No Knead Jalapeño Cheddar Bread
Total Time
20 hours
Prep Time
20 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(111)
Ingredients
1 loaf; 10-12 servings
- 3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
- 2 teaspoons coarse sea salt
- 1/2 teaspoon instant or active-dry yeast
- 1 jalapeño, diced
- 1 cup (125g) shredded cheddar cheese
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw completely at room temperature and then continue with step 3 and the rest of the recipe instructions.
Special Tools (affiliate links):
Box Grater | Glass Mixing Bowls | Wooden Spoon | Dutch Oven | Parchment Paper | Bread Lame | Instant Read Thermometer | Cooling Rack
Dutch Oven:
Use a 6 quart or larger dutch oven or any large oven-safe pot with an oven-safe lid. If your dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1, shape the dough into 2 balls in step 2, and bake them one at a time in your smaller dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times in the recipe above (25 mins and then 8-10 mins) will both be a little shorter for smaller loaves.
No dutch oven? See post above for alternative.
Yeast:
If you don’t have instant yeast, you can use active-dry. I’ve never had a problem using active dry yeast in this recipe—and with no other changes needed. Works wonderfully!
Bread Flour or Whole Wheat Flour:
I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also substitute 1 cup of the flour for whole wheat flour. Do not use all whole wheat flour, as the bread will taste quite dense and heavy.
Parchment Paper:
If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Recipe adapted from Red Star Yeast, method originally from Jim Lahey.