You can make A cheese bread with your no knead recipe, but I would be cautious about trying to duplicate the original cheese bread recipe on p. 1 of this thread.
That recipe uses whole eggs plus egg yolks in the dough. You cannot leave a eggy dough to hang out on the counter for more than an hour (2 at most) without risking growing a nice salmonella culture in the dough.
If you want to make a regular no knead dough without eggs and let it rise overnight, then incorporate cheese cubes and peppers before the second rise–go for it. It won’t be the same bread exactly and it won’t taste the same and the texture will be less tender, but I bet it’ll be tasty nonetheless
That’s the fun part of baking, you get to eat your experiments.
@thumper1: I almost never make the same No-Knead twice in a row. I always add some combination of cheese, spices, and herbs. What you need to watch is changing the hydration level. You can add any type of “dry” ingredients (spices/herbs/hard cheese) without concern. If you add olives or tomatoes, for example, you need to make sure they are completely drained and pressed dry so you are not making the dough significantly wetter than the recipe intends (or you’ll need to add a bit more flour to keep the dough the correct consistency). And, as I’ve mentioned several times, I always use light beer instead of water for amazing flavor and boost.
Happy experimenting!
ETA: I always add the additional ingredients to the initial mix and let the whole thing rise overnight, but you could certainly add them before the second rise as @WayOutWestMom suggests. Either way, you get a delicious result.
I made the no-knead King Arthur flour recipe, but added extra water and subbed 1/3 whole wheat flour. It made a delicious loaf the day after refrigerating it overnight, and i sprinkled the top with TJ “Everything but the bagel” seasoning. Oh, so good! I just put the remaining dough in the oven with some cut-up olives rolled in. I’m saving it for dinner with pasta/pesto/sausage. I am thrilled!
Made my 2nd loaf of sourdough yesterday. @anxiousmom I sprinkled with “Everything but the bagel seasoning“. It was delicious, I want to get poppy seeds and try that next. My H would still like a bit thicker crusted bread. The recipe I’m using is for all purpose flour. I was able to order bread flour from King Arthur but it hasn’t arrived yet. For you bread baking pros- will I need to use a different recipe?
I have never purchased bread flour and I’ve been making bread for decades. I just follow whatever recipe I’m using and pay no attention to what type of flour is suggested.
You’ll get a better crust if you cook the bread in a Dutch oven, or have a container of hot water in the oven for the first 15minutes of baking to provide steam. Try cooking your bread at 450 degrees also.
Added for better crust on free form, ignore any temp directions and just whack your oven up as high as it will go, including convection (do preheat), and just watch your bread (I am a fan of using a thermometer to check for doneness over just guessing). There is no domestic oven that will be too hot. The Fresh Loaf site really is a great source of breadmaking info for the OCD.
I’m using a Dutch oven and convection at 500 degrees. I’m preheating the Dutch oven for 60 minutes. The bread is delicious and moist. I’m very happy with the results. My H loves the bread but would like a thicker crust. I’m also using a Thermapen thermometer. That is one of my best purchases courtesy of CC advice.
I’ve been experimenting with both sourdough and my bread machine. Our favorite sandwich loaf is mostly whole wheat with sunflower, millet and sesame seeds. The sourdough took more experimentation but I’m happy with the progress. I have an olive loaf underway now!
Made sourdough English muffins from the recipe on King Arthur. They taste good but I need to work on the presentation. The dough was soft and I had a hard time keeping them shaped. Maybe I needed to use more flour. I’m happy for my first attempt.
I know people who use wide mouth canning jar rings as a substitute for dedicated muffin rings. (I’ve done it and it works fine though the muffins are bit smaller diameter than I prefer.)
You can also use a square of aluminum foil folded into a ring.
I’m loosening up and going wild with bread! I have had a great time making a big pot of no-knead dough, which remains in the fridge for days. Grab a glob and shape around a piece of jalapeño cheddar cheese and some walnuts to make individual rolls, or sprinkle with Trader Joe’s “everything but the bagel” seasoning and Parmesan , or spread with butter/ brown sugar/raisins/pecans/cinnamon then roll up and create a delicious loaf. My dough is so wet that I don’t even bother adding steam to the oven, as it makes a great crust without, and I don’t bother scoring the top. Approx. 7-8 cups of mixture of WW and White flour, 1 TBLSP yeast, 2 tsps salt, bunch of warm water until dough is nice and sticky. Makes great breads!