No knead jalapeno cheddar bread Recipe
Bincy Chris
No knead Jalapeno Cheddar Bread is a super delicious bread;it has a crispy crust and soft ,moist open crumb and is deliciously flavored with creamy cheddar and jalapeños.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Proofing time 2 hours hrs 20 minutes mins
Total Time 3 hours hrs 15 minutes mins
Course Breakfast, Side Dish
Cuisine American, British
For the bread dough
- 350 g Flour plain flour or bread flour with 10 % or more protein(2 3/4 cup-1/2 tbsp)
- 280 ml Cold Water
- 3 g Yeast 1 tsp
- 6 g Salt 1 tsp
For the filing
- 120 g shredded cheddar cheese 4 oz
- 45 g diced jalapeno use more according to your preference
PREPARE THE DOUGH
Pour the water into a bowl.Here I have used very cold water.(I put 4 ice cubes into 1 cup of water ).We need cold water in this artisan jalapeño cheddar bread recipe as we need very slow activation of yeast.
Add the yeast, salt and dissolve it in water.Then add the flour into this.Combine everything together using the rear end of wooden spoon.Its easy to do this way and also it helps to have less mess while mixing.
If you have a stand mixer ,then you can use it form the dough.Use the dough hook attachment and knead the dough for 5-6 minutes until they form a dough.In this Cheddar bread recipe I have not used stand mixer.So to make sure our dough is completely hydrated and also to make sure there are no big lumps in the dough ,I used my hands to mix the dough and smoothen it. After we make the dough,Cover the bowl with a plastic film or with a damp cloth and keep it on the counter top.Let it sit for 20 minutes.
DEVELOPING THE GLUTEN while the dough rise.
FINAL SHAPING
Our bread dough has risen slightly and it is ready for shaping.Transfer the dough on to a well floured work surface and then shape it into a boule ” (round )or (oblong)Here I am shaping it oblong as I am using a rectangular proofing basket.Fold the dough and roll it to form a tensive dough(as in the video).We need to take care not to deflate all those air pockets formed.Pinch the edge to seal.Place the shaped dough on to a bannetton or onto a rectangular cake pan or a round bowl, lined with a well dusted(best to use gluten free flour like rice flour so that it will not stick to the dough) kitchen towel.Stitch the seam so that the dough remain in shape and will retain the tension.Cover it with a kitchen towel.
FINAL RISING
Let the shaped bread dough sit and rise for 60 minutes in refrigerator.After the final proofing, flip the dough on to a parchment paper.Dust off any excess flour on top.Score the bread with a sharp knife or blade or with a lame.Place this into the preheated oven dish or dutch oven.(We can use any oven proof dish with a proper lid.)Close the oven dish with it’s preheated lid.
BAKE the No knead Jalapeno cheddar Bread
Baking temperature and durationTransfer the dough on to a well preheated dutch oven or oven dish(250C)( I recommend an oven thermometer to make sure your oven is hot enough) and close the pot with an oven safe lid.We can use a Dutch oven or any oven safe vessel with a lid ,which is best to use for making this type of artisan rustic breads.Bake the bread inside the hot dutch oven(480F or 250 C) for 30 minutes with the lid on.After 30 minutes of baking, remove the lid and Reduce the oven temperature to 220C.And then bake for another 8-10 minutes without the lid (428 F or 220C) ,until the top of the bread is nice and deep golden brown. As this cheddar jalapeño bread has creamy cheddar cheese marbled all over the bread and some spicy jalapeño in between, they are super delicious on its own and we can enjoy each slice, even without smearing any butter.
Enjoy!
Keyword cheddar and jalapeno bread, jalapeno cheddar bread, jalapeno cheddar dutch oven bread, no knead jalapeno cheddar bread