No-Knead Jalapeno Cheddar Bread

Sliced loaf of jalapeño cheddar bread on a wooden board.

5 from 3 votes

Crusty on the outside, soft on the inside, this cheesy, spicy no-knead jalapeno cheddar bread looks and tastes just like it came from a bakery!

Prep Time15

Cook Time55

Resting Time2 30

Total Time2 40

Course: Bread, Side Dish, Snack

Cuisine: American

Servings: Servings

Calories: 224kcal

Author: Natasha Minocha

Ingredients

1.5 cup Warm water ( about 40.5 C or 105 f)
1.5 tsp Dry active yeast
1 tsp Sugar
3 1/4 cup All-purpose flour
1 tsp Salt
1 1/2 cup Cheddar cheese
1/4 cup Pickled jalapeño, chopped finely

US Customary - Metric

Instructions

Combine warm water, sugar, and yeast in a small bowl. Set aside for 5-10 minutes until the mixture is frothy and bubbly.
1.5 cup (340 ml) Warm water, 1.5 tsp Dry active yeast, 1 tsp Sugar
In a large bowl, add the flour, salt, cheese, and chopped jalapeños.
3 1/4 cup (412g) All-purpose flour, 1 tsp Salt, 1 1/2 cup (150g) Cheddar cheese, 1/4 cup (30g) Pickled jalapeño, chopped finely
Add the yeast mixture and combine using a wooden spoon or a dough whisk to form a shaggy dough.
This dough is very sticky.
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.
You can also refrigerate the dough for 18-24 hours.
Heat oven to 230 C / 450 F and place your Dutch oven with the lid in the oven. I used a 3.5 QT / 3.3 ltr Dutch oven.
Sprinkle a tablespoon of flour on the dough. Flour your hands well and fold the dough on top of itself.
Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.
Repeat this step one more time.
You can keep sprinkling 1 -2 teaspoons of flour while working on the dough, as it is very sticky.
Sprinkle a tablespoon of flour on a piece of parchment paper and carefully transfer the dough onto it.
Sprinkle another tablespoon of flour on top.
Cover the dough loosely with a kitchen towel and let it rest for 20-30 minutes.
Take the hot Dutch oven out of the oven carefully and remove the lid. Uncover the dough and place it in the Dutch oven, holding the sides of the parchment paper.
Cover the Dutch oven and place it in the oven.
Bake for 40 minutes with the lid on. Remove the lid and continue baking for another 15-20 minutes until golden brown.
To test for doneness: Tap the bread, if it sounds hollow, it's done. You can also use an instant-read thermometer. The center of the bread should be 90 c / 190 f.
Allow the bread to cool completely on a wire rack for at least 2 hours. Slice and enjoy!

Video

Notes

Your Dutch oven should be super hot! Place it in the oven with the lid on for 30-40 minutes. The hot pan will give the no-knead bread a nice crisp crust!

Please wear your oven mitts whenever handling the Dutch oven; it will be scorching HOT!

A few folds of the dough help give it better structure. Please flour your hands when handling the dough or use a floured spatula.

You can use any variety of cheddar cheese - mild, sharp, or extra sharp. Make sure you grate the cheese at home. Pre-grated cheese just doesn't have the right flavor and texture.

The amount of jalapeños used is just perfect for us. The loaf is mildly spicy. Feel free to add more if you enjoy a spicier kick!

The dough for this no-knead jalapeño cheese bread is sticky, wet, and flat. Please avoid adding more flour than necessary while folding the dough.

I highly recommend weighing your ingredients, especially when you're baking breads. This ensures consistent and better results.

Nutrition