Since discovering my friend JJ’s No Knead Dutch Oven Crusty Bread 7 years ago, it’s been my go to bread when I’m in the mood for some homemade goodness. Not only is the no knead bread simple to make, but it lasts for days and even toasts up nice and it’s the perfect vehicle for all those jams and jellies I always seem to be making. I will be showing now my version Jalapeno Cheddar Dutch Oven No Knead Bread Recipe.
I’ve adapted the recipe a few times over the years by adding different ingredients, {my sun-dried tomatoes, olives and feta combination was a TOTAL hit} but most recently I tossed in some jalapenos and cheddar to a batch and holy canolies people, it was absolutely wonderful served up alongside a hearty bowl of soup.
So, of course I had to share the recipe. Because friends, we do that sort of thing. 🙂
I hope you like this version as much as we did.
Have an awesome day everyone,
~Mavis
Jalapeno Cheddar Dutch Oven No Knead Bread Recipe
Ingredients
- 3 cups flour {I use all-purpose white flour}
- 2 teaspoons coarse sea salt
- 1 teaspoon rapid rise yeast
- 1 jalapeno, thinly sliced {2 if you really want to spice things up}
- 1 cup shredded cheddar cheese
- 1 1/2 cups warm water
Instructions
Stir the ingredients together, cover with plastic wrap and let rest at room temperature for 12-18 hours.
Your dough should look like the picture above after 12-18 hours.
Now you are ready to form your loaf, but first put your pot and lid in the oven and pre-heat it to 450 degrees. Let it the pot heat up in the oven for about 30 minutes before taking it out.
While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line the pot with a piece of parchment paper and place dough in the pot and return the lid.
Bake for 30 minutes. Remove the lid and bake for another 15 -20 minutes. Remove the bread from the pot and let it cool before eating.
Honeybee says
Mavis, I would like to try this recipe but only have a 6 quart dutch oven. What size do you use?
Mavis Butterfield says
Mine is a 5.5 Quart, so you’ll be fine.
I. S. Moss says
I use the ‘base’ all the time except I use 1/4tsp yeast. I must try this cheddar and jalapeno next; thank you. I line a sheet pan with a piece of parchment paper, sprinkle with some corn meal and place the shaped dough on it. Then when it’s time to move it into the very hot Dutch Oven all you have to do is lift the parchment paper by the corners and plop it in. I make a wonderful seed bread by adding sesame seeds, poppy seeds, chia seeds, pumpkin seeds, sunflower seeds. Add just before mixing. My friend makes a rosemary/olive bread and a cranberry/walnut. I haven’t bought bread since the pandemic started. So many variations. Change up with 1 1/2 c dark rye flour, add 1 TBS caraway seeds and you have an amazing Seeded Rye bread.
Rita says
Thank you for the great tip on the parchment and the variations!
Jan says
I make a no knead bread similar to this, with more rapid yeast, and a rise time of 2 hours, in covered bowl.
No Dutch oven.
I then place dough on a parchment, on a baking sheet and let it rise 40 minutes to 1 hour, and bake at 425° for about 35 mins. Tapping for that hollow sound to be sure baked through.
I add a cake pan half full of water on bottom rack of the oven to enhance the crust.
Lynn says
How much yeast do you use please
Deb says
Looks like recipe calls for 1 tsp. Yeast
Sue says
Hi Jan…can you please post your recipe! Thanks, Sue
Kris R says
I love this recipe Mavis – because I have everything on hand to try it. It looks so good!
Sue R. says
I’m going to try the rye flour variation–thanks for the tip!
Emily says
This looks amazing. Do you think I could use pickled jalapeños in place of the fresh?
Mavis Butterfield says
Yes! 🙂 I would just blot them dry so you aren’t adding extra moisture to the dough.
Linda Practical Parsimony says
I might try this minus the peppers.
