Cheesy Jalapeño Spice Bread
Cheesy Jalapeño Spice Bread: a no-knead bread blending cinnamon, jalapeños, whole wheat, and Gouda. It’s flavorful and easy to make. Let’s bake!
Hey there, bread lovers! Are you ready to dive into a homemade bread recipe that’s bursting with flavor? Say hello to my Cheesy Jalapeño Spice Bread! This no-knead bread combines the delightful sweetness of cinnamon with the spicy kick of fresh jalapeños. You’ll love how the earthy flavors of whole wheat flour and all-purpose flour pair perfectly with the creamy richness of Gouda cheese and the heat of jalapeños. The best part? It’s super easy to make and requires no kneading at all. Let’s get baking!
Ingredients In Cheesy Jalapeño Spice Bread
- Flour: A mix of whole wheat and all-purpose flour forms the base of this delicious bread.
- Cheese: Use your favorite cheese in this recipe. While we love Gouda, feel free to substitute with Cheddar, Pepper Jack, or even a blend of cheeses for a unique flavor profile.
- Yeast: I opted for active dry yeast to help the bread rise and develop its texture.
- Jalapeño: I picked these fresh from my garden! Adjust the quantity based on your spice preference, and keep the seeds and placenta if you want extra zest and heat.
- Cinnamon: This might sound a little unconventional, but cinnamon is the secret ingredient! It adds a wonderful aroma and sweetness that beautifully complements the spicy peppers.
Recipe Substitutions
- I used a blend of whole wheat and all-purpose flour, but feel free to experiment with other flour mixes. Check out my Multigrain Seed Bread recipe for inspiration! I even wrote a blog post detailing different flours if you’re interested in exploring more options.
- For added flavor and texture, consider mixing in other ingredients like cooked bacon bits, sun-dried tomatoes, or fresh herbs.
Georgie’s Tips
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Cheesy Jalapeño Spice Bread
Equipment
- Dutch Oven with Lid
- Parchment Paper
Ingredients
- 1½ tbsp active dry yeast (or active dry yeast)
- 3½ cups lukewarm water (110℉)
- 1 tbsp cinnamon
- 480 grams all-purpose flour
- 420 grams whole wheat flour
- 1 tsp salt
- 4 cups shredded gouda cheese
- 9 jalapeño pepper (diced, remove seeds for less heat)
Instructions
- In a big bowl, mix 480 grams all-purpose flour, 420 grams whole wheat flour, 1½ tbsp active dry yeast, 1 tbsp cinnamon, and 1 tsp salt, until everything’s well combined. Pour in 3½ cups of lukewarm water and stir with a wooden spoon or spatula until you get a shaggy dough. Don't worry if it's sticky—that's normal for no-knead bread!
- Fold in 4 cups shredded gouda cheese and 9 jalapeño pepper (diced), making sure they’re spread evenly throughout the dough.
- Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in the fridge for 12 to 18 hours (or up to 7 days if you want it to be tangy like sourdough). It might rise and fall, and that’s totally fine.
- After the first rise, lightly flour a work surface. Sprinkle a bit of flour on top of the dough, then use your hands to grab about a third of it (think: the size of a large grapefruit). Plop it onto your floured surface.
- Use floured hands to shape the dough into a ball, tucking the edges under as needed. Put the dough onto parchment paper. Cover it with a kitchen towel and let it come to room temperature for about an hour.
- When you’re ready to bake, slash the dough a few times about ½ inch deep with a knife.
- Meanwhile, put a Dutch oven (with the lid) in your oven and preheat it to 450°F for about 30 minutes.
- Carefully take the hot Dutch oven out of the oven. Use the parchment paper to lift the dough and place it into the Dutch oven.
- Cover the Dutch oven with its lid and bake for 35 minutes. After that, remove the lid and bake for another 10-15 minutes, or until the top is golden brown and crusty.
- Carefully take the bread out of the Dutch oven and let it cool on a wire rack for at least 15 minutes before slicing.
Notes
- Rest Time: After removing the dough from the fridge, make sure you give it plenty of time to rise and come to room temperature or you might have a flat loaf.
- Bread Size: I find that if I want to make grilled cheese with this bread that instead of making three loaves, I make two. It means a taller loaf of bread which is more ideal if making grilled sandwiches
- Adjusting Spiciness: Adjust the number of jalapeños and whether you include the seeds depending on your spice preference.
- Using Different Cheeses: You can experiment with different cheeses like pepper jack or a blend of cheeses for a unique flavor.
- Add-ins: Feel free to add other ingredients like cooked bacon bits, sun-dried tomatoes, or herbs for extra flavor.