There is something deeply satisfying about pulling a crackly, golden loaf of bread from the oven, especially when it is studded with melted cheddar and bits of jalapeño. This no-knead jalapeño cheddar bread delivers bakery-style results with minimal effort, making it approachable even for beginner bread bakers.
The long, slow rise is what gives this bread its incredible texture and flavor. As the dough ferments overnight, it develops airy pockets, subtle tang, and a soft, chewy interior that contrasts beautifully with the crisp crust created by the hot Dutch oven.
Sharp cheddar melts directly into the dough, creating pockets of savory richness throughout the loaf, while jalapeños add just enough heat to keep each bite interesting without overwhelming the bread. It is bold, comforting, and incredibly versatile.
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This bread is perfect served warm with butter, alongside soups and chili, or sliced thick for sandwiches. It also makes an impressive addition to gatherings, as the aroma alone is enough to draw everyone into the kitchen.
Servings: 1 round loaf (about 8 slices)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus 12–18 hours rise time)
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant or active dry yeast
- 1½ cups warm water
- 1½ cups sharp cheddar cheese, shredded
- 2–3 jalapeños, finely diced (seeds removed for mild heat)
- 1 tablespoon olive oil (optional)
Instructions:
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