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If you’re craving a bakery-style artisan loaf without the fuss of kneading, this No-Knead Jalapeño Cheddar Bread is pure perfection. It delivers a crispy golden crust, a soft springy interior, and the irresistible blend of melted cheddar cheese and fresh jalapeños in every bite.

Whether you’re a beginner baker or a seasoned home cook, this simple hands-off recipe guarantees an impressive, flavorful loaf ideal for soups, sandwiches, and weeknight dinners.

Ingredients

• 3 ¼ cups bread flour (plus up to ½ cup extra if needed)
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 2 jalapeño peppers, divided
• 1 teaspoon minced garlic
• 2 cups shredded sharp cheddar cheese
• 1 ⅓ cups warm water (95–100°F)

Instructions

1. Prepare the Dough

1. In a large bowl, whisk together the flour and salt.
2. Add instant yeast and whisk again to combine.
3. Finely dice one jalapeño.
4. Add diced jalapeño, minced garlic, and shredded cheddar to the flour mixture.
5. Pour in warm water and stir until a sticky, shaggy dough forms.
   • If too loose to hold shape, add up to ½ cup additional flour.

2. First Rise

6. Cover bowl tightly with plastic wrap.
7. Let dough rise at room temperature 4–6 hours, or until nearly doubled.

3. Shape

8. Use a rubber spatula to fold the dough several times.
9. Shape into a loose ball and let rest 30–60 minutes while oven preheats.

4. Bake

10. Preheat oven to 450°F.
11. Transfer dough onto parchment paper.
12. Slice the remaining jalapeño and press slices onto the top of the dough.
13. Transfer parchment and dough into a Dutch oven; cover.
14. Reduce oven temperature to 425°F.
15. Bake 30 minutes covered.
16. Remove lid and parchment, place loaf directly on the oven rack, and bake 10 minutes more, until golden brown.
17. Cool at least 10 minutes before slicing.

Pro Tips

• Use freshly shredded cheddar for the best melt and flavor.
• Bread dough should feel sticky — avoid over-flouring.
• For a faster rise, increase yeast to 2 teaspoons.
• Slash the top of the dough with a sharp knife before baking for a rustic bakery look.
• For extra heat, keep the jalapeño seeds.

Why This Recipe Works

• No kneading required — perfect for beginners.
• Artisan bakery texture with minimal effort.
• Dutch oven baking ensures a crackly crust with a tender, airy crumb.
• Customizable heat level to suit your taste.
• Pairs beautifully with hearty meals like chili, soup, and slow-roasted meats.

Substitutions & Variations

Cheese Options

• Pepper Jack
• Monterey Jack
• Colby
• Smoked cheddar

Add-Ins

• Cooked bacon bits
• Roasted garlic
• Chopped green onions
• Sun-dried tomatoes

Flour Substitutes

• All-purpose flour works but produces a softer texture.

Make It Spicier

• Add jalapeño seeds
• Swap half the jalapeños for serranos

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Dough can rest up to 12 hours for deeper flavor.
• Prep the dough the night before for a morning bake.

Storage

• Store cooled bread in an airtight container at room temperature for 2–3 days.
• For longer storage, wrap tightly and freeze up to 3 months.

Reheating

• Warm slices in a 350°F oven for 5–7 minutes.
• Toast slices for a crisp, buttery finish.

Serving Ideas

• Serve with soups like chili, tomato bisque, or Mexican chicken soup.
• Use for grilled cheese or toasted sandwiches.
• Pair with pot roast or roasted meats.
• Slice, butter, and broil for a spicy cheesy toast.

Nutrition (Per Serving Estimate)

• Calories: 244
• Carbohydrates: 31g
• Protein: 11g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 382mg
• Fiber: 1g
• Calcium: 167mg

Frequently Asked Questions

1. Can I make this without a Dutch oven?

Yes. Use a heavy oven-safe pot with a lid or place the dough on a baking sheet with a heatproof bowl inverted on top.

2. Why is my dough so sticky?

No-knead dough should always be sticky. This moisture creates the crispy artisan crust.

3. Can I use pickled jalapeños?

Yes, but they add extra moisture and a tangier flavor. Drain very well before adding.

4. Can I double the recipe?

Absolutely. Bake in two separate loaves for best results.

This No-Knead Jalapeño Cheddar Bread offers bakery-quality flavor with almost zero effort. Crispy, cheesy, slightly spicy, and incredibly versatile — it’s the perfect loaf for everything from hearty soups to simple buttered slices. Once you try it, this will become your go-to artisan bread recipe.

Crispy No-Knead Jalapeño Cheddar Bread

Bake a golden, cheesy jalapeño bread with no kneading. Crispy crust, soft center, and bold flavor in every slice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Rise Time 5 hours hrs

Total Time 5 hours hrs 50 minutes mins

Course Bread

Cuisine American

Servings 1 artisan loaf

Calories 244 kcal

Ingredients

  

• 3 ¼ cups bread flour (plus up to ½ cup extra if needed)
• 1 tsp salt
• 1 tsp instant yeast
• 2 jalapeño peppers, divided
• 1 tsp minced garlic
• 2 cups shredded sharp cheddar cheese
• 1 ⅓ cups warm water (95–100°F)

Instructions

 

• Prepare the Dough

  In a large bowl, whisk together the flour and salt.

  Add instant yeast and whisk again to combine.

  Finely dice one jalapeño.

  Add diced jalapeño, minced garlic, and shredded cheddar to the flour mixture.

  Pour in warm water and stir until a sticky, shaggy dough forms.

  If too loose to hold shape, add up to ½ cup additional flour.
• First Rise

  Cover bowl tightly with plastic wrap.

  Let dough rise at room temperature 4–6 hours, or until nearly doubled.
• Shape

  Use a rubber spatula to fold the dough several times.

  Shape into a loose ball and let rest 30–60 minutes while oven preheats.
• Bake

  Preheat oven to 450°F.

  Transfer dough onto parchment paper.

  Slice the remaining jalapeño and press slices onto the top of the dough.

  Transfer parchment and dough into a Dutch oven; cover.

  Reduce oven temperature to 425°F.

  Bake 30 minutes covered.

  Remove lid and parchment, place loaf directly on the oven rack, and bake 10 minutes more, until golden brown.

  Cool at least 10 minutes before slicing.

Notes

• Rising time varies with room temperature.
• Use gloves when handling jalapeños if sensitive to spice.
• For extra crispiness, mist the loaf lightly with water before baking.

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