No Knead Cheddar Bread in the Dutch Oven Recipe
Introduction
This No Knead Cheddar Bread baked in a Dutch oven offers a crispy crust with a tender, cheesy interior. It’s simple to prepare with minimal effort, making it perfect for home bakers who want fresh, flavorful bread without the fuss.
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 just combined and a shaggy dough forms. Fold in the shredded cheddar cheese evenly. Cover tightly with plastic wrap and let rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Step 2: Lightly flour a work surface and scrape the dough onto it. Fold the dough over onto itself 2 to 3 times to form a rough ball. Cover loosely with plastic wrap or a kitchen towel and let rest for 30 minutes. Meanwhile, place a 5- to 6-quart Dutch oven with its lid into a cold oven and preheat to 450°F (232°C).
- Step 3: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the pot—it will look loose and may deflate slightly. Sprinkle the top with flaky sea salt. Cover with the lid and place it back in the oven.
- Step 4: Bake covered for 30 minutes. Remove the lid and continue baking for 15 to 20 minutes until the bread is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
- Step 5: Remove the Dutch oven from the oven and lift the bread out carefully using a spatula or by tipping the pot. Transfer the loaf to a wire rack and let cool completely for at least 1 hour before slicing and serving.
Tips & Variations
- Use sharp or extra-sharp cheddar for a more pronounced cheese flavor.
- For a nuttier taste, substitute half the all-purpose flour with whole wheat flour.
- Try adding herbs like rosemary or thyme along with the cheese for an herbed variation.
- If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work too.
Storage
Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yeast instead of instant yeast?
Yes, you can use active dry yeast, but dissolve it in the lukewarm water first and let it sit for about 5-10 minutes until foamy before mixing with the flour and other ingredients.
Why does the dough need to rise for so long?
The long rise at room temperature allows the dough to develop flavor and a better crumb structure without kneading, making it easier while still resulting in a delicious loaf.
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No Knead Cheddar Bread in the Dutch Oven Recipe
- Total Time: 13 hours 5 minutes (includes rising and resting times)
- Yield: 1 loaf (about 8–10 slices) 1x
- Diet: Vegetarian
Description
This No Knead Cheddar Bread baked in a Dutch oven features a simple preparation with no kneading required, delivering a crusty, golden loaf infused with sharp cheddar cheese. The slow rise and baking technique produce a tender crumb with a flavorful, cheesy crust, perfect for slicing and serving with soups, salads, or as a savory snack.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 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)
Wet Ingredients
- 1 1/2 cups lukewarm water (about 105°F/40°C)
Instructions
- Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula just until combined, forming a shaggy dough. Fold in the shredded cheddar cheese evenly throughout the dough. Cover tightly with plastic wrap and let it rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Shape and Proof: Lightly flour a work surface and scrape the risen dough onto it. Fold the dough over itself 2-3 times to create a rough ball. Cover loosely with plastic wrap or a kitchen towel and allow it to rest for 30 minutes for the second proof. Meanwhile, place a 5- to 6-quart Dutch oven with its lid into a cold oven and preheat the oven to 450°F (232°C).
- Prepare for Baking: Remove the hot Dutch oven carefully from the oven. Gently transfer the rested dough into the Dutch oven; the dough will look loose and deflate slightly. Sprinkle the top of the dough with flaky sea salt. Cover with the lid.
- Bake Covered: Place the Dutch oven back in the oven and bake the bread covered for 30 minutes to create steam and develop a crust.
- Bake Uncovered: Remove the lid carefully and continue baking for an additional 15-20 minutes or until the bread develops a deep golden-brown crust and its internal temperature reaches between 200–210°F (93–99°C).
- Cool and Serve: Remove the Dutch oven from the oven carefully. Lift the bread out with a spatula or tip the pot to release it. Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing and serving to ensure optimal texture.
Notes
- Ensure the water is lukewarm (about 105°F/40°C) to activate the yeast without killing it.
- Do not skip the lengthy first rise; it develops flavor and the bread’s structure.
- Be careful when handling the hot Dutch oven to avoid burns.
- The cooling step is essential so the bread finishes setting and slices cleanly.
- For extra flavor, feel free to add herbs like rosemary or thyme with the cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: no knead bread, cheddar bread, Dutch oven bread, easy homemade bread, cheesy bread, artisan bread
