No Knead Cheddar Bread in the Dutch Oven Recipe
This No Knead Cheddar Bread baked in a Dutch oven is a simple yet flavorful artisan-style loaf with a crispy crust and a tender, cheesy crumb. The long fermentation develops the dough’s flavor without the hassle of kneading, while sharp cheddar cheese adds a rich, savory twist. Perfect for sandwiches, dipping, or enjoying warm with butter, this recipe yields a rustic homemade bread that requires minimal hands-on time.
- Prep Time: 20 minutes (plus 12-18 hours rising)
- Cook Time: 50 minutes
- Total Time: 13 to 19 hours
- Yield: 1 loaf (about 10 servings) 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, 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 with plastic wrap and let it rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Shape and Rest: Lightly flour a work surface and scrape the dough onto it after the first rise. Fold the dough over onto 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 for the second proof. Meanwhile, 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 hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven, which will look loose and may deflate slightly. Sprinkle the top with flaky sea salt. Cover with the lid and return to the oven.
- Bake Covered: Bake the bread covered for 30 minutes to allow steam to develop and create a crispy crust.
- Bake Uncovered: Remove the lid carefully and continue baking for another 15 to 20 minutes until the bread is deeply golden brown and an internal temperature of 200–210°F (93–99°C) is reached.
- Cool and Serve: Remove the Dutch oven from the oven and transfer the bread to a wire rack using a spatula or by tipping the pot. Allow the bread to cool completely for at least 1 hour before slicing and serving to ensure proper texture and flavor development.
Notes
- Use sharp cheddar for a robust cheese flavor that complements the bread.
- Do not skip the long fermentation; it enhances flavor and texture without kneading.
- Preheating the Dutch oven is crucial to get the perfect crust and rise.
- Letting the bread cool fully before slicing prevents gummy texture inside.
- Flaky sea salt on top adds a pleasant crunchy saltiness to each bite.
Keywords: No Knead Bread, Cheddar Bread, Dutch Oven Bread, Artisan Bread, Easy Bread Recipe, Cheese Bread, Homemade Bread
