How To Make No-Knead Cheddar Jalapeño Bread || @the.practical.kitchen

the.practical.kitchen How To Make No-Knead Cheddar Jalapeño Bread View my profile

Get App Mix your dry ingredients. Flour, salt, and yeast. 1 @the.practical.kitchen on

Get App Chop or grate your cheddar cheese into pieces 1/4” or smaller. Add to the flour mixture. 2 @the.practical.kitchen on

Get App Remove the seeds and ribs from a jalapeño and slice or dice to your desired size. Add to the flour. 3 @the.practical.kitchen on

Get App Finely mince the leaves from two sprigs of rosemary. Add to the flour mixture. 4 @the.practical.kitchen on

Get App Measure out your water and add it to the dry ingredients. Use a bowl scraper to combine. 5 @the.practical.kitchen on

Get App You should have a shaggy, loose dough. Cover and let rest for 18 hours. 6 @the.practical.kitchen on

Get App 18 hours later the dough will have doubled in size, have a flat top, and visible bubbles. 7 @the.practical.kitchen on

Get App Use a bowl scraper to gently release dough from bowl onto floured parchment paper. 8 @the.practical.kitchen on

Get App Use wet or floured hands to fold the edges of the dough over the center to make an oval shape. 9 @the.practical.kitchen on

Get App Lightly dust the outside with flour. 10 @the.practical.kitchen on

Get App Transfer the loaf into a Dutch oven that’s been preheating at 450F for at least 30 mins. Cover. 11 @the.practical.kitchen on

Get App Bake 45 mins covered, then 10-15 mins uncovered. 12 @the.practical.kitchen on

Get App When it’s a deep golden brown color, it’s done! Remove from the oven. 13 @the.practical.kitchen on

Get App Let cool on a wire rack for at least 1 hour before slicing open. 14 @the.practical.kitchen on

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