| Updated by Ryan 56 Comments
Jump to RecipePrint Recipe
This post may contain affiliate links.Please read my disclosure.
This no-knead jalapeño cheddar bread is kicked up a notch but super simple to make in a Dutch oven, requiring almost zero work. It is crusty on the outside, but soft and fluffy on the inside.
You know what is great about crusty bread? It's perfect for dipping in cheese like cheddar cheese fondue, beer cheese dip or swiss heese fondue.
No-knead bread has been all the rage the past few years. People realized just how easy it is to not only make, but how tasty it is too.
And while your standard no-knead Dutch oven bread is fantastic, adding cheese to something never makes it worse. And by adding a little heat with the jalapeños, you get the perfect bite.
If you've never made a no-knead bread, you just mix all the ingredients in a bowl and let time and yeast do the work. By heating the Dutch oven ahead of time, you create that rustic and crunchy texture you love in bread.
Still scared to make it? You shouldn't be! This no-knead jalapeño cheddar bread recipe will completely change your mind about making bread at home.
Jump to:
- Ingredient Notes
- Step-by-Step Photos
- FAQs
- Variations
- Pro Tips/Recipe Notes
- Other Bread Recipes
- Jalapeño Cheddar Bread
Ingredient Notes
- All-purpose flour- all-purpose flour has just the right amount of protein for this bread.
- Sea salt- enhances the flavors of this rustic bread.
- Active dry yeast- you don't need instant yeast as you are giving this bread time to rise.
- Sharp cheddar cheese - added flavor, but it doesn't need to be cheddar. You can use your favorite cheese here. I just like the combo of cheddar and jalapeños.
- Jalapeños - adds some heat throughout the bread. You can also use poblano peppers.
Step-by-Step Photos
Mix together all of the ingredients in a large bowl except the water. Pour in the warm water and stir until the dough forms a ball. Cover with plastic wrap and let rise for 8-18 hours.
Once risen, punch down the dough and transfer to some parchment paper, shaping into. Sprinkle with some flour and cover and let rest for another 30 minutes.
While dough is resting, place a 2.75 quart Dutch oven with the cover on in a 450°F oven for 30 minutes. Transfer the dough with the parchment paper to the Dutch oven and cover. Bake for 45 minutes before removing the top and baking for another 10-15 minutes or until golden brown.
FAQs
Why Does No-Knead Bread Work?
It is a method ofbreadbaking that uses a very long fermentation (rising) time instead ofkneadingto form the gluten strands that give thebread its texture. This dough has a low yeast content and is very wet.
Can I Let the Dough Rest Longer?
While you want the dough to rest for at least 8 hours, you don't want it to go longer than 24 hours either. I usually let my no-knead dough rest for about 18 hours.
Are There Dutch Oven Alternatives?
I know not everyone has a Dutch oven. Luckily that isn't the only equipment you have to have. A deep oven-proofskilletcan work as well as an oven-proof soup pot.
If you don't have lids you can cover with foil. An oven-safe casserole dish can work as well. Big thing for any of these is they have to be able to withstand 450°F.
Variations
Like any recipe, you can adapt this to your tastes.
- Cheese - if you don't like sharp cheddar, colby, pepper jack or swiss all work as well.
- Garlic - adding a teaspoon of garlic just gives a slightly different flavor.
- Spicier - want more spice, then add another jalapeño, or just keep all the seeds.
- Milder - just use one jalapeño.
Pro Tips/Recipe Notes
- Want to try this withwhole wheat flour? You can absolutely make up to half of the total flour whole wheat if you want. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
- Use freshly grated cheese as it just tastes better.
- Do not skipusing the parchment paperwhen transferring the dough as it is quite sticky.
- Heating theDutch ovenahead of timeis important in creating the rustic texture of the bread.
- You know thebread is donewhen it reaches around209 to 210°F inside. Yes you can just insert a thermometer to confirm.
Other Bread Recipes
- Pretzel Bites
- Cheese Rolls
- Homemade Buttermilk Biscuits
- Brazilian Cheese Bread
If you’ve tried these no-knead jalapeño cheddar bread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Print Recipe
4.97 from 28 votes
Jalapeño Cheddar Bread
This no-knead bread is kicked up a notch with jalapeños and cheddar cheese.
