No Knead Cheddar Bread in the Dutch Oven Recipe

Introduction

This no-knead cheddar bread baked in a Dutch oven is a simple yet flavorful loaf with a golden crust and cheesy aroma. With minimal effort, you can enjoy fresh homemade bread that’s perfect for sandwiches or alongside your favorite soup.

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, instant yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula until just combined 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 and bubbly.
2. Step 2: Lightly flour a work surface and scrape the dough onto it. Fold the dough over 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 for the second proof. Meanwhile, place a 5- to 6-quart Dutch oven with its lid into a cold oven and preheat to 450°F (232°C).
3. Step 3: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven—it may look loose and deflate slightly. Sprinkle the top with flaky sea salt. Cover with the lid and return to the oven.
4. Step 4: Bake the bread covered for 30 minutes. Remove the lid carefully and continue baking for 15 to 20 minutes more, until the crust is deeply golden and the internal temperature reaches 200–210°F (93–99°C).
5. Step 5: 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 cool completely for at least 1 hour before slicing and serving.

Tips & Variations

• For an extra sharp flavor, try mixing in a blend of cheddar and smoked gouda cheeses.
• If you don’t have a Dutch oven, use any oven-safe heavy pot with a lid to achieve a similar crust.
• Adding fresh herbs like rosemary or thyme to the dough can add an aromatic twist.

Storage

Store the cooled bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container for up to 1 month. Reheat slices in a toaster or oven to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used for a chewier texture and slightly higher rise, but all-purpose flour works well for this recipe.

Why is the dough so sticky and loose?

This no-knead dough is intentionally wet and shaggy; it develops gluten over the long fermentation period, resulting in a tender crumb and crusty exterior.

No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

4.4 from 137 reviews

• Author: Ella
• Total Time: 13 hours 5 minutes (including rising and resting times)
• Yield: 1 loaf (approximately 1.5 pounds) 1x

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Description

This No Knead Cheddar Bread baked in a Dutch oven features a rustic, crusty exterior and a tender, cheesy interior. With minimal effort and simple ingredients, you can enjoy freshly baked artisan-style bread packed with sharp cheddar flavor. The long, slow rise enhances the dough’s texture and flavor, making it perfect for sandwiches, soups, or as a hearty snack.

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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. 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 until just combined into a shaggy dough. Fold in the shredded cheddar cheese until evenly distributed. Cover tightly with plastic wrap and let it rise at room temperature for 12 to 18 hours, until doubled in size and bubbly.
2. Prepare for Second Rise: Lightly flour a work surface and scrape the dough onto it. Fold the dough over itself 2-3 times to form a rough ball. Cover loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes to 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. Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven; it will appear loose and may deflate slightly. Sprinkle the top with flaky sea salt. Cover with the lid and return it to the oven.
4. Bake Covered: Bake the bread covered for 30 minutes to steam and develop the crust.
5. Bake Uncovered: Remove the lid carefully and continue baking for another 15–20 minutes until the bread is a deep golden brown and the internal temperature reaches 200–210°F (93–99°C).
6. Cooling: 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 allow to cool completely for at least 1 hour before slicing and serving.

Notes

• Make sure the water is lukewarm (~105°F/40°C) to activate the yeast without killing it.
• Do not knead the dough; just mix until combined. The long fermentation develops gluten naturally.
• The resting time can be extended slightly if needed, but do not rush the first rise.
• Using a Dutch oven traps steam which helps create a crusty loaf.
• Be very careful when handling the hot Dutch oven to avoid burns.
• Allowing the bread to cool completely before slicing prevents a gummy texture.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: No Knead Bread, Cheddar Bread, Dutch Oven Bread, Artisan Bread, Homemade Bread, Easy Bread Recipe, Cheese Bread