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No Knead Jalapeño Cheddar Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 14 reviews
  • Author: Kimmy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours 55 minutes
  • Yield: 1 loaf (about 1 pound)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This No Knead Jalapeño Cheddar Bread is a flavorful artisan-style bread that combines the spicy kick of jalapeños with the rich, sharp taste of cheddar cheese. Made with minimal effort and no kneading required, the dough is left to rise overnight, resulting in a light, airy crumb and a crispy golden crust. Perfect for sandwiches or as a savory snack, this bread brings a delicious spicy twist to homemade baking with a simple method using a Dutch oven.

Ingredients

Main 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. Mix Ingredients: In a large bowl, stir together the flour, coarse sea salt, yeast, diced jalapeño, and shredded cheddar cheese. Then, add the warm water and stir until combined. The dough will be very sticky; if it feels extremely wet, sprinkle an additional 2 tablespoons of flour. Gently shape the dough into a ball.
  2. First Rise: Cover the bowl tightly and leave the dough to rise at room temperature for 12 to 18 hours. The dough should double in size, become bubbly, and stick to the sides of the bowl.
  3. Shape Dough: Turn the dough onto a lightly floured work surface. Using floured hands, shape it into a rough ball. Transfer it to a large piece of parchment paper that fits your Dutch oven. Place the dough and parchment inside a bowl to prevent spreading and let it rest.
  4. Score and Rest: Using a sharp knife or bread lame, gently score an X on the top of the dough. Cover lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
  5. Preheat Oven and Dutch Oven: During the 30-minute rest, preheat your oven to 475°F (246°C). Place your Dutch oven (with lid) inside to heat for the full 30 minutes.
  6. Bake with Lid: 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.
  7. Bake without Lid: Remove the lid and continue baking for an additional 8 to 10 minutes until the bread is golden brown. To check doneness, tap the bottom of the loaf; it should sound hollow. An internal temperature of 195°F (90°C) confirms it is fully baked.
  8. Cool Bread: Remove the bread from the pot and transfer to a wire rack. Let cool for 20 minutes before slicing.
  9. Store: Store leftovers covered at room temperature for 2 to 3 days or refrigerate for up to 1 week.

Notes

  • No kneading required: the long rise time develops gluten and flavor.
  • Use coarse sea salt for better flavor compared to table salt.
  • Make sure your Dutch oven is very hot before baking to achieve a crispy crust.
  • Scoring the dough allows for even expansion during baking.
  • Adjust flour slightly if dough feels too wet or sticky.
  • Use parchment paper that is safe for high heat to prevent sticking and ease transfer.
  • Let the bread cool completely before slicing to prevent gummy texture.

Find it online: https://eatwithkimmy.com/no-knead-jalapeno-cheddar-bread-recipe/