Easy Jalapeno Cheddar Bread

Name: Easy Jalapeno Cheddar Bread
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 serving
Ingredients: 600 grams AP flour; 2 cups water; 1½ teaspoons salt; 1 yeast; 2 tbsp jalapeno rings; 2 cups cheddar cheese

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Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
12
Calories
236 kcal
Course
Bread
Cuisine
American

Easy Jalapeno Cheddar Bread

Opal Moore

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Easy Jalapeno Cheddar Bread is a simple recipe for artisan style bread at home with no kneading or fancy equipment.

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Ingredients

Servings

600 grams AP flour about 4 cups, lightly packed and leveled off
2 cups water 473.18mL lukewarm water
1½ teaspoons salt
1 yeast 7g, 2 1/4 teaspoons
2 tbsp jalapeno rings drained of excess liquid and patted dry
2 cups cheddar cheese sharp , shredded

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Instructions

In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
Let yeast bloom for about 5 minutes - it will have a light foam on it.
In a large bowl, mix dry ingredients with a spoon.
Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into dry ingredients.
Mix by hand (either with your hands, or a spoon).
The dough will turn begin to come together and pull away from the bowl.
If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger.
If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.
Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't.)
Fold in jalapenos (make sure you pat them dry, excess liquid will make the dough watery and messy- it should stay nonstick. If it becomes too watery, add more flour by the teaspoon until bread is not sticky to the touch.)
Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add dutch oven to it, (you want it to be incredibly hot).
Punch down dough.
Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
Place dough on parchment paper and sprinkle top lightly with flour.
Quickly fold in cheese, making sure to incorporate through the dough.
Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven.
Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
Cover Dutch oven with lid and return to oven.
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top.
Cool slightly before slicing.

Equipments used:

Nutrition Information

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Serving 1g Calories 236kcal (12%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 20mg (7%) Sodium 931mg (39%) Fiber 1g (4%)