INTRODUCTION
Jalapeño White Cheddar No Knead Bread is a warm, crusty loaf with bright heat and melty cheese. This bread is easy to make and needs almost no work. It uses a slow rise, so you can mix it one day and bake it the next. The result is a soft inside and a crisp shell. It goes well with soups, salads, or a simple spread.
If you like bold, simple meals, this bread pairs well with lighter grain bowls and bright sides like autumn glow quinoa bowls. You can make a healthy version by choosing whole grain flour or low-fat cheese. It also makes a great choice for meal prep and for feeding a small crowd with little fuss.
WHY YOU WILL LOVE THIS RECIPE
You will love this Jalapeño White Cheddar No Knead Bread because it is simple and full of taste. It is a lighter option compared to heavy, rich loaves because it needs no butter or eggs in the dough. The bread makes a great for meal prep item: mix the dough, let it rise, and bake fresh loaves when you need them.
Health and lifestyle benefits:
- Low sugar: the dough has no added sugar, so it is a good fit for people watching their sugar intake.
- Protein boost: white cheddar adds protein and flavor, so the bread helps you feel full longer.
- Time saver: no kneading, no fuss. This is perfect for busy days and meal prep.
- Flexible: you can make a healthy version with whole grains or add seeds for extra fiber.
This bread can be part of a balanced meal. Serve it with lean protein and a salad for a high protein meal and a good, filling plate.
HOW TO MAKE Jalapeño White Cheddar No Knead Bread
Making this bread is mostly waiting. The dough comes together in one bowl. You will mix, let it rise slowly, shape it, and bake. The no-knead method creates a strong crumb and a crisp crust with almost no work. For a lighter option, swap half the flour for whole wheat and use a bit less cheese. For a high protein meal, pair slices with eggs or cottage cheese.
Follow the simple steps below to get a loaf that smells great and tastes bright with jalapeño and cheese.
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk or fork
- Plastic wrap or a towel
- Dutch oven or heavy oven-safe pot with lid (for best crust)
- Oven mitts
- Bench scraper or spatula
- 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:
Always add 
tag after Directions.
HOW TO SERVE Jalapeño White Cheddar No Knead Bread
Serve warm slices plain, or split and toast lightly. The cheese melts into pockets and the jalapeño gives a bright kick. For a healthier serving, slice the loaf thin and pair one or two slices with:
- A bowl of vegetable soup and a green salad for a balanced meal.
- A plate with lean turkey or grilled chicken for a high protein meal.
- Cottage cheese and fresh tomato for a low sugar, protein-rich snack.
Portion control tips:
- Keep slices to 1/2 inch for a small serving. Two small slices with a salad make a filling meal without too many calories.
- Use the bread to make open-faced sandwiches with lean protein. This makes a lighter option than a full sandwich.
- Freeze extra slices and thaw one or two as needed to avoid overeating.
STORAGE & FREEZING : Jalapeño White Cheddar No Knead Bread
Let the loaf cool completely before storing. Store at room temperature for up to 3 days in a paper bag to keep the crust crisp. For longer storage, slice and freeze.
Freezing tips:
- Slice the loaf and place slices in a single layer on a tray. Freeze until firm, then move to a freezer bag.
- Thaw slices at room temperature or toast straight from frozen.
- Frozen bread keeps well for up to 3 months. This makes the recipe great for meal prep and for busy weeks.
SERVING SUGGESTIONS
This bread pairs well with many simple meals. Try these balanced side options:
- A big green salad with beans for fiber and protein.
- Roasted vegetables and a small portion of grilled fish for a heart healthy plate.
- A bowl of chili or tomato soup for a cozy, low-effort dinner.
If you want to compare styles, you can also enjoy buttered slices alongside a classic cheesy loaf like the best cheesy garlic bread recipe for a small party. For a healthy twist, use low-fat cheese and serve smaller portions.
VARIATIONS
Try these three simple variations to match your goals.
-
Healthier version:
- Use half bread flour and half whole wheat flour for extra fiber.
- Use reduced-fat white cheddar or cut the cheese amount by 25%.
- Add a tablespoon of chia or ground flax for omega-3 fats and extra fiber.
- This healthy version keeps much of the taste with better fiber and lower fat.
-
High-protein or low-carb version:
- High-protein: Replace up to 1 cup of flour with a protein flour like pea protein or add 1/2 cup of whey powder and 1/4 cup of ground flax. Add a bit more water if needed. Pair the bread with eggs, smoked salmon, or lean meats to make a high protein meal.
- Low-carb: Make a low-carb "bread" using almond flour and a very different binding method (eggs and leaveners). Note that this changes texture a lot, but it can work as a lower-carb, savory bread option.
-
Air fryer or oven-baked version:
- If you do not have a Dutch oven, bake the shaped dough on a baking stone or sheet at 450°F. Place a shallow pan of water on the lower rack to add steam for a crisp crust.
- Air fryer: For a small, single-serving roll, shape small portions of dough and cook at 375°F in the air fryer for 12–15 minutes until golden. Watch closely – air fryer time varies. The air fryer version is great for fast servings and is a good option when you want smaller breads.
You can also pair the loaf with a fresh dessert for guests. Try a light fruit tart like blueberry tart with white chocolate ganache for a sweet finish.
FAQs
Q: Is this bread good for people watching calories or weight?
A: The loaf can fit into a plan good for weight loss if you watch portions. Use thin slices, add lean protein, and pair with veggies. Choose the healthier version with whole grains to lower calorie density and increase fiber.
Q: Can I make this recipe diabetic-friendly?
A: Yes. The dough has no added sugar. Use whole grain flour, control portion size, and pair slices with protein and non-starchy vegetables to keep blood sugar steady. Talk to your doctor for personal advice.
Q: How long will the bread stay fresh?
A: At room temperature in a paper bag, the crust stays good for about 2–3 days. Slice and freeze extras for up to 3 months. Toast or reheat slices straight from the freezer.
Q: Can I use different cheese or peppers?
A: Yes. Use a firmer cheese that melts well, like sharp cheddar or pepper jack. Swap jalapeños for milder peppers if you want less heat. Reduce the cheese slightly if you want a milder taste or lower fat.
Q: Can I shorten the rise time?
A: The long, slow rise gives the best flavor and texture. You can speed it up by using warmer water and a draft-free warm spot, but the dough may need a few extra folds and more attention. For best results, plan ahead and let it rise 12–24 hours.
Q: Is this bread high in protein?
A: The cheese adds protein, and the bread itself has some protein from flour. For a true high protein meal, serve the bread with eggs, cottage cheese, lean meats, or add protein-rich seeds or flours to the dough.
MAKE-AHEAD TIPS FOR Jalapeño White Cheddar No Knead Bread
- Mix the dough the night before and let it rise slowly in the fridge for up to 24 hours. Cold proofing gives great flavor and helps with timing.
- Shape the dough and freeze it before the final bake. Thaw overnight in the fridge, then bake fresh the next day.
- Slice and freeze extra bread. Pull out what you need for quick meals or packed lunches. This bread is great for meal prep since you can bake once and use slices all week.
- Pre-scan ingredients: shred cheese and dice one jalapeño ahead of time. Store them in the fridge so you can mix quickly when ready.
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. This will look shaggy.
- Cover with plastic wrap and a towel, and let it sit for 12-24 hours in a warm, draft-free area.
- Preheat the oven to 450°F (232°C) and prepare a Dutch oven or heavy oven-safe pot with a lid.
- Shape the dough and place it into the prepared pot. Top with the thinly sliced jalapeño and remaining cheese.
- Bake for 30-35 minutes until golden brown.