This no-knead jalapeño cheddar bread is soft and fluffy on the inside, with a golden, cheesy crust and just the right kick of heat. It’s incredibly easy to make—no kneading, no fancy equipment—and the results taste like something from an artisan bakery. Each slice is packed with melted cheddar and slices of jalapeño, making it perfect for sandwiches, soups, or simply enjoyed warm with butter. Once you make it, everyone will keep asking for more!
Ingredients
3 cups all-purpose flour
1½ teaspoons salt
1 tablespoon sugar (optional, helps with flavor)
2¼ teaspoons instant yeast (1 packet)
1½ cups warm water (not hot)
1½ cups shredded cheddar cheese (sharp is best)
2–3 fresh jalapeños, sliced (remove seeds for less heat)
1 tablespoon olive oil
Optional topping: extra cheddar cheese and jalapeño slices
Preparation Method
Mix the Dough:
In a large bowl, combine the flour, salt, sugar, and yeast. Add the warm water and olive oil. Stir with a spoon until a sticky dough forms.
Add Flavor:
Fold in the shredded cheddar cheese and jalapeño slices until evenly distributed.
First Rise:
Cover the bowl with plastic wrap or a clean towel. Let the dough rise at room temperature for 2–3 hours, or until doubled in size.
Prepare for Baking:
Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Transfer the Dough:
Gently pour the dough into the prepared pan. Do not punch it down. Sprinkle extra cheddar and jalapeño slices on top if desired.
Bake:
Bake for 40–45 minutes, until the top is golden brown and the bread sounds hollow when tapped.
Cool & Serve:
Let the bread cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Once you try this bread, you’ll understand why everyone keeps asking for it. Simple, cheesy, spicy, and absolutely irresistible!