Jalapeño Cheddar Bread (Chris Style)

This no-knead bread is a weekend staple in my house. I bake it in my Lodge Dutch oven and check the doneness with my ThermoPro instant-read thermometer. It’s chewy, cheesy, and just the right amount of spicy. I’ve made this with both fresh and pickled jalapeños — both are solid choices depending on the vibe you’re going for.

Ingredients

• 3 cups + 2 Tbsp (390g) all-purpose flour, plus more for handling
• 2 tsp coarse sea salt (trust me, it hits better than table salt)
• 1/2 tsp instant or active dry yeast
• 1 jalapeño, diced (or pickled if you’re feeling that)
• 1 cup (125g) shredded cheddar cheese
• 1½ cups (360ml) warm water (about 95°F)

Instructions

1. In a large bowl, mix the flour, salt, yeast, jalapeño, and cheese. Add warm water and stir until a sticky dough forms. If it’s too wet, add a little flour. Shape it into a rough ball. Cover and let it sit at room temp for 12–18 hours.
2. Turn the dough out onto a floured surface. Shape into a ball (don’t overthink it). Place on parchment paper and set the whole thing in a bowl so it doesn’t spread. Let it rest for 30 minutes.
3. While the dough rests, preheat your oven — and your Dutch oven with lid — to 475°F.
4. Score an “X” on the top of the dough with a sharp knife or lame. Then transfer the dough and parchment into the preheated Dutch oven. Cover with the lid.
5. Bake for 25 minutes with the lid on. Remove the lid and bake another 8–10 minutes until golden brown. It should sound hollow when tapped or register 195°F inside.
6. Cool on a wire rack for 20 minutes before slicing (if you can wait that long).
7. Store at room temp for 2–3 days or in the fridge up to a week.

This is my family’s go-to bread — especially for hot ham and cheese sandwiches or served alongside a bowl of broccoli cheddar soup on a cool day. Enjoy!