Over night no knead bread! I can’t believe how simple it is to make! Now there’s no looking back,bread! Fool proof and idiot proof!
I love baking breads as much as I enjoy eating them. The smell and sight of good crusty bread makes me go insane. I just can’t stop after a slice. I find excuse to bake breads but I realized lately few attempts were far from being called successful and I was baking mostly sweet breads. Remember this orange-chocolate bread or this super moist and delicious 5-banana coconut bread. Since we are talking about bread, I just wanted to let you know that this banana bread kept well frozen and in refrigerator for good one month. I heard it tasted very good slightly warmed up with butter! I loved eating it cold straight out of the refrigerator with a glass of chilled milk. Seriously,try this!
Coming back to today’s recipe. While searching for good no knead bread on YouTube, I came across so many recipes that I felt scared at one point thinking what if it doesn’t taste like bread or tastes horrendous of all things?! Finally as I was in serious need for some good crusty bread, I went ahead and tried my luck at this no-knead concept. I have been hearing about no-knead breads, no-knead pizza doughs for a long time now and as usual I am late for the party but I am just glad that I gave this concept a try as now I am planning on making fresh bread for sandwiches, paninis,to go with soups! It feels good to be able to control what goes in your bread!
This dough is super forgiving. You just stir all the ingredients together and let it sit for good 8-24 hours and voila you will be rewarded with restaurant quality bread at home! Is that too much to ask for?
Crusty on the outside and super soft inside, this bread tastes amazing just out of the oven. I served it for dinner with some balsamic vinegar and olive oil mix. It was divine. We enjoyed it alongside lasagna.
At night if you can spare only 15 mins, go ahead make the dough and let it sit. In the morning when you wake up get it ready for second rise and pop it in the oven while you get ready. You will be greeted with fresh just out of the oven bread for breakfast and totally made by you from scratch!! Trust me that’s a good start!
- 3 cups bread flour
- 2 tsp salt
- ¼ tsp active dry yeast
- 1 cup sharp cheddar cheese, shredded
- 2-4 jalapeños, chopped
- 1 Tbsp olive oil
- 1.5 cups water
- In a big bowl, add flour,salt and yeast. Stir using a spatula. To it add cheddar cheese and stir around again. Add chopped jalapeños and give another stir. Now add oil and water. Mix using a spatula. All you need to do is using your spatula or spoon, stir it so the dough comes together. Remember NO kneading required!!
- Cover and let it sit overnight or good 8-24 hours. The dough will double up.
- When you are ready to bake, place a parchment paper on your work space. Coat it with flour. Transfer the dough from bowl to the parchment paper. It will be sticky. Now coat your hands with dry flour too. Bring the dough together in the form of a ball. Cover with a towel and let it sit for second rise for 1.5 - 2 hours.
- Preheat oven to 450F and place your Dutch oven or baking pot in there to warm up too. After around 1.5-2 hrs, take out the pot from pre heated oven. Watch it will be extremely hot. Transfer the dough along with parchment paper inside. At this point, if you wish you can add some more shredded cheese on top of the dough. Bake covered for around 45 minutes and uncovered for 8-10 mins until top gets golden brown.
P.S Heavily inspired by you tube channel by artisanbreadbystev.
More Bread Recipes:
Laura @ Raise Your Garden saysAugust 13, 2014 at 9:51 AM
You are right, there is nothing like the smell of fresh bread baking in the house, wonderful sensation! Crusty on the outside and warm and soft on the inside, you can’t beat it. Great recipe. I think this bread would be perfect alongside soup. Yum. Especially the high here in the Niagara Falls area is only 64 ish! blah. Need some bread baking to perk me up!!
naivecookcooks saysAugust 15, 2014 at 8:45 AM
Gosh Laura you are speaking my language!! This bread with some soup – my ideal kind of meal!! Send me some!
Cindy @ Pick Fresh Foods saysAugust 13, 2014 at 11:37 AM
I am seriously crazy for bread. I haven’t met one I didn’t like. Your recipe is so easy! It just doesn’t get any better than that and it looks delicious!
naivecookcooks saysAugust 15, 2014 at 8:44 AM
Cindy thanks dear!
sarah k @ the pajama chef saysAugust 13, 2014 at 2:07 PM
i made no knead bread last week for the first time. it is so easy! much easier than breads you have to knead, obviously. 🙂 love this twist on it!! the recipe i used didn’t require a second rise but i’m wondering if that would make it puffier….my loaf was a little flat. i must experiment! 🙂
naivecookcooks saysAugust 15, 2014 at 8:44 AM
Sarah yeah the second rise made it rise little bit more. You should totally do that. Hope this helps!
Crystal | Apples & Sparkle saysAugust 13, 2014 at 4:34 PM
Dying! The texture looks so good, and the jalepeno cheddar just puts it over the top. : ) Fresh baked bread is definitely my ultimate weakness!
naivecookcooks saysAugust 15, 2014 at 8:43 AM
Me too Crystal – freshly baked homemade bread anytime for me!
Geraldine | Green Valley Kitchen saysAugust 13, 2014 at 8:41 PM
Love easy no-knead bread! Definitely trying this – bread and cheese are my two favorite things – really great. Thanks!
naivecookcooks saysAugust 15, 2014 at 8:42 AM
Geraldine hope you enjoy this!
Kelly - Life Made Sweeter saysAugust 14, 2014 at 4:59 AM
I am a sucker for fresh bread straight out of the oven especially one that looks this good! Love that it’s no knead and jalapeno and cheddar sound so so good!
naivecookcooks saysAugust 15, 2014 at 8:42 AM
Thanks Kelly for your support always!
