No Knead Jalapeno Cheddar Bread
This amazing recipe for No Knead Jalapeño Cheddar Bread is super cheesy, spicy, and easy to make! With loads of tasty sharp cheddar cheese and punchy fresh jalapeños blended right into a dough that you don’t have to knead at all! This no knead bread recipe is the perfect way to effortlessly spice up the ho-hum flavor of a classic loaf of bread!
Servings: 10
Calories: 230kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 2 cups sharp cheddar cheese shredded
- 1 jalapeno finely chopped
- 1½ cups warm water
Instructions
- In a big bowl mix the flour, salt, yeast, cheddar cheese and jalapeno together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
- Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.
- Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Video
Notes
- Check the date on your yeast. If you use expired yeast this no knead jalapeno cheddar bread recipe will be a complete failure! So be sure to use recently purchased active dry yeast for the most success.
- Lukewarm water is a must. If the water is too hot or too cold the yeast will not properly activate. So I recommend using a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C).
- Give it time. Your no knead bread will turn out dense and heavy if it’s not given enough time for the gluten to fully develop and for the yeast to properly ferment. This dough must be given at least 12 hours to rest.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 383mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 2mg