Jalapeño Cheddar Cheese Loaf

Super easy no-knead Jalapeño Cheddar Cheese Loaf. Extra crusty top and spongy chewy cheesy interior. This bread is for all you carb lovers.

No-Knead Bakery Style Bread

I love making bread in my dutch oven it is so easy to put together and is just really a waiting game. I always make the dough early in the morning before I start work and allow the bread to rise for 4-7 hours. Of course, the longer you allow the dough to rise the better the bread will turn out. If you have tried to make dough in the past and they always come out dense that means you are not allowing the dough to rise enough. Also, my recipe is a wetter dough which yields a more moist spongier interior. This loaf recipe is slightly different from my black olive artisan loaf recipe ( which you can find here. )

You can find the full recipe for this jalapeño cheddar cheese loaf below.

Print Recipe

Jalapeño Cheddar Cheese Loaf

Prep Time

5 minutes

Cook Time

50 minutes

Passive Time

2 hours

Servings

12 slices

Ingredients

• 3 & 1/2 cups all puporse flour (bread flour or whole wheat flour)
• 2 cups warm water (100 F to 110 F)
• 1 &1/2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup shard cheddar cheese (additional cheese to top the dough before baking)
• 2 Sliced jalapenos
• 2 tablespoons garlic oil

Prep Time 5 minutes Cook Time 50 minutes Passive Time 2 hours Servings 12 slices Ingredients 3 & 1/2 cups all puporse flour (bread flour or whole wheat flour) 2 cups warm water (100 F to 110 F) 1 &1/2 teaspoons active dry yeast 1 teaspoon salt 1/2 cup shard cheddar cheese (additional cheese to top the dough before baking) 2 Sliced jalapenos 2 tablespoons garlic oil

Instructions

1. In a cup or small bowl, add 1/2 cup of warm water and active dry yeast and 1/4 teaspoon of sugar and set aside for a couple of minutes or until the top gets foamy.
2. In a large bowl, add the flour, salt and mix. Then add the yeast mixture and mix. Lastly, add the warm water, cheese and jalapeño slices and stir until everything is incorporated. The dough is supposed to be sticky and wet. Cover the bowl and set aside in a warm place to rise for 2-3 hours.
3. Once the dough has risen ( doubled in size), transfer the dough to a clean floured surface. Since the dough is sticky, be generous with the flour. Note: When transferring the dough be gentle you do not want deflate all the air pockets. Using a bench scraper or your clean hand, fold each corner to the center and you can add additional black olives and fold again. Try not to over fold, you want to try and preserve the air pockets and fold just until you form your desired shape. Sprinkle some flour over the top of the dough.
4. Place the dough in a bowl with some parchment paper and set aside for about 20 minutes.
5. Preheat oven 450 F. Place the dutch oven in the oven for about 30 minutes. Once the dough has proofed a second time, brush the dough with garlic oil and top with extra cheese and jalapeño slices. You can also score the dough with a sharp knife or blade and place the dough in the dutch oven with the parchment paper and bake for 25 minutes with the lid on.
6. After 30 minutes, check on the bread and once it looks golden, remove the lid and allow the bread to bake for another 30 minutes or until crispy and gets a deep golden color on the outside. I like my bread to be extra crispy on the outside.
7. Set the dough on a cooling rack for 30 minutes to cool completely. Do not be tempted to cut the dough before it cools because it's still baking in the inside.

   
8. This bread is very easy to make and you can try out different flavors like roasted garlic, rosemary, raisins or pumpkin seeds. You can make so many different types of bread with this recipe.