This Easy No Knead Jalapeno Cheese Artisan Bread is the BEST savoury bread for sandwiches! It’s packed with spicy pickled jalapeños and real cheddar cheese, and it’s SO easy to make! 
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This No Knead Jalapeno Cheese Artisan Bread is a savoury version of my Easy No Knead Artisan Bread that I shared as one of my very first recipes on this blog! One of my favourite variations of that recipe is this No Knead Jalapeno Cheese Artisan bread – it’s SO cheesy and spicy, and it’s GREAT For sandwiches!! And the best part? It’s SO easy to make it’s almost embarrassing, so anyone can do it! And with my pro tips below, you’ll be a total Artisan Bread pro! 
Pro tip#1: Pre-heat your Dutch Oven pot before baking.
This bread is baked in an oven-safe Dutch Oven pot which traps in steam, making the crust of the loaf extra crispy and golden brown! If you’re looking for a great Dutch Oven pot, I will tell you that it’s one of the best investments you can ever make for your kitchen – mine is a total beauty from Le Creuset (affiliate link) and I use it multiple times a week throughout the year for soups, stews, sauces, curries, and of course for baking this bread (if you want my original Dutch Oven Crusty Bread recipe, get it HERE!). A pot like this one is definitely a financial investment, but considering how much I use mine and considering its high quality, it’s definitely a worthy investment that will last you for 10 or 20 years. I’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron (both affiliate links) if you’re looking for something a little less expensive but still high quality – they’re both great!
Pro Tip #2: Shape your loaf firmly but gently and dust the top of the loaf with flour.
Creating a round shape will help the loaf bake evenly and dusting the top with flour will create that gorgeous, bakery-style appearance that everyone loves!
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Why you should NEVER cut into a hot loaf of bread
Pro Tip #3: Let the loaf cool completely (or almost) before cutting into it!!
Resist the urge to slice the bread while it’s hot. Did you know that after removing a loaf of bread from the oven it continues to bake inside as it cools?? Slicing into this gorgeous loaf too early will cause the inside of the loaf to be under-cooked and gummy. Letting the loaf cool completely before slicing ensures the perfect fluffy texture when you slice into it! 
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I hope you love this No Knead Jalapeno Cheese Artisan Bread as much as we do! Let me know in the comments below, what’s your favourite homemade bread recipe? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious bread recipes? You’ll LOVE these:
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Garlic Butter Dinner Rolls
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Healthier Cornbread
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Pumpkin Cornbread Muffins
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Easy No Knead Artisan Bread
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Easy No Knead Cinnamon Raisin Artisan Bread
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Get my guide to Easy No-Fail Homemade Bread!
Recipe Video
Watch the video below to see exactly how I make this quick snack. You can find more delicious recipe videos on my YouTube channel
Easy No Knead Jalapeno Cheese Artisan Bread
Ingredients
- 3 cups all purpose flour
- 1/2 teaspoon instant yeast
- 2 teaspoons sea salt
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 cup sliced pickled jalapenos (or more, if you wish!)
- 1 1/2 cups water at room temperature
Instructions
- Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Add the sharp cheddar cheese and the sliced jalapenos to the flour mixture and stir until well coated and evenly distributed.
- Once the dry ingredients are combined, measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
- Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
- Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
- After the dough has risen for 12-18 hours, preheat oven to 450 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven.
- Place a piece of parchment paper on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of fluid and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don't worry if it still looks a little rough in places. This lends to the rustic look of this loaf.
- Once you have it shaped, the dough needs to undergo a second rise (much shorter than the first). The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don't worry if it deflates a bit. This bread dough is pretty forgiving.
- Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap to prevent a skin from forming over the dough. The flour also prevents the plastic wrap from sticking to the dough so when you take it off at the end of the rise, it doesn't disturb the dough and wreck the rustic shape you've created. Let the dough rise for about 45 minutes. Your oven will also be preheating during this time (and so will your pot).
- Once 45 minutes have passed remove the plastic wrap from the dough and trim the parchment paper into a circle closely around the dough. If it doesn't look like the dough has risen that much, don't worry about it. The loaf will puff up a bit when it hits the heat of the oven.
- Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don't open the oven during this time, and certainly don't take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.
