No Knead Jalapeno Cheddar Bread
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This amazing recipe for No Knead Jalapeño Cheddar Bread is super cheesy, spicy, and easy to make! With loads of tasty sharp cheddar cheese and punchy fresh jalapeños blended right into a dough that you don’t have to knead at all! This no knead bread recipe is the perfect way to effortlessly spice up the ho-hum flavor of a classic loaf of bread!
Easy No Knead Jalapeño Cheddar Bread Recipe
Let’s just get this out of the way! There is absolutely no kneading required to make this delicious extra cheesy spicy bread! So if you’ve never made a No Knead Bread then the method used to make this no knead jalapeno cheddar bread is going to blow your mind! The way it works is that instead of kneading the dough for 10 to 15 minutes by hand, this method relies on the power of time, a cast iron pot, and heat to produce bread that tastes just like it came out of a bakery!
However, that is only half of it when it comes to this simple no knead bread recipe! This tasty bread is pillowy soft with a crisp crust, has just the right amount of heat, and is loaded with cheese! What’s not to love!?! Not to mention, you can make it even spicier if you like, or omit the chili peppers altogether and just make cheesy bread.
But while this foolproof bread recipe is basically effortless with a dough that comes together in about 10 minutes, it does require a tad bit of patience. It needs about 12 to 24 hours of resting time to rise and let both the gluten and flavor properly develop. Yet, this also means that you can make this no knead jalapeno cheddar bread dough the night before and bake it fresh the next day right before dinner! It’s especially yummy with Instant Pot Chili or my Mexican Pork Stew.
Why You’ll Love This No Knead Jalapeño Cheddar Bread
- Easy Bread Recipe! You don’t need a breadmaker or a stand mixer to make homemade bread. In fact, you don’t even have to knead it! With this recipe, you mix everything together by hand and still get a perfect loaf of bread.
- Spicy Cheesy Bread! This no-knead bread that features jalapeno and cheddar is full of cheesy goodness with a bit of a kick to it and bakes up perfectly crunchy on the outside and soft on the inside!
- Crowd Pleaser! Cheddar jalapeno bread is a great addition to any meal and is sure to be a hit! It’s a delicious accompaniment to a hearty bowl of soup, stew, or chili as well as great for making sandwiches.
- Flour – Basic all-purpose flour is all you need to make this bread. But feel free to use bread flour if you prefer.
- Salt – Used to help season the dough and enhance the flavor.
- Active Dry Yeast – The bread will not rise properly or possibly at all if your yeast is too old. So be sure to check the expiration date on your yeast before you begin the recipe.
- Cheddar Cheese – I like to use sharp cheddar and love the flavor that it adds, but any type of cheddar can be used.
- Jalapeno – Fresh chopped hot pepper gives this bread some good heat. You can use more if you like or none at all. Also, remember to remove the seeds of the pepper if you want to make it less spicy.
- Water – You need warm water that is between 105°F to 115°F (41°C to 46°C) to activate the yeast and bring the dough together.
This seriously cheesy spicy no-knead bread recipe couldn’t be easier to make! You just stir the dough together in a big bowl, let it rise, dump it in a hot Dutch oven, and then bake!
To begin, mix the flour, salt, yeast, cheddar cheese, and diced jalapeno together in a large bowl.
Then pour the water into the mixture and combine everything together with a wooden spoon or rubber spatula until it’s fully incorporated. You do not need to activate the active dry yeast before making the dough! In this case, it happens during the long resting period.
Once the no knead bread dough is made it needs to rise for at least half a day or more to do its magic. So just cover the bowl with plastic wrap and then leave it on your kitchen counter or put it inside an unheated oven for 12 to 24 hours. With this type of bread the longer you leave the dough to rest the better both the texture and flavor will be.
When the dough is ready, preheat your oven temperature to 450°F (232°C). Then put your cast iron pot with its lid on into the oven as it’s getting hot. Then when the oven reaches 450°F (232°C) carefully remove the hot pot from the oven using oven mitts and remove the lid taking extra care not to burn yourself.
You need to flour your hands really well before you start forming the dough. Then sprinkle it with a bit of flour before very gently removing it from the bowl and placing it on a well-floured work surface. Then carefully shape the dough into a ball and transfer it onto a piece of parchment paper or a silicone baking mat.
Now on to the best part, bread baking! First, gently drop the ball of dough into the hot Dutch oven and cover the pot with the lid. Next, place it back into the oven and let the bread bake for 30 minutes with the lid on. Then remove the lid and bake it for another 15 to 20 minutes until it’s golden brown on top and falls easily out of the pot. You can also insert a digital cooking thermometer into the center of the loaf and if the bread is at least 195°F to 205°F (91°C to 96°C) then it’s done. Then let the freshly baked no knead jalapeno cheddar bread cool completely before slicing into it with a sharp knife to enjoy.
Can I Make No Knead Bread Without A Dutch Oven?
Yes! Similar to my No Knead Skillet Bread you can use a deep cast iron skillet! And if you don’t have an oven-safe lid just cover it with some foil. I’ve also heard that you can use a heavy casserole dish, but I’ve not tried it. Just keep in mind that your baking dish of choice needs to be able to withstand very high heat!
Why Is My No Knead Bread So Hard?
If your bread turns out hard and dense then you probably didn’t give it enough time to rise. No knead bread recipes typically require a much longer rising time, which is the trade-off of the no knead method of bread making. The other possible reasons why your bread may have turned out heavy or hard would be due to overbaking or using expired yeast.
Expert Tips
- Check the date on your yeast. If you use expired yeast this no knead jalapeno cheddar bread recipe will be a complete failure! So be sure to use recently purchased active dry yeast for the most success.
