OVERNIGHT JALAPENO CHEESE BREAD

Dough

3 1/2 cups of flour

1/2 teaspoon of yeast

2 teaspoons of salt

1 3/4 cups of water (warm)

Jalapeño filling

1/2 cup of pickled jalapeños

1/2 cup of cheddar shreds

3 tablespoons of chives (optional)

INSTRUCTIONS

In a large mixing bowl, combine 3 1/2 cups of flour, 1/2 teaspoon of yeast, and 2 teaspoons of salt. Add 1 3/4 cups of warm water and mix until well combined. The dough should be a bit wet and sticky. If it's too dry, add more water. If it's too wet, add more flour.

Leave the dough to sit at room temperature (covered with a silicone mat or towel) for 6-8 hours or overnight.

When you are ready to bake your bread preheat your oven to 425 degrees to ensure it's at the optimal temperature for baking your bread.

Chop up jalapeños into small peices.

Put the dough onto a floured surface and stretch it out. Add 1/2 cup of chopped jalapeños, 1/2 cup of cheese shreds and 2 tablespoons of chives. Begin folding the bread from each side until a nice dough ball comes together.

Place the dough into a greased loaf pan.

Bake at 425 degrees Fahrenheit for 30 minutes covered, and an additional 15 minutes uncovered.

Let the bread rest for 30 minutes (if you can manage to not eat it right away) and then cut or rip apart.

The bread will stay good for about 3 days on the counter, about 1 week in the fridge, and 3 months in the freezer.