How To Make No-Knead Cheddar Jalapeño Bread
Making food, that’s good enough. Pastry student. Home cook.
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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.
3
Finely mince the leaves from two sprigs of rosemary. Add to the flour mixture.
4
Measure out your water and add it to the dry ingredients. Use a bowl scraper to combine.
5
You should have a shaggy, loose dough. Cover and let rest for 18 hours.
6
18 hours later the dough will have doubled in size, have a flat top, and visible bubbles.
7
Use a bowl scraper to gently release dough from bowl onto floured parchment paper.
8
Use wet or floured hands to fold the edges of the dough over the center to make an oval shape.
9
Lightly dust the outside with flour.
10
Transfer the loaf into a Dutch oven that’s been preheating at 450F for at least 30 mins. Cover.
11
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.
13
Let cool on a wire rack for at least 1 hour before slicing open.
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