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No Knead Cheddar Bread in the Dutch Oven

Close-up of a slice showing the airy crumb and melted cheddar pieces in the No Knead Cheddar Bread.
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Make a flavorful, crusty loaf of cheddar cheese bread using a simple no-knead method and baking it in a preheated Dutch oven.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cold water
  • 1 1/2 cups shredded sharp cheddar cheese, divided

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the cold water and mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Stir in 1 cup of the shredded cheddar cheese until just combined.
  4. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
  5. After the long rise, lightly flour a work surface. Gently scrape the dough out and fold it over itself a few times to form a rough ball. Do not knead.
  6. Sprinkle the remaining 1/2 cup of cheese over the top of the dough ball and gently fold the edges over to incorporate some of the cheese into the surface.
  7. Place a piece of parchment paper over the dough ball, then cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
  8. About 30 minutes before baking, place your Dutch oven (with the lid on) into your oven and preheat to 450 degrees Fahrenheit (232 degrees Celsius).
  9. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and gently lower it into the hot pot.
  10. Cover the Dutch oven with the lid and return it to the oven. Bake for 30 minutes.
  11. Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown.
  12. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • Using cold water slows the yeast activity, which is necessary for the long, slow fermentation.
  • Do not skip preheating the Dutch oven; the initial high heat creates the best oven spring and crust.
  • If the cheese on top begins to brown too quickly, loosely tent the bread with aluminum foil for the last 10 minutes of baking.

Nutrition

Find it online: https://savorsensations.com/no-knead-cheddar-bread-in-the-dutch-oven/