No Knead Jalapeno Cheese Bread
What you need:
- 3 cups unbleached all purpose flour
- 1 tsp. instant yeast
- 1 tsp. salt
- 8 oz. pepper jack cheese, cut in 1/2-inch cubes
- 1 jalapeno, minced (seeded or leave some for more heat)
- 1 1/2 cups water
- 3 Tbsp. shredded pepper jack cheese
- 1 jalapeno, sliced into thin rings
Directions:
- THE NIGHT BEFORE: Whisk together flour, yeast, and salt in a large bowl. Stir in cheese and minced jalapenos. Then add water and mix until just combined. Cover with plastic wrap and rest at room temperature over night.
- DAY OF BAKING: Preheat cast iron Dutch oven with lid in oven at 450 degrees.
- Place bread dough on a lightly floured surface. With wet hands, stretch and fold dough several times to form it into a ball. Let rest for 10 minutes.
- In a clean bowl, place a tea towel inside and dust with flour. Form dough into a ball and place inside bowl seam side down.
- Cover with plastic wrap and let rise for 45 minutes.
- Remove lid from cast iron Dutch oven and plastic wrap from bowl.
- Place a piece of parchment paper followed by a plate over the bowl. Flip and remove tea towel from dough.
- Transfer parchment paper and dough to the Dutch oven and cover with the lid.
- Place into the oven and bake for 30 minute, covered.
- Remove the lid, sprinkle with shredded cheese and jalapeno slices and bake for 10 to 15 more minutes.
- Let cool on a wire rack.
Recipe from Karen's Kitchen Stories