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Jalapeno And Sun Dried Tomato No Knead Bread

Written By: Brandt Young @dads.table


1⁄4 teaspoon active dry yeast 1 1⁄2 cups warm water

1/4 Cup Honey 3 cups all-purpose flour, plus more for dusting, white, whole wheat, a combination of the two can be used also 1 1⁄2teaspoons salt

1 Packet of The Panty Club Jalapeño Seasoning

1 table spoon sun dried tomatoes


- In a large bowl, dissolve the yeast in water. Add the flour, honey and salt, stirring until blended

- The dough will be sticky

- Cover bowl

- Let the dough rest for 8 hours, at room temp

- The dough is ready when its surface is dotted with bubbles, flour a work surface and place dough on it

- Sprinkle it with a little more flour and fold it over on itself once or twice

- Cover loosely and let rest for about 15 minutes

- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball

- When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger

- At least 20 minutes before the dough is ready, heat oven to 475 degrees

- Put a 6- to 8-quart heavy covered pot in the oven as it heats

- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up

- Brush the top of the bread with melted butter and add the jalapeño seasoned and sun dried tomatoes to the top

- Cover and bake for 30 minutes

- Remove the lid and bake another 15, until the loaf is beautifully browned

- Remove the bread from the dutch oven and let it cool on a rack for at least 1 hour before slicing


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