La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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No Knead Bread With Mexican Twist!

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What exactly do you mean by no knead bread? Exactly as it states, no kneading required for this simple recipe!

Jalapeño bread close up

Why not just buy bread at the market?

Why not bake it fresh at home? I try my best to limit the amount of bread I eat most days. So when I do decide to enjoy some bread, it’s much more satisfying knowing that the bread is fresh out of my own oven. I didn’t have to purchase any special ingredients really because I always try to keep a jar of yeast in my refrigerator. I really enjoy baking all kinds of bread.

Chile Ancho Bread Close up

What would make it even better?

In my opinion, what would make this no knead bread recipe better is having a sour dough starter. I attempted that a few times and forgot to feed it daily! Lol! Frustration set in and I said forget it! Doesn’t mean I won’t attempt it again though.

Sliced jalapeño bread loaf with fresh eggs

Think outside of the box!

I enjoy food trends, but I also enjoy doing my own thing when it comes to popular recipes. I love sharp cheddar cheese, but decided to ditch that choice and use some different Mexican cheese varieties. Oaxaca cheese is creamy and melts beautifully. Queso fresco is crumbly and salty! It was delicious in the first jalapeño loaf that I baked. I wasn’t able to get many photos that day unfortunately.

Sliced chile anho bread loaf close up
Above is the loaf with dried chile ancho and Oaxaca cheese. The shiny parts on the sliced bread are the melted cheese! The chile ancho softens and just melts into that bread after it bakes.
Ingredients for jalapeño bread on cutting board
Always make sure you check the expiration date on the active dry yeast. In most cases, If you refrigerate or freeze it, it goes well beyond the expiration date.
adding active dry yeast to the flour for bread recipe
To test if your yeast is still good, drop 1 tsp in a glass of warm water. If it foams up at the top after 6-8 minutes, it’s still active and good!
adding kosher salt to flour in bowl
If you are watching your salt intake, then I would say to eliminate it. But otherwise, the hint of salt really is delicious combined with the chiles and cheese.
Adding fresh jalapeños to bread ingredients in bowl
Any fresh, roasted, dried or pickled hot peppers work well with this bread recipe.
After mixing in the warm water, the dough is very sticky
A variation is to add torn pieces of dried chile ancho into flour for bread recipe
Torn pieces of dried chile ancho. This pepper is not typically spicy, but now and then it does impart a little heat.
Adding chopped pieces of Oaxaca cheese to the sticky dough in the bowl
This Oaxaca cheese comes in giant sticks instead of the coiled round ball that you typically see.
Covered bowl with kitchen towel and letting bread dough rest for 3-5 hours at room temperature
Keep it covered on the counter for 3-5 hours. As long as the room is not too cold, it should be fine.
adding flour to a flat surface in preparation for the sticky bread dough
If I have to pick one part of the recipe that is just slightly challenging, it’s shaping it. As long as you have the flat edge pastry cutter and enough flour, it should not be a problem.
Sticky dough with ancho chile and cheese close up

Slice it, tear it, enjoy it!

This is a delicious bread torn into pieces for soups, stews and chili! Delicious sliced and toasted for sandwiches. Cut it into cubes and toast it in a little olive oil with garlic for delicious croutons in you soup or salad!

close up of dough with jalapeño and crumbled cheese still in bowl
The first jalapeño loaf I baked had 6 oz. of queso fresco(botanero) mixed in. The cheese had finely chopped red and green chiles in it.
bread dough with a generous amount of flour before shaping into round loaf
Chile ancho with Oaxaca cheese loaf
Shaping jalapeño loaf on parchment paper
Jalapeño loaf with no cheese! What? I was out of cheese that day.
Unbaked bread loaf in deep stainless steel pot with parchment paper ready for the oven
Preferably I would have liked to use a heavy cast iron dutch oven style pot.
Jalapeño loaf unbaked on parchment paper in a deep cast iron skillet ready for the oven
The deep cast iron skillet works well with a lid!
Chile ancho loaf after baking covered for 30 minutes in deep pot
30 minutes after it baked covered.
Jalapeño loaf after baking for 30 minutes in deep cast iron skillet covered
Jalapeño loaf after 30 minutes
Chile ancho bread loaf after 30 minutes in the oven. Uncovered
Chile ancho loaf
Chile ancho bread loaf top view after it baked for an additional 15-20 minutes uncovered
Chile ancho loaf after the second bake.
top view of jalapeño bread loaf after second bake
Jalapeño loaf after the second bake.
Chile ancho loaf on cutting board
Jalapeño loaf on cutting board

Let’s Get To It! Recipe Below!

sliced chile ancho bread close up
Jalapeño loaf with glass of beer in the back round
close up of sliced jalapeño loaf with glass of beer and can of beer
sliced jalapeño loaf on cutting board with sliced avocado and fresh eggs with knife on the side
A slice of jalapeño bread with smashed avocado eggs with salsa in the back round
top view of jalapeño loaf

No Knead Bread With Mexican Twist!

No knead, minimal fuss and you have fresh baked bread with a Mexican twist straight out of your oven!
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Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time For Dough: 3 hours
Total Time: 4 hours
Servings: 6 Servings

Equipment

  • Oven safe pot with lid
  • pastry cutter
  • parchment paper

Ingredients

  • 3 c flour plus more for dusting and shaping loaf
  • 1/2 tsp yeast
  • 1 tsp salt
  • 1 1/2 c warm water
  • Extra's
  • 2 large fresh jalapeños sliced
  • 1 large dried chile ancho stem and seeds removed, torn into pieces
  • 6-8 oz Oaxaca cheese, crumbled queso fresco(farmers cheese) or shredded monterey(or cheddar)

Instructions

  • In a large bowl whisk together the flour, yeast and salt. Pour in the water. It will be sticky! Mix until combined.
  • If you are adding in extra ingredients like fresh jalapeños or chile ancho and cheese, mix everything in now. Using a silicone spatula, mix well to combine. Cover the bowl and let it sit at room temperature for 3-5 hours.
  • When ready, preheat a heavy(oven safe) dutch oven pot or deep cast iron skillet to 450 degrees F.
  • Transfer sticky dough onto a flat surface with a generous amount of flour. It will be sticky!!
  • Using a flat edge pastry cutter, work some of the flour into the dough to shape into a round loaf.
  • Transfer dough to a large section of parchment paper and place in a pot or bowl with paper while temperature of oven reaches 450 degrees F.
  • Garnish the top of bread with extra chiles, if desired. When ready, transfer dough, with paper, to hot dutch oven pot that was in the oven. Cover pot, return to oven and bake for 30 minutes. After 30 minutes, remove cover and continue baking for15- 20 minutes or until loaf is crusty and golden brown.
  • Remove from oven and remove bread from hot pot. Transfer loaf to cooling rack, removing the paper. Once cooled slightly, transfer to cutting board and enjoy!!

Notes

The dough can be prepared and left in the refrigerator overnight. Just make sure you give it enough time on the counter once you bring it out to room temperature. Get creative with the different ingredients you can add in. Avoid adding ingredients that have too much moisture because it can effect the bread and it will be too dense. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Pinterest image of No Knead Bread Loaf with Text

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