Description

This No Knead Jalapeño Cheddar Bread is a flavorful, rustic loaf that combines the spicy kick of fresh jalapeño with the rich, melty goodness of shredded cheddar cheese. With a simple preparation that requires no kneading and an overnight rise, this bread is perfect for home bakers seeking an easy way to make artisan-style bread with a spicy twist. Baked in a hot Dutch oven for a crisp, golden crust and tender crumb, it’s delicious served warm and perfect for sandwiches or as a savory snack.

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 Ingredient

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. Then add the warm water and stir until well combined. The dough will be sticky; if it’s too wet, add an additional 2 tablespoons of flour. Gently shape the dough into a ball as best you can, cover tightly, and let it rise at room temperature for 12-18 hours until doubled in size with visible air bubbles.
Shape the Dough: Turn the risen dough out onto a lightly floured surface. Using floured hands, shape it loosely into a ball. Transfer the dough onto a large piece of parchment paper that’s suitable for high heat and large enough to fit inside your Dutch oven. Place the dough and parchment inside a large bowl to prevent spreading as it rests.
Score and Rest: Using a sharp knife, bread lame, or kitchen shears, gently score an X on top of the dough. Cover loosely with plastic wrap or a clean kitchen towel and let rest for 30 minutes to allow the dough to relax and rise slightly.
Preheat Dutch Oven: During the resting period, preheat your oven to 475°F (246°C). Place your Dutch oven with its lid inside the oven for 30 minutes to heat it thoroughly so it will create a steamy environment for baking.
Bake Covered: Carefully remove the hot Dutch oven from the oven and lift the dough using the parchment paper, placing both into the Dutch oven. Cover with the lid and bake for 25 minutes. This covered baking traps steam to create a crisp crust and moist crumb.
Bake Uncovered: Remove the lid carefully and bake for an additional 8-10 minutes until the bread is deeply golden brown. Test doneness by tapping the bread; it should sound hollow. For precision, the internal temperature should read 195°F (90°C).
Cool and Store: Remove the bread from the Dutch oven, transfer it to a wire rack, and let it cool for 20 minutes before slicing. Store any leftovers covered at room temperature for 2-3 days, or refrigerate up to 1 week.

Notes

Use coarse sea salt for better flavor over regular table salt.
If the dough is too sticky to handle, sprinkle additional flour little by little to reach manageable consistency without over-drying.
Heating the Dutch oven is crucial to create steam for a crispy crust.
You can substitute the jalapeño with other types of chili for different heat levels or flavor profiles.
Make sure to score the dough before baking to control expansion and improve crust appearance.
Use a kitchen thermometer to ensure the bread is fully baked and avoid undercooked loaf.
Store bread wrapped at room temperature for best texture; refrigeration may slightly dry it out.

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

Keywords: jalapeño cheddar bread, no knead bread, spicy bread, homemade bread, artisan bread, easy bread recipe, slow rise bread