 5 minutes until mixture foams, then add olive oil, garlic powder and salt.
Mix in 3 cups of flour, one cup at a time. Either mix thoroughly by hand or use a stand mixer with dough hook attachment. If dough is not coming together and sticking to the bowl after you’ve added all 3 cups of flour, try adding 1 tbsp. of flour at a time.
Oil your medium mixing bowl (cooking spray works well for this). Flour your hands, form dough into a ball, then place into bowl. Cover with plastic wrap and let rise for 30 minutes.
Combine jalapeño slices and cheddar in small bowl. Flour a flat surface. Take a handful of jalapeños and cheese at a time, then knead into the ball of dough until toppings are well-incorporated into the dough. I like to place toppings in the center of the dough, stretch the edge of the dough outward, then fold it back on top of the toppings and repeat. Note: You might not use all of the jalapeños and cheddar; I like to set excess aside and place on top of the loaf just before baking.
Flour your hands and form dough into a ball. Place dough back into oiled bowl, cover with plastic wrap and let rise for another 30 minutes.
Preheat oven to 400°F.
Flour your hands, then gently form dough into a ball or oval, depending on what shape you’d like the bread to take. Transfer to a floured pan or baking stone, then slice a few slashes with sharp knife or kitchen shears.
Bake for 35 minutes, allow bread to cool for several minutes.