- After 30 minutes have passed, remove the lid from the pot and continue baking for another 15 minutes. After the 15 minutes have passed, remove the pot with bread from the oven and place it on a wire rack to cool. You'll probably hear it crackling as it cools - this is normal.
- If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.
Notes
Quick rise method:
- Add 2 1/2 teaspoons of active dry yeast instead of the amount listed in the recipe.Ā
- Rise for 2 hours and follow the recipe directions after the rise time as written.
No Knead Bread Troubleshooting Tips:
- If your dough seems too fluid after the first rise, simply add 1/3 cup of flour to the top of the dough and mix it in, shaping the loaf into a round shape to rise again while the oven pre-heats.
- If your loaf falls or flattens during the second rise, simply re-shape before baking into as tight a ball as possible (creating surface tension should prevent the dough from falling).Ā
- Add 1 tablespoon of Vital Wheat Gluten to the dough with the flour to create a very voluminous dough that rises beautifully every single time and isn't too dense.Ā
- If the bottom crust of your bread burns or becomes too hard or tough, it's likely that the bottom burner of your oven is too hot OR you're using a pot that's black on the inside (these conduct heat more efficiently than one that's a light colour on the inside). Try lowering your oven temperature by 25 degrees, using the convection setting, or using a different pot that's light in colour on the inside.
- Use an oven thermometer to make sure your oven temperature is correct. If your oven runs hot, lower the temperature of your oven by 25 degrees to be sure you don't burn the bread.
Amanda says
My husband can not get enough of this bread! The recipe is so easy to follow!
Chrissie says
Thanks so much! Glad he loves it! š
Selina says
Is there a way of making it in one evening rather than 18 hours?
Chrissie says
You could increase the amount of yeast, although the flavour and texture of this loaf is best when the rise is slow.
Janine Magnuson says
I put my dough in my pressure cooker on yogurt setting for 3-4 hours. Works perfect!
Jen says
Was this just for rising the bread, or cooking it?
Dena Esbjerg says
Hi Can you make this bread without a Dutch oven.
Chrissie says
Yes, you can bake this bread on a sheet pan. The crust won’t turn out quite the same, but it will still be delicious.
Allyson Zea says
Jalapeno and cheddar baked bread is seriously one of my most favorite things EVER!!!! I love this!
Chrissie says
Mine too! š
Abeer says
Oh my goodness! This bread looks absolutely amazing! I am ready for a slice right now!
Chrissie says
Thanks!!
Katerina @ diethood .com says
Oh my goodness! This bread is out of this world!! I looks and sounds amazing!! I can’t wait to make it for my family!!
Chrissie says
Thanks!!
Des says
This bread sounds amazing. I love it when there is a little heat added.
Chrissie says
Me too š
Paula says
This looks so good and easy. I wouldn’t share it
Chrissie says
Me neither š
Cathy says
This bread sounds SERIOUSLY delicious! Homemade is always amazing!
Chrissie says
Thanks so much! š
Miranda says
I didn’t read that it takes 12-18hrs. I started it at 11am and here i am at 1am baking it. Looks un real. I can’t believe i made bread. Thanks
Lee says
Why do people post when they havent tried the recipe? I look at comments for advice on recipe from someone who actually made it, not looked at the picture and said “oh my goodness! Looks yummy!” I made it, it was great. That’s a useful comment. š
Chrissie says
Thanks for the feedback! Glad you liked it!
Sarah says
Agree! Thanks for speaking out. I scroll and scroll until I can finally find a comment from someone who made it. Donāt comment if you havenāt made it yet!
Larissa says
I feel the same way. I can understand liking what the end product may be and being excited about making it. But I don’t understand how you can rate it when you haven’t even tried it yet.
Gurpreet says
I am so glad I found your posts made the walnut cranberry at Christmas for so many compliments that I was told I had to make it again so not even 4 days later made another loaf plus this jalapeƱo cheese one it was so easy and yummy. I ended up using the picked juice as part of the water to give it a kick it sure did have a kick. Thank you next one I will try is the everything loaf .
