Easy Jalapeno Cheddar Bread

If homemade bread sounds intimidating, I have good news:

This is not that kind of bread.

There is no complicated kneading routine, no fancy bread-making equipment, and no need to spend your entire afternoon hovering over a bowl of dough.

You mix it, let it hang out overnight, add some jalapeños and a very generous amount of cheddar, shape it, and bake.

That's it.

Well... almost.

The hardest part might be waiting for it to cool enough to eat without burning your mouth.

Ask me how I know.

Why You'll Love This Bread

• No complicated bread-making techniques

• No stand mixer required

• Overnight resting does most of the work

• Crispy, golden crust

• Soft and chewy center

• Plenty of melty cheddar throughout

• Fresh jalapeños add just the right amount of heat

• Perfect alongside soups, chili, pasta, or honestly... by itself

This is one of those recipes that looks impressive sitting on the table but is secretly ridiculously easy.

My favorite kind of recipe.

Ingredients You'll Need

For the Bread

• 3 cups all-purpose flour or bread flour

• 1 teaspoon active yeast

• 1 teaspoon salt

• 1 ½ cups lukewarm water

• 1 tablespoon olive oil

• 2–3 jalapeños

• 1 (8-ounce) brick of cheddar cheese, cubed

Scroll down to the recipe card for the complete measurements and instructions.

The Overnight Rest Is the Secret

The beauty of this bread is that you don't need to spend hours kneading the dough.

Once the flour, yeast, salt, and water come together, the dough gets covered and left to rest for 6–8 hours or overnight.

While you're sleeping, the yeast gets to work.

By morning, you've got dough that's ready for its cheesy, spicy makeover.

It's basically meal prep, but for bread. And significantly more exciting than meal prep.

Don't Panic When You're Folding the Mix-Ins

This is probably the part of the recipe where you might look at your dough and think:

"What am I doing?"

You're doing great. Once the jalapeños and cheddar are added, gently fold everything toward the center until the dough comes together.

It might get a little messy. The cheese might try to escape. The dough might not look perfect.

That's okay.

Homemade bread doesn't need to look perfect before it goes into the oven.

And if you accidentally tear the dough a little? No need to panic. Just gently bring it back together and keep going.

A Few Helpful Tips

Use Lukewarm Water

The water should feel warm but not hot. Water that's too hot can negatively affect your yeast.

Don't Go Crazy With the Jalapeños

Two large or three small jalapeños give the bread a nice kick without completely taking over.

If you're sensitive to spice, start with two and remove all the seeds.

Use a Block of Cheddar

Cubing the cheese gives you those delicious pockets of melted cheese throughout the bread.

Give the Dough Enough Time

The overnight rest is important. Don't rush it.

Don't Overwork the Dough

When you're adding the jalapeños and cheddar, gently fold everything together. You don't need to knead it aggressively.

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Storage

Store leftover bread tightly wrapped or in an airtight container at room temperature for a couple of days.

For the best texture, warm individual slices in the oven or toaster before serving.

You can also freeze the bread. Once completely cooled, wrap it tightly and freeze. Thaw and reheat when you're ready to enjoy it.

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