Easy No Knead Jalapeño Cheddar Bread Recipe
Let’s just get this out of the way! There is absolutely no kneading required to make this delicious extra cheesy spicy bread! So if you’ve never made a No Knead Bread then the method used to make this no knead jalapeno cheddar bread is going to blow your mind! The way it works is that instead of kneading the dough for 10 to 15 minutes by hand, this method relies on the power of time, a cast iron pot, and heat to produce bread that tastes just like it came out of a bakery! However, that is only half of it when it comes to this simple no knead bread recipe! This tasty bread is pillowy soft with a crisp crust, has just the right amount of heat, and is loaded with cheese! What’s not to love!?! Not to mention, you can make it even spicier if you like, or omit the chili peppers altogether and just make cheesy bread. But while this foolproof bread recipe is basically effortless with a dough that comes together in about 10 minutes, it does require a tad bit of patience. It needs about 12 to 24 hours of resting time to rise and let both the gluten and flavor properly develop. Yet, this also means that you can make this no knead jalapeno cheddar bread dough the night before and bake it fresh the next day right before dinner! It’s especially yummy with Instant Pot Chili or my Mexican Pork Stew.
Flour – Basic all-purpose flour is all you need to make this bread. But feel free to use bread flour if you prefer. Salt – Used to help season the dough and enhance the flavor. Active Dry Yeast – The bread will not rise properly or possibly at all if your yeast is too old. So be sure to check the expiration date on your yeast before you begin the recipe. Cheddar Cheese – I like to use sharp cheddar and love the flavor that it adds, but any type of cheddar can be used. Jalapeno – Fresh chopped hot pepper gives this bread some good heat. You can use more if you like or none at all. Also, remember to remove the seeds of the pepper if you want to make it less spicy. Water – You need warm water that is between 105°F to 115°F (41°C to 46°C) to activate the yeast and bring the dough together.
This seriously cheesy spicy no-knead bread recipe couldn’t be easier to make! You just stir the dough together in a big bowl, let it rise, dump it in a hot Dutch oven, and then bake! To begin, mix the flour, salt, yeast, cheddar cheese, and diced jalapeno together in a large bowl. Then pour the water into the mixture and combine everything together with a wooden spoon or rubber spatula until it’s fully incorporated. You do not need to activate the active dry yeast before making the dough! In this case, it happens during the long resting period. Once the no knead bread dough is made it needs to rise for at least half a day or more to do its magic. So just cover the bowl with plastic wrap and then leave it on your kitchen counter or put it inside an unheated oven for 12 to 24 hours. With this type of bread the longer you leave the dough to rest the better both the texture and flavor will be. When the dough is ready, preheat your oven temperature to 450°F (232°C). Then put your cast iron pot with its lid on into the oven as it’s getting hot. Then when the oven reaches 450°F (232°C) carefully remove the hot pot from the oven using oven mitts and remove the lid taking extra care not to burn yourself. You need to flour your hands really well before you start forming the dough. Then sprinkle it with a bit of flour before very gently removing it from the bowl and placing it on a well-floured work surface. Then carefully shape the dough into a ball and transfer it onto a piece of parchment paper or a silicone baking mat. Now on to the best part, bread baking! First, gently drop the ball of dough into the hot Dutch oven and cover the pot with the lid. Next, place it back into the oven and let the bread bake for 30 minutes with the lid on. Then remove the lid and bake it for another 15 to 20 minutes until it’s golden brown on top and falls easily out of the pot. You can also insert a digital cooking thermometer into the center of the loaf and if the bread is at least 195°F to 205°F (91°C to 96°C) then it’s done. Then let the freshly baked no knead jalapeno cheddar bread cool completely before slicing into it with a sharp knife to enjoy.
Can I Make No Knead Bread Without A Dutch Oven?
Yes! Similar to my No Knead Skillet Bread you can use a deep cast iron skillet! And if you don’t have an oven-safe lid just cover it with some foil. I’ve also heard that you can use a heavy casserole dish, but I’ve not tried it. Just keep in mind that your baking dish of choice needs to be able to withstand very high heat!
Why Is My No Knead Bread So Hard?
If your bread turns out hard and dense then you probably didn’t give it enough time to rise. No knead bread recipes typically require a much longer rising time, which is the trade-off of the no knead method of bread making. The other possible reasons why your bread may have turned out heavy or hard would be due to overbaking or using expired yeast.
Storage
You can store no knead jalapeno cheddar bread for up to 4 days at room temperature in a container or bag. But this yummy bread also freezes really well for up to 5 months in a sealed freezer bag or double-wrapped in plastic wrap. Just allow the bread to thaw out at room temperature for a few hours before serving.
Other Delicious No Knead Bread Recipes To Try
No Knead Honey Oat Bread No Knead Potato Bread Air Fryer No Knead Bread No Knead Cinnamon Raisin Bread Fast and Easy No Knead Bread