Bri | Bites of Bri saysAugust 14, 2014 at 2:24 PM
This bread look amazing! I’m late to the game too. I haven’t tried a no knead recipe yet, but I’m thinking this is the one! 🙂
naivecookcooks saysAugust 15, 2014 at 8:41 AM
Annie @Maebells saysAugust 14, 2014 at 6:38 PM
You have totally inspired me! I am going to try this! It looks amazing!
naivecookcooks saysAugust 15, 2014 at 8:40 AM
Annie this is seriously crazy delicious! Give it a try!!
Michelle @ Vitamin Sunshine saysAugust 15, 2014 at 6:46 AM
Yum! Jalapenos and cheese. But waiting 8 to 24 hours? Torture!
naivecookcooks saysAugust 15, 2014 at 8:38 AM
Hehe Michelle that’s what I felt but at the end wait was worth it!
Katherine saysAugust 20, 2014 at 7:15 PM
i intend to make this tonight / that is, put the dough to rise overnight although i think 1/4 tsp yeast is a mite scanty / a commenter said her bread was kind of flat / i will use a bit more
naivecookcooks saysAugust 20, 2014 at 8:30 PM
No actually that commenter said the recipe she used made her bread cubes out flat. But since here we are rising it twice so there are no issues with bread being that!
Katherine saysAugust 24, 2014 at 5:34 PM
my bread came out pretty good / next time less salt / 2 tsp for 3 cups flour is a bit much for me anyway / i also upped the yeast / when letting bread rise before baking dont let it rise so much that it runs out of ooomph and cant rise in the oven / so i bought a lot of jalapenos for this bread and now i am making jalapeno jelly
naivecookcooks saysAugust 27, 2014 at 7:54 AM
I am glad this recipe worked out for you Katherine! As for bread rising too much, I used a deep dutch oven so had no problem.
Isadora saysAugust 20, 2014 at 9:10 PM
I’m not a big bread baker, but I love the idea of no knead bread! It sounds so easy, I have no excuse not to make it! The flavors you used sound amazing!
naivecookcooks saysAugust 27, 2014 at 7:56 AM
Yes Isadora, you do need to make it!!
Helen @ Fuss Free Flavours saysAugust 31, 2014 at 8:29 AM
I’ve not made no knead bread for ages, this is seriously tempting me to make some again!
Deanna saysMay 22, 2015 at 11:00 PM
I’m super excited to try this recipe! Will it freeze well? If so, how would you prep it for freezing? My niece requested my homemade bread for her graduation party (35 guests) next weekend, and this recipe is much easier. Thank you!
naivecookcooks saysMay 25, 2015 at 8:16 AM
Hi Deanna! Sorry for replying late as I accidentally missed your question. I have never before frozen bread so I am not really sure.
Tammy St. Germain saysJune 9, 2015 at 11:04 AM
Is there any substitute pan or method besides a Dutch Oven for baking it? I don’t have one!
naivecookcooks saysJune 9, 2015 at 11:08 AM
Yes Tammy you can place it in a big stainless steel pot if you have one and cover with aluminium foil. I have done it successfully. Or you can always try baking it in cast iron skillet or baking tray but I am not sure how you are going to cover that. Let me know how it turns out!
simon saysOctober 27, 2015 at 11:06 AM
If making this bread is really that easy and looking good, I need to make this! Seems fantastic 🙂
Puneeta saysOctober 27, 2015 at 8:56 PM
The recipe looks great! On the fourth step of the recipe you said to leave the Dutch oven or baking pan in the preheated oven for 2 hrs or so. Why is that? Specially , if the bread is not in that oven. Just curious. Thx:)
naivecookcooks saysOctober 27, 2015 at 9:43 PM
Puneeta that’s only for keeping it in a warm place. I feel some days when it’s cold here, keeping in turned off but warmed oven helps in rising. If it’s not too cold where you live, you can easily keep it in any other warm place . Let me know if it helps ?
Neha saysDecember 27, 2015 at 10:38 AM
Lovely recipe which I will be trying out soon. I had a query, can I use instant yeast for the recipe?
Kyle saysFebruary 20, 2016 at 3:29 PM
Do you use fresh or pickled jalapenos???
Pooja saysApril 26, 2016 at 8:06 PM
This looks so good. Definitely want to try but a question – bread flour isn’t easily available where I live. Can I sub with apf?
naivecookcooks saysApril 26, 2016 at 9:38 PM
Yes you can Pooja! Let me know if you try!
John saysMay 15, 2016 at 8:44 AM
This is a keeper!! I’m a not much better than a clueless caveman when it comes to the kitchen but this worked great for me. I only let it rise overnight so I might let it rise more next time.
naivecookcooks saysMay 17, 2016 at 11:33 AM
Thanks John and so happy to hear that it turned out great for you!!
Brenda C. saysFebruary 22, 2019 at 7:52 AM
Hi, this recipe looks amazing! I buy a jalapeno-cheddar loaf nearly every week from a nearby bakery, so I’m definitely going to give this a try. But I do have a question. Why on earth would you pre-heat an empty pan, much less an oven, for 2 hours? I keep re-reading this part of the recipe thinking I’m reading wrong. An oven would reach its desired temp in less than 20 minutes, and an empty pan in there would certainly get hot in that amount of time. What am I missing? Thanks for your help!
naivecookcooks saysFebruary 24, 2019 at 7:52 AM
Hi Brenda!! I like to preheat the oven for 1.5 hours with empty pan inside so the cast iron pan heats thoroughly and retains heat. I have noticed in just 20 minutes just the outside heats up but in this much time, it heats evenly and retains heat much better 🙂 Hope this is helpful Brenda! This is my favorite bread. Do try and share pictures is possible on instagram by tagging #naivecookcooks 🙂