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Freshly baked no-knead jalapeño cheddar bread loaf

No-Knead Jalapeño Cheddar Bread

This easy no-knead bread recipe delivers a crusty loaf infused with spicy jalapeños and savory cheddar cheese, requiring minimal effort for maximum flavor. Perfect for dipping in soup or serving alongside your favorite meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Dough
  • 3 cups All-purpose flour (360g)
  • 1.5 cups Water (360ml), warm
  • 0.5 teaspoon Instant yeast
  • 1.5 teaspoons Salt
  • 0.5 cup Diced pickled jalapeños drained
  • 1 cup Shredded sharp cheddar cheese

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • Dutch oven with lid
  • Parchment paper

Method
 

Prepare the Dough
  1. In a large bowl, whisk together the flour, salt, and instant yeast until well combined.
  2. Add the warm water, diced jalapeños, and shredded cheddar cheese to the dry ingredients, then mix with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry spots remain.
  3. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12-18 hours, or until doubled in size and bubbly.
Bake the Bread
  1. Once risen, gently scrape the dough onto a lightly floured surface, fold it a few times to create a round shape, and let it rest for 30 minutes, covered with a clean towel.
  2. Preheat a Dutch oven with its lid in the oven to 450°F (230°C) for at least 30 minutes.
  3. Carefully remove the hot Dutch oven, transfer the dough onto parchment paper, and then carefully lower the parchment paper with the dough into the Dutch oven.
  4. Bake covered for 30 minutes, then remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  5. Carefully remove the bread from the Dutch oven and cool completely on a wire rack before slicing and serving.

Notes

The long fermentation time is crucial for developing the characteristic flavor and texture of this no-knead bread. Adjust the amount of jalapeños to your preferred spice level. For a golden crust, remove the Dutch oven lid for the last 15-20 minutes of baking.