Overall Rating: 7 / 10
Look: 6 / 10
Texture: 5 / 10
Taste: 8 / 10
Date: December 21, 2019
After last effort’s success, trying something a little bit fancier in jalapeno Cheddar no-knead bread. Halved each of the ingredients of the below recipe and added one jalapeno and a bunch of cheddar.
Overall satisfied with this loaf, though might cook for a bit longer with the cover on and with the cover off. I took this one out after 10 with the cover off when I should’ve kept it in with the cover off for maybe 15-20. Additionally, the jalapeno cheddar mix was primarily on the outside because I added it following the rise - next time I’d like to incorporate before the rise, though unsure if the rise itself will be affected by the additional ingredients.
Recipe via https://www.jocooks.com/recipes/no-knead-bread/
INGREDIENTS
3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1.5 cups lukewarm water
1 jalapeno
1 cup cheddar
INSTRUCTIONS
Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 8+ hours
Preheat your oven: Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 10 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.