Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6
This no-knead jalapeno cheese, Artisan bread is a staple at my house. We are obsessed with this savory bread that’s filled with spicy pickled jalapenos and real cheddar cheese. You can pull this off even if you have not made bread before.
INGREDIENTS :
- 1 1/2 c. sharp cheddar cheese, grated
- 1/2 tsp instant yeast
- 1/2 c. sliced pickled jalapenos (or more, if desired)
- 3 c. all-purpose flour
- 1 1/2 c. water at room temperature
- 2 tsp sea salt
DIRECTIONS :
Step 1: In a large bowl, place the flour. Measure the yeast and place it on one side of the bowl. Next, add the salt to the other side. Stir the yeast into the flour using a wooden spoon, then into the salt. Mix everything well until well blended.
Step 2: To the flour mixture, add the sharp cheddar cheese and the sliced jalapenos. Mix well.
Step 3: Pour the room temperature water into the bowl and stir using a wooden spoon until you have a rough and slightly sticky dough.
Step 4: Tent the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place for 12 to 18 hours.
Step 5: Preheat the oven to 450 degrees F after the dough has risen. In the cold oven, place a Dutch oven and allow it to heat up while the oven is preheating.
Step 6: On a counter, lay a piece of parchment paper and dust it with flour. With your floured hands, scrape the dough away from the sides of the bowl, making sure to gather the dough as best as you can. On the parchment paper, shape the dough into a circular loaf. On top, sprinkle some flour and loosely tent the dough with plastic wrap. Allow the dough to rise for approximately 45 minutes.
Step 7: Take the plastic wrap off the dough. Into a circle, trim the parchment paper closely around the dough.
Step 8: Into the preheated pot, carefully transfer the dough. Put the lid on and pop it in the oven for about 30 minutes.
Step 9: Remove the lid after 30 minutes and resume baking for additional 15 minutes. Take the pot out of the oven after 15 minutes and transfer it to a wire rack to cool the bread.
Step 10: Make sure to let the bread completely cool before slicing.
Nutrition Facts:
Serving: 1serving | Calories: 348 kcal | Carbohydrates: 49g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1142mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 3mg
EASY NO KNEAD JALAPENO CHEESE ARTISAN BREAD
Ingredients
- 1 1/2 c. sharp cheddar cheese, grated
- 1/2 tsp instant yeast
- 1/2 c. sliced pickled jalapenos (or more, if desired)
- 3 c. all-purpose flour
- 1 1/2 c. water at room temperature
- 2 tsp sea salt
Instructions
Step 1: In a large bowl, place the flour. Measure the yeast and place it on one side of the bowl. Next, add the salt to the other side. Stir the yeast into the flour using a wooden spoon, then into the salt. Mix everything well until well blended.
Step 2: To the flour mixture, add the sharp cheddar cheese and the sliced jalapenos. Mix well.
Step 3: Pour the room temperature water into the bowl and stir using a wooden spoon until you have a rough and slightly sticky dough.
Step 4: Tent the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place for 12 to 18 hours.
Step 5: Preheat the oven to 450 degrees F after the dough has risen. In the cold oven, place a Dutch oven and allow it to heat up while the oven is preheating.
Step 6: On a counter, lay a piece of parchment paper and dust it with flour. With your floured hands, scrape the dough away from the sides of the bowl, making sure to gather the dough as best as you can. On the parchment paper, shape the dough into a circular loaf. On top, sprinkle some flour and loosely tent the dough with plastic wrap. Allow the dough to rise for approximately 45 minutes.
Step 7: Take the plastic wrap off the dough. Into a circle, trim the parchment paper closely around the dough.
Step 8: Into the preheated pot, carefully transfer the dough. Put the lid on and pop it in the oven for about 30 minutes.
Step 9: Remove the lid after 30 minutes and resume baking for additional 15 minutes. Take the pot out of the oven after 15 minutes and transfer it to a wire rack to cool the bread.
Step 10: Make sure to let the bread completely cool before slicing.
