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Jalapeño White Cheddar No Knead Bread

A warm, crusty loaf of bread infused with jalapeño and white cheddar, perfect as a side dish or for meal prep, with a no-knead, slow rise method for easy preparation.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3-1/4 cups bread flour or all-purpose flour
  • 2-1/2 tsp instant yeast
  • 1-1/2 tsp salt
Wet Ingredients
  • 1-1/2 cups warm water Drizzled into flour mixture
Cheese and Peppers
  • 2-1/3 cups shredded white cheddar cheese Divided between the mixture and topping
  • 2 pieces jalapeños One finely diced, and the other thinly sliced into rounds

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, yeast, salt, 2 cups of the white cheddar, and the diced jalapeño.
  2. Drizzle in the warm water and stir with a large fork until combined. This will look shaggy.
  3. Cover with plastic wrap and a towel, and let it sit for 12-24 hours in a warm, draft-free area.
Baking
  1. Preheat the oven to 450°F (232°C) and prepare a Dutch oven or heavy oven-safe pot with a lid.
  2. Shape the dough and place it into the prepared pot. Top with the thinly sliced jalapeño and remaining cheese.
  3. Bake for 30-35 minutes until golden brown.

Notes

Store in a paper bag for 2-3 days or freeze slices for up to 3 months. Thaw at room temperature or toast straight from frozen.