why make this recipe
No-Knead Jalapeño Cheddar Bread is perfect for anyone who loves a flavorful and easy bread that pairs well with many dishes. This recipe is simple to follow, requires minimal effort, and packs a punch of flavor with sharp cheddar cheese and spicy jalapeños. If you’re looking for something that fills your home with the glorious smell of baking bread, this is the one to try. It’s excellent for sandwiches, as a side with soups or just with a little butter.
how to make No-Knead Jalapeño Cheddar Bread
Ingredients:
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
Directions:
- In a large bowl, mix together the flour, salt, and instant yeast.
- Add the warm water and stir until a wet dough forms.
- Fold in the cheddar cheese and jalapeños.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours, until the surface is bubbly.
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to preheat as well.
- Once the dough is ready, turn it out onto a floured surface, shape it into a ball, and let it rest for 30 minutes.
- Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
- Allow to cool before slicing.
how to serve No-Knead Jalapeño Cheddar Bread
This bread can be served warm or at room temperature. It’s great with butter spread on top or served alongside soups and salads. You might also enjoy it as a base for sandwiches or sliced into smaller pieces for a flavorful appetizer. Pair it with a fresh salad or enjoy a slice on its own for a tasty treat.
how to store No-Knead Jalapeño Cheddar Bread
To store your bread, place it in a paper bag or wrap it in a kitchen towel to keep it fresh. Avoid plastic bags as they can make the crust soft. For longer storage, you can freeze the bread. Just slice it before freezing, then wrap it tightly in plastic wrap and aluminum foil. When you’re ready to eat, thaw it at room temperature or pop it in the toaster.
tips to make No-Knead Jalapeño Cheddar Bread
- Ensure the water is warm (not too hot) to activate the yeast properly.
- You can adjust the amount of jalapeños based on your spice preference.
- If you use pickled jalapeños, you may want to rinse them to reduce excess moisture.
- Use a kitchen scale for more accurate measurements, especially with the flour.
variation
For a twist on the flavor, you can try adding different types of cheese such as Monterey Jack or pepper jack. You can also mix in herbs like rosemary or thyme for an extra layer of flavor.
FAQs
Q: Can I use gluten-free flour for this recipe?
A: Yes, you can try gluten-free flour, but the texture may vary.
Q: How long does the dough need to rest?
A: The dough should rest for 12 to 18 hours for best results.
Q: Can I bake this bread without a Dutch oven?
A: You can bake it on a baking sheet, but using a Dutch oven helps create steam, which gives the bread a nice crust.
No-Knead Jalapeño Cheddar Bread
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, salt, and instant yeast until well combined.
- Add the warm water, diced jalapeños, and shredded cheddar cheese to the dry ingredients, then mix with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry spots remain.
- Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12-18 hours, or until doubled in size and bubbly.
- Once risen, gently scrape the dough onto a lightly floured surface, fold it a few times to create a round shape, and let it rest for 30 minutes, covered with a clean towel.
- Preheat a Dutch oven with its lid in the oven to 450°F (230°C) for at least 30 minutes.
- Carefully remove the hot Dutch oven, transfer the dough onto parchment paper, and then carefully lower the parchment paper with the dough into the Dutch oven.
- Bake covered for 30 minutes, then remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Carefully remove the bread from the Dutch oven and cool completely on a wire rack before slicing and serving.