I’m thrilled to share this artisan-style, no‑knead jalapeño cheddar bread—I bake it in a Dutch oven, and it comes out crusty, flavorful, and irresistibly cheesy with a spicy kick.

Easy Jalapeño Cheddar Bread

Why I’ll Love This Recipe

I love how effortless it is—no mixer, no kneading, just simple mixing and resting. The cheddar melts into gooey pockets while jalapeños bring just the right heat. Baking it in a hot Dutch oven gives it a bakery-quality crunch that makes me proud every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– all‑purpose flour
– salt
– dry yeast (active dry or instant)
– warm water
– sharp cheddar cheese (cut into cubes or shredded)
– jalapeño peppers (diced or sliced)
– optional: cornmeal or parchment for easy handling

Directions

In a large bowl, stir together flour, salt, yeast, and warm water until a shaggy, sticky dough forms.
Cover the bowl and let the dough rise at room temperature for several hours (often 3–18 h), until bubbly and doubled.
Preheat your oven with a Dutch oven inside at high heat (around 450 °F).
On a floured surface, fold cheese and jalapeños into the dough—fold gently into thirds, rotate, and repeat. Shape the dough into a tight ball.
Transfer the dough onto parchment (or cornmeal) and lower it into the hot Dutch oven.
Bake with the lid on for about 30–50 minutes until the crust is golden and crisp. Remove the lid for a few minutes if needed for extra browning.
Let the loaf cool before slicing to allow the center to set.

Servings and timing

This loaf typically yields one large bread that serves about 8–12 people. Prep time is minimal—about 10–20 minutes mixing and shaping. Most of the time is hands‑off for rising (anywhere from ~3 up to 18 hours). Baking takes around 35–50 minutes. Total time: anywhere from ~4 hours to overnight, depending on rise duration.

Variations

I make this recipe my own by:

Replacing cheddar with smoked Gouda or white cheddar for different flavor profiles
Mixing in herbs like rosemary or thin onion slices for extra depth
Adjusting jalapeño amount to suit my spice tolerance—from a mild warmth to a fiery punch

storage/reheating

I let the bread cool completely before storing it in an airtight container or covering it at room temperature—this keeps it fresh for 2–3 days. To reheat, I slice and toast it in a skillet or oven until the crust perks up and the cheese melts. The ends freeze beautifully—wrapped tightly, they last up to 3 months.

FAQs

What if I don’t have a Dutch oven?

I’ve tried using a heavy pot with a lid, and it works fine. The key is capturing steam to get that crispy crust. Preheating the pot and using parchment helps a lot.

Can I make the dough ahead of time?

Yes—I often refrigerate the dough after the first rise. When I take it out, I let it come back to room temp, then proceed with folding and baking.

How spicy will it be?

That depends on the jalapeño. I usually deseed them for a mild heat. Leaving seeds in gives it more kick. I slice or dice them based on my tolerance.

Do I have to knead the dough?

Not at all. These recipes focus on no‑knead or minimal handling—just folding in the add-ins. It’s a big reason I keep coming back to it.

How do I know when it’s done?

The crust should be deep golden brown and crisp. If I have one, I use a thermometer—200 °F (93 °C) at the center is the sweet spot.

Conclusion

I love that this recipe turns a handful of pantry staples into a stunning, flavorful loaf with minimal effort. It’s rustic yet satisfying—perfect for breakfast, sandwiches, or dipping into soup. The cheesy jalapeño combo always draws smiles. I hope you love baking and enjoying it as much as I do!