No Knead Chili Cheese Taco Bread

No Knead Chili Cheese Taco Bread - VeganGround
No Knead Chili Cheese Taco Bread – VeganGround

No Knead Chili Cheese Taco Bread

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This recipe just popped into my head one day I was going to make my regular no knead bread, and thought “I want something extra good today”. First I added some garlic powder for a garlicky bread. But it just didn’t seem enough. Then I wanted to add taco spices, but I was out so I added some cumin, smoked paprika, onion powder and chili powder and then I just thought “why not go all the way” …

So I did. I went all the taco way and I added some canned corn, fresh jalapeno peppers and some chili (just skip this is you have kids or don’t like spicy food), red peppers and CHEESE! I had some delicious vegan cheese shreds in my fridge, and I used the whole bag in the dough and hoped it would turn out as good as I thought. And it did, it really did! I even considered adding a whole jar or salsa, but my brain finally stopped me and talked me out if it, because there IS something called “too much”, after all.

Me and my husband ended up eating a whole loaf of bread in one evening. And I had to make another bread that same evening so I could get pictures for the blog recipe. This bread is so delicious you won’t believe it!

You don’t have to make a taco bread. You can make a garlic bread, cheese bread, onion bread, add vegan ham or other things you like. Use your imagination and make your favorite.

PS: it is best to use a glass dish for this bread, as it’s hotter than other dishes. You see – the dish has to be HOT when the dough is poured into it, so you’ll get a nice bottom crust immediately. When the bread is finished baking, it will slide right out of the dish because of this.   

 

Ingredients for a large round loaf:

  • 500 grams white flour
  • 1 packet dry yeast (12 grams) if you want the bread that same day, or 1/2 tsp if you want it to cold rise overnight
  • 1 tbsp cumin (yes, that much)
  • 1 tsp sugar (optional)
  • 2 tsp salt or buillion powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika powder
  • 1 tsp smoked paprika powder (optional)
  • 200-250 grams vegan cheese shreds, use you favorite cheese
  • 1 small can of corn, drained
  • 1 chopped red pepper
  • 1 small chopped or sliced fresh jalapeno
  • 1/2 chopped or sliced red chilipepper
  • 400 ml room temperatured water (or cold water if rising overnight). Use a little more water if needed, the dough should be sticky and wet.

This is how you do it:

Add the flour to a large bowl. Add the rest of the ingredients except the water. Stir it all well together and then add the water. Mix it into a wet dough with a spoon. No kneading needed!

Coved the bowl and let it rise for 1 hour, or let it sit on the counter for 12-18 hours and make it the next day. It will be even better this way, but still really good without the overnight rising.

When ready to bake the bread, set the oven to 480 F (250 C) and place the glass dish in the oven. When the oven is ready, take out the glass dish, which is now HOT and pour the dough into it. Work fast, so the dish is piping hot when the dough hits it, then you will hear sssssh sound and the crust will be perfect!

Cover with a lid or foil and bake the bread for 30 minutes. Then remove the lid, turn the heat down to 430 F (225 C) and let it bake for another 15 minutes (more or less, don’t let it get burnt on top).

Take out the bread and slide it out for the dish and onto the counter upside down so it won’t be moist underneath. Let it cool for about 15 minutes. Now you can slice it and eat like a maniac. I’m sure you will, once you’ve had a taste.

You can also make rolls out of this! Use some flour so the dough will be thicker and scoop tennisball sized rolls out of the bowl. Place them on a parchment paper lined baking sheet and let them rise for 30 minutes, then bake for 20-25 minutes (more or less) at 400 F. The rolls freeze very well.

No Knead Chili Cheese Taco Bread

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