If you’re ready to take your homemade bread game up a notch, this No Knead Jalapeño Cheddar Bread Recipe is the perfect place to start. Imagine a crusty, golden loaf bursting with spicy jalapeño heat and melty cheddar cheese goodness, all made with minimal effort and zero kneading. It’s the kind of bread that fills your kitchen with an irresistible aroma and tastes like it came straight from a baker’s oven, but with a fraction of the fuss. Whether you’re new to bread baking or a seasoned pro looking for a flavorful twist, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential for delivering that satisfying texture and vibrant flavor in your bread. Each one plays a key role in making sure your loaf turns out soft on the inside, crispy on the outside, and packed with just the right amount of spicy and cheesy goodness.
- 3 cups + 2 Tablespoons all-purpose flour: Provides the perfect structure and chewiness without being too dense.
- 2 teaspoons coarse sea salt: Adds depth and enhances flavors, much better than regular table salt for bread.
- 1/2 teaspoon instant or active-dry yeast: The magic that causes your dough to rise and develop airy bubbles.
- 1 jalapeño, diced: Offers a kick of heat that wakes up your palate with each bite.
- 1 cup shredded cheddar cheese: Brings a creamy, sharp richness that melts into the dough beautifully.
- 1 and 1/2 cups warm water: At around 95°F, it helps the yeast bloom and the dough come together perfectly sticky.
How to Make No Knead Jalapeño Cheddar Bread Recipe
Step 1: Mixing the Dough
Start by combining your flour, salt, yeast, diced jalapeño, and shredded cheddar cheese in a large bowl. Stir them together before adding the warm water. You’ll notice the dough will be quite sticky—that’s exactly how it should be. If it feels too wet, just sprinkle in an extra couple of tablespoons of flour. No mixing with a machine here; a simple wooden spoon and some patience are all you need to bring everything together into a rough ball.
Step 2: First Rise
Cover your bowl tightly and leave it at room temperature for 12 to 18 hours. This long, slow rise allows the flavors to develop and the dough to double in size while becoming airy and full of bubbles. It’s this hands-off step that makes the “no knead” part true magic—just set it and forget it for the night.
Step 3: Shaping the Dough
After the dough has risen beautifully, turn it out onto a lightly floured surface. Gently shape it into a loose ball with lightly floured hands—perfection isn’t necessary here. Transfer this ball onto a piece of parchment paper large enough to fit your dutch oven. Tent it lightly with plastic wrap or a kitchen towel and let it rest for 30 minutes while you preheat your oven.
Step 4: The Hot Dutch Oven Bake
Preheat your oven to 475°F and place your dutch oven inside to heat up with the lid on for those full 30 minutes. When ready, carefully lift the dough by the parchment paper and place both into the hot pot. Cover tightly with the lid and bake for 25 minutes—this traps steam, giving your bread an amazing crust. Then remove the lid and bake for an additional 8-10 minutes until your loaf is golden brown and sounds hollow when tapped. Use an instant-read thermometer to check the center; 195°F signals it’s done.
Step 5: Cooling to Perfection
Take the bread out of the pot and set it on a wire rack to cool completely, at least 20 minutes, before slicing. Cooling lets the crumb finish its setting process and prevents it from turning gummy—a crucial step to enjoying that perfect texture.
How to Serve No Knead Jalapeño Cheddar Bread Recipe
Garnishes
This bread is fantastic on its own, but if you’d like to dress it up, consider brushing a bit of melted butter on top for a shiny, flavorful finish. A sprinkle of extra cheddar or some thinly sliced fresh jalapeño on top before baking adds a fun, decorative touch and a little extra heat kick.
Side Dishes
Because this loaf is rich and spicy, it pairs wonderfully with lighter dishes like fresh garden salads, creamy soups, or even a cool avocado dip. The brightness of veggies and the creaminess of soups help balance the robust flavors in the bread, making each bite interesting and satisfying.
Creative Ways to Present
Think beyond slices and offer your No Knead Jalapeño Cheddar Bread Recipe as a base for loaded sandwiches, toast topped with smashed avocado and a sprinkle of chili flakes, or alongside a hearty cheese board with cured meats and pickles. Cut it into cubes for dipping into warm queso or salsa for an irresistible party snack.
Make Ahead and Storage
Storing Leftovers
If you have leftover bread, keep it wrapped loosely at room temperature for 2 to 3 days to preserve that crusty exterior. For a longer stretch, store it in the refrigerator for up to a week, but be mindful this can soften the crust slightly.
Freezing
You can freeze both baked bread and dough. For baked bread, wrap it tightly in plastic wrap and then foil before freezing—it will keep for up to three months. To freeze dough, complete it through the first rise, wrap it well, and place it in a freezer-friendly container. When ready to bake, thaw overnight in the fridge before proceeding with shaping and baking.
Reheating
To revive your bread’s freshly baked feel, heat slices in a toaster oven or warm the whole loaf in a 350°F oven for 10-15 minutes. This restores the crunch and melts the cheese inside, bringing that just-baked joy right back to your table.
