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  • Writer's pictureElizabeth Carroll

No Knead Jalapeño Cheddar Bread

Ingredients:

3c Bread Flour

2t Salt

1 Package Instant Yeast

1T Extra Virgin Olive Oil

1 - 12oz Can Beer

1c Cheddar Cheese, shredded

2 Medium Jalapeños, thinly sliced


Directions:

1. In large metal bowl, mix flour, yeast, and salt

2. With wooden spoon or spatula spoon, mix in olive oil

3. Add in jalapeños and cheese, making sure jalapeños don't stick to one another

4. Slowly add in beer, making sure to incorporate it well. If you add in the beer all at once, often times you will end up with dry spots

5. Cover bowl tightly with plastic wrap and let it sit in a warm place, approximately 2-3 hours (or up to 18 hours)

6. Once the dough is ready, it should be doubled in size

7. Place cast iron dutch oven (with lid on) in oven and preheat to 450F (this takes my oven about 15 minutes)

8. While oven heats, on a sheet of parchment paper, punch down dough and form into a ball

9. When oven has heated, carefully remove dutch oven lid and place parchment paper / bread inside, cover

10. Let bread bake for 35 minutes

11. Remove lid from dutch oven and let bread cook another 5-10 minutes (bread should be golden brown on top)

12. Add an additional 1/4c shredded cheese to the top of the loaf, let bake an additional 5 minutes

13. When cheese has melted and is a rich, golden brown, remove from dutch oven and let cool on a wire rack

14. Cool a minimum of 1 hour before slicing bread, it will continue to cook as it cools


Notes:

Beer bread is safe to consume for all ages. Beer contains a very low percentage of alcohol, 3-5%, which is evaporated out of the bread during the baking process. If you are avoiding alcohol in any capacity, this is easily swapped for 1 1/2c warm water!


To store bread, slice cooled bread into desired thickness, loosely wrap in plastic wrap, store in a paper bag on the counter. To reheat homemade bread, popping a slice in the toaster will perk it up or wrap in foil, heat in oven at 350F for 10 minutes





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