Cheddar Jalapeño No Knead Bread Recipe (2024)

You guys. Just take a look at this crusty, golden loaf topped with a molten flow of of sharp cheddar and bits of roastedjalapeño. It’s savory, spicy and so easy to make at home!

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This Cheddar Jalapeño No Knead Bread recipe—prepared in partnership with Bob’s Red Mill—is a simple variation on the bread I make all the time at home. You start by mixing up some flour, salt and yeast in a large bowl. Then you stir in beer, water and vinegar until a shaggy dough forms. The dough sits at room temperature for 18 to 24 hours, giving it plenty of time to develop flavor. Next, you reshape the dough on a floured surface to redistribute all the bubbles that formed during the long rest. While reshaping, you’ll fold in bits of sharp cheddar and freshjalapeño. The dough rests for a final 2 hours before it bakes off in the oven. During the last 30 minutes of the bake, the bread is sprinkled with more cheddar andjalapeño, creating a mouth-water topping that shows off the flavorings within. You simply must give this a try. So. Yum. Continue reading for the recipe.

I’ve been making bread at home a lot recently, so I decided to pick up a bag of Bob’s Red Mill Artisan Bread Flour and give it a try. Bread flour has a higher protein content compared to all-purpose flour. This allows for more gluten development, resulting in a denser, chewier texture. The Artisan Bread Flour works perfectly in this recipe, because it provides the extra structure needed to support the sharp cheddar and jalapeño. I just love how my breads have been turning out using this flour!!

I’ve made the base no knead bread recipe plenty of times over the years, but sometimes I like to get fancy and add flavorings. The bounty of fresh jalapeños that I harvested from my garden was the inspiration for this cheddar jalapeño variant. If you leavejalapeños on the vine long enough they will turn red. That’s why I’ve got chiles in green, red and colors in between!

Making bread at home can seem like a daunting task, but I urge you to just give this a try. This method is fairly hands off. The most you’ll have to do is shape the loaf after it rises. No special equipment is needed; however, you will need a 4 to 5 quart cast iron pot (with a lid). Cooking the loaf in a cast iron pot will give you that golden, crackly crust that all the bakery loaves have. I’m always surprised when I pull the finished loaf of the oven. I think to myself, “Damn, I made that?!” 😀

I would highly recommend using extra sharp cheddar in the recipe, so the flavor really comes through in the finished loaf. Also, make sure you add in bits of freshjalapeño-not pickledjalapeños.

Jorge and I have been toasting up this bread and enjoying it with butter and smoked salt. We’ve also used it in turkey club sandwiches stacked high with plenty of bacon. OH, and it’s a dream as a base for avocado toast.

This post was written in partnership withBob’s Red Mill. Thoughts, opinions and recipes are my own.

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