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment! š
Miranda says
Are you supposed to transfer it into the Dutch oven and dump it without parchment paper? I left mine on the bottom while baking and after baking itās like baked into the bread and I canāt get it off! š©
Chrissie says
Hmm that’s really strange. I bake it both with and without and this has never happened. Perhaps try flouring the parchment paper a little better – it sounds like your dough must have been too sticky!
Nonarae says
Are you sure you are using parchment paper and not wax paper? Parchment shouldnāt stick, whereas wax paper absolutely will…
Audrey Brinkley says
is that 1 1/2 cups grated, sliced or cubed cheese? thanks
Chrissie says
grated cheese š
Ken says
Based on flavor and ease of pulling all of the ingredients together I would have rated this five stars. It came together easily and rose beautifully overnight. However, when I took it out of the bowl to mold it into a rough artisan loaf shape the dough collapsed and looked like a pizza! And then it would not rise again during the 45 minute period suggested in the recipe. Nonetheless, I got it in my dutch oven and the smell while baking was amazing. Unfortunately, it came out looking like a flat focaccia bread. No way to slice this and use it for sandwiches. The taste was still incredible and I will happily nibble on leftovers all week, Any thoughts on how I can fix this? I live in southern Florida so not sure if humidity had a role in causing the dough to collapse. Would it be possible to let the dough rise in the dutch oven and just slide that in the oven when ready to bake? I want to make this again!!
Chrissie says
That would work, although preheating the dutch oven is what creates the crispy crust. It sounds like your dough was too wet, and perhaps the humidity did play a role. Try adding a touch more flour next time and it might be better. This has never happened to me, but we live in a drier climate.
elizabeth says
I had a similar experience with the dough flattening out. I think the reason for my experience was that the pickled jalapenos add a lot of moisture. Next time I will drie them prior to adding them. Then I may also add a little extra flour.
Diane says
I have been making this bread for over 2 years with no problems. This is the first time I made it in the summer. I also had problems with it looking like a pizza. I actually threw yesterday’s attempt in the garbage because it was so runny. Today’s was better but I had trouble transferring it to the dutch oven. After reading your comment, I am convinced it’s due to the humidity.
Susan says
I would like to make smaller loaves of this to give to neighbors. When would you suggest I divide the dough?
Chrissie says
I’d suggest you divide the dough after the first rise, before forming the loaf.
Robbin says
So delicious! I was dubious about it being no-knead, but it was surprisingly chewy! The perfect bread for chili. I’m making it again, and am going to try grating the cheese smaller and chopping up jalapenos into pieces for better distribution.
Chrissie says
Glad you liked it!
ELICIA W says
Weird question but I only have a cast iron Dutch oven. would that still work ok? If so do I need to adjust the time or temp? Thanks!
Chrissie says
Yes, a cast iron dutch oven is great for this recipe!
Penelope says
Making this tomorrow..2 questions..do you shred or small chunk the cheese?
Do you pat dry the jalapenos? leave them whole? (sorry 3 ?) š
Thanks for your help & for the great recipe!
Chrissie says
Shredding the cheese works well š
Nonarae says
Mine just came out of the oven!!! I canāt wait to taste it! JalapeƱo and cheddar is one of my favorite flavor combos.
Welsley says
The flavor of this is just wonderful. I would like to take it to a party but want to know how to handle it so that it is a good at the gathering as it is at home. How do I keep it warm and scrumptious later?
Chrissie says
I’d recommend baking it as close to the time you want to serve it as possible, or at least on the same day you’ll serve it š
Kyla says
I tried making this bread and I’m not sure what I did wrong. It didn’t come out as thick as I was expecting. If it rises 20 hrs infread of 18 does that impact the yeast? I’ve never really made bread before so this is a new thing for me.
After it baked it looked crusty and awesome but after leaving it to cool overnight it became…soggy? I had wrapped it in plastic wrap on the counter. It tastes alright but the soggy is affecting the taste. I want to the again, but some advice would be helpful. Thanks!
Chrissie says
I wouldn’t store it in plastic as it cools…this is what probably made it soggy as the steam couldn’t escape. You can store it covered with a clean kitchen towel overnight.
Ashley says
Is there a way to make this without a dutch oven?
I would love to make this, but don’t have that kitchen tool.
Chrissie says
Do you have any oven-safe covered pot? Any covered pot should work.
