dutch oven cheddar jalapeno bread

My oldest found this recipe and gave it to her dad because he is currently LOVING baking sourdough bread in his dutch oven.  He tried this right away and it was DELICIOUS!  Cheesy and spicy and rich!  The only annoying thing was that it was a recipe found on you tube and wasn't written out so we had to start and pause the video multiple times while jotting down the recipe.  This ought to be much easier (the recipe written out is at Tasty.com)!

dutch oven cheddar jalapeno bread (YouTube)
3 1/2 cups bread flour, plus more for dusting
2 1/2 cups shredded sharp cheddar cheese, divided
2 jalapenos, seeded and sliced
1 jalapano, seeded and sliced (for the topping)
1 tablespoon kosher salt
2 cups warm water
1 packet instant yeast
1 tablespoon olive oil

In a large bowl, combine the bread flour, cheese, 2 jalapenos and salt.  Stir well.
In a separate bowl, combine the warm water and yeast.  Add the water and yeast to the flour mixture and stir until the dough comes together.
Cover with a kitchen towel and let rest in a warm place for 1 hour.
With a spatula fold the dough around the edges of the bowl toward the center.  Cover with a kitchen towel and let rest in a warm place for 30 minutes.
Put the Dutch oven and lid into the oven and preheat to 450 degrees for 30 minutes. 
Lightly flour a work surface.  Take the dough out of the bowl and onto the floured surface.  Flip over and carefully brush away excess flour.  Fold the edges of the dough towards the center 8 times then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick.  Sprinkle with 1/2 cup cheese.  Using a sharp knife, score the bread with an "X".  Arrange the jalapeno slices on top of the cheese.
Remove the Dutch oven from the oven and use the parchment to lift the bread into the pot.  Cover the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack.  Remove the parchment paper and let the bread cool for at least 1 hour before slicing.

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