Prep Time5 minutes mins
Cook Time1 hour hr
Resting Time8 hours hrs
Total Time1 hour hr 5 minutes mins
Course: Bread
Cuisine: American
Servings: 16
Calories: 128kcal
Author: Ryan Beck
Ingredients
- 3 cups all-purpose flour, plus more for kneading
- 1 ½ teaspoon salt or 2 teaspoon sea salt
- 1 teaspoon active dry yeast
- 1 ½ cups sharp cheddar cheese, shredded
- 2 jalapeños, seeds removed and diced
- 1 ½ cups warm water (105°F to 110°F)
Instructions
In a large bowl, mix together the flour, salt, yeast, cheese and jalapeños until mixed. Pour the warm water and use a spoon to stir until the dough forms a ball. The mixture will be wet and sticky to the touch.
Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles. (The longer the better).
Heat the oven to 450°F. Once the oven is preheated, place a 2.75 quart Dutch oven with the cover on in the oven for 30 minutes.
Punch the dough down and flour a sheet of parchment paper. Transfer the dough to the parchment and with your hands floured, shape the dough in a ball. Sprinkle the top of the dough lightly with flour. Place some plastic wrap on top and let rest for 30 minutes.
Remove the Dutch oven from the oven. Remove the plastic wrap and transfer the dough with the parchment wrap beneath it. Cover the Dutch oven and bake for 45 minutes. Remove the cover and bake for another 10-15 minutes until the dough is golden brown on top. Cool slightly before serving.
Notes
- Want to try this withwhole wheat flour? You can absolutely make up to half of the total flour whole wheat if you want. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
- Use freshly grated cheese as it just tastes better.
- Do not skipusing the parchment paperwhen transferring the dough as it is quite sticky.
- Heating theDutch ovenahead of timeis important in creating the rustic texture of the bread.
- You know thebread is donewhen it reaches around209 to 210°F inside. Yes you can just insert a thermometer to confirm.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 289mg | Potassium: 4mg | Fiber: 1g | Sugar: 0g
Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
More Bread Recipes
- Black Pepper Focaccia
- Butternut Squash Bread
- Jam Scones
- Rosemary Parmesan Bread
Reader Interactions
Comments
Debby says
Can I use the whey discard from yogurt instead of water?
Reply
Ryan says
I haven't tried that but I imagine it would work.
Reply
ellyn czaja says
can pickled jalapeños be used to opposed to regular?
Reply
Ryan says
Definitely!
Reply
Natalie says
Can I use my dough hook on my mixer for this recipe?
Reply
Ryan says
Yep! It doesn't need to be mixed much though as it proofs for so long.
Reply
Deanna says
Have made this recipe twice now and both times it’s been excellent. Quick and simple to make, and delicious!Reply
Ryan says
Awesome! Glad to hear you enjoy it!
Reply
Lisa says
This was amazing! I wasn’t convinced mine had turned out because it hadn’t risen as much as expected but I was so wrong. This loaf was gone in a day. Amazing flavour and easy to follow instructions. Have you made this recipe with gluten free flour?Reply
Ryan says
Great to hear. No I have never made with gluten-free flour so not sure how it would affect the consistency.
Reply
Vanessa’s says
First time trying this recipe and I love it, I been tried so many before and it was a completely disaster. This was easy and quick for a busy mommy. Thank youReply
Ryan says
Glad you enjoyed it!
Reply
Risingloaf says
I made this bread with variations in flavor. Came out well each time !!! I made a sun dried tomato bread that I actually final proofed for 48 hrs in the refrigerator. Came out great !Reply
Ryan says
Oh like the sun-dried tomato idea!
Reply
Erin says
Hi Ryan. Would a 3qt dutch oven work?
Reply
Ryan says
Yep 3 quart will work great.
Reply
Lynn says
This recipe turns out amazing every time!Reply
Ryan says
One of my favorites!
Reply
Brian says
How would I adjust the ingredient measurements if I wanted to bake this in a 5.5 quart Dutch oven?
Reply
Ryan says
Just double the ingredients.
Reply
Debbie says
Does the size of the dutch oven have any bearing on the quality of the bread? The only size dutch oven I have is 7 qt so would this recipe not work ?
Reply
Ryan says
Yes it makes a difference. The bread will be flatter in a larger Dutch oven. It will still taste good but you won't see the same rise as it has more space to expand horizontally.
Reply
Ivette Mejias says
I made this bread following your recipe. I didn’t have cheddar cheese so I used parmesan cheese instead and my husband said it was one of the best breads he has had in his life!Reply
Donna says
This was super easy to make with amazing resultsReply
Ryan says
Glad you liked it!
