Description

An artisan-style, no-knead jalapeño cheddar bread baked in a Dutch oven for a crusty, flavorful loaf with gooey cheese pockets and a spicy kick from jalapeños.

Ingredients

3 1/2 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dry yeast (active dry or instant)

1 1/2 cups warm water

1 cup sharp cheddar cheese, cubed or shredded

1–2 jalapeño peppers, diced or sliced (adjust to taste)

Optional: cornmeal or parchment paper for handling

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Instructions

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 3–18 hours until bubbly and doubled.
Preheat oven to 450°F with a Dutch oven inside.
On a floured surface, fold cheddar and jalapeños gently into the dough by folding into thirds and rotating; shape into a tight ball.
Transfer dough onto parchment or cornmeal and lower it into the hot Dutch oven.
Bake covered for 30–50 minutes until crust is golden and crisp.
Remove lid and bake a few more minutes for extra browning if desired.
Cool loaf completely before slicing.

Notes

Swap cheddar for smoked Gouda or white cheddar for different flavors.
Add herbs like rosemary or thin onion slices for extra depth.
Adjust jalapeño quantity and seed content for preferred heat level.
Use a heavy pot with lid if Dutch oven isn’t available, preheated to capture steam.
Dough can be refrigerated after first rise; bring to room temperature before folding and baking.

Prep Time: 10–20 minutes
Cook Time: 35–50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 180
Sugar: 1g
Sodium: 350mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg