Monday, October 30, 2017

Dutch Oven No Knead Bread - Jalapeno Cheddar

This no knead bread was one of the main reasons why I got a dutch oven. Bread and carbs are my weaknesses. I simply can't resist them in any way, shape or form. While I love me some fluffy Asian bread, I also enjoy a crusty chewy bread like this one right here.

This recipe is crazy simple, and with just a handful of steps, it is fool- proof.

You can easily go sweet or savory with different add- in variations. I went with a cheesy and spicy profile with cheddar and jalapeno, and it was nothing short of amazing. The melty gooey pockets of cheese are money!

No Knead Jalapeno Cheddar Dutch Oven bread
recipe from Alaska From Scratch

3 cups (384 g) unbleached all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 cup cheddar cheese, finely cubed
1 large jalapeño, chopped
1 ½ cups warm water
3 tablespoons cheddar cheese, grated
6 thin slices of jalapeño
The night before:
1. In a large mixing bowl, whisk together flour, salt and yeast.
2. Fold in cheese and jalapeño.
3. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). 
4. Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.*

*I left mine in the oven - no heat.

shaggy, loose and sticky
after 18 hours, puffed up and bubbly
Next morning:
5. Preheat oven to 450F. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf.
6. Remove the hot pot from the oven, remove the lid, and carefully set the dough inside.** Cover the Dutch oven and return it to oven for 30 minutes. 
7. Remove from oven and remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. 
8. Carefully remove the pot from the oven and place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.

**I would recommend using a piece of parchment paper as the melty cheese will get stuck to the dutch oven and make it quite difficult to release. I learned it the hard way. 

turn dough onto floured surface and shape into a round ball 
while dutch oven is heating, enjoy a matcha latte :)
after 30 minutes into baking, remove and add toppings
10-15 minutes after, crispy and golden
bottom was a bit burnt tho ):
note to self: use parchment paper next time!
pockets of gooey melty cheese
Taste: 5 stars out of 5
Savory cheesy with a delicious kick of heat
Texture: 5 stars out of 5
Crunchy crisp crust with a soft center

- Pictures from first attempt - 

a smaller loaf
cheese cubes were smaller
a nice bottom?

No comments:

Post a Comment