Jalapeno Cheddar Bread

Talk about flavor explosion with a no-knead Jalapeno Cheddar Bread that is so tasty and only requires a few ingredients! This easy artisan bread is baked in a Dutch oven and loaded with spicy jalapenos, gooey cheddar, and crispy bacon. I love the simplicity of this recipe – it’s easy, fuss-free, and perfect for dinner or crafting a hearty grilled sandwich. This is going to be a family favorite!

Does the thought of homemade bread send shivers down your spine? Don’t worry! Even if you’re not a seasoned baker, you can still make delicious bakery-style bread at home with this recipe. And the best part? You don’t have to do anything except mix the ingredients together. So, put on your apron and get ready to impress your friends and family with your newfound baking skills!

Why I Love Jalapeno Cheddar No-Knead Bread

• No-knead artisan bread – The main reason I love this jalapeno cheddar artisan bread recipe is that it’s incredibly easy to make! All the ingredients are mixed in one bowl, and there’s no need for additional kneading, making it a simple and delicious artisan loaf.
• Spicy, cheesy, and BACON! – I love to use extra sharp cheddar, which pairs perfectly with jalapenos. I also like to add in some crispy chopped bacon to punch up the flavor! Just imagine a sandwich between two slices of grilled jalapeno bacon and cheese bread – yum!
• Homemade goodness– Baking your own bread is incredibly satisfying! You can customize it to your taste, making each loaf unique to you. Choose different cheeses, use fresh or jarred jalapenos, eliminate bacon, or use any ingredient you prefer!

Ingredients to Make Dutch Oven Jalapeno Cheddar Brad

• Bread flour: A high-protein flour is perfect for yeast-based recipes like cheesy jalapeno bread. It provides structure and chewiness, helping the dough rise and develop a hearty texture.
• Instant yeast: Instant yeast is the key to this quick artisan bread because it is fast-acting and doesn’t require proofing. 
• Salt: Salt enhances the flavor and helps to control the yeast activity, making it an essential ingredient in bread-making. It adds depth to the taste and strengthens the dough’s gluten structure.
• Olive oil: I like adding oil because it creates a softer crumb and contributes to its golden crust.
• Cheddar Cheese: Sharp cheddar has the best flavor and melts beautifully into the dough during baking, infusing each bite with cheesy goodness.
• Jalapeno: Add diced jalapenos to the bread for a spicy and smoky flavor that complements its cheesy and savory notes, whether fresh or jarred.
• Warm Water: It’s important to use warm water to activate the yeast and create a well-risen bread dough. The optimal temperature for water is around 110°F, which will activate the yeast without killing it.

How to Make No-Knead Jalapeno Cheddar Bread with Bacon

• Stir together the bread flour, yeast, salt, oil, and water in a bowl.
• Sprinkle in your inclusions, chopped jalapeno, bacon, and cheddar cheese and fold a few times to incorporate them into the dough.
• Allow the dough to rise, reshape and transfer to parchment page, and allow to rise again while your Dutch oven (affiliate link to my favorite DO!) is preheating in the oven.
• Lift up the parchment paper and dough and drop into the super hot Dutch oven with a lid on top.
• The bread will bake with the lid on for about 30 minutes and finish with the lid off to really crisp up the crust to a delicious golden brown top.

Recipe Tips and Substitutions

• Swap the type of jalapeno – You can use fresh sliced jalapenos or sliced jarred jalapenos like I did for this no-knead bread recipe. Just make sure to dry the jarred jalapenos to remove extra moisture before adding to the bread dough mixture.
• Swap out the cheese – Feel free to substitute cheddar cheese with other types of cheese such as pepper jack, Monterey Jack, or even a combination of cheeses to suit your taste preferences.
• Preheat your Dutch oven – Make sure you get that DO nice and hot in the oven before placing the bread dough inside. This helps create a steamy environment that promotes a crispy crust.
• Score your loaf – Before baking, use a sharp knife, lame, or razor blade to score the top of the bread dough. This will allow the bread to properly expand while baking and create an attractive pattern on the crust.

What to Serve with Jalapeno Cheddar Bread

• Ham and Bean Soup
• Roasted Tomato, Carrot, Red Pepper Soup
• Roasted Red Pepper and Sausage Pasta
• Manicotti
• Beef Tortellini Stew

Frequently Asked Questions

Baking a no-knead jalapeno cheddar bread with bacon is a fun and tasty experience. This recipe combines the spicy kick of jalapenos, the cheesy flavor of cheddar, and the crunchy, smoky taste of bacon. Whether you enjoy it alone, with soups, or for sandwiches, this homemade bread will inspire you to try more homemade bread recipes. So, get ready to bake and enjoy the deliciousness of this easy artisan bread recipe!

More Bread Recipes

• Cranberry Scones with Walnuts
• Veggie Flatbread
• Creamed Corn Muffins

Jalapeno Cheddar Bread

Recipe by DiannaCourse: All Recipes, BreadCuisine: AmericanDifficulty: Beginner

Servings

12

slices

Prep time

20

minutes

Cooking time

45

minutes

Resting time

1

hour 

Total time

2

hours 

5

minutes

No-knead Jalapeño Cheddar Bread is a delicious artisan bread that is easy to make with a Dutch oven. It’s packed with spicy peppers, gooey cheese, and crispy bacon, making it perfect for dinner or sandwiches.

Ingredients

• 3 1/2 cups bread flour

• 2 1/4 tsp instant yeast (1 standard .25oz packet)

• 1 1/2 teaspoon salt

• 1 tablespoon olive oil

• 1/2 cup crispy chopped bacon (optional)

• 1 ½ cups shredded cheddar cheese

• 1/2 cup jarred jalapenos, dried, or 1 large jalapeno, slice and deseeded

• 1 1/2 cups warm water (110°F)

Directions

• Combine bread flour, yeast, salt, warm water, and olive oil in a large bowl. Use a rubber spatula or wooden spoon to mix until a slightly shaggy, sticky dough forms. Sprinkle in the chopped jalapenos, cheddar, and bacon pieces, and lightly flour your hands to fold the dough together until the inclusions are incorporated throughout.
• Once formed into a ball, transfer it to a linen-lined bread basket or leave it in the same bow, cover it with a kitchen towel, and allow it to rise in a warm area until doubled in size, about 35-40 minutes.
• To prepare the dough for baking, get a piece of parchment paper that is large enough to lift the bread in and out of the Dutch oven easily. After allowing the dough to rest, transfer it to a lightly floured surface. Dust your hands and the top of the dough with flour and gently shape it into a smooth ball by folding it under itself. Once you shape the dough, move it onto the parchment paper and return to the bread basket. Cover it and let it rise again for about 15 minutes before baking.
• Before your bread completes the second rise, preheat the oven to 450°F and place the Dutch oven on a lower rack to heat up.
• After the dough has risen, make a ½-inch deep cut on top of it. Place the dough and parchment paper into the preheated Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown and crispy. Remove the Dutch oven from the oven, and use the parchment paper to transfer the loaf to a cooling rack. Allow the bread to cool for 1 hour before slicing for the best texture.

Notes

• Tools used (affiliate links): Box Grater, Bread Proofing Set (banneton basket, covers, lame, and scrapper), Dutch Oven, Silicone Bread Sling