Jalapeno Cheddar No-Knead Bread
There is nothing more comforting than a warm slice of fresh-baked bread. If you agree with me, then this recipe for No-knead jalapeno cheddar bread is going to be your new favorite!
The first step is a simple matter of mixing all the ingredients—no particular order. Just dump and mix.
Tightly cover the bowl of dough with plastic wrap. Place the covered bowl on the counter and allow it to rise for ten hours.
Ideally, it will have doubled in size. If the dough has not changed much in size, give it more time to rise on the counter.
Shape the dough as directed and allow it to proof for about 45 minutes until doubled in size.
Bake the loaf for 35-40 minutes. The finished loaf will be deep golden brown and have an internal temperature of 200 degrees.
Allow to cool at least thirty minutes before serving. If you cut into the loaf too soon, the cheese can leak out.