No Knead Jalapeño Cheddar Bread
My no knead/ no dutch oven Jalapeño Cheddar bread packs with cheesy goodness and just the right kick from pickled jalapeños. With less than 5 minutes of hands-on time, this easy peasant-style loaf is perfect for busy days!
Equipment
- 1 mixing bowl
- 1 Rolling Pin
Ingredients
- 4 cups all purpose flour
- 1 tbsp salt
- 1 tbsp instant yeast (or active dried yeast)
- 2 cups warm water
- 1 cup shredded sharp cheddar cheese
- ½ cup blend of Asiago, Parmesan, and Roman cheeses (or mozzarella or 1/2 cup more of cheddar) (Use what you have as long as the total of cheese is about 1.5-2 cups.)
- ½ cup sliced pickled jalapeños
Instructions
- In a mixing bowl, whisk together the flour, salt, and instant dry yeast.
- Add warm water and fold everything together to form a wet dough.
- Cover the bowl with a damp towel or plastic wrap and let it rise for 2 hours at room temperature, then 1 hour in the fridge. The dough should double in size.
- Flour a flat surface and transfer the dough onto it. Dust the top of the dough and a knife or bench scraper.
- Cut the dough in half and shape each half into two dough balls. Keep one ball in the fridge until you’re ready to bake the second loaf.
- Roll the dough out flat, dusting your rolling pin as needed. Aim for a size of about 15 x 10 inches.
- Sprinkle sharp cheddar and any other cheese you have over the dough, followed by pickled jalapeños.
- Roll the dough into a log, then cut the log in half lengthwise. Twist the two pieces together. Finally, coil the twisted dough into a circle.
- Let the dough rise, uncovered, for 60-90 minutes, or until slightly puffy.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. (Tip: Lightly grease the pan with butter or oil before placing the parchment paper to help it stick.)
- Transfer the jalapeño cheddar dough onto the lined baking sheet and bake for 40-45 minutes.Let the bread cool for at least 30 minutes before slicing. Enjoy!
Video
@stickyricethaikitchen I made this bread while on the clock at work because it’s super easy. Ingredients ⬇️ 4 cups all purpose flour 1 tbsp salt 1 tbsp instant yeast (or active dried yeast) 2 cups warm water 1 cup shredded sharp cheddar cheese ½ cup blend of Asiago, Parmesan, and Roman cheeses (or mozzarella or 1/2 cup more of cheddar) (Use what you have as long as the total of cheese is about 1.5-2 cups.) ½ cup sliced pickled jalapeños #nokneadbread#nokneadbreadrecipe#homemadebread#jalapeno#cheddar#easyrecipe#homemadefood#autumnvibes#fallrecipes#bakingrecipe#baking#peasant#tiktokrecipe
♬ Originalton - yannicklowack
Notes
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