Introduction

This No Knead Jalapeño Cheddar Bread is a simple and flavorful loaf that combines the spicy kick of jalapeños with rich cheddar cheese. Perfect for home bakers looking for a hands-off bread recipe with big taste and minimal effort.

A close-up image of a round bread loaf with a golden-brown crust, showing a rough and crispy texture with some parts darker from baking. The bread contains green slices of jalapeño peppers baked into the top, adding dark green and light yellow accents. The bread sits on white parchment paper, which holds the slightly irregular shape of the loaf. The white marbled surface underneath is softly blurred. The loaf has visible cracks and a crunchy, rustic look that highlights its fresh, homemade nature. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
2 teaspoons coarse sea salt

1/2 teaspoon instant or active-dry yeast
1 jalapeño, diced

1 cup (125g) shredded cheddar cheese
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

Step 1: In a large bowl, stir together the flour, sea salt, yeast, diced jalapeño, and shredded cheddar cheese. Add the warm water and mix until combined. The dough will be sticky; if it feels too wet, sprinkle in another 2 tablespoons of flour. Gently shape into a ball as best you can. Cover the bowl tightly and let it rise at room temperature for 12-18 hours, until doubled in size with air bubbles visible.
Step 2: Turn the dough onto a lightly floured surface. Using floured hands, shape it into a ball, no need for perfection. Transfer the dough onto a large piece of parchment paper that fits inside your Dutch oven, then place the dough and parchment inside a bowl to keep its shape while resting.
Step 3: Score an X on top of the dough gently with a sharp knife or bread lame. Cover lightly with plastic wrap or a clean towel, and let it rest for 30 minutes.

Step 4: Preheat your oven to 475°F (246°C) and place your Dutch oven with the lid inside to heat for 30 minutes. When ready, carefully remove the hot Dutch oven and lift the dough by the parchment paper to place it inside. Cover with the lid.
Step 5: Bake with the lid on for 25 minutes. Then remove the lid and bake for an additional 8-10 minutes until the bread is golden brown. To check doneness, tap the bottom of the loaf – it should sound hollow. Alternatively, the internal temperature should read 195°F (90°C).
Step 6: Remove the bread from the Dutch oven and transfer to a wire rack to cool for 20 minutes before slicing.

Step 7: Store leftover bread covered at room temperature for 2-3 days or refrigerate for up to 1 week.

Tips & Variations

For milder bread, remove seeds from the jalapeño before dicing. To boost flavor, try adding a teaspoon of garlic powder or swapping cheddar for smoked gouda.

Storage

Keep the bread wrapped at room temperature for up to 3 days to maintain crustiness. For longer storage, refrigerate for up to a week, though the crust may soften. Reheat slices in a toaster or oven to revive the texture.

How to Serve

A round loaf of bread with a golden-brown crust sits inside a white parchment paper lining a red pot. The bread has a rough, textured surface with visible cracks and is topped with three small slices of green jalapeno peppers in the center. There is a light dusting of coarse salt on the crust. The red pot contrasts with the white parchment and the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of coarse sea salt?

Yes, but coarse sea salt adds a better flavor and texture. If using table salt, reduce the amount slightly as it’s finer and saltier by volume.

Do I need a Dutch oven to make this bread?

A Dutch oven is ideal because it traps steam and creates a crispy crust, but any heavy, oven-safe pot with a lid can work as a substitute.