Why You’ll Love No Knead Jalapeño Cheddar Bread Recipe

The no‑knead approach means minimal hands‑on work, yet you get bakery‑style results.
Sharp cheddar and jalapeño create a perfect balance of rich cheesiness and mild heat.
A crisp, golden crust with a chewy interior gives satisfying texture.
Versatile and great for serving as a snack, alongside soups or dips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
coarse sea salt
instant or active‑dry yeast
1 jalapeño, diced
shredded sharp cheddar cheese
warm water (about 95 °F / 35 °C)

Directions

In a large bowl, stir together the flour, salt, yeast, diced jalapeño and shredded cheddar. Then stir in the warm water. The dough will be sticky; if it seems extremely wet, add about 2 Tbsp more flour. Gently shape the dough into a ball.
Cover the bowl tightly and let the dough rise at room temperature for 12‑18 hours. You’ll know it’s ready when it has doubled and is full of bubbles.
Turn the dough out onto a lightly floured surface. Using floured hands, shape into a ball (it doesn’t need to be perfect). Transfer it on a piece of parchment paper suited to the size of your pot or dutch oven, and place inside a bowl to rest.
Score an “X” on the top of the dough with a sharp knife or bread lame. Cover lightly with plastic wrap or a clean kitchen towel and let rest 30 minutes.
Meanwhile preheat your oven to 475 °F (246 °C) with a 6‑quart (or larger) dutch oven (with lid) inside for 30 minutes.
Carefully remove the hot pot, lift the dough with the parchment and place into the pot (parchment included). Cover with the lid. Bake for 25 minutes, then remove the lid and bake an additional 8‑10 minutes until the crust is deep golden. You can test by tapping the bottom of the loaf — if it sounds hollow, it’s done — or use an instant‑read thermometer and check for ~195 °F (90 °C) at the centre.
Remove the bread from the pot and let it cool on a wire rack for about 20 minutes before slicing.

Servings and timing

Yields: 1 loaf (serves approximately 10‑12)
Prep time: approx. 20 minutes (active)
Cook time: approx. 35 minutes
Total time: approx. 20 hours (including 12‑18h rise)

Variations

Spice level: Adjust the heat by using fewer jalapeños, removing the seeds, or swapping in a milder pepper.
Cheese: Swap the sharp cheddar for smoked cheddar, Monterey Jack, or a cheddar‑pepper blend.
Flour type: Use bread flour instead of all‑purpose for a slightly chewier texture. Or substitute one cup of the flour with whole wheat flour (but avoid using all whole wheat or the loaf might be dense).
Shape: Instead of a boule, you could shape it into two smaller loaves and bake one after the other if your pot is smaller than 6 quarts.
Add‑ins: Mix in chopped fresh herbs (like chives or rosemary), or a handful of cooked bacon bits for extra flavour.

Storage/Reheating

Store the loaf at room temperature, covered, for up to 2‑3 days.
If storing in the refrigerator, it will keep for up to about 1 week (though the crust may soften a bit).
You can freeze the fully baked loaf for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.
For reheating: Preheat the oven to ~350 °F (175 °C), wrap the loaf in foil, and warm for about 10‑15 minutes. If you like a crisp crust again, unwrap for the final 5 minutes.

FAQs

1. Can I use active‑dry yeast instead of instant yeast?

Yes — you can substitute active‑dry yeast in the same amount and proceed without changing other ingredients.

2. Why is the dough so sticky?

This no‑knead method uses a high‑hydration dough, which means it’s naturally sticky. That’s normal and helps create open crumb structure and chew.

3. What size dutch oven do I need?

A 6‑quart (or larger) oven‑safe pot with a lid is recommended. If yours is smaller, you can halve the recipe or shape the dough into two smaller loaves and bake sequentially.

4. What if I don’t have a dutch oven?

You can bake on a baking sheet: Pre‑shape and score the dough, place it on parchment on a baking tray, and during baking pour 3‑4 cups boiling water into a shallow pan on the bottom rack to generate steam. Bake as instructed.

5. Can I substitute bread flour or whole wheat flour?

Yes to bread flour – you can replace the all‑purpose flour with bread flour one‑for‑one. You may substitute up to one cup of whole wheat flour, but avoid using all whole wheat or the loaf will be heavy.

6. How spicy will this bread be?

It has mild to moderate heat from the jalapeño. If you’re sensitive, remove the seeds and membranes, or use fewer peppers. If you like more heat, use more or include hotter peppers.

7. How do I know when the bread is done baking?

Tap the bottom of the loaf: if it sounds hollow it’s a good indicator. For accuracy use an instant‑read thermometer: the internal temperature should reach about 195 °F (90 °C).

8. How do I store leftovers?

Keep the loaf at room temperature covered for up to 2‑3 days. For longer storage, refrigerate up to 1 week, or freeze for up to 3 months.

9. Can I freeze the dough instead of the baked loaf?

Yes — after the initial rise (step 2) you can wrap the dough and freeze. Thaw completely at room temperature, then proceed to scoring and baking.

10. Why doesn’t the loaf have large holes in the crumb like some artisan breads?

Because of the added cheese and jalapeño, and the no‑knead method tailored for ease, this loaf has a denser but still chewy crumb rather than very large open holes. Handling the dough gently when transferring helps preserve as many air bubbles as possible.

Conclusion

This no‑knead jalapeño cheddar bread gives you big flavour with minimal effort—sharp cheddar, a hint of heat, a crisp crust and chewy, satisfying interior. It’s ideal for sharing around soups, dips or any time you want something more exciting than plain bread. With a long rise but short active prep time, it’s one of those impressive‑but‑easy loaves you’ll turn to again and again.