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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If you are interested I have a no knead kalamata olives bread video:
#nokneadbread #jalapeno #artisanbread
Bacon Cheddar Bread
In this video I'll show you a delicious recipe for bacon cheddar bread.
Sausage, Bacon, Olive Cheddar Loaf
Hello
If you're looking for something different to take to brunch, lunch or potluck, look no further. This recipe is great to use up leftovers in the fridge or freezer and you can change up the meat and or cheese to make a new tasty treat every time. I was lucky to be gifted a loaf from a dear friend. I had to try it for myself and share this recipe with you.
I hope you give this a try.
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Sausage, Bacon, Olive Cheddar Loaf
100g Black Olives Sliced
100g Green Olives sliced
3 Tbsp. Parsley
1 Onion chopped
100g Ham or Bacon cooked & chopped (I used Canadian Bacon)
200g Chouriço cooked and chopped
150g Cheese (I used Marble)
1 Tsp. Baking Powder
2 1/2 Cups Flour
1/2 Salt
4 Eggs
5oz White wine
110 ml Olive Oil
Cook onions ham and sausage and set aside too cool. Be sure to drain off any extra oil on a paper towel.
Chop/Slice Olives & parsley.
Shred Cheese
In a large bowl Whisk wine, Oil and eggs.
In a separate bowl mix flour, Salt & Baking Powder. then stir into egg mixture.
Add all the ingredients together and mix.
Pour into prepared loaf pan and bake for 45mins at 350* or until golden brown.
Enjoy!!!
Garlic and Rosemary Sourdough Bread | Recipe from Start to Finish
Roasted garlic cloves, rosemary, and olive oil team up to make a soft, aromatic, and irresistible loaf of sourdough bread.
Get a copy of my ebook, No-Nonsense Sourdough (18 recipes):
Garlic & Rosemary Sourdough Bread ingredients:
Bread Flour 450 grams
Water 300 grams
Starter 100 grams
Garlic-infused oil 25 grams
Salt 10 grams
Roasted garlic cloves ~100 grams
Dried rosemary ~a few dashes
Vanishing Cheddar Jalapeno Bread
I had every intention of sharing a recipe with ya'll that would last for days. I pictured a loaf of bread that would stretch out for several meals; then I remembered how good this bread is. Cheesy, spicy, rich, and soft; this bread is truly addictive. If you have more self control than our family it would make an incredible breakfast sandwich, pair wonderfully with any dinner, or satisfy that afternoon craving. Get Baking Yall!
Also, below is a link to a highly informative reference on turmeric from America’s Test kitchen! I can attribute most of the knowledge I have gathered from them!
Cheesy Jalapeno Cheddar Focaccia
Is your mouth watering? Because ours are! Check out our Cast Iron Jalapeno Cheddar Focaccia recipe below:
Cheesy Jalapeno Cheddar Focaccia
Yield: 1 focaccia
Prep Time: 20 minutes
Total Time: 2 hours 45 minutes
INGREDIENTS
1 (1/4 ounce) packet active dry yeast
2 cups warm water, roughly 100-110°F*
4 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons extra virgin olive oil, divided
1 (8 ounce) block sharp cheddar cheese, cubed
½ cup Mezzetta® Sliced Hot Jalapenos, drained
1 teaspoon flaky sea salt
INSTRUCTIONS
1. In a large bowl, add the yeast and warm water, stir gently, and allow to sit until the yeast has bloomed and is frothy, about 5 minutes.
2. Add the salt and flour and mix with a rubber spatula until a shaggy, but smooth dough forms and no loose flour is left in the bowl. Add 2 tablespoons of olive oil to the bowl and turn the dough with the rubber spatula to coat. Cover with a clean kitchen towel and allow the dough to proof on the counter for 1 hour, or until doubled in size.
3. Once proofed, transfer the dough to a cast iron skillet greased with 2 tablespoons of olive oil and with oiled hands, press out the dough to fill the pan. Cover the pan with a clean kitchen towel and allow to proof for 1 more hour.
4. During the last 30 minutes of proofing, preheat your oven to 425°F.
5. Press the cheese cubes into the bread, top with the Mezzetta® Sliced Hot Jalapenos and drizzle all over with the remaining 2 tablespoons of olive oil and sprinkle with the flakey sea salt.
6. Transfer the bread to the oven to bake for 25-30 minutes until golden brown. Allow to cool in the pan for 5 minutes before serving with warmed pasta sauce or extra virgin olive oil for dipping.
7. Enjoy!
*Chef’s Note: To achieve the perfect water temperature for activating the yeast, combine ½ cup boiling water with 1 ½ cups cold water.