Jalapeño Cheese Bread
This No Knead Jalapeño Cheese Bread recipe is a perfect blend of spicy jalapeños and rich, melted cheese. It's an easy-to-follow recipe with a hands-off approach.
Servings: 10
Calories: 244kcal
Ingredients
- 3 1/4 cups bread flour* (or up to ½ cup more if needed) 393 grams
- 1 teaspoon salt 8 grams
- 1 teaspoon instant yeast** 5 grams
- 2 jalapeno peppers 55-65 grams each
- 1 teaspoon minced garlic 7 grams
- 2 cups shredded sharp cheddar cheese*** 184 grams
- 1 1/3 cups warm water about 95-100ºF
Instructions
Make the dough:
- In a large mixing bowl, whisk together the flour and salt. Add in the yeast and whisk again. 3 1/4 cups bread flour*, 1 teaspoon salt, 1 teaspoon instant yeast**
- Finely dice 1 jalapeno pepper. Add the diced pepper, minced garlic and shredded cheese to the flour mixture. Mix until combined. 2 jalapeno peppers, 1 teaspoon minced garlic , 2 cups shredded sharp cheddar cheese***
- Stir in water, mixing thoroughly until you have a smooth uniform dough. The dough will be sticky, but that’s what you want. If it isn't coming together in a ball, add up to 1/2 cup more flour, but the dough should be sticky to the touch. 1 1/3 cups warm water
- Cover tightly with plastic wrap and let sit at room temperature for 4-6 hours, or until the dough has risen to nearly double the size.****
- Use a rubber spatula to fold the dough together several times. Form into a ball. Cover and allow the dough to rest for another 30-60 minutes while the oven is preheating.
Bake the bread:
- Preheat the oven to 450ºF.
- Use a rubber spatula to scrape dough onto a piece of parchment paper. Press sliced jalapeno peppers into the top of the dough ball. Place the dough ball (with parchment paper) into a Dutch oven. Place the Dutch oven cover on.
- Turn the oven down to 425º Fahrenheit. Then bake the bread in the covered Dutch oven for 30 minutes.
- Remove the lid, remove the parchment paper with loaf on it and place it right on the oven rack. Continue to bake for another 10 minutes or until the bread is golden brown.
- Allow the bread to rest for at least 10 minutes before slicing and serving.
Notes
*You can use all-purpose flour if that's all you have, but I prefer the texture of the bread made with bread flour.
**You can use active dry yeast, but you'll have to add the yeast to the warm water and let it sit to active the yeast for a few minutes. Then add the flour and remaining ingredients.
***Freshly shredded cheddar cheese is best.
****The exact time it takes to rise will be dependent on many different factors. If you need the bread to rise more quickly, add up to 2 teaspoons of yeast. The bread will have the best texture with a slow rise.
If you'd like, slash the top of the dough ball with a sharp knife before baking. This will give it a pretty look.
Refer to the article above for more tips and tricks.
The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 382mg | Potassium: 78mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 0.4mg