Okay. The Artisan Bread recipe on this blog is one of my favorites. Simple. Delicious. Fool Proof. What is not to love? Did I mention the texture?!?! Crispy, hard, crust with a soft center. It is absolute perfection.
Then it dawned on me… This bread is so easy, why not add some yummy additional ingredients for a fun and tasty spin?!
This No-Knead Jalapeño Cheddar Bread recipe has a kick of heat and a balance of cheddar to compliment it. It is a great blend of flavors and ingredients.
It is still the same fool proof dough (No-KNEAD!!!) but now with a surge of flavor that will have your tastebuds doing a happy dance.
Initially, when trying the dough I thought, “oh no! This is going to be too spicy!” Believe me, I am a WHIMP when it comes to heat in food. But once it cooked, the heat wasn’t as intense and actually provided and wonderful new touch.
The bread itself is gorgeous in my opinion. When it comes out of the oven crisp and golden brown in color with melty cheese and fun pops of thinly sliced green jalapeños, you can’t help but “oooo” and “awe” at it.
This is a great bread to serve or take to someone. People will think you are incredibly talented (which you are) and spent forever to create the perfect artisan bread, when in reality, you didn’t do hardly anything. The hardest part is waiting over night for it to rest. But then again, you are sleeping so it really isn’t difficult!
Have fun making this! Trust me, its hard to go wrong with this fool proof recipe!
- 3 cups All Purpose Flour
- 1½ tsp. salt
- 1 tsp. yeast
- 1½ cups luke-warm water
- ¼ cup diced jalapeños, drained
- 1 cup shredded cheddar cheese
- ¼ cup shredded cheddar cheese
- 5-8 THIN slices jalapeños
- Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Stir in jalapenos and cheese. Dough will look messy and not smooth and that is completely okay.
- Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 15 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal.
- When dough is done rising and ready to bake, preheat oven to 450 degrees F.
- Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest.
- While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
- Note that once heated, the handles will be extremely HOT! Remember to use hot pads :)
- After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid. The Baker Chick said: You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
- Bake at 450 degrees F for 30 minutes.
- After 30 minutes, remove lid, sprinkle cheese over the top of loaf and evenly distribute the thing slices of jalapeño of the top.
- Return uncovered to oven and bake for an additional 15 minutes until done. Bread will be golden in color.