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Jalapeno Cheddar Dutch Oven No Knead Bread Recipe

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  • Author: Mavis Butterfield


  • 3 cups flour {I use all-purpose white flour}
  • 2 teaspoons coarse sea salt
  • 1 teaspoon rapid rise yeast
  • 1 jalapeno, thinly sliced {2 if you really want to spice things up}
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups warm water


Stir the ingredients together, cover with plastic wrap and let rest at room temperature for 12-18 hours.

Your dough should look like the picture above after 12-18 hours.

Now you are ready to form your loaf, but first put your pot and lid in the oven and pre-heat it to 450 degrees. Let it the pot heat up in the oven for about 30 minutes before taking it out.

While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line the pot with a piece of parchment paper and place dough in the pot and return the lid.

Bake for 30 minutes. Remove the lid and bake for another 15 -20 minutes. Remove the bread from the pot and let it cool before eating.