Jalapeño Cheddar No-Knead Bread Recipe
This Jalapeño Cheddar No-Knead Bread combines the spicy kick of fresh jalapeños with rich, melted cheddar cheese in a crusty artisan-style loaf. Made without kneading, this bread is simple to prepare and requires minimal active time, making it perfect for both beginner and seasoned bakers seeking a flavorful homemade bread with a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 11 hours (including rising times)
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 ¼ cups all-purpose flour (plus 2 tablespoons for dusting)
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon instant yeast (or active dry yeast)
Wet Ingredients
- 1 cup water (plus 3 tablespoons to adjust dough consistency)
Mix-ins
- ⅓ cup chopped jalapeños (if using pickled, drain excess liquid)
- ½ cup diced cheddar cheese (approximately ½ inch cubes)
Instructions
- Mix: In a large mixing bowl, combine all the flour, water, salt, sugar, yeast, chopped jalapeños, and diced cheddar cheese. Mix thoroughly with a rubber spatula until you form a shaggy dough ball, ensuring no dry flour remains. If the dough feels dry, add a few more teaspoons of water and mix again.
- Cover and rise: Cover the bowl tightly with plastic wrap and leave it on the counter to rise for 10 hours or until doubled in size. If the dough doesn’t rise sufficiently, allow more time at room temperature or refrigerate to slow fermentation.
- Shape: Line a baking sheet with parchment paper or spray generously with nonstick spray. Gently transfer the dough to the sheet and shape it into a smooth ball by pulling the dough from the bottom to create surface tension on top. Flatten large air bubbles gently. Optionally, dust the top with flour and decorate with jalapeño slices. Score a ¼ inch deep slash in the center of the loaf using a sharp knife or lame.
- Second rise: Create a warm environment for the dough’s second rise by heating the oven briefly or placing a bowl of hot water inside it. Cover the dough ball with greased plastic wrap and allow it to rise for about 45 minutes until puffed but not doubled. Begin preheating the oven to 425°F with a rack in the center near the end of rising, removing the dough before placing the oven on.
- Bake: Bake the loaf for 35 to 40 minutes at 425°F. Look for a deep golden brown crust and an internal temperature of around 200°F. Some cheese may leak during baking; this is normal. Carefully remove the bread from the baking sheet and cool on a rack for at least 30 minutes before slicing to prevent cheese leakage.
Notes
- Using parchment paper is recommended to prevent the cheese from sticking as it melts.
- If the dough feels too dry while mixing, add more water a teaspoon at a time.
- Allowing the bread to cool fully ensures better slicing and keeps cheese inside the loaf.
- You can use either pickled or fresh jalapeños; just drain pickled jalapeños well to avoid excess moisture.
- For sharper jalapeño flavor, add more chopped peppers, but be cautious as it may increase spiciness.
Keywords: jalapeño cheddar bread, no-knead bread, spicy cheese bread, homemade bread, artisan bread, easy bread recipe
Find it online: https://leofoster.com/jalapeno-cheddar-no-knead-bread-recipe/
