No Knead Jalapeño Cheesy Dutch Oven Bread. How do you feel about bread that has a custardy interior filled with melty cheese and bits of jalapeño peppers? Yeah. Me too.
Add the fact that it is amazingly easy to make.
While it contains fresh jalapeño peppers, the spiciness is fairly dialed down during baking. Evidence: Mr. Kitchen, who is not a fan of spicy, loved it.
The dough for this bread is mixed with a spoon or dough whisk the night before it is baked. The next morning, it is shaped and allowed to rise while a Dutch oven preheats in your oven.
How do you feel about cheese oozing out of your bread? I'm with you.
I found this recipe on the blog Chocolate & Chillies by Asiya, my Secret Recipe Club assignment for September.
Asiya says she is of Indian descent and born and raised in Toronto, Canada. She is married to a Pakistani, which she says has expanded her cooking repertoire. She says her recipes on her blog are what she and her family eat. I love that! Her photography is amazing and her blog is gorgeous!
Besides this bread, I will definitely be trying these lettuce wraps and these fish tacos, among many other recipes.
I baked this bread in this Lodge cast iron combo cooker, which I love because you can use the lid as the bottom, and the larger piece as the top. It makes it so much easier to transfer the loaf to the hot pan. I have two of them, and they both fit in the oven at the same time. If you don't have one, any Dutch oven will work just fine. I use this trick to transfer the risen loaf to the screaming hot pan.
No Knead Jalapeño Cheesy Dutch Oven Bread
3 cups (12.75 ounces) unbleached all purpose or bread flour
1 tsp instant yeast
1 tsp salt
1 cup of 1/2 inch cubes of pepper jack cheese
1 Jalapeño, minced (seeds or no seeds depending on your preference for heat
1 1/2 cups water
3 generous tablespoons of shredded pepper jack cheese and six thin slices of a jalapeño pepper for the topping
- The night before you bake the bread, whisk the flour, yeast, and salt together in a large bowl. Add the cheese and minced jalapeños and stir.
- Add the water, and mix with a large spoon or dough whisk until the flour is absorbed into the water. Cover the bowl with plastic wrap and let sit at room temperature overnight.
- The next day, place a Dutch oven into your oven and preheat it to 450 degrees F.
- Scrape the dough out of the bowl onto a lightly floured surface, and, using wet hands, stretch and fold the dough over itself several times to form a ball. Let the ball rest for about 10 minutes.
- In the meantime, line a bowl or banneton with a tea towel and dust it with a mixture of wheat and rice flour. Form the dough into a ball, and place it seam side down into the bowl. Cover with plastic wrap. Let rise for 45 minutes.
- Remove the cast iron pan from the oven and remove the lid. Place a piece of parchment and a plate over the dough, and flip it over. Lift off the tea towel, and transfer the dough, parchment and all, into the Dutch oven (see this post).
- Place the lid on the pan and put the Dutch oven in the oven.
- Bake with the lid on for 30 minutes. Remove the lid, sprinkle the bread with the shredded cheese, and place the jalapeño slices on top of the cheese.
- Bake for another 10 to 15 minutes, until the bread reaches an internal temperature of 200 to 205 degrees F.
- Let cool completely on a wire rack.