{"id":44725,"date":"2025-05-15T10:22:32","date_gmt":"2025-05-15T04:52:32","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=44725"},"modified":"2025-05-15T10:22:34","modified_gmt":"2025-05-15T04:52:34","slug":"no-knead-jalapeno-cheddar-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/no-knead-jalapeno-cheddar-bread\/","title":{"rendered":"No-Knead Jalapeno Cheddar Bread"},"content":{"rendered":"\n

Crusty on the outside, soft on the inside, this cheesy, spicy no-knead jalapeno cheddar bread<\/strong> looks and tastes just like it came from a bakery!<\/p>\n\n\n\n

\"Slices<\/figure>\n\n\n\n

A riff off my no-knead Dutch oven bread<\/a>, this one is packed with bold flavors and a spicy kick! Just a handful of pantry ingredients and minimal effort make this bread downright delicious.<\/p>\n\n\n\n

If you want to try more easy no-knead breads, you'll love my super easy no-knead focaccia<\/a>, no-knead seeded oatmeal bread<\/a>, and no-knead cranberry walnut loaf<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n
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\u2728This bread is ridiculously easy to make. You just need to mix everything, fold the dough a few times, and bake! Great for beginners and expert bakers.<\/p>\n\n\n\n

\u2728For such a low effort recipe, the results are amazing! You get an impressive cheese and jalapeno artisan bread that's just irresistible and tastes just like it came out of a bakery!<\/p>\n\n\n\n

\u2728The texture and flavor is perfect - crunchy, crisp crust with a soft interior and a bold spicy, cheesy flavor! <\/p>\n\n\n\n

\u2728This Dutch oven bread recipe is very versatile. Add more cheese to make it cheesier, more jalapenos to make it spicier. You can even add chopped garlic, herbs, or sun-dried tomatoes!<\/p>\n\n\n\n

\u2728You can even make the dough the night before, making it great for a stress-free meal prep. In fact the longer the dough rises, the better flavor the bread will have! <\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour:<\/strong> I used all-purpose flour in this recipe. Wholewheat flour can be used and will give a slightly more dense loaf. Bread flour will give you a chewier texture! <\/p>\n\n\n\n

Yeast:<\/strong> You can use dry active or instant yeast. Always test it to make sure it's fresh, though. Dissolve 1\/2 a teaspoon in 1\/2 cup of warm water. If it becomes frothy and bubbly, in 5 -10 minutes, the yeast is good to go!<\/p>\n\n\n\n

Cheese:<\/strong> I used cheddar cheese that I grated using my box grater. It's best to grate a block of cheese at home. The pre-shredded stuff just doesn't taste the same and is full of anti-caking agents!<\/p>\n\n\n\n

Jalapeno: <\/strong>I used pickled jalapenos for a <\/strong>spicy kick. Fresh jalape\u00f1o will work as well.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make No Knead Jalape\u00f1o Cheddar Bread<\/h2>\n\n\n\n
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\"Bubbling<\/figure>\n\n\n\n

Step 1:<\/strong> Combine warm water, sugar, and yeast in a small bowl. Set aside for 5-10 minutes until the mixture is frothy and bubbly.<\/p>\n<\/div>\n\n\n\n

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\"flour,<\/figure>\n\n\n\n

Step 2: <\/strong>In a large bowl, add the flour, salt, cheese, and chopped jalape\u00f1os.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"A<\/figure>\n\n\n\n

Step 3:<\/strong> Add the yeast mixture and combine using a wooden spoon or a dough whisk to form a shaggy dough.<\/p>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 4:<\/strong> Cover and place the bowl in a warm corner for 1.5 -2 hours or until the dough doubles in size. The dough will have a lot of bubbles on top.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 5:<\/strong> Flour your hands well and fold the bread dough on top of itself, 8 times. See the video below!<\/em> Then, carefully transfer the dough to a floured parchment paper. This dough is very sticky and flat.<\/em> Let it rest for 30 minutes.<\/p>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 6:<\/strong> While the dough is resting, place your Dutch oven (with lid) in the oven and heat the oven to 230 \u00b0C \/ 450\u00b0F. After the dough has rested, carefully remove the HOT Dutch oven from the oven and take the lid off. Gently place the dough with the parchment paper in the pan, and cover it with the lid. Transfer to the oven.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 7:<\/strong> Bake for 40 minutes with the lid on. Remove the lid and continue baking for 15-20 minutes until golden brown.<\/p>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 8:<\/strong> Remove the bread loaf from the baking dish, place it on a wire rack. Allow it to cool completely for at least 2 hours before slicing.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n