INTRODUCTION
Jalapeño White Cheddar No Knead Bread is a simple, bold loaf you can make at home. It is soft on the inside with crisp crust and a nice kick from jalapeño. The white cheddar melts into the dough for rich, cheesy flavor. This recipe fits well for busy days and is a great option if you want a tasty, homemade loaf without hard work. For a lighter side, pair it with a salad like the anti-inflammatory farro white bean salad for a balanced meal.
This article shows step-by-step how to make the bread. It also gives healthy tips, meal prep ideas, storage notes, and simple swaps for a healthier version or a high protein meal. The style is easy and clear so you can cook with confidence.
WHY YOU WILL LOVE THIS RECIPE
- No knead. You mix and rest the dough. This saves time and hands-on effort.
- Bold flavor. White cheddar and jalapeño make each slice exciting.
- Great for meal prep. You can bake in the morning and use the bread for meals all week.
- Lighter option available. I include ways to make a lower calorie or higher protein version.
- Family friendly. Kids and adults enjoy the cheesy bread, and you can control spice level.
This bread is not only tasty but also works well when you want a healthy version of comfort food. Use whole grain flour or add seeds to boost fiber. The result is a balanced loaf that can fit into a plan for weight loss when portioned and served with lean protein and vegetables.
HOW TO MAKE Jalapeño White Cheddar No Knead Bread
This no-knead loaf is simple. You mix, rest, shape, and bake. The long rest builds flavor and gluten without effort. Read the full step-by-step below and follow the tips for a lighter option or a high protein meal.
EQUIPMENT NEEDED
- Large mixing bowl
- Measuring cups and spoons
- Large fork or spatula for mixing
- Plastic wrap or a clean kitchen towel
- Dutch oven or heavy ovenproof pot with lid (for best crust)
- Baking sheet (if you do free-form baking)
- Sharp knife or lame for scoring the loaf
- 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 your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the dough out onto a lightly floured surface. Shape into a round ball by folding edges to the center. Place dough seam-side down on a sheet of parchment. Gently score the top and sprinkle the remaining 1/3 cup cheddar and the jalapeño rounds on top. Carefully transfer the dough with the parchment into the hot Dutch oven. Cover and bake 20 minutes. Remove lid and bake 10–15 minutes more until golden and crisp. Let cool on a rack before slicing.
HOW TO SERVE Jalapeño White Cheddar No Knead Bread
Serve warm or at room temperature. A thin slice goes well with soup, chili, or a salad for a balanced meal. For portion control, aim for one or two 1-inch slices per person when serving as a side. For sandwiches, use one slice per half sandwich or two slices for a full sandwich.
For a healthier serving idea, pair thin slices with lean protein like grilled chicken or white beans and a big green salad. This turns the bread into part of a high protein meal without adding too many extra calories. If you are watching carbs or following a weight loss plan, keep slices small and include lots of vegetables on the plate.
One easy serving trick: Toast a slice and top with mashed avocado and a squeeze of lime for a healthy version of avocado toast with a spicy kick.
STORAGE & FREEZING : Jalapeño White Cheddar No Knead Bread
- Room temp: Store in a paper bag for up to 2 days to keep the crust crisp. For softer crust, use a plastic bag.
- Refrigerator: Not recommended for long storage; it dries bread faster. Use within 3 days if needed.
- Freezing: Slice the bread and freeze slices in a zip-top bag for up to 3 months. Freeze on a flat tray first, then stack with parchment between slices. Toast or reheat directly from frozen.
- Reheating: Warm in a 350°F oven for 8–10 minutes or toast slices for crisp warmth.
SERVING SUGGESTIONS
- Balanced plate: Pair bread with grilled lean protein and steamed veggies for a balanced meal.
- Healthy side: A bowl of vegetable soup or a leafy green salad makes it a lighter option. Try pairing it with the no-bake energy bars for an easy dessert or snack after a meal.
