No Knead Jalapeño Cheesy Loaf

In a large bowl whisk sugar, yeast, and warm water together. Stir in flour and salt until well incorporated. Cover bowl with plastic wrap and leave at room temperature for 9-10 hours - until it has doubled in size. Generously dust your countertop with flour and turn the dough out. Turn the dough over a couple of times just to make sure it’s not too sticky. Reserve 1/2 cup of shredded cheese. Mix in the remaining 1 1/2 cups of cheese and diced jalapeños. Spray a large piece of parchment with non-stick spray, place the dough onto the parchment and place back inside the bowl. Cover with a clean kitchen towel and rest for 1 hour. Preheat your Traeger grill to 450F. Place a 6-8 QT Dutch Oven with lid onto the grill to preheat for 1/2 hour. When the Dutch oven is preheated, transfer the dough to the heated pan and cover with lid. Bake for 20 minutes, then remove the lid. Sprinkle on the remaining cheese and optionally a couple of slices of jalapeño. Continue to bake until the internal temperature of the bread is 190-195F. Remove the loaf from the Dutch oven and place onto a mesh rack. Let it sit for five minutes, then move to a cutting board, slice, and serve.