Jenni says
Question… I have “Activated Yeast” not “Instant Yeast”…… Do I do it the same?
Thank you
Chrissie says
Yes, both work in this recipe. Be sure to dissolve the active dry yeast in the water instead of putting it the flour like you would the instant yeast. š
Coco says
Hello! I made your cinnamon raisin bread and it was sooooo amazing and easy. Iāll never buy it at the store again! Curious though, that recipe called for dry active yeast and did not state to dissolve it in warm water before adding it to the mix. But above you stated you can use both dry active and instants yeast, but to dissolve the dry active in water… is this step necessary? Just curios. Canāt wait to make the jalapeƱo cheese bread next!!! Thank you so much!
Chrissie says
If you use instant yeast there’s no need to dissolve it in water. If you use active yeast you don’t have to dissolve it in water although I find it helps the rise. It’s personal preference and sometimes depends on the brand of yeast you use.
Kristen says
Do you have to let the yeast activate first? Would you use the same amount of active yeast?
The Busy Baker says
You don’t have to activate instant yeast. Yes, you can use instant yeast and active dry yeast interchangeably without having to adjust the quantity, the only difference is that the instant yeast will make the bread raise faster because it’s made of smaller granules. Happy baking!
Mimi says
Want to make this, however I have no canned jalapeƱos BUT I have fresh, would these work??? Iām so excited!
The Busy Baker says
Feel free to use fresh jalapenos š Enjoy!
Tori says
I have several fresh jalapeƱos I need to use up, would they work in this recipe?
The Busy Baker says
Feel free to use fresh jalapenos. Let me know how you like it! š
Cat says
I have a bounty of fresh jalapenos from my garden, do i have to pickle them before doing trying this recipe?
The Busy Baker says
Feel free to use fresh jalapenos š Enjoy!
Mary Braswell says
How many qts should dutch oven be.
Chrissie says
I have a 7.25 quart dutch oven.
Shalise says
I live in Canada. I made this yesterday starting early in the morning. I used marble cheese and fresh jalapeƱo. After the 12 hours had passed I dumped out the dough on the counter and it was supremely liquidy. I had to add at least another cup of flour to even begin to shape it. Nonetheless, I put it on the parchment paper and waited another hour. It did not rise at all. I still baked it according to the instructions and because it was so flat I did not bake it for the extra 15 minutes. When it was cool I sliced it into squares and it was really really delicious. I wud make this recipe again but probably double it for a bigger volume. Really good tasting bread tho. š
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment! š
Marsha says
Can you use fresh jalapenos?
Chrissie says
Yes, absolutely!
Kerry says
How long doesnāt the bread last for? (If itās not all eaten anywayš)
Chrissie says
It’s best the day it’s made, but we eat it for 2 days afterward as toast š
Carol says
When making the jalapeƱo bread, when you transfer it to the pot, do you keep the dough on the parchment paper in the pot? Or try to jiggle it off the paper??
Chrissie says
You can do either – I bake it with parchment to make sure nothing sticks, but you can do it without as long as you flour the pot.
Anna DiCesare says
How big is the Dutch oven?
Chrissie says
It’s a 28 cm (serves 6-8 people, 6.7 liters). š
Pam says
Can you substitute fresh jalapeƱos for pickled? Or does it need the vinegar?
Chrissie says
Feel free to use fresh jalapenos š
Kelsey says
Can you make this with fresh jalapenos? Or do they have to be pickled?
Chrissie says
Feel free to make it with fresh if you like! š
Sylvia says
Hi, thank you for recipe.I’m going to attempt making it tomorrow and have one question. Once I remove dutch oven from the oven after baking process is over do I take bread out of dutch oven to cool it on wire rack? Thank you again.
Chrissie says
Yes!
Meagan says
Is it better to cube the cheese or shred it?
Chrissie says
I’ve done it both ways and either works well!
Sandra Chiasson says
It is a great recipe. I was going to make it when my grandson came to visit.He doesn’t like jalepeno peppers so he made his with fill pickles and cheese. Both loaves of bread turned out fantastic. He is tweive. He was impressed with himself that he could make bread. Thanks so much for the recipe.
