This no-knead recipe for Jalapeño Cheddar Bread results in a savory loaf with just a hint of spice! Try it with stew or soup, grilled cheese sandwiches, and more.
Table of contents
Jalapeño Cheddar Bread
Bread is a staple food item that has been enjoyed by people all over the world for centuries. From white bread to sourdough, there are countless varieties of bread to choose from. However, if you’re looking to add some spice to your bread game, then you should try Jalapeño Cheddar No-Knead Bread.
This bread is a twist on the classic no-knead bread recipe, which has become popular in recent years due to its simplicity and ease of preparation. The addition of jalapeño and cheddar cheese to this recipe takes the flavor to the next level, making it a perfect snack or accompaniment to your favorite meal.
Making Jalapeño Cheddar No-Knead Bread is surprisingly easy, despite its fancy name. All you need are a few simple ingredients and some patience. The bread dough is left to rise for several hours, allowing the flavors to meld together and the yeast to work its magic. The end result is a delicious and flavorful bread that will impress your friends and family.
If you’re looking for a new bread recipe to try, give this Jalapeño Cheddar No-Knead Bread recipe a shot. With its spicy kick and cheesy goodness, it’s sure to become a household favorite.
Jalapeno Cheddar Bread: Ingredients & Equipment
To make this Jalapeño Cheddar No-Knead Bread, you will need …
Ingredients
- flour and salt – the base of your dough, as with most loaves of bread!
- active dry yeast and warm water – be sure your warm water is around 105°F to 110°F. This will make your dough rise!
- sharp cheddar cheese – shredded. This is one-half of the bread’s delicious flavor profile.
- jalapenos – seeds removed (for less heat) and diced. The other half of your bread’s flavor profile. These go right in your bread dough! Although fresh will give you the best flavor profile, you can use pickled.
- more cheddar cheese, round slices of jalapeno – the toppings for your bread, which you’ll add right before baking it.
Equipment
- bowl and plastic wrap – for mixing your dough and letting it rise.
- Dutch oven – to bake your bread. FYI: the larger your Dutch oven, the wider and flatter your bread will turn out!!
Notes
- If you’re new to baking bread, no-knead bread is a great place to start. It requires minimal effort and produces a delicious result.
- If your baking vessel doesn’t have a lid, use a baking sheet over the top to trap the steam.
- When making Jalapeño Cheddar No-Knead Bread, it’s important to use fresh ingredients for the best flavor. Choose ripe jalapeños and high-quality cheddar cheese for the best results. You can also adjust the amount of jalapeño used in the recipe to suit your personal taste preferences.
- This recipe produces a versatile bread that can be enjoyed on its own or used in a variety of recipes. Try using it to make grilled cheese sandwiches, toast it for breakfast, or serve it alongside your favorite soup or chili.
- This recipe can also be made gluten-free by using a gluten-free flour blend. Keep in mind that the texture and rise of the bread may be slightly different than the traditional recipe.
How to make Jalapeño Cheddar No Knead Bread
First, make your dough. Mix together the flour, salt, yeast, cheese, and jalapeños in a large bowl. Pour the warm water over the flour mixture and use a spoon or rubber spatula to stir it until the dough forms a ball. (Just FYI, the dough will be wet and sticky to the touch!)
Second, let your dough rise. Cover the bowl with plastic wrap and set it aside in a warm place for at least 8 hours (up to 18 hours) or until the dough rises and flattens at the top with bubbles.
Third, prep your Dutch oven. Heat the oven to 450°F. Once the oven is preheated, place a 4-quart or larger Dutch oven with the cover on in the oven for at least 30 minutes.
Fourth, shape your dough. While the Dutch oven is heating up, flour a sheet of parchment paper. Punch the dough down and transfer the dough to the parchment paper with clean, floured hands. Shape the dough into a ball. Lightly sprinkle the top of the dough with flour and place some plastic wrap on top. Let the dough rest for 30 minutes.
Fifth, transfer the dough to the Dutch oven. Remove the Dutch oven from the oven. Then carefully remove the plastic wrap from the dough ball and transfer the dough with the parchment wrap beneath it into the Dutch oven.
