No Knead Cheddar Bread in the Dutch Oven Recipe
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.
- 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
