Easy No Knead Jalapeño Cheddar Bread 

Easy No Knead Jalapeño Cheddar Bread 

Ingredients 

3 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups warm water
1 cup sharp cheddar cheese, shredded
2-3 jalapeños, seeded and finely chopped

Instructions 

In a large bowl, combine the flour, salt, and instant yeast.
Add the warm water and stir until a shaggy dough forms.
Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed.
Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, until the dough is bubbly and has doubled in size.
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid into the oven and heat for 30 minutes.
Turn the dough out onto a well-floured surface and shape it into a ball. Let it rest while the Dutch oven heats.
Carefully remove the Dutch oven from the oven and place a piece of parchment paper in the bottom. Transfer the dough onto the parchment paper.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and sounds hollow when tapped.
Let the bread cool on a wire rack before slicing and serving.

Prep Time: 15 minutes | Rising Time: 12-18 hours | Cooking Time: 45 minutes | Total Time: 13-19 hours
Kcal: 250 kcal | Servings: 8 servings