Jalapeño Cheddar Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour, plus more for kneading
02 -
1 ½ teaspoon salt or 2 teaspoon sea salt
03 -
1 teaspoon active dry yeast
→ Flavorings
04 -
1 ½ cups sharp cheddar cheese, shredded
05 -
2 jalapeños, seeds removed and diced
→ Liquid
06 -
1 ½ cups warm water (40°C to 43°C)
# Instructions:
01 -
In a large bowl, combine flour, salt, yeast, shredded cheese and diced jalapeños. Pour in the warm water and stir with a spoon until a sticky dough ball forms.
02 -
Cover the bowl with plastic wrap and place in a warm location for 8-18 hours, allowing the dough to rise until flattened on top with visible bubbles. Longer fermentation improves flavor development.
03 -
Heat oven to 230°C. Place a 2.75 quart Dutch oven with lid in the preheated oven for 30 minutes to heat thoroughly.
04 -
Punch down the dough to release air. Flour a piece of parchment paper, transfer the dough onto it, and shape into a ball with floured hands. Lightly dust the top with flour, cover with plastic wrap, and let rest for 30 minutes.
05 -
Remove the heated Dutch oven from the oven. Transfer the dough with the parchment paper into the Dutch oven. Cover and bake for 45 minutes, then uncover and bake an additional 10-15 minutes until the crust is golden brown. Allow to cool slightly before slicing.
# Notes:
01 -
This no-knead bread method creates a rustic loaf with minimal effort and maximum flavor.
02 -
The long fermentation time develops complex flavors and improves texture.