Introduction

This No Knead Cheddar Bread baked in a Dutch oven is an effortless way to enjoy a crusty, flavorful homemade loaf. With sharp cheddar cheese folded into a simple dough, it offers a perfect balance of cheesy richness and rustic texture. Ideal for sandwiches or alongside soups, this bread is a crowd-pleaser with minimal hands-on time.

The image shows a round loaf of bread with a golden brown crust, placed in a parchment paper-lined container. The top of the bread is cracked open in the center, revealing a fluffy, soft inside with a light creamy color. The crust looks crispy and slightly rough with some darker toasted spots. The parchment paper is slightly wrinkled and light brown, and the whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 1/2 cups lukewarm water (about 105°F/40°C)
1 1/4 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 cup sharp cheddar cheese, shredded
1/2 teaspoon flaky sea salt (for topping)

Instructions

Step 1: In a large bowl, whisk together the flour, yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula until the ingredients are just combined and form a shaggy dough. Fold in the shredded cheddar cheese evenly. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
Step 2: After the first rise, lightly flour a work surface and scrape the dough onto it. Fold the dough over onto itself 2-3 times to form a rough ball. Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof. At the same time, place a 5- to 6-quart Dutch oven (with the lid) into the cold oven and preheat to 450°F (232°C).
Step 3: Carefully remove the very hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven (the dough will look loose and may deflate slightly). Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven and place it back into the oven.
Step 4: Bake the bread covered for 30 minutes. After 30 minutes, carefully remove the lid and continue baking for another 15-20 minutes, or until the bread is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
Step 5: Carefully remove the Dutch oven from the oven and lift the bread out using a spatula or by tipping the pot. Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing and serving.

Tips & Variations

Use a blend of sharp and mild cheddar for a more complex cheese flavor.
For extra texture, sprinkle additional shredded cheese on top before the final baking phase.
Try adding herbs like rosemary or thyme into the dough to enhance the aroma and taste.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone and cover it with a large metal bowl to trap steam.

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days to maintain its crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, warm slices in a toaster or oven to restore freshness and crispness.

How to Serve

A round, golden-brown bread loaf with a rough, crispy crust is shown placed in a paper-lined container. The top of the bread has a textured, cracked pattern with small green herb bits scattered across its surface. The warm tones of the crust contrast with the light inside peeking through the cracks. The photo is taken close up against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in the lukewarm water first and let it proof for 5-10 minutes until foamy before mixing with the dry ingredients.

What if I don’t have a Dutch oven?

You can use a heavy covered pot or bake the dough on a preheated baking stone covered loosely with a large metal bowl or baking dish to retain steam during baking. This helps create the crusty exterior similar to a Dutch oven.