Spicy Cheddar Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon active dry yeast
02 -
1 ½ teaspoons salt or 2 teaspoons sea salt
03 -
3 cups all-purpose flour, plus extra for working the dough
→ Flavorings
04 -
2 jalapeños, diced with seeds taken out
05 -
1 ½ cups shredded sharp cheddar cheese
→ Liquid
06 -
1 ½ cups warm water (around 40°C to 43°C)
# Instructions:
01 -
Use a big mixing bowl to toss together flour, salt, yeast, cheddar, and the cut-up jalapeños. Add the warm water and stir everything until it blends into a sticky lump of dough.
02 -
Wrap the bowl with some plastic and let it sit somewhere warm for 8 to 18 hours. The top should flatten and have bubbles. More time makes it taste better.
03 -
Crank the oven to 230°C. While it’s heating up, put a 2.75-quart Dutch oven (with the lid on) inside for 30 minutes so it gets really hot.
04 -
Press the dough to deflate it. Sprinkle some flour on parchment paper, plop the dough onto it, and form a round shape. Put a little flour on top, cover with plastic, and leave it alone for half an hour.
05 -
Carefully remove the hot Dutch oven. Drop the parchment paper and dough inside. Put the lid back on, bake for 45 minutes, then take off the lid and bake another 10-15 minutes until the crust is nice and golden. Let it cool off a bit before cutting.
# Notes:
01 -
This chill, no-knead technique lets you make a crusty loaf that’s full of flavor without tons of work.
02 -
Letting the dough sit longer brings out more flavor and makes the texture better.