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
Scale
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
