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vegan jalapeno cheddar artisan bread recipe– No-Knead & Easy!
GRANT Charlie Harper

vegan jalapeno cheddar artisan bread recipe– No-Knead & Easy!

 

This Vegan Jalapeño Cheddar Artisan Bread is crispy on the outside, soft on the inside, and packed with bold flavor! A no-knead bread with vegan cheddar and fresh jalapeños, it’s perfect for sandwiches, toast, or soups!
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Prep Time 10 minutes
Servings: 1 loaf (6-8 slices)
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 3 ½ cups all-purpose flour
  • 2 tsp salt
  • 1 packet 2 ¼ tsp instant yeast
  • 1 ½ cups warm water 110°F/43°C
  • 1 tbsp maple syrup or sugar
  • 1 cup shredded vegan cheddar cheese
  • 1-2 jalapeños finely chopped
  • 1 tbsp olive oil or melted vegan butter

Method
 

  1. Activate the Yeast: In a large bowl, mix warm water, maple syrup, and yeast. Let sit until foamy (5-10 minutes).
  2. Mix the Dough: Add flour and salt to the yeast mixture, stirring until a sticky dough forms.
  3. Add Jalapeños & Cheese: Gently fold in vegan cheddar and chopped jalapeños. Cover and let rise at room temperature for 12-18 hours.
  4. Shape the Dough: Turn dough onto a floured surface, shape into a ball, and rest for 30-45 minutes.
  5. Preheat the Oven: Heat a Dutch oven at 450°F (232°C) for 30 minutes.
  6. Bake the Bread: Transfer the dough (on parchment paper) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for 10-15 more minutes until golden brown.
  7. Cool & Serve: Let the bread cool on a wire rack before slicing and serving.

Notes

For extra spice, leave some jalapeño seeds in or add a pinch of cayenne.
✔️ For a softer crust, brush with melted vegan butter after baking.
✔️ Store at room temperature for 3 days or freeze for up to 2 months.