This recipe is based on Jim Lahey’s No Knead Bread recipe which was first published by the New York Times some number of years ago and it was a huge hit. It’s made its way around the internet numerous times and this is my version of his bread with a spicy southern twist.
We love jalapeno cheese bread and we can purchase this bread at the grocery store but it is so easy to make and it costs less than a dollar a loaf. Much better than the $5 we’d pay at the grocery store for the same thing.
I’ve adapted the original recipe slightly (very slightly) so that this bread can be made within 6-8 hours instead of the original 12-18 hour rise time called for. You can achieve a great first rise within 4 hours with this recipe.
You’ll use only 6 ingredients (if you count water) and it only requires about 5 minutes of your time initially.
First, in a very large bowl, mix 3 cups of bread flour (all-purpose flour can also be used), 1/2 tsp. rapid rise yeast, and 1 3/4 tsp. of salt together. Whisk to incorporate ingredients.
Next, add the shredded cheese (I had a Mexican blend but I like to use sharp cheddar if I have it) and the diced up jalapenos. I’ve used pickled jalapenos and squeezed out the excess liquid. Mix everything together again to incorporate and then add 1 1/2 cups of warm water (about 100 degrees). I just microwaved my water for about 45 seconds to get it to this temperature. This is important since the warm water will activate the yeast faster which will give you the rise within 4-6 hours. The original No Knead recipe uses cooler or cold tap water which is why it needs the 12-18 hours to rise.
Cover your bowl with plastic wrap and set it aside somewhere warm. I usually leave it in my kitchen on top of the stove. This works particularly well if I have something baking in the oven because the residual heat rises around the bowl and helps the dough rise even faster.
After 4-6 hours, your dough should have doubled and should look like the photo below.
Next, you’ll turn the dough out onto a well floured sheet of parchment paper. Flour your hands well because the dough will be sticky. Shape the dough into a ball, recover with plastic and leave it alone for the next hour or so to rise again.
After the second rise, you can slash the dough with a very sharp knife or leave it alone and sprinkle more cheese on top. Preheat your oven to 450 degrees and set your Dutch Oven with the lid on inside to heat up for about 30 minutes. I use a 6 quart Lodge Dutch Oven but you can use any vessel that’s oven proof and has a lid. When the Dutch Oven is heated up, carefully remove the lid and place the dough with the parchment paper inside. Be careful because the Dutch Oven is screaming hot at this point!
Bake for 30 minutes with the lid on, remove the lid and bake for another 15-20 minutes to brown the loaf. When finished, remove the loaf and let it cool on a baking rack before slicing.
- 3 cups Bread Flour (all-purpose flour can also be used)
- ½ tsp. rapid rise yeast
- 1¾ tsp. Salt
- 1 cup Shredded Cheddar Cheese
- ¼ cup diced jalapenos (either pickled or fresh - if using pickled, squeeze out excess moisture)
- 1½ cups WARM water (100 degrees)
- In a large bowl, whisk together the flour, yeast, and salt.
- Add cheese and jalapenos and mix again to incorporate.
- Add WARM water and mix just until the dough is incorporated. It will be sticky and slightly shaggy. Do not knead the dough.
- Cover the bowl with plastic wrap and set it aside somewhere warm for 4-6 hours to rise until dough is doubled in size.
- When ready, turn the dough out onto a heavily floured sheet of parchment paper. Shape dough into a ball, cover with plastic wrap again and let it rest for the next hour or so to rise again.
- When ready, you can slash the dough and add more cheese on top or leave it as it is.
- Preheat your oven to 450 degrees and place your Dutch Oven with the lid on inside to warm up for about 30 minutes.
- When ready, carefully remove the lid and put the dough with the parchment paper inside your pot. Bake for 30 minutes with the lid on, remove the lid and bake for another 15-20 minutes to brown the crust.
- When done, remove from pot and place on a baking rack to cool before slicing.