Tammy says
I’ve made this one before, but using only 1/4 t of the yeast and adding a second rise. I do the initial 12 hour rise, then put it on a floured surface, draw it up into a ball (not kneading, just making a nice ball shape), and then put it in a bowl for a second rise. My cousin, who gave me the recipe, taught me to do that second rise in a lightly oiled bowl and then you can simply plop the dough quickly into the dutch oven. It’s a great bread and so easy to make.
Que says
Now that I can make this bread at home I save so much money instead of buying it at the grocery store. I now make a loaf at least twice. Now I just need to stock up on the cheddar and jalapeños. This particular bread is great with chili or any soup!! 🙂
Molly says
AWESOME!! I added 1/2 chopped poblano pepper and used pickled jalapeños. Plus 1 tsp sugar. 1 cup coarsely grated cheddar.
Place your parchment paper with the rising dough in a bowl similar in size to the pot you will bake it in, it avoids the bread spreading out while rising. I let it rise about an hour before baking. Baked 30 minutes with the lid on, 10 minutes with it off.
This will become a favorite…I’m hoping not to lose my girlish figure because of it hahahah!
Dulari says
Hi,
Thanks for sharing this incredible bread recipe. I had to make it as soon as I read it. I made it with Bread Flour, because that is what I had and used Gouda cheese.
I had amazing result, only that I will use half amount of salt.
Cheryl says
I just baked this bread this morning. It turned out beautifully! I don’t usually have a lot of luck with breadmaking but I’m very pleased with this recipe. I substituted olives for the jalapenos – yummy!
Thanks for sharing!
Laura says
I made this bread yesterday to go with a white chicken chili I made for dinner. It went over big and was gone this morning. I decided tomorrow I’m making the same recipe but with garlic and Rosemary. It’s in the bowl and I’ll make it in the morning. Thanks for a great recipe.
LB says
Hiya. Looks good. I’ve made no knead bread before but no parchment paper in the Dutch oven. Wondering if I should be doing instead. Can you please let me know benefits of doing so – happy to adapt to new/better way!
Peg says
It’s a lot easier, and safer, to use the parchment paper! Much less chance of accidentally touching the hot Dutch oven.
Judy says
The reason you want to use parchment is so it removes from the pot easier.
theresa mikulski says
WHAT IF YOU DON’T HAVE A DUTCH OVEN?
Judy says
If you have a large cast iron, you can use it instead. Cover with another oven proof pot. It doesn’t have to be completely sealed, it helps keep moisture on the bread until you remove the “lid” or top pot for the next phase, browning the bread.
Ros says
Can I make this bread using some almond flour and cut down on the white flour
Karen Jackson says
Would this recipe work in my 3 quart Dutch oven?
Marian Braithwaite says
Any way to make this without yeast? I just can’t tolerate anything with yeast!
Veronica says
You can make a soda bread and add the jalapenos and cheese to the recipe. It’ll take longer to cook than the yeast bread.
Judy says
You can use sourdough starter as your yeast, just make sure you don’t over proof the bread so it will rise.
Probably will need about 100g starter.
Mix into dough with your hand when you begin to shape the next day.
Put into covered bowl, counter or cutting board.
Let the dough rest to proof.
If the kitchen temp is between 70-76* only let proof (rise) for max 6 hours or you’ll have a delicious frisbee.
When proofing is done, move to floured parchment and plop into Dutch oven, bake as directed
Jo says
THIS BREAD! What a hit at our gathering. Made a side of spiced butter to go with. The only thing was I should have made many more loaves. It is my go to bread recipe.
Rachel says
I made this, so good. Love it and it is so easy! Thanks for sharing this recipe
SIDNEY CLARK says
had this at my daughters and loved it and asked for the recipe. only problem is we dont have a dutch oven . what else might i use. could i just put it on a cookie sheet for instance. or a roasting pan.
Lorraine Panday says
Excellent everytime. I make it every Sunday.
Carrie says
I’ve made this 3 times now and every time it comes out perfect!!!