Name: Jalapeño & Cheddar No-Knead Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 10 h 55 min
Cuisine: American
Ingredients: 3 ¼ cups all-purpose flour (plus 2 tablespoons); 1 ½ teaspoons salt; 1 teaspoon sugar; ½ teaspoon instant yeast (or active dry yeast); 1 cup water (plus 3 tablespoons); ⅓ cup chopped jalapeños (if using pickled, drain any excess liquid); ½ cup diced cheddar cheese (cut into approximately ½ inch cubes)

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Introduction

This Jalapeño & Cheddar No-Knead Bread combines the rich, sharp flavor of cheddar with the spicy kick of jalapeños in a simple, fuss-free recipe. Perfect for those who love homemade bread without the hassle of kneading, it offers a flavorful twist on classic no-knead loaves.

A round, golden brown loaf of bread with a rough and uneven crust sits inside a white bowl lined with crinkled brown parchment paper, the bread showing a textured surface with darker spots and a few small black olive slices embedded on the top; the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour (plus 2 tablespoons)
1 cup water (plus 3 tablespoons)
1 ½ teaspoons salt
1 teaspoon sugar
½ teaspoon instant yeast (or active dry)
⅓ cup chopped jalapeños (if using pickled, drain excess liquid)
½ cup diced cheddar cheese (approximately ½ inch cubes)

Instructions

Step 1: In a large mixing bowl, combine the flour, water, salt, sugar, yeast, cheddar, and jalapeños all at once. Use a rubber spatula to mix well, incorporating any dry areas of flour. The dough should form a shaggy ball. If bits of flour remain dry, add a few more teaspoons of water and mix again.
Step 2: Cover the bowl tightly with plastic wrap and let the dough rise on the counter for ten hours until doubled in size. If it hasn’t risen much, allow more time or refrigerate to slow the process and continue later.
Step 3: Prepare a baking sheet by lining with parchment paper or spraying generously with nonstick cooking spray. Gently shape the dough into a smooth ball by pulling from the bottom to smooth the top without pressing down. Place it on the prepared sheet. Optional: sprinkle flour and add jalapeño slices on top. Using a sharp knife, make a ¼ inch deep slash in the center of the loaf.
Step 4: For the second rise, create a warm spot by briefly turning on the oven or placing a bowl of hot water inside. Cover the dough with greased plastic wrap and let it rise for about 45 minutes until puffy but not fully doubled. Preheat the oven to 425℉ during the last part of the rise, removing the dough first.
Step 5: Bake the loaf at 425℉ for 35-40 minutes until deep golden brown. It should reach an internal temperature of 200 degrees. Cheese may leak out but most remains inside. Remove from the baking sheet carefully and cool on a rack for at least 30 minutes before slicing to prevent cheese leakage.

Tips & Variations

Use parchment paper to prevent sticking as melted cheese can cause the bread to adhere to the baking surface.
For a milder heat, remove seeds from jalapeños before chopping, or substitute with mild green chiles.
Try mixing in other cheeses like Monterey Jack or pepper jack for a different flavor profile.
If you prefer a crustier loaf, place an oven-safe dish with water on the lower rack during baking to create steam.

Storage

Store leftover bread tightly wrapped at room temperature for up to 2 days. For longer storage, freeze the loaf in an airtight bag for up to 1 month. To reheat, thaw if frozen, then warm in a 350℉ oven for 10-15 minutes to restore crustiness and melt the cheese inside.

How to Serve

The image shows a rustic loaf of bread with a rough golden-brown crust and a soft inside. The loaf is cut in half, with one half lying flat and the other standing behind it. The bread has visible green herb pieces throughout, giving a spotty green texture inside. The crust looks crunchy with irregular bumps and a slightly flour-dusted top. The background is a white marbled texture with some bread crumbs around, and a knife is blurry in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or pickled jalapeños for this bread?

Yes, both fresh and pickled jalapeños work well. If using pickled, be sure to drain excess liquid to avoid soggy dough.

Do I need to knead the dough before baking?

No kneading is required in this recipe. Simply mixing all ingredients together is enough to develop the dough, thanks to the long rise time.