No-Knead Jalapeño Cheddar Artisan Bread
Author: Nikki
This bread is FOOL PROOF! It has a crunchy crisp crust with a soft center and has a delicious kick to it!
  • 3 cups All Purpose Flour
  • 1½ tsp. salt
  • 1 tsp. yeast
  • 1½ cups luke-warm water
  • ¼ cup diced jalapeños, drained
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded cheddar cheese
  • 5-8 THIN slices jalapeños
  1. Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Stir in jalapenos and cheese. Dough will look messy and not smooth and that is completely okay.
  2. Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 15 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal.
  3. When dough is done rising and ready to bake, preheat oven to 450 degrees F.
  4. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest.
  5. While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
  6. Note that once heated, the handles will be extremely HOT! Remember to use hot pads :)
  7. After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid. The Baker Chick said: You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
  8. Bake at 450 degrees F for 30 minutes.
  9. After 30 minutes, remove lid, sprinkle cheese over the top of loaf and evenly distribute the thing slices of jalapeño of the top.
  10. Return uncovered to oven and bake for an additional 15 minutes until done. Bread will be golden in color.
Recipe adapted from this No-Knead Artisan Bread which was originally from The Baker Chick
Recipe by Chef in Training at