No Knead Jalapeño Cheddar Bread
Course:
Bread (savory)
Ingredients
- 390 grams Plain Flour
- 2 teaspoons Salt
- 1⁄2 teaspoons Dried Yeast
- 1 Jalapeño (diced)
- 125 grams Cheddar Cheese (fresh grated)
- 360 millilitres Water (warm; 95°F (35°C))
Steps
- Stir all the dry ingredients together in a large bowl. Then add in the water. The dough will be pretty sticky but if it’s extremely wet, add another 2 Tablespoons of flour.
- Gently shape the dough into a ball as best you can. Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can.
- Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your dutch oven. Place inside a bowl.
- Using a very sharp knife or bread lame (you could even use kitchen shears), gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- Meanwhile, place your empty dutch oven in the oven and preheat the oven to 245°C conventional.
- Add the bread and parchment paper to the dutch oven, cover, and return to the oven. Bake for 25 minutes with the lid on.
- Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing.
Source: https://sallysbakingaddiction.com/jalapeno-cheddar-bread/#tasty-recipes-66652