Monday, September 7, 2015

No-knead Green Chili and Cheese Bread

         
                   I'm actually here posting a recipe!!! Better late than never,right? Lets hope my mojo for blogging will stick around this time. I have so many things to blog about but ever since I hit 40 the life force has been sucked out of me.

So lets chat about no-knead breads. They really aren't my favorites. I actually love the kneading process. If I don't feel like kneading by hand then I let me kitchen aid do the work for me so there is really no need for a no-knead recipe. But I understand that not everyone is like me so here is a quick,practically hands off recipe for you to give a try! I pulled the recipe off of a you-tube channel. I am kinda addicted to you-tube channels at the moment. I don't know what took me so long to get on there but..wow. I am zooming around and watching homesteaders,bread bakers,tiny house living, urban homesteading..my eyeballs were about to pop out at one point. I walked away feeling like I need to be slightly more motivated when it comes to..well..everything! darn you-tubers.

I used green chilies in here but you can use jalapeno's if you like..I just happened to have those on hand. 

No-knead Green Chili and Cheese Bread

3 cups Bread Flour
1-1/2 tsp. Salt
1/4 tsp. Instant Yeast
1 cup ( 4 ounces) Shredded Cheddar Cheese
3-4 Green Chilies deseed and finely chopped
1 TBS Olive Oil
12 oz Lukewarm Water

In a medium to large mixing bowl,combine the flour,salt and yeast-mix with a wooden spoon to combine. Stir in the cheese and green chilies. Add in the oil and water and mix with a wooden spoon until combined..this should only take about 1 minute. 
    Cover with plastic wrap and allow to sit on your counter,preferably over night for 8 hour - 12 hours.

Spray an 8-1/2 x 4 inch loaf pan with nonstick spray.

Dust the counter top with flour. Turn dough out onto floured surface. Dust your hands with flour and quickly shape the dough into a semi flat shape..almost like you would if you were going to roll up a regular loaf of bread. Using a dough scraper, if you have on,start flipping/rolling the dough up until you reach the end. You want the seam side down so roll it over if you need to. Tuck the ends under and quickly place the loaf,seam side down into the loaf pan. Cover with a tea towel and allow to rise until doubled in size, about 1 hour and 30 minutes.

Preheat oven to 400 or 200 celcius. Bake loaf until golden brown and sounds hollow when taped on the bottom,about 25-30 mins...During the last 15 minutes sprinkle the top with additional cheese if you like!

** Some tips..if you don't have a dough scraper then go ahead and just fold the dough up like a letter..fold half way and bring the top part down to meet it. Flip it over,tuck the ends under and plop it into the loaf pan. You can't really mess this bread up...just make sure you have enough flour on the counter and on your hands. It can be sticky depending on your weather**

Cool on wire rack..This is so good toasted and then made into an egg sandwich or make an epic grilled cheese with it or stuff it with meats and cheeses

Yield: 1 loaf
Source: Artisan Bread with Steve