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.
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 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.
- 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).
- 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.
- Bake Covered: Bake the bread covered for 30 minutes to steam and develop the crust.
- 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).
- 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
