Jalapeno Cheddar No Knead Bread
A delicious bread perfect for beginners. This jalapeno cheddar no knead bread is so effortless that you'll want to make it again and again.
Equipment
- Mixing Bowl (Medium or Large)
- Saran Wrap or Tea Towel
- Measuring cups and spoons
- Whisk (Balloon or Dough Whisk will do)
- Rubber Spatula
- Bench Scraper
- Parchment Paper
- Dutch Oven
Ingredients
- 2-3 Medium Sized Jalapenos Diced + a few slices for the topping- optional
- 1 Cup of Shredded Cheddar Cheese + about 1/4 for the topping- optional
- 3 Cups of All-Purpose Flour + more for shaping
- 1 Tablespoon of White Sugar
- 1 Teaspoon of Salt
- 1 Tablespoon of Yeast Make sure that it's instant yeast
- 1 1/2 Cups of Warm Water
Instructions
- First mix together the diced jalapeno, shredded cheese, flour, yeast, sugar, and salt with a balloon whisk, dough whisk, or even a fork. Once everything is thoroughly mixed together, add the warm water and continue to mix together with a rubber spatula or wooden spoon.
- Mix everything until you have a mostly uniform, but shaggy looking, dough. Cover the bowl with Saran Wrap or a damp tea towel and let rise for 1-2 hours.
- Once the dough has doubled in size and has bubbles on top, preheat the oven to 450 degrees Fahrenheit and place the Dutch Oven with the lid on it in the oven while it's preheating.
- Next, scrape the dough onto a flat, floured work surface. Then shape the dough into a circular or oval shape (whatever shape your Dutch Oven is) with the rubber spatula or your hands, adding flour as needed. While shaping the dough, stretch and fold the dough to the center of dough ball, rotating until you have done all four sides. The dough doesn't have to be perfectly smooth, just manageable and not super sticky.
- And then transfer the dough to a sheet of parchment paper with the seem side down when you have the desired shape. Add any sliced jalapeno or shredded cheese toppings and place the dough with the parchment paper into the Dutch Oven.
- Now, place the Dutch Oven with the lid on it into the oven and cook covered for about 40 minutes. Once the 40 minutes is up, remove the Dutch Oven lid and bake the bread for another 10- 12 minutes. You will know when the jalapeno cheddar bread is done because it will look golden brown.
- Next, take the bread out of the oven and let it rest for about an hour before slicing. Then enjoy your freshly baked jalapeno cheddar no knead bread!
Notes
Store this bread for a few days by wrapping it in Saran Wrap or using a Ziplock Bag.
To save the bread for about a week, wrap the bread and put it into a container or Ziplock Bag and keep in the fridge.
For preservation for a couple months, wrap the bread and place in a Ziplock Bag. To thaw, let bread sit out at room temperature for a few hours before serving.
I have found that buying a block of cheddar cheese and shredding it myself, gives the bread a better flavor in my opinion.
If you aren't sure if the jalapeno cheddar bread is done, you can also knock on the bottom of the loaf. If the loaf sounds hollow, then it should be done baking.
Good quality flour makes a difference! I really like King Arthur's flour.