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dutch oven with loaf of spiccy cheese no knead bread
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5 from 3 votes

Jalapeno & Cheddar No-Knead Bread

Cheddar and jalapeno are a match made in heaven. When you're looking for something that's just a little different, try this spicy loaf.
Prep Time10 minutes
Cook Time40 minutes
rising time14 hours
Total Time14 hours 50 minutes
Course: breads
Cuisine: American, european
Keyword: cheese and jalapeno bread
Servings: 10 servings
Calories: 194kcal
Author: Katie Shaw



  • 425 grams all-purpose flour 3 ¼ cups plus 2 tablespoons
  • 280 grams water 1 cup plus 3 tablespoons
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon yeast instant or active dry
  • 60 grams chopped jalapenos 1/3 cup
  • 90 grams diced cheddar cheese 1/2 cup (cut into approximately ½ inch cubes)


  • Mix the ingredients. If you're using pickled jalapenos, be sure to drain any excess liquid. In a large mixing bowl, combine the flour, water, salt, sugar, yeast, cheddar, and jalapenos. It's important to mix everything together at once so that the cheese and peppers will disperse easily. Use a rubber spatula to mix well, incorporating any dry areas of flour. The dough should form a shaggy ball. If there are any dry bits that are not being incorporated, add a few more teaspoons of water and mix again.
  • Cover and allow to rise. Tightly cover the bowl of dough with plastic wrap. Place the covered bowl on the counter and allow it to rise for ten hours. Ideally, it will have doubled in size. If the dough has not changed much in size, give it more time to rise on the counter. You can always place thte dough in the fridge to slow the process down and start again later.
  • Shape into a ball. Prepare a baking sheet by lining it with parchment or spraying generously with nonstick cooking spray. This bread can really stick to the pan as the cheese melts, so if you have parchment paper, be sure to use it. Gently pick the dough out of the bowl and shape it into a smooth ball. Pull from the bottom of the dough to smooth out the top rather than smashing the dough down. Deflate any large air bubbles that have formed. Place the dough onto the prepared baking sheet. If you'd like a fancier-looking loaf, sprinkle with flour and place slices of jalapeno on top. Using a very sharp knife or lame, make a slash in the center of the loaf, cutting around ¼ inch deep.
  • Allow the dough to proof. Prepare a warm place for the second rise, either by briefly turning on your oven or placing a bowl of hot water inside it. Cover the ball of dough with greased plastic wrap, making sure that the loaf is completely covered. Allow to rise in a warm place for about 45 minutes, until puffy but not quite doubled in size. Towards the end of the rising time, preheat the oven to 425 degrees with the rack in the center. Be sure to remove the dough first.
  • Bake. Bake the loaf for 35-40 minutes at 425. The finished loaf will be deep golden brown and have an internal temperature of 200 degrees. Some cheese may have leaked from the loaf, but don't worry, most will still be inside. Carefully remove the bread from the baking sheet and place it on a cooling rack. Allow to cool at least thirty minutes before serving. If you cut into the loaf too soon, the cheese can leak out.


Don't have it? If you don't have jalapeno peppers (or aren't a fan!), you can substitute diced green bell peppers or just leave them out


Calories: 194kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 407mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg