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top view of jalapeño loaf
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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!
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
  • 1/2-1 tsp yeast I later changed it to 1 full tsp of 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.