Description

This No Knead Jalapeño Cheddar Bread combines the spicy kick of fresh jalapeño with the rich, melty flavor of shredded cheddar cheese, creating a flavorful homemade loaf with minimal effort. No kneading required, just simple stirring and a long, slow rise to develop a perfectly crusty exterior and soft, airy crumb inside. Baked in a Dutch oven for a golden finish, this bread is perfect for sandwiches, snacking, or as a tasty accompaniment to soups and salads.

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. Add the warm water gradually and stir until a sticky dough forms. If the dough is excessively wet, sprinkle in another 2 tablespoons of flour. Gently shape the dough into a ball as best as possible. Cover tightly and let it rise at room temperature for 12-18 hours until it doubles in size with many air bubbles.
Shape the Dough: Lightly flour your work surface and hands, then turn the dough out onto the surface. Shape it into a rough ball—it does not have to be perfect. Transfer the dough onto a large piece of parchment paper that will fit inside your Dutch oven. Place the dough and parchment in a bowl to prevent spreading and cover it loosely to rest.
Score the Dough: Using a very sharp knife, bread lame, or kitchen shears, gently score an X shape on the top of the dough. Cover lightly with plastic wrap or a clean kitchen towel and allow it to rest for 30 minutes.
Preheat the Oven and Dutch Oven: During the resting period, preheat your oven to 475°F (246°C). Place the Dutch oven with its lid or a heavy-duty pot inside to heat for 30 minutes so it becomes extremely hot.
Bake with Lid On: Carefully remove the hot Dutch oven from the oven. Lift the dough along with 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 carefully and bake for an additional 8-10 minutes or until the bread turns golden brown. Test doneness by tapping the bread; it should sound hollow. An instant-read thermometer should register 195°F (90°C) at the center.
Cool the Bread: Remove the bread from the pot and place it on a wire cooling rack for at least 20 minutes before slicing to allow the crumb to set properly.
Storage: Store leftover bread covered at room temperature for 2-3 days or refrigerated for up to 1 week to maintain freshness.

Notes

Do not grease the bowl for rising; the dough is sticky but manageable without it.
Using coarse sea salt enhances flavor compared to regular table salt.
The long rise time is essential for flavor and texture development.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid for baking.
Make sure to preheat the Dutch oven along with your oven for the best crust.
Scoring the dough allows it to expand properly in the oven.
Use a thermometer to ensure bread is baked through for best results.
Jalapeño heat can be adjusted by removing seeds or quantity as desired.

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

Keywords: no knead bread,jalapeño cheddar bread,homemade bread,easy bread recipe,spicy bread,cheese bread,no knead jalapeño bread