Jennifer’s Recipe: No Knead Cheese Bread

October can be a scary month!  With all the haunted house tours, scary decorations, and scary costumes, it is a crazy time. You know what else can be scary at times? Your own kitchen!   What scares you in the kitchen? Are there certain foods you simply will not attempt to make because they seem too difficult?  Or perhaps you are afraid they won't turn out?  I think many people stay away from making pie crust because it is just too intimidating.  I think the number one culprit that scares people, though, is baking anything with YEAST. This one little ingredient seems to keep cooks from making some of the most satisfying foods.  

I have just the recipe for you if you are scared of yeast.  No Knead Cheese Bread is the perfect place to start for success with using yeast.  It doesn't require some of the usual steps for baking with yeast. So you can breathe a sigh of relief. It calls for some very basic ingredients that you probably have on hand already. It does require planning ahead and requires a 6-quart Dutch Oven or a similar pot. There are several easy steps; just be sure to follow them.  Once your bread is done, you have a rustic, crusty, yet soft loaf of bread that you made! 

To be honest, there is a lot that can scare us in the world,  but baking with YEAST doesn't have to be one of them.   We are told to face our fears, so I challenge you to bake a loaf of No Knead Cheese Bread. This simple recipe will give you the confidence to boldly bake bread.  If you are interested in any further or more complicated yeast recipes, I assure you that you can do them as well. Happy Halloween,

No Knead Cheese Bread

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/4 cups room temperature water

1/4 cup olive oil

1 cup shredded cheese of choice

Directions:

Step 1 - In a large mixing bowl, combine the flour, salt, and yeast with a wooden spoon.  Add the water and olive oil and stir until the dough looks chunky and kind of thick.  If it seems a little dry, you can add 1-2 Tablespoons more water. Gently stir in the cheese.

Step 2 - Cover the mixing bowl with plastic wrap or a towel and leave it on your countertop.  Let it rest for 12-18 hours at room temperature. 

Step 3 - After the resting time, preheat your oven to 450 degrees. Then place the empty Dutch Oven or similar pot in the oven for 30 minutes to preheat. 

Step 4 - The dough should be big and puffy with little bubbles in it. Spread flour onto a cutting board or the countertop.  Scrape the dough onto the well-floured surface. YOU ARE NOT GOING TO KNEAD THE BREAD. Gently shape it into a ball with flour on the outside.  Make the loaf the size to fit in your Dutch Oven. Gently lift onto a piece of parchment paper. 

Step 5 - After the Dutch Oven has preheated for 30 minutes, lift the parchment paper and dough into the pan. Cover the pan. Place in the preheated oven and bake covered for 30 minutes. Remove the cover and bake another 10-15 minutes or until the crust is nice and golden brown. Carefully lift out of the Dutch Oven.  Place on a rack to cool slightly.  Best to wait about an hour to eat.  

Yield - One loaf, serves 6-8

Notes:

• Be sure to use instant yeast.  I keep my yeast in the freezer and let it come to room temperature before using.
• I like to use Asiago cheese, but cheddar, pepperjack, mozzarella, or Gruyere would all be fine.
• This is good right out of the oven, but I feel that after an hour, it is even better. If you can wait!
• My Dutch Oven is a cast-iron enamel one.  I got it on sale years ago during the Christmas season.   You don't need to buy an expensive one; there are many good choices at very reasonable prices. You should be able to get one for around $50 or even less during all the holiday sales.
• Recipe Source: Pinch of Yum