Here’s a simple and delicious No-Knead Jalapeño Cheddar Bread recipe — perfect for beginner or seasoned bakers who want a flavorful loaf with minimal effort.
🌶️🧀 No-Knead Jalapeño Cheddar Bread
Ingredients:
3 cups (375g) all-purpose flour
1 ½ tsp salt
½ tsp instant or active dry yeast
1 ½ cups (355ml) warm water (not hot)
1 to 1 ½ cups sharp cheddar cheese, shredded
1–2 jalapeños, diced (remove seeds for less heat)
Optional: ½ tsp garlic powder or onion powder for extra flavor
🔄 Steps:
1. Mix the Dough (Night Before):
In a large bowl, stir together:
Flour, salt, and yeast.
Add water and mix with a wooden spoon or hands until you have a shaggy, sticky dough.
Fold in the cheddar cheese and diced jalapeños.
Cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature (away from cold air) for 12 to 18 hours. The dough should double in size and be bubbly.
2. Preheat & Shape (Next Day):
Place a Dutch oven (or heavy oven-safe pot with lid) into your oven and preheat to 450°F (230°C) — do this 30 minutes before baking.
Meanwhile, turn the sticky dough onto a well-floured surface.
Gently shape into a round loaf (no kneading!), using floured hands or a bench scraper.
Let rest, covered with a towel, for 30 minutes.
3. Bake:
Carefully remove the hot Dutch oven.
Place parchment paper under the dough if desired (for easy removal).
Drop the dough into the pot, cover, and bake for 30 minutes.
Remove lid and bake an additional 10–15 minutes, until golden and crusty.
4. Cool:
Let the bread cool on a rack for at least 30 minutes before slicing (if you can wait!).
📝 Tips:
Want more cheese? Sprinkle extra cheddar on top before baking.
Love heat? Use more jalapeños or include a few pickled slices.
No Dutch oven? Use a heavy oven-safe pot with a lid, or bake on a tray with a pan of hot water in the oven for steam.