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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
