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Crispy No-Knead Jalapeño Cheddar Bread

Bake a golden, cheesy jalapeño bread with no kneading. Crispy crust, soft center, and bold flavor in every slice.
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Prep Time 10 minutes
Cook Time 40 minutes
Rise Time 5 hours
Total Time 5 hours 50 minutes
Course Bread
Cuisine American
Servings 1 artisan loaf
Calories 244 kcal

Ingredients
  

  • 3 ¼ cups bread flour (plus up to ½ cup extra if needed)
  • 1 tsp salt
  • 1 tsp instant yeast
  • 2 jalapeño peppers, divided
  • 1 tsp minced garlic
  • 2 cups shredded sharp cheddar cheese
  • 1 ⅓ cups warm water (95–100°F)

Instructions
 

  • Prepare the Dough
    In a large bowl, whisk together the flour and salt.
    Add instant yeast and whisk again to combine.
    Finely dice one jalapeño.
    Add diced jalapeño, minced garlic, and shredded cheddar to the flour mixture.
    Pour in warm water and stir until a sticky, shaggy dough forms.
    If too loose to hold shape, add up to ½ cup additional flour.
  • First Rise
    Cover bowl tightly with plastic wrap.
    Let dough rise at room temperature 4–6 hours, or until nearly doubled.
  • Shape
    Use a rubber spatula to fold the dough several times.
    Shape into a loose ball and let rest 30–60 minutes while oven preheats.
  • Bake
    Preheat oven to 450°F.
    Transfer dough onto parchment paper.
    Slice the remaining jalapeño and press slices onto the top of the dough.
    Transfer parchment and dough into a Dutch oven; cover.
    Reduce oven temperature to 425°F.
    Bake 30 minutes covered.
    Remove lid and parchment, place loaf directly on the oven rack, and bake 10 minutes more, until golden brown.
    Cool at least 10 minutes before slicing.

Notes

  • Rising time varies with room temperature.
  • Use gloves when handling jalapeños if sensitive to spice.
  • For extra crispiness, mist the loaf lightly with water before baking.