Jalapeño Cheddar No Knead Bread
Enjoy a crusty no knead artisan bread loaded with oozing cheddar and spicy jalapeños baked in a Dutch oven for a bakery-style loaf made right at home.
Servings: 10 slices
Calories: 241kcal
Ingredients
- 1 tablespoon active dry yeast
- 1 ½ cups hot water
- 4 cups All-purpose flour aerated and divided
- 1 teaspoon kosher salt
- 2 pcs jalapeños
- 1 ¼ cup cheese shredded, chopped, or small crumbles
Instructions
1. Prep the jalapeños by slicing ½ of jalapeño into 4-5 ⅛” ring slices and set aside. Take the remaining 1 ½ jalapeños, and remove the stem, seeds, and white membrane. Finely dice the peppers and set aside. You can leave the seeds for extra spice.
2. Prepare the cheddar by shredding it. Set aside.
3. Add yeast to hot water and let sit for 5 minutes.
4. Add 3 cups of aerated flour to a mixing bowl with the salt.
5. Once the yeast is foamy, add the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula. While mixing, add the diced peppers and cheese and continue to work the dough.
6. Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
7. Preheat the oven to 450°f.
8. Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.
9. Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
10. Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an “x” and ¼” deep.
11. Lightly sprinkle the loaf with some cheese, and place the jalapeño slices flat around the top of the lid, press in slightly.
12. Cover with the lid and cook at 450°f for 30 minutes.
13. At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum.
14. Let cool before slicing open.
Notes
- Make sure your water is hot and not boiling. Boiling water will kill the yeast.
- Don’t overwork the dough when shaping, as gentle handling keeps it airy.
- Scoring the top helps the loaf expand without cracking in odd spots.
- For an extra-crusty finish, leave the loaf uncovered for the last 10 minutes of baking.
Nutrition
Calories: 241kcal | Carbohydrates: 39g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 331mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 145IU | Vitamin C: 0.02mg | Calcium: 109mg | Iron: 2mg
