No knead cheddar jalapeño bread is packed with cheesy, jalapeño flavor and takes just minutes of hands-on prep to make. This easy bread is made with only 6 simple ingredients and is an easy homemade bread that practically makes itself.
This no knead cheddar jalapeño bread is one of my favorite breads to make when I want something homemade without a lot of work. There’s no kneading, no mixer, and no complicated steps. It just a quick stir, a long rise, and a flavorful loaf that bakes up golden and crusty.
The combination of sharp cheddar cheese and jalapeños gives this bread plenty of flavor, making it perfect for serving alongside soups and chili, slicing for sandwiches, or just enjoying warm with butter.
Ingredient notes and substitutions
- Flour: I’ve used all-purpose flour in this recipe. However, I’ve also used bread flour as all-purpose flour doesn’t have quite as much chew, but if you don’t have bread flour, all-purpose flour will work well.
- Salt: The salt helps to flavor the loaf of bread. Feel free to decrease the salt to 1 teaspoon if need be.
- Yeast: You can use an equal amount of active dry yeast in place of the instant yeast.
- Lukewarm water: The water should be about 80F.
- Cheddar cheese: I like to use sharp cheddar cheese for the most flavor.
How to make no knead cheddar jalapeño bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large mixing bowl, whisk together the flour, salt, and yeast.
Step 2: Add water and mix until a shaggy dough forms.
Step 3: Fold in the diced jalapeno and shredded cheese.
Step 4: Cover the bowl with greased plastic wrap and set aside in the refrigerator for 12 to 18 hours (making the night before works really well).
Step 5: Place a Dutch oven with the lid in the oven and preheat to 450 degrees F. Once the oven reaches 450F, continue to heat the Dutch oven for 30 minutes.
Step 6: Carefully take the Dutch oven out of the oven and grease the bottom with nonstick spray. Uncover the dough and turn the dough into the Dutch oven.
Step 7: Add sliced jalapenos on top of the dough.
Step 8: Cover and bake for 30 minutes. Remove the lid and continue to bake for another 5 minutes, or until lightly golden brown.
Step 9: Let the bread cool in the pot to room temperature before slicing and serving.
Recipe Tips!
- Serving suggestions: This bread goes well with hearty stew and classic chili. It makes a great substitute in any meal where you would normally serve cornbread.
- Dutch oven: For a wider flatter loaf, use a larger Dutch oven. For a taller loaf, use a 5 quart .
Storage
Store any leftovers in an airtight container at room temperature. It will keep for about 3 days when properly stored.
More no knead bread recipes!
If you’ve tried this no knead cheddar jalapeño bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram, Pinterest, YouTube, or TikTok for even more delicious food.
No Knead Cheddar Jalapeño Bread
Equipment
Ingredients
- 3 cups all purpose flour
- 2 teaspoons kosher salt
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups lukewarm water about 80 degrees F
- 1 jalapeno diced
- 1 cup finely shredded cheddar cheese
- 1 jalapeno thinly sliced
Instructions
- In a large mixing bowl, whisk together the flour, salt, and yeast.3 cups all purpose flour, 2 teaspoons kosher salt, 2 ¼ teaspoons active dry yeast
- Add water and mix until a shaggy dough forms.1 ½ cups lukewarm water
- Fold in the diced jalapeno and shredded cheese.1 jalapeno, 1 cup finely shredded cheddar cheese
- Cover the bowl with greased plastic wrap and set aside in the refrigerator for 12 to 18 hours (making the night before works really well).
- Place a 5 quart Dutch oven with the lid in the oven and preheat to 450 degrees F.
- Once the oven reaches 450F, continue to heat the Dutch oven for 30 minutes.
- Carefully take the Dutch oven out of the oven and grease the bottom with nonstick spray. Uncover the dough and turn the dough into the Dutch oven.
- Add sliced jalapenos on top of the dough.1 jalapeno
- Cover and bake for 30 minutes. Remove the lid and continue to bake for another 5 minutes, or until lightly golden brown.
- Let the bread cool in the pot to room temperature before slicing and serving.
Notes
- Flour: I’ve used all-purpose flour in this recipe. However, I’ve also used bread flour as all-purpose flour doesn’t have quite as much chew, but if you don’t have bread flour, all-purpose flour will work well.
- Salt: The salt helps to flavor the loaf of bread. Feel free to decrease the salt to 1 teaspoon if need be.
- Yeast: You can use an equal amount of active dry yeast in place of the instant yeast.
- Lukewarm water: The water should be about 80F.
- Cheddar cheese: I like to use sharp cheddar cheese for the most flavor.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!