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Easy No-Knead Jalapeno Cheddar Bread: Your New Favorite Artisan Loaf!

Discover the magic of homemade bread with this incredibly easy, no-knead recipe. A rustic, crusty loaf bursting with savory cheddar cheese and a spicy kick from fresh jalapeños, perfect for beginners and a crowd-pleasing treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Rise Time 18 hours
Total Time 55 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-purpose flour
  • 2.25 tsp Active dry or instant yeast
  • 2 tsp Salt
  • 1 tbsp Sugar
  • 3 Jalapenos finely chopped; adjust based on spice preference, remove seeds for milder, leave for fiery kick
  • 2 cups Cheddar cheese shredded; sharp cheddar recommended, or milder/blend
  • 1 tbsp Olive oil or other cooking oil
  • 2 cups Water lukewarm

Equipment

  • Large Mixing Bowl
  • Plastic wrap
  • Dutch Oven with Lid
  • Parchment Paper
  • Wire rack

Method
 

  1. Step 1: In a large mixing bowl, combine all dry ingredients: flour, yeast, salt, and sugar. Stir well to ensure even distribution.
  2. Step 2: Add the finely chopped jalapeños and shredded cheddar cheese to the dry mix. Stir them in well until evenly incorporated.
  3. Step 3: Pour in the water and olive oil. Mix until everything is just combined. The dough will be shaggy and sticky; avoid overmixing.
  4. Step 4: Cover the bowl tightly with plastic wrap and let the dough rise for 12 to 18 hours at room temperature. The long fermentation develops incredible flavor and texture.
  5. Step 5: Preheat your oven to 450°F (230°C). Place your Dutch oven (with its lid on) inside the oven as it preheats for at least 30 minutes to get it screaming hot.
  6. Step 6: Lightly dust a sheet of parchment paper with flour. Gently turn the risen dough out onto the floured parchment paper; it will be soft and bubbly.
  7. Step 7: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven.
  8. Step 8: Cover the Dutch oven with its lid and bake for 30 minutes.
  9. Step 9: After 30 minutes, remove the lid and continue baking for an additional 10-15 minutes, or until the crust is a deep, golden brown.
  10. Step 10: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to allow the internal structure to set and prevent a gummy interior.

Notes

Avoid overmixing the dough for a chewy, open crumb. Thoroughly preheat your Dutch oven for a crispy crust. Always cool the bread completely on a wire rack before slicing. Store cooled bread in an airtight container for 2-3 days at room temperature, or freeze for up to 2-3 months.