Cheddar and Jalapeño No-Knead Bread

Let me introduce you to your new sidekick for soups, stews, and every pot of beans you make. This seriously cheesy no-knead bread couldn’t be easier or more flavorful: It’s filled with two kinds of cheese and gets a savory kick from both jalapeño and scallions. Once you try it once, you’ll be making it at least once a week.

The Very Best Cheese For No-Knead Bread

This recipe calls for two kinds of cheese: cubes of sharp cheddar and finely grated Parmesan. The hunks of cheddar melt into gorgeous golden pockets, and the Parmesan gives the bread a richer cheese flavor.

As is true for most no-knead bread mix-ins, you’ll fold the cheese into the dough after its 6 to 8 hour rise, but before you shape it. This is also when you’ll add one very thinly sliced jalapeño and a couple of finely chopped green onions. This bread isn’t super spicy, but you can temper the heat by seeding the jalapeño before slicing it, if you prefer.

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Cheddar and Jalapeño No-Knead Bread

MAKES 1 loaf

PREP TIME:15 minutes

COOKING TIME:45 minutes

INGREDIENTS

  • 3 cups all-purpose flour, plus more for shaping
  • 1 teaspoon kosher salt
  • 3/4 teaspoon active dry yeast
  • 1 1/2 cups warm water
  • 4 ounces cheddar cheese
  • 4 ounces Parmesan cheese
  • 1 small jalapeño (about 3 inches)
  • 3 medium scallions

INSTRUCTIONS

  1. Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl and whisk to combine. Make a well in the flour mixture, add 1 1/2 cups warm water to the well, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.
  2. Dice 4 ounces cheddar cheese, finely grate 4 ounces Parmesan cheese, thinly slice 1 small jalapeño, and thinly slice 3 medium scallions.
  3. Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with the cheddar cheese, Parmesan, jalapeño, and scallions. Fold the dough over onto itself 4 times to incorporate the add-ins. Flip the dough over and quickly shape it into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours.
  4. About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven and its lid on the rack and heat the oven to 450°F.
  5. Remove the Dutch oven from the oven. Use the parchment paper as a sling and carefully transfer the loaf, still on the parchment, into the Dutch oven. If desired, slash or cut the top of the dough with kitchen shears or a sharp knife.
  6. Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned, about 15 minutes more. Another way to know that the is bread ready is if an instant-read thermometer inserted into the top or side registers 210°F. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool at least 15 minutes before slicing the bread.

RECIPE NOTES

Storage: Store the bread wrapped in plastic wrap for up to 3 days at room temperature.

Nutrition

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