How toHow To Make No-Knead Cheddar Jalapeño Bread
19 steps
What you’ll need
1
Large mixing bowl
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340 grams (1.5 cups)
Water
2 sprigs
Rosemary
2 tsp
Kosher Salt
4 oz
Cheddar Cheese (Medium)
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390 grams (3.25 cups)
All-purpose flour
1
Kitchen Scale
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1
Dutch Oven
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1
Jalapeño
1 tsp
Yeast
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1
Plastic Bowl Scraper
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Mix your dry ingredients. Flour, salt, and yeast.
1
Chop or grate your cheddar cheese into pieces 1/4” or smaller. Add to the flour mixture.
2
Remove the seeds and ribs from a jalapeño and slice or dice to your desired size. Add to the flour.
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Finely mince the leaves from two sprigs of rosemary. Add to the flour mixture.
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Measure out your water and add it to the dry ingredients. Use a bowl scraper to combine.
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You should have a shaggy, loose dough.
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There might be a few dry spots left. That’s okay. Cover and let rest at room temp for 18 hrs.
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*18 hrs later*
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The dough will have doubled in size, have a flat top, and visible bubbles.
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Use a bowl scraper to gently release dough from bowl onto floured parchment paper.
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Use wet or floured hands to fold the edges of the dough over the center to make an oval shape.
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Some of the cheese & jalapeño pieces might try to push out of the dough. That’s okay.
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Lightly dust the outside with flour.
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Transfer the loaf into a Dutch oven that’s been preheating at 450F for at least 30 mins. Cover.
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Bake 45 mins covered, then 10-15 mins uncovered.
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When it’s a deep golden brown color, it’s done! Remove from the oven.
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Let cool on a wire rack for at least 1 hour before slicing open.
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We did it! We made cheddar-jalapeño no-knead bread.
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get the recipe at thepracticalkitchen.com
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