Cheddar Jalapeño No Knead Bread Recipe
User Reviews
5.0
6 reviews
Excellent
-
Servings
1 loaf
Cheddar Jalapeño No Knead Bread Recipe
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 15 ounces (3 cups) Bob's Red Mill Artisan Bread Flour
- 1/4 teaspoon instant yeast (I used SAF)
- 1 1/2 teaspoons fine grain sea salt
- 15 grams (1 tablespoon) distilled white vinegar
- 85 grams (1/4 cup plus 2 tablespoons) beer (I used a Coronado Brewing Seacoast Pilsner)
- 198 grams (3/4 cup plus 2 tablespoons) water
- 1 cup diced extra sharp cheddar cheese
- 1/3 cup finely chopped jalapeño (including ribs and seeds)
- Toppings: 3 tablespoons shredded extra sharp cheddar cheese, 1 heaping tablespoon sliced jalapeños
Instructions
- In a 2 quart Pyrex measuring bowl or large bowl, combine flour, yeast and salt. Pour vinegar, beer and water over the dry ingredients, then, using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap, and let sit at room temperature for 18 - 24 hours. The dough should rise to the 7 cup mark on the bowl.
- Scrape the dough onto a lightly floured work surface and sprinkle with a little extra flour. Using your hands, gently pat the dough into a rectangle approximately 10" wide by 8" high. Sprinkle with flour as needed if the dough is sticking. Distribute 1/2 of the diced cheddar and jalapeño over the surface of the dough. Gently fold the dough over itself like folding a letter. Turn 90 degrees, gently pat to a rectangle, distribute remaining cheddar and jalapeño, and fold again. Then shape the dough into a ball by pulling edges into middle. Place dough in the center of a large sheet of parchment paper, then lift and lower into a 4-quart cast-iron dutch oven. Cover loosely with plastic wrap, and let rise for 2 hours.
- Set an oven rack to the middle position. Uncover the dough sprinkle the surface with a little flour, and using a sharp knife, make 2 slits across the top of the dough in an X shape about 1/2-inch deep. Cover the pot with its lid, and place in the cold oven. Heat the oven to 425°F, and when this temperature has been reached, let cook for 30 minutes. After the 30 minutes have elapsed, carefully remove the lid, sprinkle the toppings evenly over the loaf and continue to bake until the loaf is a deep brown (about 30 minutes longer). Using the parchment overhang, carefully remove the bread from pot, then transfer to a wire rack and let cool completely (about 2 hours).
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
