Description
This No Knead Cheddar Bread recipe produces a crusty, golden loaf bursting with sharp cheddar flavor, all made effortlessly in a Dutch oven. With minimal hands-on time and a long, slow rise, you achieve a rustic artisan bread with a tender crumb and cheesy goodness perfect for sandwiches or alongside soups and salads.
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
- Mixing the Dough: In a large bowl, whisk together the flour, instant yeast, and kosher salt until evenly combined. Pour in the lukewarm water and mix using a rubber spatula just until the ingredients come together into a shaggy dough. Fold in the shredded sharp cheddar cheese evenly throughout the dough. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12 to 18 hours, or until the dough has doubled in size and appears bubbly.
- Preparing for Second Rise: Lightly flour a clean work surface and scrape the risen dough onto it. Fold the dough over itself 2 to 3 times to create a rough ball shape. Cover loosely with plastic wrap or a kitchen towel and allow the dough to rest and proof for 30 minutes. At the same time, place a 5- to 6-quart Dutch oven with its lid into a cold oven and preheat to 450°F (232°C).
- Shaping and Prepping for Baking: Carefully remove the preheated Dutch oven from the oven using oven mitts. Gently transfer the dough into the hot Dutch oven—expect it to look loose and slightly deflated. Sprinkle the top of the dough with flaky sea salt for extra texture and flavor. Cover the Dutch oven with its lid and return it to the oven.
- Baking the Bread: Bake the dough covered for 30 minutes to trap steam and help develop a crispy crust. After 30 minutes, carefully remove the lid and continue baking uncovered for an additional 15 to 20 minutes. The bread is done when it turns a deep golden brown and an internal temperature reaches between 200°F and 210°F (93°C to 99°C).
- Cooling the Loaf: Remove the Dutch oven from the oven carefully. Lift the bread out using a spatula or by tipping the pot gently. Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing. This rest time allows the crumb to set and flavors to develop fully.
Notes
- Use sharp cheddar cheese for the best flavor impact in the bread.
- The long fermentation time is key to developing flavor and a good crumb texture—do not rush the first rise.
- Preheating the Dutch oven ensures steam during baking, which creates a crispy crust.
- Make sure to cool the bread fully before slicing to prevent it from becoming gummy.
- Store leftover bread in a paper bag at room temperature for up to 2 days or freeze sliced for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: no knead bread, cheddar bread, dutch oven bread, easy artisan bread, homemade bread
