No Knead Jalapeño Cheddar Bread Recipe

Introduction

This No Knead Jalapeño Cheddar Bread combines spicy jalapeños with sharp cheddar cheese for a flavorful twist on classic homemade bread. It requires minimal effort and no kneading, making it perfect for home bakers who want a delicious, crusty loaf without the fuss.

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

1. Step 1: In a large bowl, stir together the flour, sea salt, yeast, diced jalapeño, and cheddar cheese. Add the warm water and mix until a sticky dough forms. If the dough is extremely wet, add 2 more tablespoons of flour. Gently shape it into a ball, cover tightly, and let it rise at room temperature for 12-18 hours until doubled in size and bubbly.
2. Step 2: Turn the dough out onto a lightly floured surface and shape it into a ball with floured hands. Place the dough on a large piece of parchment paper, then put it inside a bowl to keep its shape. Cover lightly and let rest for 30 minutes.
3. Step 3: Score an X into the top of the dough using a sharp knife or bread lame. Cover again and let it rest while you preheat your oven to 475°F (246°C).
4. Step 4: Place a dutch oven or heavy-duty pot with its lid inside the oven to heat for 30 minutes. Carefully remove the hot pot and lift the dough with the parchment paper into it. Cover with the lid.
5. Step 5: Bake the bread for 25 minutes with the lid on. Then remove the lid and bake for another 8-10 minutes until golden brown. To check doneness, tap the bread—if it sounds hollow, it’s ready. The internal temperature should read 195°F (90°C).
6. Step 6: Remove the bread from the pot and cool on a wire rack for 20 minutes before slicing.

Tips & Variations

• Use coarse sea salt for better flavor and texture; avoid regular table salt.
• Add additional shredded cheddar or swap jalapeño for milder peppers if you prefer less heat.
• If your dough feels too sticky to handle, lightly flour your hands and the work surface before shaping.
• For a tangy twist, add a tablespoon of sourdough starter or swap half the water for buttermilk.

Storage

Store leftover bread covered at room temperature for 2-3 days or refrigerate for up to 1 week. To refresh the crust, warm slices in a toaster or in the oven at 350°F (175°C) for 5-10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh jalapeños for another type of pepper?

Yes, you can use milder peppers like poblano or bell peppers if you prefer less spice, or remove seeds from jalapeños to reduce heat.

Do I have to use a dutch oven?

While a dutch oven creates the best crust by trapping steam, you can use any heavy oven-safe pot with a lid. Alternatively, bake on a baking stone and add a pan of water to create steam.

No Knead Jalapeño Cheddar Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This No Knead Jalapeño Cheddar Bread is a rustic, flavorful loaf that combines the spicy kick of jalapeños with the rich, melty goodness of cheddar cheese. Made with a simple mixture of flour, yeast, salt, jalapeño, and cheddar, this bread requires minimal hands-on time and no kneading, relying on a long fermentation to develop its chewy texture and deep flavor. Baked in a hot dutch oven, the bread features a crisp crust and tender crumb, perfect for sandwiches, accompaniments to soups, or enjoying on its own.

• Author: Clara
• Prep Time: 20 minutes (plus 12-18 hours rise)
• Cook Time: 35-40 minutes
• Total Time: 13-18 hours 40 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry 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 cup (125g) shredded cheddar cheese

Fresh Ingredients

• 1 jalapeño, diced

Wet Ingredients

• 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

1. Mix Ingredients: In a large bowl, stir together the flour, salt, yeast, diced jalapeño, and shredded cheddar cheese. Then add the warm water and mix well until sticky dough forms. If it feels extremely wet, incorporate an additional 2 tablespoons of flour. Shape the dough gently into a ball.
2. First Rise: Cover the bowl tightly and leave it at room temperature for 12-18 hours. The dough should double in size, become bubbly, and stick to the sides of the bowl.
3. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a loose ball with floured hands. Transfer the dough onto a large piece of parchment paper suitable for oven use. Place the parchment with dough inside a bowl to prevent spreading during the next rest.
4. Score and Rest: Using a sharp knife or bread lame, score an X across the top of the dough. Cover loosely with a plastic wrap or clean towel and let it rest for 30 minutes.
5. Preheat Oven and Dutch Oven: Preheat your oven to 475°F (246°C). Place your dutch oven or a heavy-duty oven-safe pot with its lid inside the oven while it heats for 30 minutes.
6. Bake the Bread: Carefully remove the hot dutch oven. Lift the dough by the parchment and transfer it into the pot, parchment paper and all. Cover with the lid and bake for 25 minutes.
7. Finish Baking: Remove the lid and continue baking for an additional 8-10 minutes until the crust is golden brown. The bread is done when it sounds hollow when tapped or when an instant-read thermometer inserted into the center reads 195°F (90°C).
8. Cool the Bread: Remove the bread from the pot and let cool on a wire rack for at least 20 minutes before slicing.
9. Storage: Store leftover bread covered at room temperature for up to 2-3 days or refrigerate for up to 1 week.

Notes

• Do not grease the bowl or use a mixer, the dough is very sticky and is best mixed by hand.
• If the dough is too wet after mixing, add additional flour in small increments (2 tablespoons at a time).
• Use coarse sea salt rather than table salt to enhance flavor.
• The long rise time is crucial to develop flavor and texture without kneading.
• Preheating the dutch oven ensures the bread develops a crisp crust.
• Carefully handle the hot dutch oven when placing and removing the bread.
• Use parchment paper safe for high oven temperatures to prevent sticking.
• Resting the shaped dough after scoring helps develop the crust and final rise.

Keywords: no knead bread, jalapeño bread, cheddar bread, artisan bread, homemade bread, easy bread recipe, spicy bread