Sixth, bake your dough. Gently sprinkle the cheese over the top of the loaf and press the jalapeno slices onto the top. Cover the Dutch oven and bake your dough for 30 minutes. Remove the cover of the Dutch oven and bake for an additional 15-20 minutes or until the bread is golden brown on top.
Finally, enjoy your jalapeno cheddar bread! Remember to let it cool slightly before serving.
Jalapeño Cheddar Bread: FAQs
Yes!! If you lack a Dutch oven …
1. Place about 1.5 to 2 cups of boiling water in a small casserole dish and place it on the bottom rack of your oven.
2. Place your bread loaf onto a parchment paper-lined baking sheet on the middle rack.
3. Bake for 45-55 minutes or until your crust is golden and the bread is cooked all the way through. The temperature should be between 200°F to 210°F inside the bread.
To store the bread, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to three days. You can also freeze the bread for up to three months. To reheat the bread, simply wrap it in foil and warm it in the oven for a few minutes.
Yes, if you prefer milder bread, you can omit the jalapeños from the recipe. You can also substitute them with other ingredients, such as sun-dried tomatoes, olives, or roasted garlic.
Yes, you can substitute the cheddar cheese with other types of cheese, such as pepper jack, Monterey jack, or Gouda. Keep in mind that the flavor and texture of the bread may be slightly different depending on the type of cheese you use.
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature of the bread, which should be around 200°F.
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. This will allow the dough to ferment and develop more flavor. When you’re ready to bake, take the dough out of the refrigerator and let it come to room temperature before proceeding with the recipe.
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Jalapeño Cheddar No-Knead Bread
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon active dry yeast
- 1 ½ cups sharp cheddar cheese shredded
- 2 jalapeños seeds removed and diced
- 1 ½ cups warm water 105°F to 110°F
- ⅓ cup cheddar cheese shredded
- 5 – 10 round slices of jalapeno
Instructions
- Mix together the flour, salt, yeast, cheese, and jalapeños in a large bowl until mixed.
- Pour the warm water over the flour mixture and use a spoon or rubber spatula to stir until the dough forms a ball. The dough will be wet and sticky to the touch.
- Cover the bowl with plastic wrap and set it aside in a warm place for at least 8 hours, up to 18 hours, or until the dough rises and flattens at the top with bubbles.
- Heat the oven to 450°F.
- Once the oven is preheated, place a 4-quart or larger Dutch oven with the cover on in the oven for at least 30 minutes.
- Meanwhile, flour a sheet of parchment paper. Punch the dough down and transfer the dough to the parchment paper with clean, floured hands. Shape the dough into a ball.
- Lightly sprinkle the top of the dough with flour and place some plastic wrap on top. Let the dough rest for 30 minutes.
- Remove the Dutch oven from the oven. Carefully remove the plastic wrap from the dough ball and transfer the dough with the parchment wrap beneath it into the Dutch oven.
- Gently sprinkle the 1/3-cup of cheese over the top of the loaf and press the jalapeno slices onto the top.
- Cover the Dutch oven and bake for 30 minutes.
- Remove the cover and bake for an additional 15-20 minutes or until the bread is golden brown on top.
- Cool slightly before serving.
Notes
- To store the bread, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to three days. You can also freeze the bread for up to three months. To reheat the bread, simply wrap it in foil and warm it in the oven for a few minutes.
- If you're new to baking bread, no-knead bread is a great place to start. It requires minimal effort and produces a delicious result.
- If your baking vessel doesn’t have a lid, use a baking sheet over the top to trap the steam.
- When making Jalapeño Cheddar No-Knead Bread, it's important to use fresh ingredients for the best flavor. Choose ripe jalapeños and high-quality cheddar cheese for the best results. You can also adjust the amount of jalapeño used in the recipe to suit your personal taste preferences.
- This recipe produces a versatile bread that can be enjoyed on its own or used in a variety of recipes. Try using it to make grilled cheese sandwiches, toast it for breakfast, or serve it alongside your favorite soup or chili.
- This recipe can also be made gluten-free by using a gluten-free flour blend. Keep in mind that the texture and rise of the bread may be slightly different than the traditional recipe.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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