Easy No Knead Cheddar Jalapeño Bread

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Easy No Knead Cheddar Jalapeño Bread

This artisan style cheddar and jalapeño bread is so easy to make and perfect on its own or sliced for sandwiches and grilled cheese

Prep Time30

Cook Time45

Resting time2

Total Time3 15

Course: Side Dish

Cuisine: French

Keyword: bread, Cheese, Easy, No knead, Spicy

Servings: slices

Calories: 295kcal

Author: Jenna

Equipment

1 Dutch oven (see Note 1)

Ingredients

3 ½ cups all purpose flour, plus about 2 tbsp for dusting
1 tsp instant yeast
2 tsp salt
1 ¾ cups warm water (100℉-110℉/38℃-44℃)
2 ½ cups cheddar cheese, shredded and divided
2-3 jalapeños, to taste, 1 or 2 diced and 1 sliced into rings

US Customary - Metric

Instructions

In a large bowl, whisk together flour, yeast and salt and set aside
Add the warm water, ¼ cup at a time, and mix with a spatula or your hands between each addition until a sticky dough forms
Add half the diced jalapeños and mix (see Note 2)
Use a spatula to fold the dough towards the center onto itself and away from the sides of the bowl, rotating as you fold (don't worry if it's super sticky)
Cover with a clean damp cloth, ensuring it's not touching the dough and rest until doubled in size (see Note 3)
Once dough has risen, preheat oven to 450℉ and place a Dutch oven inside
Leave the pot inside for 30 minutes (this is important because the dough needs to go into a hot pot)
Sprinkle a large surface with flour and cover your hands then turn the dough onto the surface
Cover with cheese and diced jalapeño then fold it over itself and repeat 2-3 times until the 2 cups of cheese is used; reserve ½ cup and sliced jalapeño (it doesn't have to be perfect, any cheese that falls out will get crispy on the crust; see Note 2)
Tuck the edges under by folding towards the center and flip the dough over so the smooth side faces up
Carefully remove the hot pot from the oven, place the dough over parchment paper, and add it to the pot (you can optionally score the top with an X, but you don't have to)
Bake covered for 30 mins, then carefully uncover and sprinkle with ½ cup cheese and sliced jalapeño (see Note 4)
Bake uncovered for 10-15 mins or until golden brown (see Note 5)
Allow to cool for at least 45 minutes before slicing (see Note 6)

Notes

1. If you don't have a Dutch oven, you can use any other large oven safe pot with a lid; you can even use a baking sheet covered with an oven safe bowl if you don't have a pot big enough - just make sure it's oven safe.

2. Both the jalapeños and cheddar can be added in with the dry ingredients to make that step a little bit easier than folding them into the dough. I prefer to fold the cheese into the dough to get those melted ribbons of cheese, but I've tried mixing it in with the dry ingredients and it comes out great as well, just with the cheese more distributed throughout

3. The dough will usually take at least 2 hours to rise but could take longer depending on the temperature. Try to keep it in a warm place and away from cold countertops. If it more than doubles, that's totally fine.

4. Add the cheddar and sliced jalapeños before baking covered instead of after for a crispier cheese topping.

5. If you're not sure the bread is cooked through, don't worry. Just use tongs to flip it over and tap the bottom; if it sounds hollow, it's done!

6. If you're going to use this bread for sandwiches or grilled cheese, I recommend refrigerating it for a few hours before slicing as this makes it much easier to slice through the cheese ribbons (or, just add the cheese and jalapeños in with the dry ingredients like I mentioned above)

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