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No Knead Jalapeño Cheddar Bread Recipe

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3.9 from 7 reviews

This No Knead Jalapeño Cheddar Bread is a flavorful, easy-to-make artisan loaf with a spicy kick from fresh jalapeño and a savory touch from sharp cheddar cheese. It requires minimal effort with a long, slow rise and no kneading, resulting in a crusty, airy bread perfect for sandwiches, snacks, or alongside meals.

Ingredients

Dry Ingredients

  • 3 cups + 2 Tablespoons (390g) all-purpose flour, spooned & leveled, plus more for dusting
  • 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 Ingredient

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

Instructions

  1. Mixing the Dough: In a large bowl, stir together the flour, coarse sea salt, yeast, diced jalapeño, and shredded cheddar cheese. Pour in the warm water and mix until combined. The dough will be sticky; if excessively wet, add 2 more tablespoons of flour. Shape the sticky dough into a rough ball as best as possible.
  2. First Rise: Cover the bowl tightly and set it on the counter at room temperature for 12-18 hours. The dough will double in size, become airy with bubbles, and stick to the sides of the bowl.
  3. Shaping the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a ball using floured hands—it doesn’t need to be perfect. Transfer the shaped dough onto a large piece of parchment paper that fits inside your dutch oven. Place the dough and parchment inside a large bowl to prevent spreading, cover loosely with plastic wrap or a kitchen towel, and let rest for 30 minutes.
  4. Preheating the Dutch Oven: While resting, preheat your oven to 475°F (246°C). Place your dutch oven with its lid inside the oven to heat up for 30 minutes until very hot.
  5. Baking: Remove the hot dutch oven carefully. Using the parchment paper, lift the dough and place it into the dutch oven. Score an X on top of the dough with a sharp knife or bread lame. Cover with the lid and bake for 25 minutes.
  6. Finishing the Bake: Remove the lid carefully and continue baking for an additional 8-10 minutes until the crust is deep golden brown. The bread is done when it sounds hollow when tapped or an instant-read thermometer inserted in the center reads 195°F (90°C).
  7. Cooling: Remove the bread from the dutch oven using the parchment paper and place on a wire cooling rack. Let cool for at least 20 minutes before slicing to allow the crumb to set.
  8. Storage: Store leftover bread covered at room temperature for 2-3 days or refrigerate for up to 1 week.

Notes

  • Make Ahead & Freezing: You can prepare the dough up to 18 hours ahead, making it perfect to start a day before baking. Baked bread freezes well for up to 3 months; thaw in the refrigerator before serving. Dough can also be frozen after step 2 (first rise); thaw completely at room temperature before proceeding.
  • Special Tools: Box Grater, Glass Mixing Bowls, Wooden Spoon, Dutch Oven (6 quart or larger), Parchment Paper, Bread Lame or sharp knife, Instant Read Thermometer, Cooling Rack.
  • Dutch Oven Size: If your dutch oven is smaller than 6 quarts, halve the recipe or make two smaller loaves baked separately. Adjust baking times accordingly.
  • Yeast Type: Both instant and active dry yeast work well with no other adjustments.
  • Flour Substitutions: Bread flour can be used instead of all-purpose for a chewier texture. You can substitute up to 1 cup of flour with whole wheat flour but avoid using all whole wheat as it yields a denser loaf.
  • Parchment Paper Safety: Use parchment paper rated for high heat or adjust oven temperature accordingly and bake longer if using paper with lower heat tolerance.

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