Easy No Knead Jalapeno Cheddar Bread Recipe

Bake this No Knead Jalapeno Cheddar Bread in a Dutch oven for a delicious homemade bakery-style bread. Are you ready to elevate your homemade bread game to new heights? A mouthwatering creation that's as easy to make as it is delicious to devour.

Prep Time15

Cook Time45

Resting Time2

Total Time3

Course: Bread

Cuisine: American

Keyword: afterschool snack, bakery recipe, bread recipe, no knead bread

Servings: servings, 1 loaf

Calories: 365kcal

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Kitchen Essentials

Dutch Oven

Glass Bowls

Ingredients

3 ½ Cups All-Purpose Flour plus more for dusting
2 ½ Cups Cheddar Cheese Shredded, saving ½ cup for topping
2 Jalapeño Peppers seeded and diced
1 1/2 Teaspoons Kosher Salt
2 1/4 Teaspoons Active Dry Yeast
2 Cups Warm Water 100 to 110 degrees Fahrenheit
1 Teaspoon Honey
1 Tablespoon Olive Oil

Instructions

Proof the Yeast. Add yeast, honey, and warm water to a large bowl. Let the yeast proof for 5-10 minutes, until the mixture is foamy. (If your yeast mixture doesn’t foam up, your bread won’t rise). The temperature of the water HAS to be around 100 to 110 degrees Fahrenheit or you’ll kill the yeast. It won’t bloom.
2 1/4 Teaspoons Active Dry Yeast, 2 Cups Warm Water, 1 Teaspoon Honey
Prep the jalapeños. Trim the stem off the jalapeño and cut 4-5 round slices off the top of the pepper. Set these slices aside (we’ll use them on top of the bread later).
2 Jalapeño Peppers
Slice down the center and remove the seeds from the rest of the pepper. Finely dice the pepper. You should have about ½ cup of diced jalapeño.
In a large bowl, combine the flour, cheddar cheese, diced jalapeños, salt, and yeast. Mix well to distribute the ingredients evenly.
3 ½ Cups All-Purpose Flour, 2 ½ Cups Cheddar Cheese, 1 1/2 Teaspoons Kosher Salt
Then pour the yeast mixture into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms and all the flour is hydrated. The dough will be sticky.
Rest the Dough. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size. You can proof the dough for up to 90 minutes. During this time, the dough will rise and develop flavor.
Shape the Dough. Transfer the dough to a lightly floured surface and shape it into a ball. You can use a bench scraper to help shape the dough if it's sticky. Use lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect.
Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeno peppers on top of the cheese if desired.
1 Tablespoon Olive Oil
Place the bread dough with the parchment paper inside a large bowl so it doesn’t lose its shape. Cover with a tea towel and let the dough rise another 30 minutes or so while you preheat the oven.
Preheat the Oven. About 30 minutes before you're ready to bake, preheat your oven to 450°F (230°C). Place a Dutch oven (with lid) inside the oven as it preheats.
Bake the Bread. Carefully place the shaped dough into the preheated Dutch oven lined with parchment paper. Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for an additional 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Enjoy. Once baked, carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper. Cool completely before slicing, about 1 hour. Enjoy your homemade No Knead Jalapeno Cheddar Bread.

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Notes

Tips and Tricks for Success

Use lukewarm water, not hot, to activate the yeast without killing it. The temperature of the water HAS to be around 100 to 110 degrees Fahrenheit or you’ll kill the yeast. It won’t bloom.

If you prefer a milder heat, remove the seeds and membranes from the jalapeños before dicing.

Measure your flour by fluffing it first, then spooning it into a measuring cup and leveling it off. If you just scoop the flour from the bag, for best results, reduce the recipe by ½ cup of flour.

Be patient during the resting period; this allows the gluten to develop and the flavors to meld.

Make sure your Dutch oven is preheated along with the oven to ensure a crispy crust.

If you like a more intense cheddar flavor, use an extra sharp cheddar cheese.

Experiment with different cheese and add-in combinations to customize the bread to your taste preferences.

Jalapeno Cheddar Bread without a Dutch Oven

If you don't have a Dutch oven, there are a few alternative methods you can use to bake this bread:

Baking Stone or Pizza Stone. Preheat your baking stone or pizza stone in the oven along with a metal pan on the bottom rack to create steam. Shape the dough into a round loaf and place it on a piece of parchment paper. Transfer the parchment paper with the dough onto the preheated baking stone. Bake as directed in the recipe, using the metal pan to create steam by adding ice cubes or water to it just before closing the oven door.

Cast Iron Skillet with Lid. If you have a cast iron skillet with a lid, you can use it as a makeshift Dutch oven. Preheat the skillet in the oven as directed in the recipe. Once preheated, carefully remove the skillet from the oven, place the shaped dough inside, and cover with the lid. Bake as directed in the recipe.

Covered Pot or Oven-Safe Pot. If you have an oven-safe pot with a lid, such as a ceramic or glass casserole dish with a lid, you can use it to bake the bread. Preheat the pot in the oven as directed in the recipe. Once preheated, carefully remove the pot from the oven, place the shaped dough inside, and cover with the lid. Bake as directed in the recipe.

Baking Sheet with Steam. If you don't have a Dutch oven or any of the above alternatives, you can still bake the bread on a baking sheet. Shape the dough into a round loaf and place it on a parchment paper-lined baking sheet.

Preheat the oven with a metal pan on the bottom rack to create steam. Just before closing the oven door to bake the bread, add ice cubes or water to the hot pan to create steam. Bake the bread as directed in the recipe.

Bread Loaf Pan. Using a bread loaf pan will result in a loaf with a softer crust compared to baking in a Dutch oven, but it will still be delicious and flavorful. Adjustments to baking time may be needed based on your oven, so keep an eye on the bread towards the end of baking to prevent over-browning.

These alternatives may slightly vary the crust texture or baking time, but they should still yield delicious homemade bread.

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