FAQs
Can I make this bread without jalapeños?
Absolutely! You can omit the jalapeños if you prefer a milder loaf. The cheddar still provides plenty of flavor, but you might want to add a pinch of smoked paprika or black pepper to keep it interesting.
What if I don’t have a dutch oven?
No worries. You can bake this bread on a baking stone or a heavy oven-safe pot with a lid. Just make sure to preheat your vessel to get that steamy environment needed for a beautiful crust.
How long does the dough need to rise?
The dough should rise between 12 and 18 hours at room temperature until it doubles in size and is bubbly. This slow rise is critical for flavor and texture development in this No Knead Jalapeño Cheddar Bread Recipe.
Can I substitute bread flour or whole wheat flour?
Yes! Bread flour can be used for a chewier texture, and swapping one cup of all-purpose for whole wheat flour adds a lovely nuttiness. Avoid using all whole wheat flour, as it tends to create a heavier, denser loaf.
Is it possible to double the recipe?
Definitely. You can double the ingredients and bake in two loaves if your dutch oven can’t fit a larger batch. Just bake them one at a time to ensure even cooking and perfect crust development.
Final Thoughts
Trust me, once you try this No Knead Jalapeño Cheddar Bread Recipe, you’ll wonder why you ever bought store-bought bread again. It’s the perfect blend of spicy, cheesy, and crusty, all wrapped up in a simple process that anyone can handle. Grab your ingredients, embrace the slow rise, and get ready for a loaf that will delight family, friends, and, most importantly, your taste buds.
PrintNo Knead Jalapeño Cheddar Bread Recipe
This No Knead Jalapeño Cheddar Bread is a flavorful, easy-to-make artisan loaf with a spicy kick from fresh jalapeño and a savory touch from sharp cheddar cheese. It requires minimal effort with a long, slow rise and no kneading, resulting in a crusty, airy bread perfect for sandwiches, snacks, or alongside meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 12 hours 55 minutes
- Yield: 1 large loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups + 2 Tablespoons (390g) all-purpose flour, spooned & leveled, plus more for dusting
- 2 teaspoons coarse sea salt
- 1/2 teaspoon instant or active-dry yeast
Add-Ins
- 1 jalapeño, diced
- 1 cup (125g) shredded cheddar cheese
Wet Ingredient
- 1 and 1/2 cups (360ml) warm water, about 95°F (35°C)
Instructions
- Mixing the Dough: In a large bowl, stir together the flour, coarse sea salt, yeast, diced jalapeño, and shredded cheddar cheese. Pour in the warm water and mix until combined. The dough will be sticky; if excessively wet, add 2 more tablespoons of flour. Shape the sticky dough into a rough ball as best as possible.
- First Rise: Cover the bowl tightly and set it on the counter at room temperature for 12-18 hours. The dough will double in size, become airy with bubbles, and stick to the sides of the bowl.
- Shaping the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a ball using floured hands—it doesn’t need to be perfect. Transfer the shaped dough onto a large piece of parchment paper that fits inside your dutch oven. Place the dough and parchment inside a large bowl to prevent spreading, cover loosely with plastic wrap or a kitchen towel, and let rest for 30 minutes.
- Preheating the Dutch Oven: While resting, preheat your oven to 475°F (246°C). Place your dutch oven with its lid inside the oven to heat up for 30 minutes until very hot.
- Baking: Remove the hot dutch oven carefully. Using the parchment paper, lift the dough and place it into the dutch oven. Score an X on top of the dough with a sharp knife or bread lame. Cover with the lid and bake for 25 minutes.
- Finishing the Bake: Remove the lid carefully and continue baking for an additional 8-10 minutes until the crust is deep golden brown. The bread is done when it sounds hollow when tapped or an instant-read thermometer inserted in the center reads 195°F (90°C).
- Cooling: Remove the bread from the dutch oven using the parchment paper and place on a wire cooling rack. Let cool for at least 20 minutes before slicing to allow the crumb to set.
- Storage: Store leftover bread covered at room temperature for 2-3 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: You can prepare the dough up to 18 hours ahead, making it perfect to start a day before baking. Baked bread freezes well for up to 3 months; thaw in the refrigerator before serving. Dough can also be frozen after step 2 (first rise); thaw completely at room temperature before proceeding.
- Special Tools: Box Grater, Glass Mixing Bowls, Wooden Spoon, Dutch Oven (6 quart or larger), Parchment Paper, Bread Lame or sharp knife, Instant Read Thermometer, Cooling Rack.
- Dutch Oven Size: If your dutch oven is smaller than 6 quarts, halve the recipe or make two smaller loaves baked separately. Adjust baking times accordingly.
- Yeast Type: Both instant and active dry yeast work well with no other adjustments.
- Flour Substitutions: Bread flour can be used instead of all-purpose for a chewier texture. You can substitute up to 1 cup of flour with whole wheat flour but avoid using all whole wheat as it yields a denser loaf.
- Parchment Paper Safety: Use parchment paper rated for high heat or adjust oven temperature accordingly and bake longer if using paper with lower heat tolerance.
