Ingredients
Scale
- 3–1/4 cups bread flour or all-purpose flour
- 2–1/2 tsp instant yeast
- 1–1/2 tsp salt
- 2–2/3 cups shredded white cheddar cheese (divided)
- 2 jalapeños (1 finely diced, 1 sliced into rounds)
- 1–1/2 cups warm water
Instructions
- In a large mixing bowl, whisk together the flour, yeast, salt, 2 cups of the white cheddar, and the diced jalapeño.
- Drizzle in the warm water and stir with a large fork until combined.
- Cover with plastic wrap and let it sit for 12-24 hours in a non-drafty place.
- When ready to bake, place a heavy pot or Dutch oven in the cold oven and preheat to 450°F (232°C). Let heat for at least 30 minutes.
- Turn the dough out onto a floured surface and shape it into a round. Sprinkle the remaining 1/3 cup of cheddar on top and tuck it in lightly.
- Add the sliced jalapeño rounds on top.
- Carefully remove the hot pot from the oven, line with parchment if desired, and place the dough inside. Cover with lid and return to the oven.
- Bake covered for 30 minutes. Remove lid and bake another 10-15 minutes until deep golden brown.
- Let the loaf cool on a rack for at least 20 minutes before slicing.
Notes
For a healthier version, you can use whole wheat flour and reduce the cheese. Store the bread wrapped to keep it fresh.
- Prep Time: 1440 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: no knead bread, jalapeño cheddar bread, easy bread recipe