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jalapeno cheddar bread loaf

No Knead Jalapeño Cheddar Bread

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours
  • Yield: 1 loaf; 10-12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Homemade bakery-style bread has never been easier. This super crusty no knead jalapeño cheddar bread is baked in a dutch oven and requires practically zero hands-on work from you! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.


Ingredients

  • 3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
  • 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)
  • 1/2 teaspoon instant or active-dry yeast
  • 1 jalapeño, diced
  • 1 cup (125g) shredded cheddar cheese
  • 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))

Instructions

  1. *No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* Stir the first 5 ingredients together in a large bowl, and then stir in the warm water. The dough will be pretty sticky but if it’s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball as best you can. Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your dutch oven and one that is safe under high oven heat. (I use this parchment and it’s never been an issue.) Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. See photo above.
  3. Using a very sharp knife or bread lame (you could even use kitchen shears), gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
  4. During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven with the lid OR heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all—parchment paper included—inside the pot. Cover with the lid.
  5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
  6. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing.
  7. Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw completely at room temperature and then continue with step 3 and the rest of the recipe instructions.
  2. Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Wooden Spoon | Dutch OvenParchment PaperBread Lame | Instant Read Thermometer | Cooling Rack
  3. Dutch Oven: Use a 6 quart or larger dutch oven or any large oven-safe pot with an oven-safe lid. If your dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1, shape the dough into 2 balls in step 2, and bake them one at a time in your smaller dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times in the recipe above (25 mins and then 8-10 mins) will both be a little shorter for smaller loaves.
  4. No dutch oven? See post above for alternative.
  5. Yeast: If you don’t have instant yeast, you can use active-dry. I’ve never had a problem using active dry yeast in this recipe—and with no other changes needed. Works wonderfully!
  6. Bread Flour or Whole Wheat Flour: I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also substitute 1 cup of the flour for whole wheat flour. Do not use all whole wheat flour, as the bread will taste quite dense and heavy.
  7. Parchment Paper: If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
  8. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  9. Recipe adapted from Red Star Yeast, method originally from Jim Lahey.

Keywords: jalapeno cheddar no knead bread