No Knead Cheddar Bread in the Dutch Oven Recipe

Introduction

This no-knead cheddar bread is a delightfully simple recipe that yields a crusty, cheesy loaf baked right in a Dutch oven. With minimal effort and an overnight rise, you’ll enjoy flavorful homemade bread perfect for snacking or sandwiches.

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

1. 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 just combine into 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.
2. 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 it rest for 30 minutes for the second proof. Meanwhile, place a 5- to 6-quart Dutch oven (with lid) into a cold oven and preheat to 450°F (232°C).
3. Step 3: Carefully remove the hot Dutch oven. Transfer the dough gently into the pot; it may look loose and deflate slightly. Sprinkle flaky sea salt on top of the dough. Cover with the lid and place back in the oven.
4. Step 4: Bake covered for 30 minutes. Then remove the lid and continue baking for another 15 to 20 minutes, until the bread is deeply golden brown and the internal temperature reads 200–210°F (93–99°C).
5. Step 5: Remove the Dutch oven carefully and lift the bread out 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 cheddar for the best flavor, and feel free to experiment with smoked or mixed cheeses for variety.
• Make sure your water is lukewarm to activate the yeast properly without killing it.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid or a cast iron skillet with a large metal bowl as a cover.
• For a softer crust, reduce the uncovered baking time slightly or place a piece of foil over the bread halfway through baking.

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to 2 days to maintain crust crispness. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm the bread in a 350°F oven for 10–15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, but use about half the amount of regular table salt since kosher salt flakes are larger and less dense.

Do I need to knead this bread?

No kneading is required. The long, slow rise develops the gluten and structure, making it easy and perfect for beginners.

No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

4.9 from 99 reviews

• Author: Marina
• Total Time: 13 hours 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x

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Description

This No Knead Cheddar Bread baked in a Dutch oven is a simple yet flavorful artisan bread combining the rich taste of sharp cheddar cheese with a crisp golden crust. With minimal effort and no kneading required, this recipe is perfect for home bakers who want to enjoy freshly baked cheesy bread that offers a soft, tender crumb inside and a perfectly crunchy exterior.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Mixing the Dough: In a large bowl, whisk together the flour, yeast, and kosher salt to evenly distribute the ingredients. Pour in lukewarm water and stir with a rubber spatula until the mixture forms a shaggy dough. Fold in the shredded cheddar cheese thoroughly ensuring even distribution throughout the dough. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, or until doubled in size and bubbly.
2. Shaping and Second Proof: Lightly flour a clean work surface and scrape the risen dough onto it. Fold the dough over itself 2 to 3 times to shape it into a rough ball. Cover loosely with plastic wrap or kitchen towel and let it rest for 30 minutes to complete the second proof. Meanwhile, place a 5- to 6-quart Dutch oven with its lid inside a cold oven and preheat to 450°F (232°C).
3. Preparing to Bake: When ready, carefully remove the extremely hot Dutch oven from the oven. Gently transfer the dough ball into the Dutch oven; expect the dough to look loose and deflate slightly when handled. Sprinkle the top of the dough with flaky sea salt to enhance flavor and texture. Cover the Dutch oven with its lid to trap steam for a moist baking environment.
4. Baking the Bread: Bake the covered dough in the preheated oven for 30 minutes. After this time, remove the lid carefully to allow the crust to brown and crisp. Continue baking uncovered for another 15 to 20 minutes until the bread is deeply golden brown and an internal temperature of 200–210°F (93–99°C) is reached, indicating it is fully baked.
5. Cooling and Serving: Carefully lift the bread out of the Dutch oven using a spatula or by tipping the pot, then transfer the loaf to a wire rack. Allow the bread to cool completely for at least 1 hour to set the crumb properly before slicing and serving. Enjoy your cheesy artisan bread fresh or toasted.

Notes

• The long rise time develops flavor and texture without requiring kneading.
• Using a Dutch oven mimics a professional steam oven, resulting in a crisp crust.
• Ensure the water is lukewarm to activate yeast without killing it.
• Sharp cheddar provides a bold cheese flavor; feel free to experiment with other cheeses.
• Letting the bread cool completely prevents it from becoming gummy inside when sliced.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: no knead bread, cheddar bread, Dutch oven bread, artisan bread, easy bread recipe, cheesy bread