No-Knead Cheddar Chive Crusty Bread

Monday, August 24, 2015 0 0

It’s another recipe in the no-knead bread series! (I didn’t know it was a series, but now that I’m posting two no-knead bread recipes in a row… I guess it is!)

After I made basic No-Knead Bread, I was itching to try out other flavour combinations. I wanted to make a cheesy bread, and since our garden is overflowing with chives, No-Knead Cheddar Chive Crusty Bread was born! Let me just reiterate: this recipe requires no kneading, no muss, and no fuss – the only requirement is wait time. For this recipe, I mixed together the ingredients the night before, then baked the bread around noon the following day. Perfect for baking on a weekend. Especially on all those rainy Fall weekends that are coming up!

The flavours of the cheese and the chives really give this bread a ka-pow. As he tasted a slice, J asked me, “Why would we ever buy bread anymore?” Yeah, he loved it. And why buy bread, indeed, when it probably costs 50 cents to make yourself? And doesn’t have any preservatives or anything weird added to it?

I highly recommend trying out No-Knead bread – you will be converted and never want to buy bread again!

Plus, it scores some really great housewife points with your manfriend ;)

No-Knead Cheddar Chive Crusty Bread

No-Knead Cheddar Chive Crusty Bread
Homemade No-Knead bread is so simple to make at home. Cheddar and chives add a flavour ka-pow.
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Ingredients
  1. 3 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1/2 teaspoon active dry yeast
  4. 1 and 1/2 cups lukewarm water
  5. 1/2 cup shredded cheddar cheese
  6. 1-2 tablespoons chopped fresh chives
Instructions
  1. In a large bowl, mix flour, salt and yeast together. Pour water into the bowl and mix until it's incorporated. Carefully mix in the shredded cheese and chives. Cover the bowl with saran wrap and let it sit on your counter in a warm-ish spot for 12-18 hours.
  2. Twelve to eighteen hours later, preheat your oven to 450 degrees F. While oven is preheating, add a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) into oven as it heats.
  3. Once oven is preheated, remove pot very carefully! Drop in your bread dough. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown.
  4. Let cool on a rack.
Notes
  1. Let’s give credit to the guy who invented homemade no-knead bread: Jim Lahey, owner of Sullivan Street Bakery: http://cooking.nytimes.com/recipes/11376-no-knead-bread
Adapted from Jo Cooks
Adapted from Jo Cooks
the lovely kitchen http://www.thelovelykitchen.org/

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