- Lukewarm water is a must. If the water is too hot or too cold the yeast will not properly activate. So I recommend using a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C).
- Give it time. Your no knead bread will turn out dense and heavy if it’s not given enough time for the gluten to fully develop and for the yeast to properly ferment. This dough must be given at least 12 hours to rest.
Storage
You can store no knead jalapeno cheddar bread for up to 4 days at room temperature in a container or bag. But this yummy bread also freezes really well for up to 5 months in a sealed freezer bag or double-wrapped in plastic wrap. Just allow the bread to thaw out at room temperature for a few hours before serving.
Other Delicious No Knead Bread Recipes To Try
- No Knead Honey Oat Bread
- No Knead Potato Bread
- Air Fryer No Knead Bread
- No Knead Cinnamon Raisin Bread
- Fast and Easy No Knead Bread
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No Knead Jalapeno Cheddar Bread
Video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 2 cups sharp cheddar cheese (shredded)
- 1 jalapeno (finely chopped)
- 1½ cups warm water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a big bowl mix the flour, salt, yeast, cheddar cheese and jalapeno together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
- Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.
- Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Equipment
Notes
- Check the date on your yeast. If you use expired yeast this no knead jalapeno cheddar bread recipe will be a complete failure! So be sure to use recently purchased active dry yeast for the most success.
- Lukewarm water is a must. If the water is too hot or too cold the yeast will not properly activate. So I recommend using a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C).
- Give it time. Your no knead bread will turn out dense and heavy if it’s not given enough time for the gluten to fully develop and for the yeast to properly ferment. This dough must be given at least 12 hours to rest.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this today, abs wonderful
Do you have a recipe for no-knead baguette
I’m so glad you liked it! I sure do, here you go: https://www.jocooks.com/recipes/no-knead-baguette/
I’m sure I can’t be the only one thinking…. Is it safe to leave cheese out that long? Is it because cheese is so highly processed or is it the yeast that makes it ok?
When making this bread, it’s generally safe to leave the cheese in the dough during the long resting period. This is because aged cheddar, commonly used in such recipes, is low in moisture and less prone to bacteria growth. Additionally, the high temperatures of baking effectively eliminate any harmful bacteria. However, for added safety, especially in warm climates, consider letting the dough rest in the refrigerator.
I made this bread yesterday and there is only one slice left. My family loved it. They have requested more Jalapeno peppers for the next loaf. I let the dough rise for 18 hours, I am going to let the next loaf rest for 24 hours this time.
I’m so glad your family loved the bread so much!
Jo’s no knead bread has been my favorite for years. I have added a ton of different flavor twists to the recipe and every time the bread still cooks perfectly 😋 The best is the crackly crust and then soft moist middle. Everyone always asks for the recipe and are stunned at how simple it is. My favorite is taking cherry tomatoes and fresh basil from the garden in the summer with a little bit of feta cheese. Thanks Jo for sharing!
You’re so welcome! Your cherry tomato, basil, and feta twist sounds absolutely divine. Keep enjoying and experimenting!
Does a 3.5 cast iron work for this?
I haven’t tried yet but I will…looks and sounds delicious
Yes, it should work perfectly.
I am going to use jarred jalapeños and thinking I could add a little of the liquid to give a little more kick. How much would you use as a water substitute, to equal the amount of liquid needed? Thank you!
Using jarred jalapeños and their liquid can be a great idea for added kick! I’d recommend starting by substituting about 1 to 2 tablespoons of the jalapeño liquid for an equal amount of water in the recipe. This way, you can gauge the intensity and adjust in future bakes if needed. Always remember to taste and adjust for salt since the jalapeño liquid can be a bit salty. Enjoy your bread!
Just made this and started yesterday. Went by the instructions. I actually left the dough in the empty oven to rest for 23 hours. Baked it at 6:30 AM this morning. It came out picture perfect, the taste was perfect, and sent photos of the bread to a number of friends. Will definitely make it again.
Amazing bread! Stopped making any other breads since this one is so addictive.
Also made it as French baguette. So yummy. Highly recommended.
Looks fabulous will make today! Can I bake in a regular loaf pan? Can I substitute cotija cheese?
Thanks much!
Yes, you can certainly bake it in a regular loaf pan, though the crust might not be as crusty as when baked in a Dutch oven. Just make sure to adjust the baking time as needed, checking for doneness with a toothpick or a thermometer (internal temperature should reach around 190°F).
As for substituting cotija cheese, it’s possible, but keep in mind that cotija is a bit more crumbly and less melty than cheddar. The flavor will be different but still delicious. Feel free to give it a try, and let me know how it turns out! Enjoy! 😊
Hi jo
I have never made bread before until now,,, I have made this bread 4 times,oat and honey once and cinnamon and raisin twice,,, I cannot believe how easy it is 😋
I know, right? Glad you’re enjoying baking!
Can I add the cheese and jalapeno the 2nd day after everything is risen and stir together or it will have to be another day if fully mixed ?
I wouldn’t recommend it, it will be hard to stir it in after the dough rises, and you will totally deflate the dough by doing so.
Ok thanks for fast reply!! Will wait to do for my next batch.
I made this into baguettes. Same recipe, just changed into baguettes. This is absolutely amazing. Now I have to make it all the time. My most favorite bread recipe.
So glad you liked it!
Hi Jo, Do you leave the dough out to rise on the counter top or should this be kept in the fridge?
You leave it out on the counter, I usually put it in my oven, this way it’s out of the way. (oven is off obviously)
My sons love Pepper Jack cheese, so could you substitute it for the cheese and jalapeno?
Absolutely!
Can I use canned jalapeños?
Sure!