No Knead Jalapeno Cheddar Bread Recipe – Easy Comfort Food Recipes

No knead jalapeño cheddar bread is a delightful addition to any meal. Its spicy, cheesy goodness can complement a wide range of dishes. 

Imagine slicing a warm loaf to enjoy alongside a bowl of chili on a chilly evening. The heat from the jalapeños pairs beautifully with the rich, hearty flavors of the chili.

Additionally, this bread makes a fantastic side to a fresh salad. Picture it beside a crisp Caesar salad, soaked in its creamy dressing. You could also toast some slices and enjoy them with creamy avocado spread or a tangy bruschetta topping. 

For those with a penchant for breakfast, serve it with scrambled eggs or as part of a breakfast sandwich. This bread truly shines in so many contexts.

As you can see, it’s versatile, friendly, and full of character—much like the cook who bakes it.

What is No Knead Jalapeño Cheddar Bread?

No knead jalapeño cheddar bread is a simple artisan-style loaf that requires no extensive kneading. It relies on time to develop flavor and texture. 

The magic happens during a long rise. Add in diced jalapeños and sharp cheddar cheese, and you’ve got a loaf that showcases both kick and creamy goodness.

Unlike traditional bread recipes that ask for hours of your dedicated attention, this one lets you be the master of your time. You mix, let it rest, and then bake. It’s that easy!

What is the Flavor Profile of This Dish?

The flavor profile of no knead jalapeño cheddar bread is captivating. First, you get a satisfying cheesy bite from the sharp cheddar. 

This cheese isn’t just there for flavor; it adds a beautiful texture too. Then, the fresh jalapeños bring heat and a slight crunch. This combination makes each bite exciting.

Hints of smokiness from the paprika deepen the overall taste. That subtle earthy note enhances the bread’s complexity. 

The bread itself has a slightly tangy flavor from the fermentation. This is largely due to the yeast working during the long rise, creating an effervescent quality in the final product.

What Makes This Recipe Different From Other No Knead Jalapeño Cheddar Bread?

So many recipes out there typically follow the same pattern: flour, water, salt, yeast, and whatever mix-ins you fancy. However, this no knead jalapeño cheddar bread elevates itself with its balanced combination of textures and flavors.

This specific recipe focuses on using fresh jalapeños instead of pickled ones, which can dominate the flavor. 

Fresh ingredients deliver a more vibrant taste. The paprika gives a smoky depth that complements the cheddar without overwhelming the other flavors. Lastly, the technique ensures a crusty exterior while keeping the inside soft and tender.

Ingredients You’ll Need

Here’s what you will need for this tantalizing recipe:

– 1 cup sharp cheddar cheese, shredded

– 1 fresh jalapeño, finely diced

– 1 tablespoon olive oil

– 1/4 teaspoon smoked paprika

– 3 cups + 2 tablespoons all-purpose flour (spooned & leveled), plus extra for hands

– 2 teaspoons coarse sea salt

– 1/2 teaspoon instant or active-dry yeast

– 1 and 1/2 cups warm water (approximately 95°F or 35°C)

Step-by-Step Directions

Now let’s get into the juicy details. Follow these steps for a loaf that will impress everyone around you!

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together three cups of all-purpose flour, sea salt, instant yeast, and smoked paprika. Make sure everything is well combined. 

The paprika will start mingling with the other ingredients, adding a hint of flavor even at this early stage.

Step 2: Add Cheese and Jalapeños

Next, fold in the shredded sharp cheddar cheese and diced jalapeños. Make sure they’re evenly distributed through the flour mixture. 

This is where the magic begins; you want those jalapeños to be visible, hinting at the flavor bursts that are to come.

Step 3: Mix in Water and Olive Oil

Pour in the warm water and olive oil. Use a spatula or wooden spoon to mix until a shaggy dough forms. It may seem wet and sticky, but that’s what you want! 

Don’t get overwhelmed—this is not the time to knead.

Step 4: Cover and Rest

Cover the bowl with plastic wrap or a damp kitchen towel. Let it rest at room temperature for about 12 to 18 hours. This waiting game helps in developing the flavor and texture.

Step 5: Shape the Dough

After its long rest, the dough should appear bubbly and risen. 

Dust a clean surface with flour. Scrape the dough out onto the surface and gently shape it into a ball, avoiding excessive handling. Place it seam-side down on a floured piece of parchment paper.

Step 6: Second Rise

Cover the dough with a towel and let it rise for another hour. While it rises, preheat your oven to 450°F (232°C). Place a Dutch oven (lid on) in there to heat up as well. 

This method creates steam, helping the bread have a crispy crust.

Step 7: Bake the Bread

Once the dough has risen, carefully remove the hot Dutch oven. Lift the parchment paper with the dough and place it inside. Cover with the lid and bake for 30 minutes. Then, uncover and bake for another 15 to 20 minutes. This will develop that golden brown crust.

Step 8: Cool and Enjoy

Once baked, let the bread cool for at least 30 minutes before slicing. This part is crucial; if you dive in too soon, you could end up with a gummy interior. Patience pays off!

Tips on Making No Knead Jalapeño Cheddar Bread

To ensure that your bread turns out perfect, keep these tips in mind:

• Use High-Quality Ingredients: A good cheese and fresh jalapeños make a huge difference.
  
• Don’t Rush the Rise: Letting it rest for the full time allows the dough to develop flavor and structure.
  
• Preheat Your Oven Properly: The Dutch oven must be hot when you put the dough in. This creates steam for a crusty exterior.
  
• Experiment with Heat Levels: If you prefer less heat, remove the seeds from the jalapeño before dicing.
  
• Cool Before Cutting: Cutting it while it’s hot can spoil the texture. Wait!
  

How Can I Store This No Knead Jalapeño Cheddar Bread?

To keep your bread fresh, store it in a paper bag at room temperature. This will help it maintain its crust. If you prefer it softer, you can seal it in plastic wrap or a plastic bag. Just be wary; it will lose that crunchy crust.

If you want to keep it longer, consider freezing it. To do so, wrap the cooled bread tightly in plastic wrap followed by aluminum foil. It can last up to three months. 

Thaw it at room temperature before reheating.

Substitute Options for the Ingredients

Don’t fret if you’re missing an ingredient or two! Here are some substitutes:

• Cheddar Cheese: You can use Monterey Jack for a milder taste or Pepper Jack for extra spice.
  
• Jalapeño: If fresh jalapeños are hard to come by, opt for canned green chilies. Just be sure to drain them well!
  
• Smoked Paprika: If you can’t find smoked paprika, regular paprika works too. You could also try chili powder or cumin for a different twist.
  
• All-Purpose Flour: For a gluten-free option, use a gluten-free flour blend. It’s essential to choose one suitable for baking.
  

Conclusion

Mastering no knead jalapeño cheddar bread is more than just a baking triumph. It’s an adventure filled with aromas and flavors bursting from your oven. This bread is proof that simplicity does not compromise flavor. 

With savory cheddar, a hint of spice from jalapeños, and a crust that sings, every bite is a delight.

So gather your ingredients, roll up your sleeves, and embrace the process. Before you know it, you’ll be sharing this bread with friends and family, becoming the talk of every gathering. Happy baking!

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