Here’s a simple and delicious No-Knead Jalapeño Cheddar Bread recipe — perfect for beginner or seasoned bakers who want a flavorful loaf with minimal effort.
🌶️🧀 No-Knead Jalapeño Cheddar Bread
Ingredients:
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3 cups (375g) all-purpose flour
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1 ½ tsp salt
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½ tsp instant or active dry yeast
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1 ½ cups (355ml) warm water (not hot)
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1 to 1 ½ cups sharp cheddar cheese, shredded
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1–2 jalapeños, diced (remove seeds for less heat)
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Optional: ½ tsp garlic powder or onion powder for extra flavor
🔄 Steps:
1. Mix the Dough (Night Before):
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In a large bowl, stir together:
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Flour, salt, and yeast.
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Add water and mix with a wooden spoon or hands until you have a shaggy, sticky dough.
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Fold in the cheddar cheese and diced jalapeños.
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Cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature (away from cold air) for 12 to 18 hours. The dough should double in size and be bubbly.
2. Preheat & Shape (Next Day):
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Place a Dutch oven (or heavy oven-safe pot with lid) into your oven and preheat to 450°F (230°C) — do this 30 minutes before baking.
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Meanwhile, turn the sticky dough onto a well-floured surface.
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Gently shape into a round loaf (no kneading!), using floured hands or a bench scraper.
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Let rest, covered with a towel, for 30 minutes.
3. Bake:
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Carefully remove the hot Dutch oven.
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Place parchment paper under the dough if desired (for easy removal).
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Drop the dough into the pot, cover, and bake for 30 minutes.
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Remove lid and bake an additional 10–15 minutes, until golden and crusty.
4. Cool:
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Let the bread cool on a rack for at least 30 minutes before slicing (if you can wait!).
📝 Tips:
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Want more cheese? Sprinkle extra cheddar on top before baking.
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Love heat? Use more jalapeños or include a few pickled slices.
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No Dutch oven? Use a heavy oven-safe pot with a lid, or bake on a tray with a pan of hot water in the oven for steam.
