Super easy Best Jalapeno Cheddar Bread (no knead) is made in the Dutch oven and does not require much attention from you. This bread is crunchy outside, while soft inside and full of flavor.
My husband is great at making bread. He has experimented with different recipes all through our marriage. We got a dutch oven set at Costco and decided to try making bread in them. We experimented and figured out a wonderful jalapeno cheese bread. This bread contains so much flavor, and has a little bite to it, depending on the type of jalapenos you use. This is a simple bread recipe that does not require the need for kneads. Give it a try!
Try some of our other favorite recipes, such as Cheddar Garlic Butter Swim Biscuits, Mixed Berry Cobbler Bourbon Beef, or Jiffy Cornbread Casserole.
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Ingredients for Jalapeno Cheese Dutch Oven Bread
- bread flour
- salt
- sharp cheddar cheese
- jalapenos
- warm water
- yeast
- Dutch oven
FAQs
Jalapeño Cheddar Bread is a savory bread that combines the heat of jalapeño peppers with the rich, sharp flavor of cheddar cheese. It’s a delicious, flavorful bread that can be enjoyed on its own or as a complement to soups, stews, and sandwiches.
You can use either fresh or pickled jalapeños, depending on your preference. Fresh jalapeños will give a sharper heat, while pickled jalapeños add a tangy flavor.
This bread pairs well with soups, stews, chili, or can be used for sandwiches. It’s also great toasted with a bit of butter.
Make sure your yeast is fresh and the water you use is warm, but not too hot. Let the dough rise in a warm, draft-free area. If your kitchen is cool, you can place the dough in an oven with the light on or near a warm appliance.
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and allowing it to rise a second time before baking.
Top Tips
- If you want a crispy top, remove the lid from the top and let the bread bake uncovered for 10-15 minutes.
- Leave the jalapenos out if you just want cheddar bread or you can buy a jarred "tamed" version.
- The dough is sticky, flour your hands before handling it.
- Spray a piece of parchment paper and place it sprayed side down on top of the bread before placing the lid on. This is to prevent the bread from sticking to the lid, in case the bread expands too much.
How to make No Knead Jalapeno Cheddar Bread
- In a large bowl, mix flour and salt.
- Make a small pit in the middle of the flour and add yeast.
- Pour the warm water (temperature between 105-110 degrees F) into your bowl, on top of the yeast.
- If the yeast is fresh, you will see it foam.
- Stir the flour mixture with a spatula until combined and there is no dry flour. Then, mix in the diced jalapenos.
- This is a sticky dough. Add cheese and fold the dough with a spatula from the outside of the dough ball to the center, about 8-12 times. You want to get an even distribution of the cheese throughout the dough but you do not want to overwork the dough. The idea is not to break down the shreds of the cheese.
- Prepare a piece of parchment paper by spraying cooking spray onto the paper. Flour your hands, then pull the dough ball out of the mixing bowl and place it on the sprayed side of the parchment paper. Using the parchment paper, carefully pick it up and place the ball into a bowl about the size of your dutch oven. Next, cover the dough ball with a kitchen towel and let rise for about 1 hour. After 1 hour, fold about 8-10 more times, then cover again for 1 more hour.
- Thirty minutes before the dough is done rising, place the dutch oven with the lid, in your oven and preheat oven to 450 degrees.
- Place thick towels or something else to prevent heat damage to your countertops. Carefully remove either the whole dutch oven or just the lid. It will be extremely hot, so be careful. Your normal oven mitts may not be enough. We use oven mitts and a towel to grab the handles.
- Lift the dough ball by the parchment paper from the bowl it was rising in. Try not to squeeze the dough ball or in anyway cause it to fall. Place it carefully into the dutch oven, being careful of the hot sides.
- Place ½ cup of cheese and 10 or more slices of jalapenos on top of the bread. Take another piece of parchment paper and spray one side. Place the sprayed side down on top of the bread, allowing it to go beyond the edges of the dutch oven (this is to prevent the bread from sticking to the lid). Place the lid on top and return to the oven.
- Allow to cook for 30 minutes. If you want a crispy crusted bread, remove the lid and allow to cook for 10-15 more minutes. When removing the bread from the dutch oven, lift by the parchment paper and allow to cool. Parchment paper should peel easily away from the bread. Slice and enjoy!
Jalapeno Cheddar Dutch Oven Bread (No Knead) Recipe
Equipment
- 1 Dutch Oven (3.7 quart)
Ingredients
- 3 ½ cups bread flour
- 2 teaspoon salt
- 2 ½ cups sharp cheddar cheese, divided (2 cups and ½ cup)
- 3 large jalapenos (10 slices and 1-2 tbsp. diced)
- 2 cups warm water (105-110 degrees F)
- 1 packet or 2 ¼ tsp. yeast
Instructions
- In a large bowl, mix flour and salt together.
- Make a small pit in the middle of the flour and place your yeast.
- Pour the warm water (temperature between 105-110 degrees F) into your bowl, on top of the yeast.
- If your yeast is fresh and give it a little time, you will see it foam.
- Stir the flour mixture with a spatula until combined and there is no dry flour. Then, mix in the diced jalapenos.
- This is a sticky dough. Add cheese and fold the dough with a spatula from the outside of the dough ball to the center, about 8-12 times. You want to get an even distribution of the cheese throughout the dough but you do not want to overwork the dough. The idea is not to break down the shreds of the cheese.
- Prepare a piece of parchment paper by spraying cooking spray onto the paper. Flour your hands, then pull the dough ball out of the mixing bowl and place it on the sprayed side of the parchment paper. Using the parchment paper, carefully pick it up and place the ball into a bowl about the size of your dutch oven. Next, cover the dough ball with a kitchen towel and let rise for about 1 hour. After 1 hour, fold about 8-10 more times, then cover again for 1 more hour.
- Thirty minutes before the dough is done rising, place the dutch oven with the lid, in your oven and preheat oven to 450 degrees.
- Place thick towels or something else to prevent heat damage to your countertops. Carefully remove either the whole dutch oven or just the lid. It will be extremely hot, so be careful. Your normal oven mitts may not be enough. We use oven mitts and a towel to grab the handles.
- Lift the dough ball by the parchment paper from the bowl it was rising in. Try not to squeeze the dough ball or in anyway cause it to fall. Place it carefully into the dutch oven, being careful of the hot sides.
- Place ½ cup of cheese and 10 or more slices of jalapenos on top of the bread. Take another piece of parchment paper and spray one side. Place the sprayed side down on top of the bread, allowing it to go beyond the edges of the dutch oven (this is to prevent the bread from sticking to the lid). Place the lid on top and return to the oven.
- Allow to cook for 30 minutes. If you want a crispy crusted bread, remove the lid and allow to cook for 10-15 more minutes. When removing the bread from the dutch oven, lift by the parchment paper and allow to cool. Parchment paper should peel easily away from the bread. Slice and enjoy!
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