This savoury, no-knead bread is so simple to make, and is ready-to-eat in under three hours. With it's chewy interior texture an a golden, crispy crust, it'll seem like you got it from an artisan bakery!
Prep Time15 minutesmins
Cook Time45 minutesmins
Resting Time2 hourshrs
Total Time3 hourshrs
Keyword: bread
Servings: 1large loaf
Author: Monique Creary
Ingredients
3cups[450g] all-purpose flour
1/2tspinstant yeast
1tspgranulated sugar
1 1/2tspsalt
1 1/2cupscheddar cheeseshredded
2jalapeño peppersdiced
1 1/2cup[250mL] very warm water
Topping
1tbspolive oil
1/3cupof cheddar cheeseshredded
1jalapeñosliced into rings
Instructions
In a large bowl, mix together the flour, yeast, sugar, and salt. Sprinkle in the cheese and diced jalapeño peppers, and mix until combined.
Slowly pour in the warm water and mix with a large spatula, until the dough comes together (it will be loose and sticky).
Cover and let rise in a warm place for at least one hour (it should almost double in size).
After the initial rise, turn the dough onto a well-floured work surface and sprinkle with a bit more flour.
Using a bench scraper or floured hands, pull up on the dough from the edges and flip it onto itself towards the middle, forming a round ball (about 8-10 times).
Flip over (so that the smooth, round side is facing up) and place onto the middle a bowl lined with a large sheet of parchment paper. Cover and allow to proof while you get the oven ready.
Preheat your oven to 450°F (230°C) while the dutch oven with the cover is inside (about 30 minutes).
Using oven mitts, carefully remove your hot dutch oven from the oven and rest it on the stove-top or trivet.
Holding onto the edges of the parchment paper, place your dough into the dutch oven.
Brush the top of the dough ball with olive oil, evenly sprinkle shredded cheese and decorate with jalapeño slices. Cover and bake for 30 minutes.
Remove the lid from the dutch oven, reduce the temperature to 400°F and continue baking for an additional 15-20 minutes.
Holding onto the parchment paper, carefully transfer the bread on to a wire rack, to ensure a crisp crust. Let cool for at least 30 minutes before slicing.
Notes
If you don't have instant yeast, but have dry active yeast, proof it in the warm water for 5 minutes first instead of adding it directly to the flour.
The sugar in the dough is optional, but it helps feed the yeast and enhances the flavour of the bread.
Be careful not to overlap your yeast and salt directly in the bowl: salt can kill the yeast, rendering a flat bread.
If you have the time, feel free to let the dough proof for 12 hours or overnight before you put it in the oven. I assure you that this recipe is very forgiving and the bread will taste just as good with only 1-hour initial rise. It also rises well when it's covered in the dutch oven.
If you have bread flour, you can use it in place (or half and half) of all-purpose if you want a lighter loaf. Bread flour has a bit more protein, so it will help with rise. You may need to add a bit more water to the recipe if using.
Try not to over knead the dough after the first rise by handling it too much. About 10 folds of the dough on a floured surface should be enough right before you place it in the dutch oven.
If desired, make a few slits in the top of the dough with a sharp knife after you've sprinkled your toppings and prior to baking.
The loaf can be kept covered in parchment paper at room temperature for up to three days. It freezes well, just be sure to cover in plastic wrap and store in a resealable bag.