- Breakfast: Serve with scrambled eggs and a side of fresh fruit for a high protein breakfast.
- Snack: Thin slices with hummus or white bean dip make a fiber-rich, tasty snack that keeps you full.
VARIATIONS
- Healthier version: Use half whole wheat flour and half all-purpose or bread flour. Add 2 tablespoons of ground flaxseed or chia for fiber and omega-3s. Reduce cheese by 1/3 cup to lower calories. This creates a healthier version with more fiber and a lighter option for daily eating.
- High-protein or low-carb version: For a higher protein loaf, replace 1 cup of flour with a high-protein flour blend (like chickpea flour) and add 1/2 cup of plain Greek yogurt to the dough. For a low-carb take, make a cauliflower-cheese flatbread using riced cauliflower and egg whites, topped with jalapeño and white cheddar. These swaps can turn your bread into a high protein meal or a lower carb snack.
- Air fryer or oven-baked version: You can bake small rolls in an air fryer at 375°F for 12–15 minutes. Divide dough into small balls, rest briefly, score the tops, and cook in batches. For the oven, follow the Dutch oven steps or bake free-form on a baking sheet at 450°F for 30–35 minutes.
FAQs
Q: Is this bread healthy?
A: The bread is tasty but not low calorie by default. You can make a healthier version by using whole wheat flour, reducing cheese, or adding seeds to increase fiber. Those swaps make the loaf closer to a balanced choice for meal prep.
Q: Can people with diabetes eat this bread?
A: People with diabetes should watch portion size and pair the bread with protein and vegetables to slow blood sugar rise. For a more diabetic-friendly option, use whole grain flour and smaller servings. If needed, try low-carb variations.
Q: How long will the dough keep in the fridge?
A: You can let the dough rest in the fridge for up to 48 hours for slow fermentation. Bring it to room temperature before shaping and baking. This is handy if you want to make-ahead.
Q: Can I freeze the baked loaf?
A: Yes. Slice the loaf and freeze slices up to 3 months. Toast or reheat from frozen for best texture.
Q: Is this bread gluten free?
A: The original recipe uses wheat flour and is not gluten free. For a gluten free option, use a tested gluten free flour blend and add xanthan gum if the blend needs it. Texture will vary.
Q: Can I reduce spice for kids?
A: Yes. Remove the seeds from the diced jalapeño and skip the jalapeño rounds on top. You still get mild pepper flavor without the heat.
MAKE-AHEAD TIPS FOR Jalapeño White Cheddar No Knead Bread
- Night before: Mix dough the evening before and let it rest at room temp for 12–24 hours. Shape and bake the next day. This is great for meal prep.
- Slow fridge ferment: Mix and place in the fridge for up to 48 hours. This develops flavor and gives you flexibility for busy days.
- Freeze dough: You can portion the shaped dough into rolls and freeze before the final rise. Defrost overnight in the fridge, then let rise and bake.
- Bake in advance: Bake the loaf, cool, slice, and freeze. This lets you grab slices for quick breakfasts or lunches. Toast frozen slices as needed for a fresh feel.
Make this bread part of your regular cooking. It is quick to mix, low-effort to make, and very friendly for meal prep. Try the healthier swaps or the air fryer rolls for variety. With small portion control and the right sides, this bread can fit into a plan for weight loss or a heart-healthy pattern while still tasting good.
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; you can also mix with your hands.
- Cover with plastic wrap and a towel and let it sit for 12-24 hours in a non-drafty place.
- The dough will double in size and have tiny bubbles on top.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Turn the dough onto a lightly floured surface and shape it into a round ball.
- Place the dough seam-side down on parchment, score the top, and sprinkle with the remaining cheddar and jalapeño rounds.
- Carefully transfer the dough with the parchment into the hot Dutch oven. Cover and bake for 20 minutes.
- Remove the lid and bake for an additional 10-15 minutes until golden and crisp.
- Let cool on a rack before slicing.