No Knead Jalapeño Cheese Bread

Flavour abounds in this homemade pizza bread! It is a little time consuming, but most of that time has the bread either resting to rise, baking or resting before being sliced. Not a lot of hands on work is required.

Ingredients:

2 - 2 1/2 cups whole wheat flour

1 cup white bread flour

2 cups shredded mozzarella

1/4 cup finely chopped sundried tomatoes

1 jalapeño, diced small

1 tsp dry basil

1 tsp dry oregano

1 tbsp salt

2 cups warm water (105°-110°F)

3 tsp instant yeast

1 tbsp tomato paste

1 jalapeno, cut in thin rings

Sprinkle yeast over warm water in a large bowl and let sit 5 minutes to activate. Then combine 2 cups whole wheat flour, bread flour, mozzarella, sundried tomatoes, diced jalapeño, basil, oregano and salt and add to the water along with the tomato paste. Add the extra 1/2 cup whole wheat flour as needed to make a soft dough.

Fold together with a spatula 8 times then cover and place somewhere warm for 1 hour to rise. I like to turn the oven on for 1 minute then turn it off to create a warm spot with no drafts.

After 1 hour fold the dough with a spatula again for 8 times then cover and rest 30 minutes on the counter. Preheat the oven to 450°F for 30 minutes along with the dutch oven and lid.

Next gently roll the dough out onto a well floured surface and fold the edges up and to the center 8 more times. Flip the ball of dough onto a large piece of parchment paper. Put thinly sliced jalapeño rings on top.

Remove the dutch oven and lid from the oven and using the parchment paper as handles, carefully lift the bread and place in the pot. Cover with lid and place back in the oven. You can have a small pot of water in the oven to create steam.

Bake at 450°F for 30 minutes, then remove the lid and bake another 20 minutes.

As soon as it's baked remove the bread from the dutch oven and parchment and cool on a rack.

Cool at least 1 hour before slicing.

Here are a few more pictures to get your mouth watering!