The Busy Baker says
So glad you to hear you two enjoyed doing the recipe! Thanks so much for taking the time to leave a comment! š
melanie says
Hi
Made this the other day it was good
But I found it to be dense and heavy is it supposed to
Chrissie says
Yes, this bread is pretty dense. It’s an artisan-style bread š
Austin says
Follows the instructions and let the bread cool down for 45 minutes on cooling wrack. Cut open and the bread is gooey. What did I do wrong!
Taste is amazing though.
Chrissie says
Hmmm it sounds like there was too much liquid in the dough, or it was under-baked. This can happen if your oven temperature is lower than it should be. Hope that helps!
Austin says
At the temperature the oven was set at the outside (mainly the bottom) of my bread was pretty dark. Wouldnāt turning up the heat likely cause this to burn? Or should I try to lower the temperature and heat longer?
(This was actually my very first bread made so itās experimenting from here on for me)
Iāll also try a loaf with less water.
Iām wondering if I had too small a Dutch oven (3.5q)
Ashley says
My Dutch oven is only oven safe up to 350…is it possible to adjust the temp & time? Or would that make the bread come out weird?
Chrissie says
It likely won’t crisp up at a lower temperature, however any oven-safe pan with a lid will work for this recipe. It doesn’t have to be a cast iron dutch oven.
Ewa says
Do you think I can use fresh jalapeno for this recipe? š If so, you would just chop them and add?
Chrissie says
Yes, absolutely. Just chop them and add them as directed.
Kelli says
Hello,
Silly question , but you need to grease or oil the Dutch oven before adding the bread to it?
Thanks!
Chrissie says
Nope! Line with a bit of parchment paper to prevent sticking!
Samantha says
I had a really hard time shaping it after the first rise. It was really fluid and whenever I did try to shape it it just flattened out. Should I be adding more flour when shaping? Or is this normal?
Chrissie says
You can add more flour when shaping, but it sounds like you didn’t use quite enough flour to begin with if your dough is too fluid (or you added too much liquid).
Carol says
With apologies to those who are upset about comments by those who haven’t yet made this recipe. I will be making it this afternoon, but I do have a question.
Lately, I’ve been making my no knead bread (recipe calls for 3-1/2 cups flour) with 1/4 tsp yeast, and it has been working out very well, better actually than when I used 1/2 tsp.
Do you think that would work with this recipe, or would the cheese and jalapenos cause the dough to require the 1/2 tsp of yeast?
Thanks in advance.
Kayla says
We make grilled cheese sandwiches with this bread and it is SO good dipped in tomato soup.
Chrissie says
Sounds so yummy!! š
Beverl crusius says
Can recipe be used in bread machine
Chrissie says
I wouldn’t recommend that, as I have never tried it (I don’t own a bread machine).
Beth says
Will a 6 quart Dutch oven work ok? The larger sizes are pretty expensive.
Ana Ghiran says
Hello Beth! Yes, a 6 quart Dutch oven would work just as well. I have used this one with great results. https://www.amazon.com/Lodge-Ec6d33-Enameled-Cast-iron-Dutch/dp/B00FX9RCK4/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1513424843&sr=1-18&keywords=lodge+cast+iron+dutch+oven&linkCode=sl1&tag=thbuba02-20&linkId=41bd76cc02befd78754193f4bf859754 (affiliate link)
kathryn says
This is one of our favorites, I’ve made this bread several times and it’s been amazing every time!
The Busy Baker says
Thanks Kathryn, we love it too!š
Beth says
How closely do you need to trim the parchment paper? And have you made a video to go with this recipe?
Ana Ghiran says
I trim it small enough that it doesn’t stick out of the pot but big enough that i don’t burn my fingers. Watch for the tutorial video coming soon!
Monica says
Awesome recipe. This was my first time baking bread (not in machine). I loved it.
Only complain was that it was slightly in the salty side but other than that it was delicious.
I love love the crust. It was crunchy but not too hard. Bread was simply devine with butter.
I’ll be trying your cranberry honey walnut next. Can’t wait!!
The Busy Baker says
Thanks so much Monica!šLet us know how it goes with the Cranberry Walnut one!!
Jacki says
I followed your instructions and the bread was delicious. I found a recipe to make the pickled jalapeƱos and it worked wonderfully in the bread. I used a Pampered Chef Dutch oven and the crust was crisp and browned perfectly.
