Home Bread-Bakers v118.n028.6
[Advanced]

No Knead Jalapeno Cheddar Artisan Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 30 Jul 2018 00:06:46 -0700
v118.n028.6
* Exported from MasterCook *

                  Bread, No Knead Jalapeño Cheddar Artisan

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3               cups  All-purpose Flour
   1 1/2           tsp.  salt
   1               tsp.  yeast
   1 1/2           cups  lukewarm water
      1/4           cup  diced jalapeños -- drained
   1                cup  shredded cheddar cheese
                         TOPPING:
      1/4           cup  shredded cheddar cheese
   5               THIN  slices jalapeños -- (to 8)

This bread is FOOL PROOF! It has a crunchy crisp crust with a soft 
center and has a delicious kick to it!

Combine the three dry ingredients in a large bowl then pour in the 
luke-warm water. Stir until completely combined. Stir in jalapeños 
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 450F.

Heavily flour clean counter top or surface. Turn dough onto floured 
surface and shape into a round ball. Cover lightly with plastic wrap 
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 450F 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.

Notes:
Recipe adapted from this No-Knead Artisan Bread [ 
https://www.chef-in-training.com/2013/04/no-knead-crusty-artisan-bread/ 
] which was originally from The Baker Chick [ 
http://www.thebakerchick.com/2013/02/no-knead-crusty-artisan-bread/ ]

S(Internet address):
   "https://www.chef-in-training.com/no-knead-jalapeno-cheddar-artisan-bread/";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 5g Fat (23.7% 
calories from fat); 8g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
15mg Cholesterol; 410mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean 
Meat; 0 Vegetable; 1/2 Fat.

NOTES : 2018 - 0729