No Knead Cheddar Bread in the Dutch Oven Recipe
This No Knead Cheddar Bread recipe delivers a rustic, flavorful loaf with a crisp crust and moist interior, featuring sharp cheddar for a rich, cheesy twist. Baked effortlessly in a Dutch oven, this bread requires minimal hands-on time and no kneading, making it perfect for home bakers craving homemade artisan bread with cheesy goodness.
- Prep Time: 12 hours 15 minutes
- Cook Time: 50 minutes
- Total Time: 12 hours 65 minutes (13 hours 5 minutes)
- Yield: 4 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 Ingredients and First Rise: 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 the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Shape Dough and Prepare Dutch Oven: After the first 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 for a second proof. Meanwhile, place a 5- to 6-quart Dutch oven with its lid into 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 rested dough into the Dutch oven; it may look loose and deflate slightly. Sprinkle the top with flaky sea salt. Cover the Dutch oven with its lid and return it to the oven.
- Bake Covered: Bake the bread covered for 30 minutes in the preheated oven. This traps steam to create a crisp crust and tender crumb.
- Bake Uncovered: Remove the lid carefully after 30 minutes and continue baking for an additional 15-20 minutes, until the bread is deeply golden brown and the internal temperature reads between 200–210°F (93–99°C).
- Cool and Serve: Remove the Dutch oven from the oven and lift out the bread using a spatula or by tipping the pot. Transfer the loaf to a wire rack and allow it to cool completely for at least 1 hour before slicing and serving to maximize flavor and texture.
Notes
- For best results, use sharp cheddar cheese for a bold flavor that melts nicely into the bread.
- The long, slow rise develops complex flavors without kneading.
- Maintain the lukewarm water temperature around 105°F (40°C) to properly activate the yeast.
- Do not remove the dough from the Dutch oven too early to avoid a dense loaf.
- Letting the bread cool completely before slicing ensures it finishes cooking and retains moisture.