No Knead Jalapeño Cheddar Bread Recipe

Introduction

This no-knead jalapeño cheddar bread is a wonderfully simple way to enjoy homemade artisan bread with a spicy twist. Packed with diced jalapeños and sharp cheddar cheese, it offers a perfect balance of heat and rich flavor with minimal effort.

Ingredients

• 3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
• 2 teaspoons coarse sea salt
• 1/2 teaspoon instant or active-dry yeast
• 1 jalapeño, diced
• 1 cup (125g) shredded cheddar cheese
• 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

1. Step 1: In a large bowl, stir together the flour, sea salt, yeast, diced jalapeño, and shredded cheddar. Add the warm water and mix until the dough comes together. It will be sticky; if it feels too wet, add 2 more tablespoons of flour. Shape gently into a ball, cover tightly, and let rise at room temperature for 12 to 18 hours until doubled in size with lots of air bubbles.
2. Step 2: Turn the dough out onto a lightly floured surface and shape into a rough ball using floured hands. Place the dough on a large piece of parchment paper that fits inside your Dutch oven. Set the dough and parchment inside a bowl to prevent spreading and cover loosely. Let it rest for 30 minutes.
3. Step 3: Score an X lightly on the top of the dough with a sharp knife or bread lame. Preheat your oven to 475°F (246°C) and place your Dutch oven with its lid inside to heat for 30 minutes.
4. Step 4: Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place it inside the pot. Cover with the lid and bake for 25 minutes.
5. Step 5: Remove the lid and bake for an additional 8 to 10 minutes until the crust is golden brown. Test doneness by tapping the bottom of the bread—it should sound hollow. For accuracy, the internal temperature should be 195°F (90°C).
6. Step 6: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

• For less heat, remove the seeds and membranes from the jalapeño before dicing.
• Try swapping cheddar for other cheeses like pepper jack or smoked gouda for different flavors.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work as well.

Storage

Store leftover bread wrapped at room temperature for 2-3 days or in the refrigerator for up to one week. To refresh the crust, reheat in the oven at 350°F (175°C) for 5-10 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of coarse sea salt?

Yes, but coarse sea salt adds a better flavor and texture. If using table salt, reduce the amount slightly to avoid oversalting.

Do I have to use a Dutch oven to bake this bread?

A Dutch oven helps create a steamy environment for the perfect crust, but a heavy oven-safe pot or roasting pan with a lid can be a good substitute.

No Knead Jalapeño Cheddar Bread Recipe

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★★★★★

4.6 from 121 reviews

• Author: lilan
• Total Time: 12 hours 50 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This No Knead Jalapeño Cheddar Bread is a flavorful, rustic loaf crafted with minimal effort. Infused with diced jalapeños and sharp cheddar cheese, it offers a perfect blend of spicy heat and cheesy richness. The bread features a crusty exterior with a soft, airy interior, achieved by a long fermentation period and baking in a hot Dutch oven.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
• 2 teaspoons coarse sea salt
• 1/2 teaspoon instant or active-dry yeast

Add-ins

• 1 jalapeño, diced
• 1 cup (125g) shredded cheddar cheese

Wet Ingredients

• 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

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Instructions

1. Mix Ingredients: In a large bowl, stir together the flour, coarse sea salt, yeast, diced jalapeño, and shredded cheddar cheese. Pour in the warm water and stir until a sticky dough forms. If the dough is extremely wet, add an extra 2 tablespoons of flour. Gently shape the dough into a rough ball, cover tightly, and allow it to rise at room temperature for 12-18 hours until it doubles in size and becomes bubbly.
2. Shape the Dough: Turn the risen dough onto a lightly floured surface. Using floured hands, gently shape into a ball without overworking it. Transfer the dough ball onto a large piece of parchment paper, big enough to fit inside a Dutch oven. Place this dough and parchment inside a bowl to prevent spreading, and let it rest.
3. Score the Dough: Using a very sharp knife or bread lame, gently score an ‘X’ on top of the dough. Cover lightly with plastic wrap or a clean kitchen towel and let rest for 30 minutes.
4. Preheat Dutch Oven: During the dough’s 30-minute final rest, preheat your oven to 475°F (246°C). Place your Dutch oven with its lid inside the oven to heat thoroughly for 30 minutes.
5. Bake with Lid: Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 25 minutes.
6. Bake without Lid: Remove the lid and continue baking the bread for another 8-10 minutes until the crust turns golden brown. To test doneness, tap the bread—the sound should be hollow—or check with an instant-read thermometer; the internal temperature should be 195°F (90°C).
7. Cool: Remove the bread from the Dutch oven and transfer it to a wire cooling rack. Let cool for at least 20 minutes before slicing to ensure the crumb sets properly.
8. Storage: Store leftover bread covered at room temperature for 2-3 days or refrigerate for up to 1 week.

Notes

• Do not grease the bowl or use a mixer while mixing because the dough is too sticky.
• Use coarse sea salt for better flavor compared to regular table salt.
• The long fermentation time (12-18 hours) is key to developing flavor and texture.
• Ensure the Dutch oven is very hot before baking to get a crispy crust.
• Using parchment paper makes transferring the dough easy and prevents sticking.
• Resting the bread after baking helps with slicing and crumb texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no knead bread, jalapeño cheddar bread, cheesy bread, spicy bread, easy bread recipe, Dutch oven bread, homemade bread