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No-Knead Jalapeño Cheddar Bread

This No-Knead Jalapeño Cheddar Bread combines spicy jalapeños and rich cheddar cheese, offering a flavorful and crusty loaf with minimal effort.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 3 cups all-purpose flour
  • 1.25 teaspoons salt
  • 0.25 teaspoon instant yeast
  • 1.5 cups warm water
  • 1 cup shredded cheddar cheese
  • 0.5 cup diced jalapeños

Method
 

Preparation
  1. In a large bowl, mix together the flour, salt, and instant yeast.
  2. Add the warm water and stir until a wet dough forms.
  3. Fold in the cheddar cheese and diced jalapeños.
  4. Cover the bowl with plastic wrap and let it rise at room temperature for 12 to 18 hours, until bubbles form on the surface.
Baking
  1. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
  2. Once preheated, carefully remove the Dutch oven and place the dough inside. Cover it and bake for 30 minutes.
  3. Remove the lid and bake for an additional 15-20 minutes until the top is golden brown.
  4. Let it cool on a wire rack before slicing.

Notes

To keep your bread fresh, store it in a paper bag at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate or freeze. Toast or warm before serving for the best taste.