The Busy Baker says
That sounds perfect! So glad you liked the recipe Jacki!š
Franziska Kuhlmann says
I would like to add some Bacon to the recipe. Do you think that would be a good idea or is it going to affect the yeast as it’s so salty?
Chrissie says
Adding some bacon should be just fine. Sounds yummy!
Vidya says
I have a lot of shredded mozzarella. Can I use that instead of cheddar?
Chrissie says
Yes, absolutely!
lvs says
What if you do not have plastic wrap for the second rise? I have parchment and aluminum foil
Chrissie says
You can also use a clean kitchen towel.
Roxanne Pynn says
Just made this today. It was very good! Mine did not rise much but I think it was because of my yeast. I also replaced some of the water with the jalapeno juice and added red chili peppers… we LOVE spicy. It has a nice warm after feeling in the mouth š Would totally make this again!
The Busy Baker says
That sounds like such a nice addition! I can imagine the extra heat from the jalapeno juice.šGlad you like the recipe Roxanne!āŗļø
Roxanne Pynn says
Oh shoot! I forgot to mention that I do not own a dutch oven. I used my pizza stone with a cookie sheet on a rack right underneath that I poured boiling water into to create a steam environment in my oven. For those who might not have a dutch oven š
Jodi says
I made this recipe yesterday and it was amazing! Thanks for the recipe.
The Busy Baker says
You’re welcome Jodi! Glad you tried it!š
Nicole says
Can you freeze this once baked? I have a lot of jalapenos to use š
Chrissie says
Yes, this bread freezes very well.
Dena Esbjerg says
Hello, I really want to try this bread but do not have a Dutch oven…….any suggestions on how I can make this without the Dutch oven.
Thanks
The Busy Baker says
You can use any heavy bottomed oven safe pot. Happy baking!
Glyn says
Hello,
Iām a beginner bread baker and followed your recipe exactly. Unfortunately I used active dry yeast (l didnāt know about instant yeast) After putting the plastic wrap on the bowl, I sat down and read comments to find I should have put the yeast in the water and not directly into the flour. What can I do at this point to save my bread, Iām distraught!
Chrissie says
It’ll probably be ok! Active yeast is already activated, so it might cause the bread to rise a little slower than the Instant Yeast would, but it should still rise. No worries! š
Parmjot says
Hello there, I just put the recipe together and will bake it tom. This is my first try at no knead bread… I donāt own a Dutch but have a terracotta clay pot (also using for the first time). Do you know if that would work? Thanks in advance!
Chrissie says
Any covered pot will work for this recipe.
Erin says
Quick question…Has anyone tried this in the crock pot? I would like to make it, but don’t really have a large enough oven to do this in…Thanks!
Kathleen Clarke says
I have made this several times and it comes out perfectly every time – thanks to your excellent tips.
I don’t have a dutch oven; I’ve been using my square casserole and it’s still perfect!
I do have a request: could you add the rise time to the recipe. It’s been a while since I made it and I forgot the rise time is so, so lengthy. If that were at the top of the recipe it would help for those of us planning menus and prep times. Thanks for an absolutely excellent, incredibly easy bread recipe!!
Chrissie says
I am so glad you liked it!!
Amanda says
I must have made this recipe a dozen times. I get requests for birthdays and dinners now!
I use shredded cheddar cheese, and I dice the pickled jalapeƱos for distribution. I also only use 1 tsp salt.
Iāve replaced 1 tbsp water with 1 tbsp jalapeƱo pickles juice but find the dough is quite fluid even with adding 1/4 cup more flour. But it does pack a lot of flavour. When I take my Dutch oven out I pour a little olive oil and rub it aroun the pot to prevent sticking. I also glaze the top with a little oil for colour and crispy crust. I bake at 400 for 30 mins as I going 450 burnt the crust every time. Then I uncover for 15 mins.
This is the first time I forgot to preheat the Dutch oven. So I put it in the oven for 10 mins and I pray it still turns out!
The Busy Baker says
Thanks so much for letting us know Amanda!šReally glad to hear is such a hit!!
