The Best Jalapeno Cheddar Bread|No knead jalapeno cheddar bread|Jalapeno cheddar Dutch oven Bread
No knead Jalapeno Cheddar Bread is a super delicious savory bread.
Complete written recipe :
This jalapeño and cheddar bread has a crispy crust and soft ,moist open crumb and is deliciously flavored with creamy cheddar and jalapeños.
We can make jalapeño cheddar bread in many ways.There are definitely more easy ways.But the texture of the bread will be different.I have tried a few different ways of making this bread ; and this jalapeno cheddar bread is my favorite.
I always like to simplify recipes.In this jalapeño cheddar cheese bread recipe we do the minimal handling of dough and use the minimal proofing time.And the resulting bread has that amazing open porous crumb and crispy crust (just like a bread made with a preferment or biga).I hope you will love this No knead jalapeno cheddar bread recipe.
Why you will love this No knead Jalapeño cheddar bread recipe
It is easy to make; there is no hard kneading
Requires only four basic ingredients to make the bread dough
It doesn’t require any previous preparation as we dont use biga or poolish
You can bake this cheddar jalapeño bread in less than three and half hours.
The resulting jalapeño cheddar bread is super delicious and so incredibly soft with large porous crumb and with a crispy crunchy crust.
For this Jalapeno cheddar dutch oven bread recipe,If you are making bread for the first time,I would suggest you to weigh your ingredients rather than using cup measurements.
What type of flour is best for making this No knead jalapeño cheddar bread
We can use bread flour or all purpose flour to make this bread.To get the best results, use flour that contain protein to be 10 % or more.
I have made this cheddar jalapeño bread recipe using 10 % of flour as whole meal rye flour and it turned out really good.
For making this jalapeño cheddar dutch oven bread,I don’t suggest to use 100% whole wheat flour as it contain more bran particles, the dough may not be able to rise properly and the bread may turn dense and heavy.
HOW TO MAKE NO KNEAD JALAPENO CHEDDAR BREAD
As with any bread recipe, there is not one way to approach it rather many different techniques that could be used. This technique produces artisan cheddar bread with light,airy,soft ,creamy, moist open crumb and a crispy crust.
Why do we need to score the jalapeño cheddar bread before taking in to the oven
The purpose of scoring is primarly to control the direction in which the bread will expand during “oven spring”
By scoring a bread,we are intentionally creating a weak spot on the surface of the loaf preventing the loaf from bursting at any other weak spots created during shaping.
Thus scoring the bread dough will help the bread to expand beautifully and helps the bread to not to crack open at undesirable spots.
When should you score the bread.
Scoring is generally performed just before loading the loaves in the ovenPopular Videos on our channel
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Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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Caramelized Onion Bread Recipe
This Caramelized Onion Bread is by far one of the best bread recipes. This bread is soft and fluffy and it smells wonderful while baking. The caramelized onion brings such a wonderful flavor.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.
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No Knead Olive Cheese Bread | Homemade Artisan Bread
For detailed recipe:
This easy No-knead Olive Cheese Bread is a amazingly flavorful bread loaf that is perfectly crusty on the outside with an airy and chewy texture on the inside. This homemade rustic olive bread is incredibly delicious with a buttery, cheesy and savory olive flavor in every bite. The aroma of fresh baked bread wafting in air is simply divine!
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Easy no knead bread ???????? | Jalapeño and cheddar artisan bread
Easy Jalapeño cheddar bread. No knead jalapeño cheddar bread. This is another bread recipe that anyone can make.
375g (3 cups) flour
12.5ml (2 ½ teaspoon) yeast
10ml (2 teaspoon) salt
120g (1 ½ cup) grated sharp cheddar
70g (½ cup) sliced pickled jalapeno peppers
360ml (1 ½ cup) warm water
Mix all ingredients. Let rise covered for 2 hours.
Shape into ball, let rise for about 45 minutes while oven is heating at 450F ( 230C)
Bake covered for 30 minutes
Remove the lid and bake for another 15 minutes.
Let cool before cutting.
Chapters:
00:00 Intro
00:05 Ingredients
00:39 Cover, let rise for 2 hours
00:43 First rise finished
00:48 Shaping dough
01:07 Second rise for 45 minutes
01:20 Bake covered for 30 minutes
01:37 Bake uncovered for another 15-20 minutes
01:49 Let cool before cutting
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Thank you in advance for liking, commenting or subscribing! ????????
If you are interested I have a no knead kalamata olives bread video:
#nokneadbread #jalapeno #artisanbread
Jalapeno and Cheddar Cheese Ciabatta Bread Recipe
It's a ciabatta with cheddar cheese and jalapeno. (๑•᎑•๑)
During baking, the milk fat of the cheddar cheese flows down to the surface, resulting in uneven and speckled ciabatta crust.
Cheese flavor and jalapeno spicy go well with ciabatta!
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation : total dough weight 269.1g
B's(%):100.0%, Tr (g): 140.0g Strong Flour(Bread Flour)
B's(%): 82.0%, Tr (g): 114.8g Water(22℃)
B's(%): 8.0%, Tr (g): 11.2g Olive oil(extra virgin)
B's(%): 0.4%, Tr (g): 0.6g Instant Dry Yeast
B's(%): 1.8%, Tr (g): 2.5g Salt
■ Process|Room Temperature: 24℃
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant dry yeast.
3. After 1 minute, mix evenly the instant dry yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
Mix evenly until no flour is visible
(dough temperature: 24℃).
7. After 60 minutes of Rest(autolyze),
the first fold (folding)
8. After 60 minutes of Rest, the second fold (folding)
9. After 60 minutes of Rest,
Spread plenty of flour and spread the dough wide.
(Square shape)
10.Topping cheddar cheese and Jalapeño,
Fold the dough into a square (please see video).
11.15 minutes of Rest
12.Turn the dough upside down several times and make it into a rectangular shape.
13.After sprinkling flour on the canvas cloth, Put the dough
14.Final Proofing:24 ℃, 30 minutes
15.Preheat oven.
Oven temperature is raised as high as possible during the Final Proofing to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
16.Put the dough into the preheated lodge 10-inch combo cooker floor
17.Cover the lodge 10-inch combo cooker lid.
18.Put in the oven
19.After 12 minutes of baking, cut off the heat below (avoid burning the floor).
20.After baking for 20 minutes,
remove the lodge cover and continue baking for 10 minutes.
(total: 30 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
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