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    You Are Here: Home → Bread

    Jalapeño Cheddar Bread

    February 2, 2021 | Updated April 5, 2021 by Ryan 33 Comments

    37410 shares
    Jump to Recipe Print Recipe
    two slices of jalapeño cheddar bread stacked on top of each on parchment paper
    jalapeño bread in Dutch oven
    overhead shot of jalapeño cheddar bread in Dutch oven

    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.

    overhead shot of jalapeño cheddar bread in Dutch oven

    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
    jalapeño bread in Dutch oven

    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

    process shots of mixing bread ingredients in bowl and forming into ball after it rises

    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.

    process shots of placing bread in Dutch oven and baking

    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 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.

    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-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.
    two slices of jalapeño cheddar bread stacked on top of each on parchment paper

    Other Bread Recipes

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      Pretzel Bites
    • cheese roll on parchment paper
      Cheese Rolls
    • two buttermilk biscuits on wood board with butter knife
      Homemade Buttermilk Biscuits
    • bite of Brazilian cheese bread in bowl
      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 me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of jalapeño cheddar bread in Dutch oven
    Print Recipe
    5 from 21 votes

    Jalapeño Cheddar Bread

    This no-knead bread is kicked up a notch with jalapeños and cheddar cheese.
    Prep Time5 mins
    Cook Time1 hr
    Resting Time8 hrs
    Total Time1 hr 5 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 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.

    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!
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    37410 shares

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    Comments

    1. Debby says

      September 24, 2021 at 10:17 am

      Can I use the whey discard from yogurt instead of water?

      Reply
      • Ryan says

        September 24, 2021 at 7:06 pm

        I haven't tried that but I imagine it would work.

        Reply
      • ellyn czaja says

        March 13, 2022 at 3:05 pm

        can pickled jalapeños be used to opposed to regular?

        Reply
        • Ryan says

          March 13, 2022 at 3:55 pm

          Definitely!

          Reply
    2. Deanna says

      November 17, 2021 at 1:33 pm

      5 stars
      Have made this recipe twice now and both times it’s been excellent. Quick and simple to make, and delicious!

      Reply
      • Ryan says

        November 17, 2021 at 2:13 pm

        Awesome! Glad to hear you enjoy it!

        Reply
    3. Lisa says

      December 21, 2021 at 7:37 am

      5 stars
      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

        December 21, 2021 at 8:31 am

        Great to hear. No I have never made with gluten-free flour so not sure how it would affect the consistency.

        Reply
    4. Vanessa’s says

      January 30, 2022 at 1:13 pm

      5 stars
      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

      Reply
      • Ryan says

        January 30, 2022 at 2:02 pm

        Glad you enjoyed it!

        Reply
    5. Risingloaf says

      February 24, 2022 at 1:58 pm

      5 stars
      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

        February 24, 2022 at 4:50 pm

        Oh like the sun-dried tomato idea!

        Reply
        • Erin says

          November 08, 2022 at 9:13 am

          Hi Ryan. Would a 3qt dutch oven work?

          Reply
          • Ryan says

            November 08, 2022 at 10:58 am

            Yep 3 quart will work great.

            Reply
    6. Lynn says

      March 29, 2022 at 11:17 pm

      5 stars
      This recipe turns out amazing every time!

      Reply
      • Ryan says

        March 30, 2022 at 7:38 am

        One of my favorites!

        Reply
    7. Brian says

      April 25, 2022 at 5:04 pm

      How would I adjust the ingredient measurements if I wanted to bake this in a 5.5 quart Dutch oven?

      Reply
      • Ryan says

        April 26, 2022 at 7:00 am

        Just double the ingredients.

        Reply
    8. Debbie says

      June 01, 2022 at 12:04 pm

      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

        June 01, 2022 at 4:09 pm

        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
    9. Ivette Mejias says

      September 13, 2022 at 8:49 am

      5 stars
      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
    10. Donna says

      September 14, 2022 at 10:39 am

      5 stars
      This was super easy to make with amazing results

      Reply
      • Ryan says

        September 14, 2022 at 5:56 pm

        Glad you liked it!

        Reply
    11. Jen says

      October 24, 2022 at 12:21 pm

      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

        October 24, 2022 at 1:26 pm

        375 grams

        Reply
    12. Angela says

      November 27, 2022 at 3:49 pm

      Will a 3.5 quart Dutch oven work for this recipe?

      Reply
      • Ryan says

        November 27, 2022 at 6:29 pm

        Yep!

        Reply
    13. Caitlin says

      December 12, 2022 at 5:35 pm

      5 stars
      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

        December 12, 2022 at 7:59 pm

        I like the roasted red pepper idea!

        Reply
    14. Natalie says

      December 16, 2022 at 8:12 pm

      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

        December 17, 2022 at 9:39 am

        Haha yeah it def doesn't look right but turns out right!

        Reply
    15. Donna says

      January 18, 2023 at 11:24 pm

      Can it rest more than 18 hours?

      Reply
      • Ryan says

        January 19, 2023 at 9:53 am

        Max 1 day. You don't want it to rest more than that.

        Reply

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