I originally published this recipe in 2018 and have since added new photos and a video tutorial, as well as simplified instructions. After sharing this cranberry nut no-knead bread, many readers asked for another flavor variation. Since then, I’ve also published no-knead olive bread, super seeded oat bread, this “plain” homemade artisan bread (anything but plain, so flavorful!), no-knead asiago-crusted skillet bread, and today’s jalapeño cheddar bread. I’ve actually had today’s recipe published for a few years, and just added some new photos and simpler instructions. Grab some spicy jalapeños, a block of sharp cheddar, and lots of self control. What comes to mind when you think of homemade bread? Unless you’re a seasoned baker, it sounds a little scary, right? This recipe will completely change that thought. You can make bakery-style bread at home and besides stirring the ingredients together, the process requires zero work from you.
How to Make Jalapeño Cheddar No-Knead Bread
That’s all. This no knead, professional-bread-at-home method has swarmed the internet and kitchens all over the world. It originally came from Jim Lahey of Sullivan Street Bakery in NYC. It’s all very basic ingredients, but the method was groundbreaking and includes an 18 hour rise time. This overnight rest gives the dough a chance to ferment. Just set the dough on your counter and forget about it. The magic happens when you’re not looking! Forget how to knead dough; you don’t need to worry about that!
Let’s Talk Jalapeño & Cheddar
The bread’s base flavor comes from the fermentation over the 18 hour period. But to shake things up and make this a fancy-tasting specialty bread, add 1 diced jalapeño and some sharp cheddar cheese.
Is this jalapeño cheddar bread spicy? Sort of. I can tolerate a little spice and I LOVE this bread. The pieces of dough without jalapeño helps to cool off your mouth. Feel free to adjust the amount of jalapeño based on your heat tolerance. And if you love this combination, make my jalapeño cheddar soft pretzels next. What is the best cheese to use? For the best flavor and texture, I recommend using a block of cheddar cheese and grating it at home with a box grater (affiliate link to the one I use and love), instead of purchasing a bag of the pre-shredded stuff. I recommend this if you’re making my homemade cheese bread, too.
What to Expect with This No Knead Dough
You can expect the same in my artisan homemade bread dough, too. Bake the no knead bread at a very high oven temperature, which will produce a golden brown and crisp crust. The crisp on this crust is unparalleled to any bread I’ve ever baked.
No Dutch Oven? No Problem.
While baking the bread in a dutch oven is key to this bread’s texture, you can get around it. Instead, place the rounded dough on a parchment paper lined or generously floured nonstick baking pan. (No need to preheat the pan in the oven like you do the dutch oven.) Score the bread as noted in step 3 below. Preheat the oven (same oven temperature). After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan; do not use glass) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. Bake for about 30 minutes. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
What to Serve with Jalapeño Cheddar Bread
Between dips, spreads, and main dishes, here are some serving suggestions for jalapeño cheese bread. Honestly, just break out the warm loaf, a good hunk of cheese, and a bottle of wine. You’re all set for a satisfying snack!