Cynthia says
This was my first attempt at baking bread. I followed the instructions to a T, and it came out perfectly! My husband is amazed (and has already had 4 slices). Thank you for this recipe!!
The Busy Baker says
So glad you enjoyed it! Thanks for the positive feedback Cynthia!
Roxy says
Just made this, my husband wanted to devour it all in one go. Recipe is so easy to follow, the crust is crunchy and it’s soft on the inside, delicious.
The Busy Baker says
I know, right!? Thanks Roxy!š
The Missy says
Mixing every thing up, yes that is the easy part. Heating up a dutch oven, that was a bit much . I always do a recipe how it is described the first time around. See what is new, exciting or frustrating. The Bread is amazing… hands down. Now the second time i made this recipe i skipped the whole dutch oven part and put the dough in a glass pan and made a tent with tin foil. Works amazing and no pre heating. I live in Florida, so the rising time was shorter for me. The other thing i did was added a wee bit more of jalapenos! Spicy, tasty and made amazing lunches!!
Chrissie says
Glad you liked it! š
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment! š
Amanda says
How long does the bread last after baking and cooling? And how would you ship a loaf? Iād like to make a loaf and send to family for Christmas.
And tips and advice would be great.
The Busy Baker says
The bread lasts for 2-3 days but I wouldn’t recommend shipping it as it will dry too much.
Susan says
Can you use bread flour??
The Busy Baker says
Yes, you can! Happy baking!
Linda Smith says
Did not rise the second time š
The Busy Baker says
I’m sorry it did not work for you. There are several things you could try and I recommend reading the recipe notes (at the bottom of the recipe card) for all of my troubleshooting tips and tricks. Happy baking āŗļø
Amanda says
What would be the best way to ship this bread? I’d like to make a loaf for family at Christmas and send it to them with their gifts. Has anyone done this? What would be the safest way?
Winter is VERY cold here… so i’m not worried about heat or humidity.
Thanks!
The Busy Baker says
I’d recommend not shipping the bread! Happy baking!
Mari says
Thank you so much for this recipe and the clear instructions! It is so delicious. One question – if the dough looks proofed at 12 hours, should I move forward with instructions at that point or let it continue to rise to 18 hours for more flavor? Iāve read read that the longer rise enhances the texture and taste, but am afraid of having the dough over-proof.
Chrissie says
Anytime between 12 and 18 hours is ok, and I’ve done both (and it’s worked each time!).
Chrissie says
Anytime between 12 and 18 hours will work for this recipe š
susan richards says
Excellent bread, Easy instructions, Flavour is great for accompaniment with chili, stews or sandwiches, Toasted is a real treat. My go to recipe for this type of bread.
The Busy Baker says
Great! Thanks so much Susan!š
Reg Easton says
My wife and my daughter have made this many times with exactly your recipe and also with any combination of: baked garlic, sun-dried tomatoes and green and black olives ( a few extra pimentos make it pretty) .
Today is my turn to make this wonderful Artisan bread.
The Busy Baker says
I’m glad your family likes it! Happy baking āŗļø
Karen says
OMG, I made bread! Followed the recipe exactly and it turned out perfect! Didnt have a Dutch oven so I tried my 8.5 inch ss pot, and it actually worked! Perfect crusty crust and soft fluffy perfection inside. Not gonna last long in my household…thanks so much!
The Busy Baker says
Thanks so much for your feedback! It doesn’t last long in our house either āŗļø
candi says
I was wondering if this could be made on the dough setting of a bread maker
Chrissie says
I don’t use a bread maker, so I can’t comment on how this would work. Sorry!
Nadia says
Can I use my 12ā cast iron skillet to make this bread?
Chrissie says
Yes, although without covering the skillet the bread might not allow the crust to crisp up in the same way.
Megan says
Made the bread and it was absolutely delicious! I’d like to double the recipe the next time. Do I keep the baking time the same, or do I need to increase it?
The Busy Baker says
I’m glad you enjoyed it! I would however suggest that you make 2 loaves if you want to double it. Happy baking āŗļø
Sapna Pandit says
Such a easy to work with recipe & you rightly said it is forgiving. Thank you for explaining it to this detail, was 8yr old relished it, of course after picking out the jalepenosš
The Busy Baker says
Thanks so much Sapna!!