Jalapeño Cheddar No Knead Bread

Ingredients

• 3 3/4 cups (450g) All-Purpose Flour

• 3 teaspoons salt

• 1 teaspoon instant yeast

• 1 1/2 cups (340g) warm water

• 1 1/2 cups (170g) sharp cheddar cheese, chopped or shredded

• 3/4 cup (100g) pickled jalapeños, chopped

Directions

• Step 1

  Combine the flour, salt, and yeast in a large bowl.

• Step 2

  Add your warm water and mix together until combined and you’ve formed a shaggy dough.

• Step 3

  At this point, you can add in your chopped pickled jalapeños and chopped/shredded cheddar cheese. Stir to combine.

• Step 4

  Cover your bowl with plastic wrap and let sit at room temperature for two hours.

• Step 5

  Place the bowl in the fridge to continue rising overnight.

• Step 6

  The following day, take the bowl out of the fridge and let the bread sit at room temperature for 30-minutes.

• Step 7

  While your bread is coming to room temperature, preheat your oven to 450 F and insert your bread oven inside.

• Step 8

  After your bread has come to room temperature, on a floured surface, shape into a round ball.

• Step 9

  Once your oven and bread oven have preheated, carefully remove the bread oven from the oven, take off the lid, place a piece of parchment paper on top and place your bread inside. Score your bread and add back into the oven.

• Step 10

  With the lid on, bake your bread for 20 minutes.

• Step 11

  After 20 minutes, carefully remove the lid and continue baking for another 20 minutes.

• Step 12

  Let your bread cool for about 2 hours before cutting.