Introduction

This no knead cheddar bread baked in a Dutch oven offers a crusty, golden exterior with a soft, cheesy interior. It requires minimal hands-on time but yields a flavorful loaf perfect for sandwiches or snacking. Let the dough rise slowly overnight for the best texture and taste.

No Knead Cheddar Bread in the Dutch Oven Recipe - Recipe Image

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

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 tightly with plastic wrap and let rise at room temperature for 12 to 18 hours, until doubled and bubbly.
Step 2: 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 rest for 30 minutes. Meanwhile, place a 5- to 6-quart Dutch oven with lid in a cold oven and preheat to 450°F (232°C).
Step 3: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the pot (it will be loose and may deflate slightly). Sprinkle the top with flaky sea salt. Cover the Dutch oven and return it to the oven.
Step 4: Bake covered for 30 minutes. Remove the lid carefully and bake for an additional 15-20 minutes until the bread is deep golden brown and the internal temperature is 200–210°F (93–99°C).
Step 5: Remove the Dutch oven from the oven and lift the bread out using a spatula or by tipping the pot. Transfer to a wire rack and cool completely, at least 1 hour, before slicing.

Tips & Variations

Use sharp cheddar for a bold, tangy flavor or substitute with smoked gouda for a smoky twist.
For extra crisp crust, remove the lid in the last 10 minutes of baking instead of 15-20 minutes.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid.

Storage

Store leftover bread wrapped loosely in a paper bag or bread box at room temperature for up to 2 days. To keep longer, slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to revive the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve the active dry yeast in the lukewarm water first and let it proof for 5–10 minutes before mixing with the flour. This ensures the yeast is active.

Why does the dough need to rise for so long?

The long, slow rise develops flavor and texture without kneading. It allows gluten to form naturally and creates the bread’s open crumb and chewy crust.

No Knead Cheddar Bread in the Dutch Oven Recipe

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4.8 from 467 reviews

This No Knead Cheddar Bread baked in a Dutch oven is a rustic, cheesy loaf with a crisp golden crust and a soft, flavorful interior. Perfect for cheese lovers, this easy-to-make bread requires minimal hands-on time, relying on a long fermentation followed by baking in a preheated Dutch oven to achieve a bakery-style crust and texture.

Author: Cleo
Prep Time: 20 minutes (plus 12-18 hours rising time)
Cook Time: 50 minutes
Total Time: 13 to 18 hours 10 minutes
Yield: 4 servings (one loaf) 1x
Category: Bread
Method: Baking
Cuisine: American

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, yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula until the ingredients are just combined and form 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.
Shape and Rest the Dough: Lightly flour a work surface and scrape the dough onto it. Fold the dough over onto itself 2-3 times to form a rough ball. Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof. At the same time, place a 5- to 6-quart Dutch oven (with the lid) into a cold oven and preheat to 450°F (232°C).
Prepare for Baking: Carefully remove the very hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven (the dough will look loose and deflate slightly). Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven with its lid and place it back into the oven.
Bake Covered: Bake the bread covered for 30 minutes. This trapping of steam helps to develop a beautiful crust and allows the bread to rise properly.
Bake Uncovered: After 30 minutes, carefully remove the lid and continue baking for another 15-20 minutes, or until the bread is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
Cool Before Serving: Carefully 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 it cool completely for at least 1 hour before slicing and serving to ensure the crumb sets properly.

Notes

Using lukewarm water (around 105°F/40°C) activates the yeast without killing it.
The long, slow fermentation of 12 to 18 hours improves flavor and texture.
Preheating the Dutch oven creates a steamy environment, essential for a crusty bread.
The cheese folded in the dough melts and adds pockets of sharp cheddar flavor throughout.
Allowing the bread to cool fully prevents the crumb from becoming gummy when sliced.
Flaky sea salt on top adds a delightful crunchy burst of saltiness.

Keywords: No knead bread, cheddar bread, Dutch oven bread, cheesy bread, easy bread recipe, homemade bread, rustic bread