No Knead Cheddar Jalapeno Beer Bread

I have been making no knead beer bread for quite some time and it is one of the best artisan no knead bread recipes I have ever made.  It is flavorful and delicious and so so simple!  It's hard to believe that you put so little effort in and get such an amazing product out!  I received an abundant amount of jalapenos last week, and have been trying to use them up.  I had the idea to do a cheddar jalapeno zucchini bread and the flavor was amazing (although the texture had some difficulties...).  It was so amazing, that I immediately knew that I had to turn it into my favorite no knead beer bread.  So that's what I did, and oh man is it ever good.  I may have made a meal out of it twice this week.  My recipe makes 2 loaves, but you can easily cut the recipe in half to make just one.  Why you would want to, though, is beyond my capacity to understand.  This bread needs to rise for 8 to 18 hours, so plan ahead.  I make this dough the night before I want to bake it.

No Knead Cheddar Jalapeno Beer Bread

6 cups (30 ounces) all purpose flour
1 Tablespoon salt
1/2 teaspoon instant yeast
1 3/4 cup warm water
3/4 cup beer, room temperature
2 Tablespoons white vinegar
2-3 jalapenos, seeded and sliced into rings
6 ounces shredded cheddar cheese
6 ounces cubed cheddar cheese

In a large bowl (I actually use a 21 cup, which is about 1.3 gallons, tupperware container with a lid), stir together the flour salt and yeast.  Add the water, beer, and vinegar and stir until there is no standing liquid.  Add the jalapenos, shredded cheese, and cubed cheese, and continue stirring the dough until a shaggy looking ball forms, making sure to scrape up the dry flour from the bottom of the bowl.  Cover the bowl with plastic wrap, or cover the tupperware container with the lid, only pressing down on 2 corners, and let the dough sit at room temperature for 8 to 18 hours.

Line an oval dutch oven or french oven  (8 quart size) with parchment paper, or 2 round 10 inch dutch or french ovens.  If you don't have a dutch or french oven, you can use a heavy bottomed pot with a lid, but you will have the best results with a dutch or french oven.  Spray the parchment paper lightly with cooking spray.  Remove the dough from the bowl or tupperware container, and knead on a floured surface several times.  Divide the dough into two equal portions and form each portion into a ball.  If using a large oval french oven, place the two dough balls seam side down on opposite sides of the french oven.  If using two smaller french ovens, place one dough ball in each.  Lightly spray the top of the dough with cooking spray, then loosely cover with plastic wrap.  Let the dough rise for about 2 hours.

About 30 minutes before baking the bread, carefully remove the bread dough from the french oven, using the parchment paper as a sling to lift it out, and place dough on the counter.  Put the lid on the french oven and place it in the oven.  Preheat the oven to 500F.  When the oven has preheated and is ready, remove the plastic wrap from the bread dough and lightly dust the dough with flour.  With a very sharp knife or razor blade, make a long slash about 1/2 inch deep in the top of each dough ball.

Carefully remove the preheated french oven from the oven and remove the lid.  Again using the parchment paper as a sling, carefully lift the dough and place in the french oven.  If the parchment paper hangs over the sides, it is okay.  Put the lid on the french oven and place in the preheated oven.  Immediately lower the oven temperature to 425F, and bake the bread, covered, for 30 minutes.  Remove the lid and continue baking the bread for 15 to 20 minutes until the top is golden brown.  Remove the french oven from the oven and carefully take the bread out, again using the parchment as a handle.  Place the bread on a cooling rack.  If you don't eat both loaves immediately, you can place the remaining loaf in a 450F oven for about 5 to 7 minutes to crisp up the crust.  Makes 2 loaves.

Enjoy!  -Cardamommy