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.

Table of Contents

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.

Jalapeño Cheddar Bread

Recipe by fpbo0

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

128

kcal

This no-knead bread is kicked up a notch with jalapeños and cheddar cheese.

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 Facts

4 servings per container

Serving Size1g

Amount Per ServingCalories128
% Daily Value *
Total Fat 4g 7%
- Saturated Fat 2g 10%
- Trans Fat 0g
Cholesterol 11mg 4%
Sodium 289mg 13%
Potassium 4mg 1%
Protein 5g 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.