Whether you’re making no knead bread for the first time or already a fan (like I am) and want to kick things up a notch, try this Jalapeño Cheddar No Knead Bread. It's soft on the inside, crusty on the outside, and loaded with bold flavors!
I absolutely LOVE making my favorite easy no knead bread recipe for just about 20 years now! Sometimes I change it up and make garlic cheese no-knead bread, but this recipe with jalapeños added really kicks things up a notch!
Trust me – with only a Dutch oven, bowl, spoon and a little patience, you'll have a delicious golden loaf that tastes like it came straight from an artisan bakery.
This bread is perfect to serve alongside chili, soups, or stews, but is also delicious all on its own with just a slather of butter.
🧾 Ingredients Needed
- active dry yeast (not instant yeast)
- all-purpose flour, aerated and divided
- kosher salt
- fresh jalapeños
- cheddar cheese; shredded, chopped, or small crumbles
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Swap cheddar for pepper jack, mozzarella, or gouda.
- Add 1 teaspoon dried herbs (like oregano or thyme) for added aroma.
- Mix in 2-3 minced garlic cloves or a pinch of garlic powder for savory depth.
- For extra spicy bread, leave in the jalapeño seeds.
🥣 How to Make
STEP ONE: Prep the jalapeños by slicing ½ of jalapeño into 4-5 ⅛" ring slices and set aside. Take the remaining 1 ½ jalapeños, and remove the stem, seeds, and white membrane. Finely dice the peppers and set aside.
STEP TWO: Add yeast to hot water and let sit for 5 minutes.
STEP THREE: Add 3 cups of aerated flour to a mixing bowl with the salt.
STEP FOUR: Once the yeast is foamy, add the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula. While mixing, add the diced peppers and cheese and continue to work the dough.
STEP FIVE: Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
STEP SIX: While preheating the oven to 450°F, lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.
STEP SEVEN: Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
STEP EIGHT: Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an "x" and ¼" deep.
STEP NINE: Lightly sprinkle the loaf with some cheese, and place the jalapeño slices flat around the top of the lid, pressing in slightly.
STEP TEN: Cover with the lid and cook at 450°f for 30 minutes. At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum. Let cool before slicing open.
⭐ Pro Tips ⭐
- Make sure your water is hot and not boiling. Boiling water will kill the yeast.
- Don't overwork the dough when shaping, as gentle handling keeps it airy.
- Scoring the top helps the loaf expand without cracking in odd spots.
- For an extra-crusty finish, leave the loaf uncovered for the last 10 minutes of baking.
More Easy Bread Recipe Ideas
If you tried this Jalapeño Cheddar No Knead Bread or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Jalapeño Cheddar No Knead Bread
Ingredients
- 1 tablespoon active dry yeast
- 1 ½ cups hot water
- 4 cups All-purpose flour aerated and divided
- 1 teaspoon kosher salt
- 2 pcs jalapeños
- 1 ¼ cup cheese shredded, chopped, or small crumbles
Instructions
1. Prep the jalapeños by slicing ½ of jalapeño into 4-5 ⅛" ring slices and set aside. Take the remaining 1 ½ jalapeños, and remove the stem, seeds, and white membrane. Finely dice the peppers and set aside. You can leave the seeds for extra spice.
2. Prepare the cheddar by shredding it. Set aside.
3. Add yeast to hot water and let sit for 5 minutes.
4. Add 3 cups of aerated flour to a mixing bowl with the salt.
5. Once the yeast is foamy, add the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula. While mixing, add the diced peppers and cheese and continue to work the dough.
6. Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
7. Preheat the oven to 450°f.
8. Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.
9. Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
10. Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an "x" and ¼" deep.
11. Lightly sprinkle the loaf with some cheese, and place the jalapeño slices flat around the top of the lid, press in slightly.
12. Cover with the lid and cook at 450°f for 30 minutes.
13. At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum.
14. Let cool before slicing open.
Notes
- Make sure your water is hot and not boiling. Boiling water will kill the yeast.
- Don't overwork the dough when shaping, as gentle handling keeps it airy.
- Scoring the top helps the loaf expand without cracking in odd spots.
- For an extra-crusty finish, leave the loaf uncovered for the last 10 minutes of baking.
Nutrition
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