No-Knead Jalapeno Cheddar Bread
An incredibly easy, no-knead bread recipe featuring the delicious combination of spicy jalapeño and sharp cheddar cheese. Perfect for a cozy kitchen staple.
Equipment
- Large mixing bowl
- Whisk
- Plastic wrap
- Dutch oven or oven-safe pot with a tight-fitting lid
- Parchment paper
- Oven mitts
- Wire rack
Ingredients
Main ingredients
- 4 cups All-purpose flour
- 2.25 tsp Active dry or instant yeast
- 2 tsp Salt
- 1 tbsp Sugar
- 3 Jalapenos finely chopped
- 2 cups Cheddar cheese shredded
- 1 tbsp Olive oil or other cooking oil
- 2 cups Water
Instructions
- Mix the dry ingredients: flour, yeast, salt, and sugar in a large mixing bowl.4 cups All-purpose flour
- Add the chopped jalapeños and shredded cheddar cheese to the dry ingredients and stir to combine.4 cups All-purpose flour
- Pour in the water and olive oil, and mix until just combined. The dough will be shaggy and sticky.4 cups All-purpose flour
- Cover the bowl tightly and let the dough rise in a cozy spot for 12 to 18 hours.
- Preheat oven to 450°F (230°C). Place a Dutch oven (with its lid on) in the oven while it preheats for at least 30 minutes.
- Lightly dust parchment paper with flour. Turn the risen dough out onto the parchment paper.
- Carefully remove the hot Dutch oven from the oven. Lower the dough (using the parchment paper) into the hot Dutch oven.
- Cover the Dutch oven with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes, or until the crust is deep golden brown.
- Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool before slicing.
Notes
The long, slow fermentation is key to the bread's texture and flavor. Ensure your Dutch oven is thoroughly preheated for a great crust. Handle the hot Dutch oven with care.