Jalapeño Cheddar Sourdough Bread with Spicy Cheesy Crust
This jalapeño cheddar sourdough bread fits an overnight prep routine: shape the boule, hold it in the fridge, then bake it the next day and freeze slices after cooling. I make it for lunch when I want jalapeño heat through the crumb and browned cheese on top (the crust gets a little messy).
