I love a bread that is simple, bold, and made at home with little fuss. This jalapeño white cheddar no knead loaf brings spice and cheese to the table with minimal work. It is a comforting bread that fits meal prep and can be made lighter with a few smart swaps.
INTRODUCTION
Jalapeño White Cheddar No Knead Bread is a rustic loaf you can make in one day with no heavy work. The dough rests slowly and needs no kneading. The result is a soft, crusty loaf with pockets of white cheddar and bright jalapeño heat.
This bread pairs well with soups and salads for a balanced meal. If you like a spicy snack with coffee or a warm drink, try a sweet pairing like the apple crisp oat milk frappuccino copycat to make a cozy break. Making a lighter option is easy with small swaps to reduce calories or add protein.
WHY YOU WILL LOVE THIS RECIPE
- Simple and low-effort: mix, wait, and bake. It is great for meal prep.
- Flavorful: white cheddar melts into the dough and jalapeño gives a fresh kick.
- Flexible: you can make a healthier version or a high protein meal with swaps.
- Balanced serving: pair slices with lean protein and salad for a lighter option that helps with weight loss goals.
- Good for busy cooks: make the dough ahead and bake when you need fresh bread.
This recipe is a great base if you want a satisfying bread that can fit a heart healthy plan if you lower the salt and use low-fat cheese.
HOW TO MAKE Jalapeño White Cheddar No Knead Bread
This no knead bread relies on time instead of work. Mix the dough, let it rest 12–24 hours, then shape and bake. Use the exact ingredient list below and follow the steps. You can make a healthy version by swapping to whole wheat or lower fat cheese.
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Plastic wrap or a large bowl with a lid
- Dutch oven or heavy oven-safe pot with lid (9–10 inch)
- Parchment paper (optional)
- Sharp knife or bench scraper
- Oven thermometer (optional, helps accuracy)
- Cooling rack
Ingredients You’ll Need :
3-1/4 cups bread flour or all purpose flour, 2-1/2 tsp instant yeast, 1-1/2 tsp salt, 2-1/3 cups shredded white cheddar cheese (divided), 2 jalapeños (divided. (One finely diced, and the other thinly sliced in to rounds.)), 1-1/2 cups warm water
STEP-BY-STEP INSTRUCTIONS :
In a large mixing bowl, whisk together the flour, yeast, salt, 2 cups of the white cheddar, and the diced jalapeño.
Drizzle in the warm water and stir with a large fork until combined. (It will look pretty shaggy.) Feel free to dig in with your hands if it is easier.
Cover with plastic wrap, (I throw a towel over the top too), and let it sit for 12-24 hours in a non-drafty place. (I keep mine in the empty microwave.) The dough will double in size and have tiny bubbles all over the top.
When ready to bake:
- Preheat the oven to 450°F (230°C) with the Dutch oven and lid inside. Heat for at least 30 minutes.
- Turn the dough out onto a lightly floured surface. Use a bench scraper to fold the dough into a rough round. Do not punch all the air out. Sprinkle the remaining 1/3 cup of white cheddar over the top if you like a cheesy crust and tuck it in gently.
- Place a piece of parchment under the dough or dust the dough with flour and carefully remove the hot Dutch oven from the oven.
- Transfer the dough into the hot pot. Press the sliced jalapeño rounds on top for decoration and a little heat.
- Cover and bake for 25–30 minutes. Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden and crisp.
- Remove the loaf and cool on a rack for at least 30 minutes before slicing. Let the steam escape so your crumbs stay set.
HOW TO SERVE Jalapeño White Cheddar No Knead Bread
Serve slices warm or at room temperature. For a healthy serving idea, pair one or two thin slices with:
- A cup of vegetable soup for a balanced, low-calorie meal.
- A lean protein like grilled chicken or white beans for a high protein meal.
- A large salad with mixed greens, tomatoes, and a light vinaigrette to keep the meal balanced and good for weight loss.
Portion control tip: keep slice thickness to about 1/2 inch. This keeps calories and carbs in check while letting you enjoy the flavor. One or two slices with a protein and salad makes a lighter option that still satisfies.
STORAGE & FREEZING : Jalapeño White Cheddar No Knead Bread
- Room temperature: Keep the loaf in a paper bag or wrapped in a clean towel for 2 days to keep the crust crisp and interior soft.
- Refrigeration: Not ideal; refrigeration dries bread. If you must, wrap tightly and use within 4 days.
- Freezing: Slice the cooled loaf and place parchment between slices. Freeze in a sealed bag for up to 3 months. Toast or warm slices straight from frozen for a quick meal.
- Reheat: Warm slices in a toaster oven or air fryer at 350°F for 3–5 minutes. This refreshes crust and melts cheese.
These storage tips help you make this bread a good option for meal prep and weekly planning.
