No Knead Jalapeno Cheddar Bread
User Reviews
5
No Knead Jalapeno Cheddar Bread
Description
This No Knead Jalapeno Cheddar Bread combines all-purpose flour, salt, active dry yeast, shredded cheddar cheese, and finely chopped jalapeños mixed with warm water. The active dry yeast does not need to be pre-activated; instead, the dough is left covered to rise and ferment for 12 to 24 hours, allowing gluten to develop slowly for proper texture without kneading.
When baked in a preheated cast iron pot at 450°F, the dough forms a crusty exterior while keeping a dense, chewy crumb inside that prominently features sharp cheddar and spicy jalapeño. The slow fermentation contributes to a complex taste and proper crumb structure.
The recipe’s success depends on using fresh yeast and water at the correct temperature (105°F to 115°F) to activate the yeast effectively. The long resting time is essential to avoid dense, heavy bread, as it allows the dough to mature and rise adequately before baking.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 2 cups cheddar cheese shredded, sharp
- 1 jalapeño finely chopped
- 1½ cups water warm
Instructions
- In a big bowl mix the flour, salt, yeast, cheddar cheese and jalapeno together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
- Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.
- Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Notes
- Use recently purchased active dry yeast for proper rising; expired yeast may cause the bread to fail.
- Ensure water temperature is between 105°F and 115°F to activate yeast without killing it.
- Allow the dough to rest 12 to 24 hours for gluten development and fermentation; insufficient time leads to dense bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 383mg | 16% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 167mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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