Reply
Jen says
If you were going to weigh the flour instead of just measuring it in a cup, how much would 3 cups of flour weigh (in grams)?
Reply
Ryan says
375 grams
Reply
Angela says
Will a 3.5 quart Dutch oven work for this recipe?
Reply
Ryan says
Yep!
Reply
Caitlin says
I don’t have a Dutch oven yet so I used a cast iron skillet and that worked well, just watch to make sure the top isn’t browning. The first time I followed the exact recipe, and tonight I used jarred roasted red peppers instead of jalapeños, and a shredded Italian cheese mix with asiago instead of shredded cheddar. DELICIOUS!Reply
Ryan says
I like the roasted red pepper idea!
Reply
Natalie says
FABULOUS!!!!!!!! Second time making it, always freak out on how sticky it is,but it always turns out excellent!!
Thank you for this super easy recipe😋Reply
Ryan says
Haha yeah it def doesn't look right but turns out right!
Reply
Donna says
Can it rest more than 18 hours?
Reply
Ryan says
Max 1 day. You don't want it to rest more than that.
Reply
Kelly Brosky says
If you let it rest 24 hours, do you do it on the counter or refrigerated?
Reply
Ryan says
Let it rest on the counter.
Reply
Michelle Morris says
This is wonderful. I’m making another loaf now. I didn’t change a thing and it’s so easy. Thank you!Reply
Debbie says
Dough has been rising for almost three hours and is more then double in size. Followed directions exactly and used the stated amount of yeast. Thinking I’m baking this tonight because at 8-18 hours it will have swallowed my kitchen.
Reply
Ryan says
If it has already risen that much you can definitely make.
Reply
Beth says
Have made this three times. Comes out great. My neighbors rave about it and ask for more. Thank you!Reply
Ryan says
Awesome!
Reply
Angela says
To add garlic do you use fresh minced garlic or can you use garlic powder?
Reply
Jessica says
This looks delicious. I don't have a dutch oven, but I'm wondering if I could get similar results in Pampered Chef stoneware? I have the perfect sized dish, but curious if stoneware would change the results.
Thanks in advance!Reply
Ryan says
As long as it's oven safe and similar to the same size of the Dutch oven you'll be good to go! If it's larger the bread will just be a little flatter. It will still taste great but not be as high.
Reply
Lindsey says
This recipe is SO, SO good and easy peasy! My family is requesting it for every event now! Thank you! Do you think I could make the dough a few days ahead of time and refrigerate it then let it rise?Reply
Ryan says
Yes. 2 days max though.
Reply
Ashley Glanton says
Help! What did I do wrong? First, my dough barely rose and it's been close to 20 hours. My dough looks nothing like a ball but a wet blob. I can't even form it into a ball as it is still so wet and sticky? Is this normal...mine looks zero like the perfect ball in the picture. Here's to hoping once it goes in the oven it works but I feel like I did something terribly wrong. I double checked my recipe and it looks like I did everything right. I did however use a stainless steel bowl instead of glass and I used a dough hook on a light setting to mix...is that my problem, maybe?
Reply
Ryan says
It should be a bit of a wet blob before forming into a ball. See pic 1 and then pic 2. You need to flour your hands and surface once forming into a ball. At the end of the day if you were able to transfer to the parchment-lined paper it should still turn out tasty!
Reply
Jamie says
I’m making this as we speak for the first time. After baking what is the best way to store the bread without it getting stale? If I like it I will be making 4 batches for Xmas presents but I want to make sure it will stay fresh if I bake them the day before.
Thank you 😊Reply
Ryan says
Allow them to completely cool and then store in paper or cloth bags. Whoever gets them, tell them to heat it up in the oven at 350F for about 10 minutes and it will be warm and crusty.
Reply
Haily says
Can I use bread flour or does it have to be all purpose?
Reply
Ryan says
Bread flour works too!
Reply
Teri Brooks says
Hi! This bread is amazing and super easy! Do you know how long it last? As well as how to store it? Thanks!!Reply
Ryan says
Wrap in plastic, cloth or foil. It will last about 3-4 days if you reheat it in the toaster or oven.
Reply
April Resnick says
My daughter in law & I just gave this recipe to my daughter who has never made bread. (Not because I haven’t tried). She’s going to try & make a loaf with our help.
My daughter in law is now a bona fide bread maker. She makes all kinds of variations including sour dough using starter she made. I’ve been making bread for 45 yrs & it warms my heart that these girls are making it now.
Thanks for these recipes to carry on what my grandmother started💞Reply
