The Best Jalapeno Cheddar Bread|No knead jalapeno cheddar bread|Jalapeno cheddar Dutch oven Bread

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water can reduce cost.

jalapenos

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder heat, while bell peppers reduce cost.

In a bowl, add cold water.

Add 1 teaspoon of salt and 1/2 teaspoon of yeast to the water and stir until dissolved.

Add all-purpose flour to the mixture and combine to form a shaggy mass of dough.

Cover the dough with plastic wrap or a damp cloth and let it rest for 20 minutes at room temperature.

After 20 minutes, wet your hands and perform two rounds of stretching and folding the dough, turning the bowl 90 degrees after each fold.

Cover the dough again and let it sit for another 20 minutes.

After another 20 minutes, tuck the edges of the dough towards the center to create a smooth surface and cover again for another 20 minutes.

Transfer the dough to a clean, wet work surface and stretch it into a rectangular shape.

Sprinkle cheddar cheese and diced jalapenos on top of the dough.

Fold the dough from the top and bottom one-third, then from both sides to enclose the fillings.

Place the laminated dough into a greased rectangular pan and cover with plastic wrap, letting it sit for 20 minutes.

After 20 minutes, dust the top and work surface with flour to prevent sticking.

Gently fold the dough and roll it to form a tight shape.

For final proofing, place the dough in a proofing basket with the smooth side facing down and cover with a kitchen towel.

Refrigerate the dough for one hour to retard yeast action and improve crumb texture.

After one hour, flip the dough onto parchment paper.

Preheat your baking vessel (Dutch oven or any oven-safe dish with a lid).

Score the top of the dough with a sharp blade before baking.

Cover the dough with the lid and bake at 480°F (250°C) for 30 minutes.

Reduce the temperature to 220°C (425°F) and bake uncovered for an additional 8 to 10 minutes.

After baking, let the bread cool for at least 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens