Fluffy on the inside, crispy and golden on the outside, this spicy no knead jalapeño cheddar bread has just the right amount of heat and is a breeze to whip up!
Both Dan and my sister are MASSIVE spicy food lovers. I actually lost my spice tolerance during my pregnancy with Aella and am still working on raising it up again...this no knead jalapeno cheddar bread is the perfect in between for us. Not too spicy with just the right amount of heat and barely any hands-on time?? Win win!
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Why You'll Love It
Apart from being cheesy and delicious with just the right amount of spice?? There's No 🙌🏻 kneading 🙌🏻. Just combine all the ingredients together, let it rest overnight, and bake it up in the oven! Easy peezy, simple, and hands off. My favorite kind of baking!
How to Make It
My favorite thing about this no knead cheddar jalapeño bread? How easy it is to make!
- Activate. Wake up the yeast.
- Mix. Combine all the ingredients in a bowl.
- Rest. Cover said bowl with some cling wrap and let it hang out for 12 to 18 hours.
- Shape. Form the now risen dough into a ball.
- Bake. Plop the ball into a dutch oven or oven safe pan and bake at 450˚F.
Et voila. That's it!
Tips and Tricks
For the perfect, crusty, golden loaf of no knead cheddar jalapeño bread:
- Avoid too much heat; remove the seeds and membranes from the jalapeños before dicing.
- Use the large and small size of your cheese grater. While the large side will give you lovely melty chunks of cheese in each slice, the small side will create shredded cheese perfect for infusing flavor throughout the bread.
- Sprinkle the top with a little shredded cheese and thinly sliced jalapeños for extra yums!
Variations
Not a cheddar jalapeño fan? I gotchu! Check out these options instead ↓
Frequently Asked Questions
The bread is best enjoyed within 2-3 days of baking. To prolong its freshness, store it in an airtight container at room temperature.
When forming the dough sprinkle more flour a tablespoon or so at a time until you can gently shape it into a ball.
Absolutely! Feel free to increase or decrease the amount of jalapeño to suit your taste preferences
No Knead Jalapeño Cheddar Bread
- Total Time: 13 hours
- Yield: 1 Large, Round Loaf 1x
Description
Fluffy on the inside, crispy and golden on the outside, this spicy no knead jalapeño cheddar bread has just the right amount of heat and is a breeze to whip up!
Ingredients
- 3 cups all purpose flour + extra for dusting
- 1 ¾ teaspoon coarse salt
- ½ teaspoon active dry yeast
- ¼ teaspoon white sugar (for activing the yeast)
- 1 ½ cups warm water (between 105˚F and 115˚F)
- 1 large jalapeño (seeds and membrane removed), roughly minced (about ⅓ of a cup)
- ¾ cup sharp cheddar cheese, shredded
- ¼ cup pepper jack cheese, shredded
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Instructions
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, salt, shredded cheeses, and jalapeño. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
- Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.
Notes
Unless I check the temperature with a literal thermometer, I've always had to try twice to activate the yeast! So if it doesn't activate the first time you try, no worries. Be patient and try again with another ½ teaspoon of yeast.
- Prep Time: 15 minutes
- Rising Time: 12 Hours
- Cook Time: 45 minutes
- Category: Breads and Baked Goods
- Method: Baking
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