Introduction

This no-knead jalapeño cheddar bread is a flavorful twist on classic artisan bread, combining the spicy kick of jalapeño with the rich taste of sharp cheddar. It’s easy to make and requires minimal hands-on time, perfect for home bakers seeking a delicious, crusty loaf.

A close-up view of a round, golden-brown bread loaf resting on white parchment paper with soft folds around it, placed on a white marbled surface. The bread has a crusty texture with a shiny finish and is dotted with slices of green jalapeños baked into the top layer, adding spots of darker green and charred edges. The surface of the bread shows some flour dusting and naturally formed bubbles from baking, giving it a rustic and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
2 teaspoons coarse sea salt

1/2 teaspoon instant or active-dry yeast
1 jalapeño, diced

1 cup (125g) shredded cheddar cheese
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

Step 1: In a large bowl, stir together the flour, sea salt, yeast, diced jalapeño, and shredded cheddar. Pour in the warm water and mix until well combined. The dough will be sticky; if it seems too wet, add 2 more tablespoons of flour. Shape it gently into a ball, cover tightly, and let it rise at room temperature for 12-18 hours until doubled in size with bubbles.
Step 2: Turn the dough onto a lightly floured surface and shape it into a ball using floured hands, not worrying about perfection. Transfer it to a large piece of parchment paper that fits inside your Dutch oven. Place the dough and parchment inside a bowl to contain its shape as it rests.
Step 3: Using a sharp knife or bread lame, score a large X on top of the dough. Cover lightly with plastic wrap or a clean towel and let rest for 30 minutes.

Step 4: Preheat your oven to 475°F (246°C) and place the Dutch oven with its lid inside to heat for 30 minutes.
Step 5: Carefully remove the hot Dutch oven and lift the dough with the parchment paper into it. Cover with the lid and bake for 25 minutes.
Step 6: Remove the lid and bake for another 8-10 minutes until the bread is golden brown. Tap the bread to check for a hollow sound or use a thermometer to ensure the center reaches 195°F (90°C).

Step 7: Remove the bread from the oven and cool on a wire rack for 20 minutes before slicing. Store leftovers covered at room temperature for 2-3 days or refrigerate for up to 1 week.

Tips & Variations

For a milder flavor, remove the jalapeño seeds before dicing. Add chopped fresh herbs like rosemary or thyme for extra aroma.
If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid to achieve a crusty loaf.

Adjust the cheese by mixing in pepper jack or smoked cheddar for different flavor profiles.

Storage

Store the bread wrapped at room temperature in a paper bag or covered with a kitchen towel for 2-3 days. For longer storage, refrigerate it sealed tightly for up to one week. To refresh, warm slices in a toaster or oven for a few minutes to restore crispness.

How to Serve

Two thick slices of bread are shown from above, each slice revealing a golden-brown crust and a soft interior with small holes and bits of green herbs mixed in. The edges have a slight crisp texture with a light toasted color, and the inside is creamy white with swirls of melted cheese giving it a warm orange tint. In the background, two slices of green chili pepper are placed on a white marbled surface next to a green cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of coarse sea salt?

Yes, but coarse sea salt adds better flavor and texture. If using table salt, reduce the amount slightly to avoid over-salting.

Do I have to use a Dutch oven for baking?

While a Dutch oven helps create steam for a crusty loaf, you can use any heavy, oven-safe pot with a lid or bake on a baking stone with a pan of water to maintain moisture.