Introduction

This Jalapeño Cheddar No-Knead Bread combines the spicy kick of jalapeños with the rich, melty goodness of cheddar cheese in a simple, hands-off loaf. Perfect for sandwich sandwiches or as a savory snack, this bread requires minimal effort but delivers maximum flavor.

A round loaf of golden brown bread with a slightly rough and crispy top crust is shown in a blue-handled cast iron pot lined with off-white parchment paper that peeks out around the edges. The bread surface is dotted with dark green sliced jalapeños and has a bubbled, melted cheese texture that gives it a rich, crunchy look. The pot sits on a dark wooden board, with a light blue cloth nearby, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour (plus 2 tablespoons)
1 cup water (plus 3 tablespoons)
1 ½ teaspoons salt
1 teaspoon sugar
½ teaspoon instant yeast (or active dry yeast)
⅓ cup chopped jalapeños (if using pickled, drain excess liquid)
½ cup diced cheddar cheese (cut into approximately ½ inch cubes)

Instructions

Step 1: In a large mixing bowl, combine the flour, water, salt, sugar, yeast, chopped jalapeños, and diced cheddar cheese. Mix everything together thoroughly with a rubber spatula until a shaggy ball of dough forms. If you notice any dry bits that are not incorporated, add a few more teaspoons of water and mix again.
Step 2: Cover the bowl tightly with plastic wrap and leave it on the counter to rise for about ten hours, or until it has roughly doubled in size. If the dough hasn’t risen enough, give it more time. You can also refrigerate it to slow the fermentation and continue later.
Step 3: Prepare a baking sheet by lining it with parchment paper or generously spraying with nonstick cooking spray. Gently remove the dough from the bowl and shape it into a smooth ball by pulling from the bottom to create surface tension without deflating it too much. Place the dough on the prepared baking sheet. For a decorative touch, sprinkle with flour and add jalapeño slices on top. Using a sharp knife, slash a ¼-inch deep cut in the center of the loaf.
Step 4: For the second rise, create a warm environment by briefly heating your oven or placing a bowl of hot water inside it. Cover the dough with greased plastic wrap and let it rise for about 45 minutes until puffy but not doubled. Preheat the oven to 425°F during this time, making sure to remove the dough before baking.
Step 5: Bake the bread at 425°F for 35–40 minutes until the crust is deep golden brown and an internal thermometer reads 200°F. Cheese may seep out during baking—this is normal. Remove the loaf from the baking sheet and cool on a wire rack for at least 30 minutes before slicing to prevent cheese leakage.

Tips & Variations

Use pickled jalapeños for a tangier flavor, but be sure to drain well to avoid extra moisture in the dough.
Try substituting sharp white cheddar or pepper jack cheese for a different flavor profile.
For extra crispiness, place a shallow pan of water in the oven during baking to create steam.
If you prefer milder bread, reduce the amount of jalapeños or remove the seeds before chopping.

Storage

Store the bread at room temperature wrapped in a clean kitchen towel or in a bread box for up to 3 days. For longer storage, slice the cooled loaf and freeze in an airtight container or freezer bag for up to 2 months. Reheat slices in a toaster or oven to restore freshness and melt the cheese slightly.

How to Serve

Two thick slices of golden crusty bread with a soft, airy inside are placed on crumpled parchment paper over a white marbled surface. The bread shows small bits of green and yellow ingredients baked inside, adding specks of color throughout the pale crumb. A silver butter knife held by a woman's hand spreads creamy white butter onto the top slice, the butter smoothly covering part of the porous texture. The crust is a warm brown with a slightly rough, crunchy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. If using, dissolve it in the water before mixing with dry ingredients and allow it to activate for about 5 minutes before combining everything.

What if my dough doesn’t rise enough after 10 hours?

This can happen if the room is cool or the yeast is less active. Simply give it more time until it roughly doubles in size. You can also place it in a warmer spot to speed up the rise.