Jalapeño Cheddar No Knead Bread
- Serves
- 1 loaf
- Prep Time
- 45
- Cook Time
- 40
I love baking bread and as long as you have a good base recipe, the possibilities are endless with what you can add to it. I prefer using pickled jalapeños in this recipe because the brine from the pickled jalapeños adds additional saltiness and flavor to the bread itself once fully baked. You should use a bread oven or dutch oven to get this baked. If you don’t have one, you could try a pot that is able to withstand a temperature of 450 F.
Ingredients
- 3 3/4 cups (450g) All-Purpose Flour
- 3 teaspoons salt
- 1 teaspoon instant yeast
- 1 1/2 cups (340g) warm water
- 1 1/2 cups (170g) sharp cheddar cheese, chopped or shredded
- 3/4 cup (100g) pickled jalapeños, chopped
Directions
- Step 1
Combine the flour, salt, and yeast in a large bowl.
- Step 2
Add your warm water and mix together until combined and you’ve formed a shaggy dough.
- Step 3
At this point, you can add in your chopped pickled jalapeños and chopped/shredded cheddar cheese. Stir to combine.
- Step 4
Cover your bowl with plastic wrap and let sit at room temperature for two hours.
- Step 5
Place the bowl in the fridge to continue rising overnight.
- Step 6
The following day, take the bowl out of the fridge and let the bread sit at room temperature for 30-minutes.
- Step 7
While your bread is coming to room temperature, preheat your oven to 450 F and insert your bread oven inside.
- Step 8
After your bread has come to room temperature, on a floured surface, shape into a round ball.
- Step 9
Once your oven and bread oven have preheated, carefully remove the bread oven from the oven, take off the lid, place a piece of parchment paper on top and place your bread inside. Score your bread and add back into the oven.
- Step 10
With the lid on, bake your bread for 20 minutes.
- Step 11
After 20 minutes, carefully remove the lid and continue baking for another 20 minutes.
- Step 12
Let your bread cool for about 2 hours before cutting.