Servings: 8
Calories: 259kcal
Equipment
Ingredients
- 3 cups bread flour
- 1 1/4 tsp kosher salt
- 1 1/2 cups shredded cheddar cheese
- 1 jalapeno sliced and deseeded
- 1/2 tsp instant yeast see notes for using active yeast
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well, and then add warm water and stir until a shaggy dough forms.(If you choose to use active yeast, dissolve it in the warm water in a small bowl. Let it sit for about 5 minutes until it becomes frothy. Then add the dissolved yeast mixture to the flour mixture.)
- Add in the jalapenos and cheese gradually and knead the dough until everything is evenly distributed. You might need to lightly flour your hands and the work surface to prevent sticking.
- Once the dough comes together and is smooth and elastic, form it into a ball. Place the dough ball in a lightly greased bowl, cover it with a clean damp towel or plastic wrap, and let it rise in a warm, draft-free, warm place for at least 2 hours or until doubled in size. This artisan-style dough is best left to rise for 8 hours or up to 24 hours. The longer you leave it, the better the flavor, texture, and digestibility of this bread.
- Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven while it preheats.
- Once the dough has doubled in size, punch it down to release the air. Turn the dough out to a lightly floured surface, shape it into a ball, and place it in a parchment-lined preheated Dutch oven. Alternatively, roll dough into a rectangle and place it on a lightly greased or parchment-lined baking sheet or loaf pan if this is your chosen cooking method. Use a sharp knife, bread lame, or razor blade to add a decorative look to the top of the loaf. You may aslo add some pieces of sliced jalapenos to the top in a decorative way.
- Bake the bread for 30-35 minutes until it is golden brown and sounds hollow when tapped. If you are using a Dutch oven, remove the lid during the last 10 minutes of baking to allow the crust to brown.
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your homemade bread warm or at room temperature, with or without butter!
Notes
Deb's Tips
- Remember that the longer you let your dough rise with this recipe, the better the flavor of the final loaf.
- For easier handling, refrigerate the dough for about 30 minutes after the rise time, just before baking, to make it simpler to scrape out and shape.
- If you’re experiencing an overly hard and tough bottom crust, consider placing a baking sheet on the bottom rack of the oven next time. This will help deflect some of the intense heat away from the Dutch Oven’s bottom during baking.
- If your house is cold, you can place the dough in my oven with just the light on and the door cracked open to create a warm space.
- Add Ice Cubes: Before covering and baking, place a few ice cubes into the Dutch oven between the parchment paper and the pot’s interior surface. This extra steam will help your bread rise beautifully, resulting in a taller and fluffier loaf.
- Flour Selection Matters: Ensure you are using a good flour for this no-knead bread recipe. Using a low quality flour may result in your bread not holding together well. I love Better Basis’s Fife flour for this recipe.
Nutrition
Serving: 1slice | Calories: 259kcal | Carbohydrates: 35g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 505mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!