SERVING SUGGESTIONS
- Healthy side: A simple mixed greens salad with lemon vinaigrette brightens the meal.
- Protein pairing: Add a bowl of white bean chili or poached eggs on the side for a high protein meal.
- Light spread: Use plain Greek yogurt mixed with herbs as a lower calorie, high protein spread.
- For a warming drink pairing, try the cozy spice of a cinnamon crumble oatmilk frappuccino alongside your slice for a cozy snack.
VARIATIONS
- Healthier version:
Swap half the all-purpose or bread flour for whole wheat flour to add fiber. Use reduced-fat white cheddar and cut the salt to 1 tsp. This gives you a lighter option and more fiber per slice, which helps keep you full longer. - High-protein or low-carb version:
For a higher protein loaf, try replacing 1/2 to 1 cup of the flour with vital wheat gluten and add 1/2 cup plain, unflavored whey protein isolate. Keep the total dry volume similar. This raises protein and makes the loaf denser and chewier—great as a high protein meal slice. For a low-carb version, make a separate almond-flour-based savory bread using psyllium husk and eggs; note this is a different method than the classic no-knead loaf, but it yields a low carb, savory cheese and jalapeño bread. - Air fryer or oven-baked version:
For a smaller batch, shape the dough into a round and bake in a covered, oven-safe pan that fits your air fryer basket. Preheat the air fryer to 400°F and bake covered for 18–22 minutes, then uncover and air fry 4–6 minutes to crisp. For standard oven-baked, follow the Dutch oven method but use a baking stone and a covered metal bowl if you do not have a Dutch oven. - Flavor swaps:
Use poblano for milder heat or add cooked bacon bits for a richer loaf. Fresh herbs like chives or cilantro add brightness.
For a warm holiday twist, pair the loaf with a seasonal drink like the cozy gingerbread latte for a full comfort spread.
FAQs
Q: Is this bread good for weight loss plans?
A: Yes, in moderation. Use thin slices and pair with lean protein and vegetables. Swapping to reduced-fat cheese and cutting salt makes a lighter option that fits a balanced meal plan and supports weight loss efforts.
Q: Can I make this recipe diabetic-friendly?
A: You can make it more diabetic-friendly by using whole wheat flour to add fiber and keeping portion sizes small. Serve with lean protein and non-starchy vegetables to lower the meal’s glycemic impact.
Q: How long does the dough keep before baking?
A: The dough is best at 12–24 hours at room temperature. For a longer hold, store the dough in the refrigerator up to 48 hours; it will rise more slowly. Bring it to room temp before baking.
Q: Can I freeze the dough?
A: Yes. After the first rise, shape the dough, wrap tightly, and freeze up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before baking. This is great for meal prep.
Q: Is whole wheat flour a good swap?
A: Yes. Replace up to half the flour with whole wheat for more fiber. The loaf will be denser but still tasty. This makes a healthier version that keeps you fuller longer.
Q: Can I use jarred jalapeños?
A: You can, but fresh jalapeño gives the best texture and fresh heat. If using jarred, reduce additional liquid slightly and rinse to remove excess brine.
MAKE-AHEAD TIPS FOR Jalapeño White Cheddar No Knead Bread
- Mix the dough in the evening and let it rest overnight for fresh bread in the morning. This is great for meal prep.
- Freeze baked slices for quick breakfasts or sandwiches. Toast straight from frozen for a crisp crust.
- Prep toppings: slice jalapeños and shred cheese ahead. Store in airtight containers in the fridge for 3 days.
- For busy mornings, shape and freeze the shaped dough. Thaw and bake when ready for fresh loaves with minimal morning work.
These make-ahead options make the bread a strong candidate for weekly meal prep and quick weekday meals.
This Jalapeño White Cheddar No Knead Bread is easy, flexible, and full of flavor. With small swaps you can make it a lighter option, a higher-protein loaf, or an air fryer snack. It stores and freezes well, so you can plan ahead and enjoy fresh bread with meals all week.
Jalapeño White Cheddar No Knead Bread
Ingredients
Method
- In a large mixing bowl, whisk together the flour, yeast, salt, 2 cups of the white cheddar, and the diced jalapeño.
- Drizzle in the warm water and stir with a large fork until combined. It will look shaggy.
- Cover with plastic wrap and let it sit for 12-24 hours in a non-drafty place.
- Preheat the oven to 450°F (230°C) with the Dutch oven and lid inside for at least 30 minutes.
- Turn the dough out onto a lightly floured surface and fold it into a rough round without punching all the air out.
- Sprinkle the reserved 1/3 cup of white cheddar over the top and tuck it in gently.
- Transfer the dough into the hot Dutch oven, pressing the sliced jalapeño rounds on top for decoration.
- Cover and bake for 25–30 minutes. Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden and crisp.
- Remove the loaf and cool on a rack for at least 30 minutes before slicing.