No-Knead Jalapeño Cheddar Artisan Bread

Okay. The Artisan Bread recipe on this blog is one of my favorites. Simple. Delicious. Fool Proof. What is not to love? Did I mention the texture?!?! Crispy, hard, crust with a soft center. It is absolute perfection.

Then it dawned on me… This bread is so easy, why not add some yummy additional ingredients for a fun and tasty spin?!

No-Knead Jalapeño Cheddar Artisan Bread... This bread is FOOL PROOF! It has a crunchy crisp crust with a soft center and has a delicious kick to it!

This No-Knead Jalapeño Cheddar Bread recipe has a kick of heat and a balance of cheddar to compliment it. It is a great blend of flavors and ingredients.

It is still the same fool proof dough (No-KNEAD!!!) but now with a surge of flavor that will have your tastebuds doing a happy dance.

No-Knead Jalapeño Cheddar Artisan Bread... This bread is FOOL PROOF! It has a crunchy crisp crust with a soft center and has a delicious kick to it!

Initially, when trying the dough I thought, “oh no! This is going to be too spicy!” Believe me, I am a WHIMP when it comes to heat in food. But once it cooked, the heat wasn’t as intense and actually provided and wonderful new touch.

The bread itself is gorgeous in my opinion. When it comes out of the oven crisp and golden brown in color with melty cheese and fun pops of thinly sliced green jalapeños, you can’t help but “oooo” and “awe” at it.

No-Knead Jalapeño Cheddar Artisan Bread... This bread is FOOL PROOF! It has a crunchy crisp crust with a soft center and has a delicious kick to it!

This is a great bread to serve or take to someone. People will think you are incredibly talented (which you are) and spent forever to create the perfect artisan bread, when in reality, you didn’t do hardly anything. The hardest part is waiting over night for it to rest. But then again, you are sleeping so it really isn’t difficult!

Have fun making this! Trust me, its hard to go wrong with this fool proof recipe!

4.7 from 6 reviews
No-Knead Jalapeño Cheddar Artisan Bread
This bread is FOOL PROOF! It has a crunchy crisp crust with a soft center and has a delicious kick to it!
Recipe type: Bread
  • 3 cups All Purpose Flour
  • 1½ tsp. salt
  • 1 tsp. yeast
  • 1½ cups luke-warm water
  • ¼ cup diced jalapeños, drained
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded cheddar cheese
  • 5-8 THIN slices jalapeños
  1. Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Stir in jalapenos and cheese. Dough will look messy and not smooth and that is completely okay.
  2. Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 15 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal.
  3. When dough is done rising and ready to bake, preheat oven to 450 degrees F.
  4. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest.
  5. While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
  6. Note that once heated, the handles will be extremely HOT! Remember to use hot pads :)
  7. After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid. The Baker Chick said: You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
  8. Bake at 450 degrees F for 30 minutes.
  9. After 30 minutes, remove lid, sprinkle cheese over the top of loaf and evenly distribute the thing slices of jalapeño of the top.
  10. Return uncovered to oven and bake for an additional 15 minutes until done. Bread will be golden in color.
Recipe adapted from this No-Knead Artisan Bread which was originally from The Baker Chick


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

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  1. Mary @chattavore

    No-knead bread is just the best! I love this version. My husband would adore this!

  2. Dawn in Colorado

    Nikki ... this sounds wonderful, but what is a "dutch oven" for the oven? And what could I use in place of one?

    1. Colleen

      A dutch oven is a heavy heatproof pot with a lid that can be used either on the stovetop or in the oven (and in fact, is often used in recipes that are started on the stove and finished in the oven). Enameled cast iron pots are best, and mine is from Lodge Logic. There really isn't a substitute.

    2. Donna Harris

      I have used a regular stainless steel pot, but the max temp for those is 425f in the oven. Not good enough. Bread didn't really brown nicely.

  3. Kath


    Baked this today, tasted wonderful. I must have left it in too long tho because the crust was so hard I was afraid to bust a tooth! Maybe I did something wrong/

  4. Amanda

    Not sure what I did wrong and am hoping someone can help. I followed the recipe as written. The dough didn't really rise when baking and after baking, the bread was mostly gummy on the inside. The dough rose nicely overnight, so I don't think it's the yeast. I wish I could attach a photo to show.

  5. Dawn

    Do you use fresh or jar jalapeños? I'm gonna make this tomorrow!

    1. Patricia

      She must be using jarred or canned or she wouldn't have said "drained". I use fresh. If you do go for can or jar, make sure they're not the ones packed in vinegar. Water should be the primary ingredient along with the jalapenos. Too much vinegar kills both the texture and taste.

  6. T


    This recipe was sooo gooooood. I didn't have any jalapenos, and used colby-jack because that's what I had. Will definitely make again!

  7. Marissa

    Do you have to have a dutch oven ? Made the dough before I read the Dutch oven part ?

    1. Debbie


      • Covered metal pot - The most necessary thing for a No-Knead Bread Dutch oven alternative is a metal pot with an ability to stand up to 450°F heat. If you do any cooking at all then you almost certainly have a pot the right size and shape for No-Knead Bread. You just need a lid - that's all. • Pot covered with foil - Let's say you don't even have lids for your pots, or you're afraid to trust your lids to the high heat. Cut a square of heavy-duty aluminum foil and press it down to seal the pot after dropping in the bread dough. This has been used to great success by many No-Knead bakers. Or • Oven-safe casserole dish - Really, any oven-safe casserole dish will do. Just check the documentation and make sure it's safe up to temperatures of 500°F, just to be on the safe side. Dishes like the Corningware Ruby Casserole and Anchor Hocking basic casserole should work.

  8. Donna Harris

    Trying your recipe today. Picture coming tomorrow. Have you tried sliced black olives (in olive oil) drained and rosemary. Yummm

  9. Krista


    Made this for a snowy day along with tomato spoon and it was perfect! Well definitely make again!

  10. Lisa


    I I make breads for a caterer for weddings. This recipe has become one of the most requested! They love it here in Texas! It's everything Texas bread should be!!! I make it long on a cookie sheet and bake like regular breads so that it make a nice larger flat bread that cuts nicely! Thanks! Will get a pic from this coming up weekends wedding!

  11. Thomas

    I don't have a dutch oven that can be put in the oven...Wondering if I can use a cast iron kettle...

  12. Mary Ann


    I have made this recipe many many times. It is so easy and turns out every time! We all love it. Thank you!