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Jalapeño Cheddar Bread

Jalapeño Cheddar Bread: Easy No-Knead Recipe You'll Love

Discover the delightful blend of jalapeños and cheddar in this easy no-knead recipe for Jalapeño Cheddar Bread.
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Prep Time 15 minutes
Cook Time 55 minutes
Rising Time 18 minutes
Total Time 1 hour 28 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 3 cups All-Purpose Flour Substitute with half whole wheat for a heartier flavor.
  • 1.5 teaspoons Salt Sea salt works beautifully here.
  • 1 teaspoon Active Dry Yeast Ensure it's fresh for best results.
  • 1 cup Sharp Cheddar Cheese Freshly grated gives the best melt.
  • 1 cup Jalapeños Remove seeds for a milder taste.
  • 1.5 cups Warm Water Temperature between 105°F and 110°F.

Equipment

  • Mixing Bowl
  • wooden spoon
  • Dutch oven
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, salt, and active dry yeast.
  2. Stir in the sharp cheddar cheese and diced jalapeños.
  3. Pour in warm water and mix until a wet, sticky dough forms.
  4. Cover tightly with plastic wrap and let rise for 8 to 18 hours.
  5. Preheat your Dutch oven to 450°F about 30 minutes before baking.
  6. Flour your work surface, pour out the sticky dough, punch it down, and shape into a ball.
  7. Transfer the dough on parchment paper into the Dutch oven, cover, and bake for 45 minutes.
  8. Remove the lid and bake for an additional 10 to 15 minutes until golden-brown.
  9. Cool on a rack for at least 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 380mgPotassium: 150mgFiber: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Parchment paper is essential for easy transfer to the Dutch oven.

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