No Knead Jalapeño Cheddar Bread
My no knead/ no dutch oven Jalapeño Cheddar bread packs with cheesy goodness and just the right kick from pickled jalapeños. With less than 5 minutes of hands-on time, this easy peasant-style loaf is perfect for busy days!
What is Peasant Bread?
This recipe is a variation of peasant bread, or no knead bread, meaning you can bake the dough without any fillings, and it will still taste amazing. According to “The A Team Foundation,” peasant bread was traditionally made with whatever ingredients farmers had on hand. The ingredients are simple—just all-purpose flour, instant yeast, salt, and warm water—but the flavor and texture are anything but modest. It’s incredibly addictive!
No Dutch Oven Needed for No Knead Bread
I’ve tried baking bread three different ways: using a Dutch oven, adding water to a baking sheet to steam crust, and just baking it plain. All three methods are delicious, with the Dutch oven giving the crispiest crust. For this recipe, you can sprinkle extra cheese on top or twist the dough and coil it into a circle to expose the cheesy layers. Stay tuned for pictures and video to see exactly what I mean!
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Three Methods for Baking Peasant Bread
Please, note that I will be using the “just bake” method for this no knead/no dutch oven Jalapeño Cheddar bread. However, any of the following methods will work.
- Dutch Oven: Preheat the Dutch oven in the oven at 400°F for 30 minutes. Place the dough on baking paper and transfer it into the Dutch oven. Bake with the lid on for 20 minutes, then uncover and bake for an additional 20 minutes.
- Steam the Crust with Hot Water: Preheat the oven to 375°F. Place the dough on parchment paper and transfer it to a baking sheet on the top oven rack. Pour hot water onto a second baking sheet on the bottom rack to steam the crust for 20 minutes. Then, continue baking without steam for another 20 minutes.
- Just Bake: Preheat the oven to 375°F. Place the dough on parchment paper and transfer it to a baking sheet. Bake for 40-45 minutes. Enjoy!
How to Shape No Knead Bread
Most no-knead bread, from sourdough to peasant bread, tends to be wet and sticky due to its high liquid content. Technically, you can just plop the sticky dough into any greased mold and bake it. However, I prefer to chill the dough in the fridge for at least an hour before shaping it. Chilling the dough allows it to rise slowly while making it much easier to handle.
In addition to the simple shaping shown above, you can roll the dough into a log after filling it with cheese and pickled jalapeños. Then, cut the log in half lengthwise and twist the two pieces together. Finally, coil the twisted dough into a circle. Some of the cheese and jalapeños may fall off during shaping—just place them back onto the dough. During the final proofing, more jalapeños might come loose, so simply press them back into the dough before baking.
Making Peasant Dough Ahead of Time
This recipe makes two loaves of bread. After the first proof, divide the dough into two balls. You can bake one loaf right away and keep the second dough ball refrigerated. The dough stays fresh in the fridge for up to a week, and it’s actually easier to shape after being chilled overnight. If you refrigerate the dough overnight, allow for a longer final proofing time before baking. Normally, the final proof takes about 60 minutes, but for chilled dough, give it around 90 minutes to rise before baking.
How to Customize Peasant Bread
Try switching up the filling or topping for the dough—each variation is delicious! Here are a few ideas:
- Roasted Garlic and Rosemary: Slice a head of garlic in half, drizzle with olive oil, sprinkle with salt, and wrap in foil. Roast at 400°F for 30 minutes. Mash the roasted garlic into a paste, mix in some rosemary, and incorporate it into the dough for a fragrant, savory loaf.
- Sesame Seeds or Poppy Seeds: Sprinkle sesame or poppy seeds on top of the loaf for extra texture and flavor.
- Plain: Simply bake it as is! Trust me, it’s still going to be delicious.
More No-Kneading Bread Recipes
If you enjoy making the no-kneading method kind of bread, try these recipes.
No Knead Jalapeño Cheddar Bread
Equipment
- 1 mixing bowl
- 1 Rolling Pin
Ingredients
- 4 cups all purpose flour
- 1 tbsp salt
- 1 tbsp instant yeast (or active dried yeast)
- 2 cups warm water
- 1 cup shredded sharp cheddar cheese
- ½ cup blend of Asiago, Parmesan, and Roman cheeses (or mozzarella or 1/2 cup more of cheddar) (Use what you have as long as the total of cheese is about 1.5-2 cups.)
- ½ cup sliced pickled jalapeños
Instructions
- In a mixing bowl, whisk together the flour, salt, and instant dry yeast.
- Add warm water and fold everything together to form a wet dough.
- Cover the bowl with a damp towel or plastic wrap and let it rise for 2 hours at room temperature, then 1 hour in the fridge. The dough should double in size.
- Flour a flat surface and transfer the dough onto it. Dust the top of the dough and a knife or bench scraper.
- Cut the dough in half and shape each half into two dough balls. Keep one ball in the fridge until you’re ready to bake the second loaf.
- Roll the dough out flat, dusting your rolling pin as needed. Aim for a size of about 15 x 10 inches.
- Sprinkle sharp cheddar and any other cheese you have over the dough, followed by pickled jalapeños.
- Roll the dough into a log, then cut the log in half lengthwise. Twist the two pieces together. Finally, coil the twisted dough into a circle.
- Let the dough rise, uncovered, for 60-90 minutes, or until slightly puffy.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. (Tip: Lightly grease the pan with butter or oil before placing the parchment paper to help it stick.)
- Transfer the jalapeño cheddar dough onto the lined baking sheet and bake for 40-45 minutes.Let the bread cool for at least 30 minutes before slicing. Enjoy!
Video
@stickyricethaikitchen I made this bread while on the clock at work because it’s super easy. Ingredients ⬇️ 4 cups all purpose flour 1 tbsp salt 1 tbsp instant yeast (or active dried yeast) 2 cups warm water 1 cup shredded sharp cheddar cheese ½ cup blend of Asiago, Parmesan, and Roman cheeses (or mozzarella or 1/2 cup more of cheddar) (Use what you have as long as the total of cheese is about 1.5-2 cups.) ½ cup sliced pickled jalapeños #nokneadbread#nokneadbreadrecipe#homemadebread#jalapeno#cheddar#easyrecipe#homemadefood#autumnvibes#fallrecipes#bakingrecipe#baking#peasant#tiktokrecipe
♬ Originalton – yannicklowack