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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.
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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
It is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. This dough has a low yeast content and is very wet.
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.
I know not everyone has a Dutch oven. Luckily that isn't the only equipment you have to have. A deep oven-proof skillet can 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 with whole 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 skip using the parchment paper when transferring the dough as it is quite sticky.
- Heating the Dutch oven ahead of time is important in creating the rustic texture of the bread.
- You know the bread is done when it reaches around 209 to 210°F inside. Yes you can just insert a thermometer to confirm.
Other Bread Recipes
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 me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Jalapeño Cheddar Bread
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 with whole 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 skip using the parchment paper when transferring the dough as it is quite sticky.
- Heating the Dutch oven ahead of time is important in creating the rustic texture of the bread.
- You know the bread is done when it reaches around 209 to 210°F inside. Yes you can just insert a thermometer to confirm.
Debby says
Can I use the whey discard from yogurt instead of water?
Ryan says
I haven't tried that but I imagine it would work.
ellyn czaja says
can pickled jalapeños be used to opposed to regular?
Ryan says
Definitely!
Deanna says
Have made this recipe twice now and both times it’s been excellent. Quick and simple to make, and delicious!
Ryan says
Awesome! Glad to hear you enjoy it!
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?
Ryan says
Great to hear. No I have never made with gluten-free flour so not sure how it would affect the consistency.
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 you
Ryan says
Glad you enjoyed it!
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 !
Ryan says
Oh like the sun-dried tomato idea!
Erin says
Hi Ryan. Would a 3qt dutch oven work?
Ryan says
Yep 3 quart will work great.
Lynn says
This recipe turns out amazing every time!
Ryan says
One of my favorites!
Brian says
How would I adjust the ingredient measurements if I wanted to bake this in a 5.5 quart Dutch oven?
Ryan says
Just double the ingredients.
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 ?
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.
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!
Donna says
This was super easy to make with amazing results
Ryan says
Glad you liked it!
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)?
Ryan says
375 grams
Angela says
Will a 3.5 quart Dutch oven work for this recipe?
Ryan says
Yep!
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!
Ryan says
I like the roasted red pepper idea!
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😋
Ryan says
Haha yeah it def doesn't look right but turns out right!
Donna says
Can it rest more than 18 hours?
Ryan says
Max 1 day. You don't want it to rest more than that.