No Knead Jalapeño Cheese Bread
The Jalapeño Cheese Bread is a savory bread. It is packed with spicy jalapeños and cheese!
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.
Notes
Note: Water that is too warm or to cold can kill the yeast and prevent the bread from rising at all.
I used a round bread baking bowl. The bowl is 2 3/4"X8" (10 1/4" with handles) and it bakes an ~ 1 1/2 pound loaf.