Bread. One of my favorite food. Its one of those things when you can’t decide what to eat and you see a piece of bread and say, “that’s it, warm bread and butter”.
This bread has amazing flavor. Simple ingredients, but flavors burst in your mouth when you have a bite. Jalapenos originated from Mexico, it’s not everyday part of our Indian cooking, but it still is a hit, at our house we all love jalapenos. For this bread, I used pickled jalapenos, it’s has a tangy and spicy taste to it. I also used pepper-jack cheese as it also mildly spicy in flavor. Alternate to that is also the sharp cheddar cheese, which also add to the flavor of the bread.
The jalapeno gives this bread the ultimate kick in the mouth and yet it doesn’t burn your mouth with spiciness, as the bread and cheese mild it down to an enjoyable taste. This bread it also super easy to make as there is no kneading involved. Just mix to combine ingredients, let it stay over night to rise, shape the dough and into the baking pan, once in oven the bread is ready in 45 mins. Hope this recipe becomes part of your kitchen as well.
No Knead Jalapeño Cheese Bread
Ingredients
- 3 cups Bread Flour
- 1/2 tbsp Instant Yeast
- 1 tbsp Salt
- 1 1/2 cups Sharp Cheddar or Pepper-Jack Cheese (grated)
- 1/2 cup Pickled or Fresh Jalapeños (sliced)
- 1 1/2 cups Water (room temperature)
Instructions
- Start with a large bowl and a wooden spoon, and add your flour to the bowl. Add the yeast and mix into the flour. Then add the salt and mix it.
- Give the whole mixture a few good stirs to make sure everything is combined.
- Add the grated cheese.
- Add sliced jalapeños the flour mixture and stir until well coated and evenly distributed.
- Once the dry ingredients are combined, add water. Make sure the water is at room temperature. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's fine.
- Stir until all the flour is combined. There's no kneading involved in this recipe, so the appearance of the dough may not look smooth, as it would with a well kneaded dough.
- Cover the bowl with plastic wrap. Place the bowl in a warm, draft -free place and let it rise for 12-18 hours (or overnight).
- Once the first rise is done, place a parchment paper or a silicon mat on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl and onto the mat. As best as you can, form the dough into a circular loaf.
- Put the shaped dough into the baking pan. I used round bread baking bowl. Now the dough needs to undergo a second rise(much shorter than the first). At this point handle the dough as little as possible as to not cause any deflation.
- Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap. The flour also prevents the plastic wrap from sticking to the dough so when you take it off at the end of the rise. Let the dough rise for about 45 minutes.
- Preheat the oven to 450°F. (Note: Preheat the the oven about 20 minutes before the second rise time is about to end.)
- Once 45 minutes have passed remove the plastic wrap from the dough and when the oven is preheated put the bowl in oven.
- Bake the bread for about 40-45 minutes or until you see golden-brown color on the top. Don't open the oven during the time it's baking.
- Brush the bread with butter.
- Remove the bowl with bread from the oven and place it on a wire rack to cool. The bread continues to bake on the inside even after it has been removed from the oven. After about 15 minutes, remove the bread from the bowl and place on wire to completely cool.
- Slice and enjoy the jalapeño bread with butter.
