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jalapeño cheese bread, dutch oven, no knead
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5 from 2 votes

Jalapeno Cheese Bread (No Knead)

A homemade Jalapeño Cheese Bread that's made in the Dutch oven. An easy, no-fuss, no-knead recipe that's flavorful with jalapeños and cheddar.
Prep Time: 1 hour 50 minutes
Cook Time: 50 minutes
Total Time: 2 hours 40 minutes
Servings: 10 slices
Author: Shweta

Ingredients 

  • 2 teaspoons active dry yeast, ~7 grams
  • 1 teaspoon maple syrup
  • 1 ⅓ cup water, ~300 grams
  • 3 cups all-purpose flour, plus more for dusting, ~400 grams
  • 4 cloves garlic, minced
  • 1 ½ teaspoons kosher salt
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup diced jalapeños*, plus rounded slices for topping

Instructions

Proof the Yeast.

  • Prepare a stand mixer with a dough hook or a large regular mixing bowl. Heat the water in the microwave until warm, or about 105-110°F.
  • Place the yeast and maple syrup (or honey) in the bowl. Pour warm water into the bowl with yeast and syrup. Whisk gently to combine, then allow to sit for 5-10 minutes. The mixture should become frothy, which means the yeast is activated.

Prep the Dough for 1st Rise.

  • Once the yeast is activated, add the flour and salt. Mix with a wooden spoon, spatula, or your hands until the flour is barely mixed.
  • Add in the jalapeños, cheddar cheese, and garlic. Combine well until a shaggy dough forms. If the dough is too dry, add 1-2 tablespoons of water - the dough should be slightly sticky.
  • Cover the bowl with a towel, set aside, and let it rest for about 1 hour.

Shape the Dough and 2nd Rise.

  • Scoop the sides of the dough with a spatula and transfer it to a well-floured surface. Coat your hands with cold water OR dust your hands with flour. Pull the bottom edges of the dough towards the center top, pinching well (Repeat 4 times).
  • Generously sprinkle some flour in the bowl and flip the ball into the bowl (pinched side on the bottom) for a second rise. Cover with a towel and let it rise for 30 minutes.
  • During this time, preheat the oven to 450°F. Place a 3.5-5.5 quart coated Dutch oven or cast iron pot (uncovered) in the oven and allow it to preheat for 30 minutes.

Bake.

  • Set aside a sheet of parchment paper that will fit in the Dutch oven.
  • Carefully lift the dough onto the parchment paper so the pinched side remains on the bottom. Use a sharp knife or kitchen shear to cut the top middle of the ball for decor. Add sliced jalapenos and extra grated cheese to the top.
  • Carefully remove the Dutch oven with oven mitts and place the dough in the preheated Dutch oven. Cover the Dutch oven and bake for 30 minutes.
  • Remove the lid and bake for 18 to 20 minutes. The bread should be golden brown and sound hollow when tapped.

Serve.

  • Remove from the oven and transfer to a cooling rack. Let cool completely for about 10-15 minutes before slicing.

Notes

If you do not like too much spice, you can leave out the jalapeños and still enjoy a delicious cheese bread. To tone down the spice, remove the seeds from the jalapeños. 

Nutrition Info

Serving: 1slice | Calories: 188kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 426mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg
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