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I am in LOVE with No Knead Bread Recipes, and this latest version is just as wonderful as the previous handful I have posted. You can see them all HERE, or scroll to the bottom of the post for picture links.
This rustic Jalapeno Cheddar loaf has a crisp, golden crust and a soft, airy center with just the right amount of heat from fresh jalapeños. It’s made with simple ingredients you probably already have on hand. Each bite is bursting with flavor, making it the perfect side for soups, chili, or a stand-alone snack with a smear of butter. Bonus—it keeps beautifully and tastes even better the next day!
As an added bonus, this recipe makes 2 loaves. Pop one in the freezer for later (it freezes beautifully) or pack one up for a neighbor or friend.
Let me show you how to make it happen!
Grab a large mixing bowl.
Before you measure your bread flour, take a regular butter knife and toss the flour around a bit in it’s container, allowing it to take on a bit of air, and become less “packed”. Add your 6 cups of flour, the salt, sugar and yeast to the bowl. Toss it around a bit to combine.
Add the jalapeno and cheddar cheese and stir to combine.
Add your warm water. Using a stiff rubber spatula or wooden spoon, stir the ingredients together to form a shaggy ball. The dough should be sticky. If it seems too dry, add just a bit more water and stir it in to combine.
Cover the bowl with a kitchen towel and allow it to rise for about 1 hour, or until doubled in size.
Preheat your oven to 425 degrees.
Grab 2 (9 inch) pie plates and 4 pieces of parchment paper. Scrunch each piece of parchment up into a tiny ball, then unwrap it and lay two pieces into each pie plate, so that the whole dish is covered evenly. Scrunching the paper will make it more pliable. Spray the parchment with cooking spray. Using parchment is going to help the cheese stay in the dough, and not leak up and over the edge of your pan…and onto your unsuspecting oven, burning and creating a lot of smoke and hassle for everyone. 😉
Take a rubber dough scraper (or rubber spatula) and spray it with cooking spray. Place the dough scraper into the side of the big bowl of dough and pull the dough up and over the top of itself. Do this several times, then divide the dough into two equal parts and place each dough ball onto the sprayed parchment.
Allow the dough to rise for about 15 minutes.
Bake for 15 minutes at 425 degrees, and then turn the oven down to 375. Bake for an additional 15 minutes or until a meat thermometer inserted into the center reads 200-205.
Remove the pans from the oven and place the loaves on a wire rack to cool. Brush some butter over the tops of the loaves. Cool for at least 30 minutes before cutting into them.
I like to cut the loaf in half right down the center, and then each half into slices.
It’s so good, friends. Hope you get a chance to try it!
Looking for more great No Knead Bread Recipes?
Here is my stash. 🙂
Ingredients
- 6 C bread flour
- 1 Tb sugar
- 1 Tb salt
- 1 1/2 Tb yeast (instant or active dry)
- 3 C + 2 Tb warm water
- 1 1/2 large jalapenos, seeds removed and diced (about 1/3 Cup)
- 2 1/2 C sharp cheddar cheese, diced
Instructions
- Grab a large mixing bowl.
- Before you measure out your bread flour, take a regular butter knife and toss the flour around a bit in it's container, allowing it to take on a bit of air, and become less "packed".
- Add your flour, the salt, sugar and yeast to the bowl. Toss it around a bit to combine.
- Add the diced jalapeno and cheddar cheese and stir to combine.
- Add your warm water. Using a stiff rubber spatula or wooden spoon, stir the ingredients together to form a shaggy ball. The dough should be sticky. If it seems too dry, add just a bit more water and stir it in to combine.
- Cover the bowl with a kitchen towel and allow it to rise for about 1 hour, or until doubled in size.
- Preheat your oven to 425 degrees.
- Grab 2 (9 inch) pie plates and 4 pieces of parchment paper. Scrunch each piece of parchment up into a tiny ball, then unwrap it and lay two pieces into each pie plate, so that the whole dish is covered evenly. Scrunching the paper will make it more pliable. Spray the parchment with cooking spray. Using parchment is going to help the cheese stay in the dough, and not leak up and over the edge of your pan...and onto your unsuspecting oven, burning and creating a lot of smoke and hassle for everyone. 😉
- Take a rubber dough scraper (or rubber spatula) and spray it with cooking spray. Place the dough scraper into the side of the big bowl of dough and pull the dough up and over the top of itself. Do this several times, then divide the dough into two equal parts and place each dough ball onto the sprayed parchment.
- Allow the dough to rise for about 15 minutes.
- Bake for 15 minutes at 425 degrees, and then turn the oven down to 375. Bake for an additional 15 minutes or until a meat thermometer inserted into the center reads 200-205 degrees.
- Remove the pans from the oven and place the loaves on a wire rack to cool. Brush some butter over the tops of the loaves. Cool for at least 30 minutes before cutting into them.
- I like to cut the loaf in half right down the center, and then each half into slices.
Serve and enjoy!Â
Recipe from Jamie Cooks It Up!
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