Mix your dry ingredients. Flour, salt, and yeast.
Chop or grate your cheddar cheese into pieces 1/4” or smaller. Add to the flour mixture.
Remove the seeds and ribs from a jalapeño and slice or dice to your desired size. Add to the flour.
Finely mince the leaves from two sprigs of rosemary. Add to the flour mixture.
Measure out your water and add it to the dry ingredients. Use a bowl scraper to combine.
You should have a shaggy, loose dough.
There might be a few dry spots left. That’s okay. Cover and let rest at room temp for 18 hrs.
*18 hrs later*
The dough will have doubled in size, have a flat top, and visible bubbles.
Use a bowl scraper to gently release dough from bowl onto floured parchment paper.
Use wet or floured hands to fold the edges of the dough over the center to make an oval shape.
Some of the cheese & jalapeño pieces might try to push out of the dough. That’s okay.
Lightly dust the outside with flour.
Transfer the loaf into a Dutch oven that’s been preheating at 450F for at least 30 mins. Cover.
Bake 45 mins covered, then 10-15 mins uncovered.
When it’s a deep golden brown color, it’s done! Remove from the oven.
Let cool on a wire rack for at least 1 hour before slicing open.
We did it! We made cheddar-jalapeño no-knead bread.
get the recipe at thepracticalkitchen.com