Go Back
No Knead Jalapeno Cheddar Bread Recipe

No Knead Jalapeno Cheddar Bread Recipe - Easy Comfort Food Recipes

Let’s face it: baking bread can often feel like rocket science. Between proofing, kneading, and wrangling dough, it's enough to make anyone want to just grab a loaf from the store. But what if 
I told you there’s a way to avoid all that kneading and still get a hot, fresh loaf of incredible bread? That’s where no knead jalapeño cheddar bread comes in.
This delectable treat is everything you want in a bread: crusty on the outside and warm and cheesy on the inside—a dream for anyone who loves bold flavors. 
As a registered dietitian and food enthusiast, I’ve explored countless recipes, but this one stands out. Simple ingredients blend to create something special. Get ready to dive into the flavors, textures, and, of course, the delightful aroma coming from your oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Condiment
Cuisine: American
Calories: 124
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

Step 1: Combine Dry Ingredients
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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!

Notes

  • 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!