• Mix the yeast with the warm water in a small bowl. Let it saturate for 5 minutes.
• In a large bowl: add flour, salt, shredded cheddar cheese, sliced jalapeños then mix. Pour the yeast mixture into the bowl while continuing to mix. Recommend using a silicone spatula for best mixed results. The dough should start to get wet and kinda sticky.
• Cover the bowl with saran wrap. Then place a kitchen towel over the saran wrap. Let it rest at least 15 hours or up to 24 hours.
• Place the dutch oven (5-6 QT) with lid in the oven. Preheat the oven to 450°F (232°C) for 45 minutes. I don't recommend using a dutch oven bigger than 6 QT.
• Remove the towel and saran wrap. Sprinkle some flour on a working surface. Transfer the sticky dough to the floured working surface. Gently fold the corners of the dough towards the center until you form the dough into a ball. Then set on parchment paper.
• Sprinkle shredded cheddar cheese (1/2 to 1 cup) on top of the dough. Then decorate the top with sliced jalapeños.
• Use kitchen mittens to remove the dutch oven from the oven (be careful, it's going to be extremely hot). Remove the lid. Grab the corners of the parchment paper and carefully place the dough in the hot dutch oven.
• Cover the dutch oven with the lid. Place back in the oven and bake for 30 minutes. Then, remove the lid and bake uncovered for another 20 minutes to brown the bread.
• Grab the corners of the parchment paper to remove the bread from the hot dutch oven. Discard the parchment paper and transfer the bread loaf to a baking rack. Let cool for at least 2 hours before slicing.

Enjoy!