No Knead Jalapeño Cheddar Bread Recipe
This No Knead Jalapeño Cheddar Bread is a rustic, flavorful loaf that combines the spicy kick of jalapeños with the rich, melty goodness of cheddar cheese. Made with a simple mixture of flour, yeast, salt, jalapeño, and cheddar, this bread requires minimal hands-on time and no kneading, relying on a long fermentation to develop its chewy texture and deep flavor. Baked in a hot dutch oven, the bread features a crisp crust and tender crumb, perfect for sandwiches, accompaniments to soups, or enjoying on its own.
- Prep Time: 20 minutes (plus 12-18 hours rise)
- Cook Time: 35-40 minutes
- Total Time: 13-18 hours 40 minutes
- Yield: 1 loaf (about 8-10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
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
- 1 cup (125g) shredded cheddar cheese
Fresh Ingredients
- 1 jalapeño, diced
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, salt, yeast, diced jalapeño, and shredded cheddar cheese. Then add the warm water and mix well until sticky dough forms. If it feels extremely wet, incorporate an additional 2 tablespoons of flour. Shape the dough gently into a ball.
- First Rise: Cover the bowl tightly and leave it at room temperature for 12-18 hours. The dough should double in size, become bubbly, and stick to the sides of the bowl.
- Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a loose ball with floured hands. Transfer the dough onto a large piece of parchment paper suitable for oven use. Place the parchment with dough inside a bowl to prevent spreading during the next rest.
- Score and Rest: Using a sharp knife or bread lame, score an X across the top of the dough. Cover loosely with a plastic wrap or clean towel and let it rest for 30 minutes.
- Preheat Oven and Dutch Oven: Preheat your oven to 475°F (246°C). Place your dutch oven or a heavy-duty oven-safe pot with its lid inside the oven while it heats for 30 minutes.
- Bake the Bread: Carefully remove the hot dutch oven. Lift the dough by the parchment and transfer it into the pot, parchment paper and all. Cover with the lid and bake for 25 minutes.
- Finish Baking: Remove the lid and continue baking for an additional 8-10 minutes until the crust is golden brown. The bread is done when it sounds hollow when tapped or when an instant-read thermometer inserted into the center reads 195°F (90°C).
- Cool the Bread: Remove the bread from the pot and let cool on a wire rack for at least 20 minutes before slicing.
- Storage: Store leftover bread covered at room temperature for up to 2-3 days or refrigerate for up to 1 week.
Notes
- Do not grease the bowl or use a mixer, the dough is very sticky and is best mixed by hand.
- If the dough is too wet after mixing, add additional flour in small increments (2 tablespoons at a time).
- Use coarse sea salt rather than table salt to enhance flavor.
- The long rise time is crucial to develop flavor and texture without kneading.
- Preheating the dutch oven ensures the bread develops a crisp crust.
- Carefully handle the hot dutch oven when placing and removing the bread.
- Use parchment paper safe for high oven temperatures to prevent sticking.
- Resting the shaped dough after scoring helps develop the crust and final rise.
Keywords: no knead bread, jalapeño bread, cheddar bread, artisan bread, homemade bread, easy bread recipe, spicy bread
