Jalapeno Cheese Bread (No kneading needed!)
Yes, we both have a fear of yeast. I have mentioned it before, and I’m pretty sure Marc has it tattooed somewhere on his body. Regardless of this fact, we decided to tackle no-knead bread this weekend, a fad that’s been circulating the internet for some time now. I do love cheese bread, so I thought we could attempt a cheese bread, and we threw in some jalapenos for fun and heat. The result was two fabulous boule loaves, perfect for snacking. Next time around (if we decide to make the jalapeno cheese variety of this bread), we will definitely cut the amount of cheese — we cut it down considerably from the original recipe!!! — and maybe include additional peppers. YUM! Enjoy!
Keep in mind that the no-knead version of this bread takes A LOOOOONG time to make — slightly less than a day. Make sure to allot enough time to make this. It’s a good weekend project.
Jalapeno Cheese Bread
- 3 c. all-purpose flour
- 1/4 tsp. instant yeast
- 1 1/4 tsp. table salt
- 1 c. cornmeal
- 1 – 2 fresh jalapeno peppers, ribs and seed removed
- 8 oz. cheddar or colby jack cheese (I’d use less next time)
1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 c. water, and stir until blended. Dough will be sticky and shaggy. Cover bowl with plastic wrap. Let dough rest for 12-18 hours, at room temperature.
2. After 18 hours, check dough to see if it’s dotted with bubbles. If it is, it’s done. Lightly flour a work surface or cutting board and flop dough onto it. Fold it over onto itself once or twice. If the dough sticks to your hands, put flour on them. Cover bowl with plastic wrap and let it rest about 15 minutes.
3. Combine cheese and peppers, and divide into fourths.
4. Remove plastic and press the dough flat (but not too too flat….). Sprinkle it with a 1/4 of the peppers and cheese. Fold in half, press flat, sprinkle again until all peppers/cheese are gone. Mash it into a ball, pressing firmly to seal the seam. (If you want to create two loaves, you can cut the loaf in half now, which is what we did.)
5. Place a large sheet of parchment paper in a bowl, and cover with cornmeal or additional flour. Place dough seam-side down on towel and dust with more flour or cornmeal. Cover bowl with a clean dish towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
6. At least a half-hour before the dough is ready, heat the oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heads. When dough is ready to go, carefully remove the pot from the oven. Drop parchment paper with dough into the pot. Shake pan once or twice if the dough looks unevenly distributed.
7. Cover with a lid and bake for 30 minutes. Remove lid and bake another 15 minutes or longer, until the loaf is beautifully browned. Bread should make a hollow sound when it is thumped.
8. Remove baked loaf from pan and set on a cooling rack. Do not cut until completely cooled (Yes, I do know how hard this is!)