This No-Knead Jalapeno Bread is a jalapeno lover’s dream. Delicious with it’s soft inside, crusty golden brown outside, and fiery jalapeno bite.
This bread is so easy to make and tastes fantastic. If you’re a jalapeno fanatic, this bread is seriously for you. It has this delicious crusty shell and soft, dense inside. Most people call it an “artisan” bread… I call it super-easy-5-ingredient-must-try-deliciousness bread.
I love to enjoy this bread by the slice, spread with cream cheese, or as two slices of heaven holding all the yummy sandwich fixings together.
Here’s a quick little video to show you how easy this bread is to make and to get your mouth watering. 😉
When I say easy, I mean easy! You can find the printable recipe HERE or by clicking a big button like below.
I can make a batch of this bread in under 5 minutes. I like to mix the dough the night before and bake it off in the morning. This jalapeno bread recipe makes one loaf that will cook in a 6+ quart dutch oven. Here’s how I mix it up. I put all the dry ingredients in a large mixing bowl. Add the small diced jalapenos. Then add the warm water.
Once the ingredients are all mixed well (no dry flour can be seen), I cover it with plastic wrap and place it on my counter where it can sit at room temperature for 8-12 hours. Yes, you read that right. 8 to 12 hours. One of the things I love about this bread is that the window for it to proof is large. My days are full of busy kiddos, appointments, cleaning, etc and making bread that requires a close eye on time isn’t that feasible. This jalapeno bread has some give in the rise time as you can see.
During those hours of sitting at room temperature, the dough will rise. It will double or so in size and may begin to fall. Once you are ready to bake. Preheat your oven to 450 degrees F. and place your dutch oven inside. You want your dutch oven pot to be hot when the dough is ready to be baked.
Pour the jalapeno bread dough out onto a well-floured surface. Form it into a ball and let rest until the oven is preheated. Cut an “x” on the top of the dough. Once the oven and dutch oven are hot, remove the dutch oven from the oven. Place the dough in the dutch oven. Don’t burn yourself. The pot will be super hot. Put the lid on the pot and put it back into the oven. At 25 minutes bake time, you will remove the lid and let the jalapeno bread cook for an additional 10 to 12 minutes until the crust is golden brown.
Here’s a loaf I made recently. It’s it gorgeous?! I wish you could smell it. Nothin’ like a loaf of hot, fresh jalapeno bread!!!
I remove the bread from the dutch oven immediately. The pot stays hot for a while and the last thing you want to do is burn the bottom.
I love this bread by itself, alongside a delicious soup, smeared with cream cheese but most of all, I love it hot and fresh from the oven. The only way you can enjoy delicious jalapeno bread like that is baked fresh from YOUR oven. With this recipe, you can totally do it. It’s fool-proof with only 5 ingredients and a very large “proofing” window!
What would you enjoy with a slice of this bread?
What goes better with bread than SOUP?! Check out all of these yummy soups:
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Hi Debbie. I’m not sure. I’ve never used a homemade sour dough start to make this bread.
Can you substitute homemade sour dough starter along with the dry yeast?