No Knead Cheddar Bread in the Dutch Oven Recipe

Introduction

This No Knead Cheddar Bread baked in a Dutch oven offers a perfect combination of a crusty exterior and a soft, cheesy interior. With minimal effort and patience, you can create a rustic, flavorful loaf ideal for pairing with soups or enjoying on its own. The slow fermentation enhances its depth of flavor, while the Dutch oven ensures an unbeatable crust.

Ingredients

• 3 cups all-purpose or bread flour (plus extra for dusting)
• 1 ½ teaspoons kosher salt
• 1 ¼ teaspoons instant dry yeast
• 1 ½ cups lukewarm water (about 105°F / 40°C)
• 1 cup sharp cheddar cheese, shredded or cubed
• ½ teaspoon flaky sea salt (for topping)

Instructions

1. Step 1: In a large bowl, whisk together the flour, 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 in size and bubbly.
2. 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 rest for 30 minutes for the second proof. At the same time, place a 5 to 6-quart Dutch oven with its lid inside a cold oven and preheat to 450°F (232°C).
3. Step 3: Carefully remove the hot Dutch oven. Using the parchment paper or a spatula, gently transfer the dough into the pot. Sprinkle the top with flaky sea salt. Cover and return the Dutch oven to the oven.
4. Step 4: Bake covered for 30 minutes. Then, remove the lid and bake an additional 15 to 20 minutes until the crust is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
5. Step 5: Remove the bread from the Dutch oven and transfer to a wire rack. Allow to cool completely for at least 1 hour before slicing and serving.

Tips & Variations

• Use a block of sharp cheddar and grate it yourself for better melting and flavor.
• Try substituting cheddar with Gruyère, smoked Gouda, or pepper jack for different flavor profiles.
• For added aroma, mix in a pinch of dried thyme or garlic powder before the first rise.
• Make sure your Dutch oven is thoroughly preheated to achieve a crisp crust and good oven spring.
• Dust the working surface and hands well with flour to manage the sticky dough during shaping.

Storage

Once completely cooled, store the bread wrapped loosely in aluminum foil or a paper bag at room temperature for up to 3 days. Avoid refrigeration to prevent drying out. To refresh day-old bread, wrap slices in foil and warm in a 350°F oven for 10-15 minutes to restore its crust and soften the interior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does this cheesy Dutch oven loaf require such a long rise time?

The 12 to 18-hour rest is essential for slow fermentation, which develops complex flavors and creates the bread’s characteristic tangy taste and open crumb. This slow fermentation allows the yeast to work gently, enhancing texture and flavor that cannot be rushed.

Can I substitute the sharp cheddar in this recipe?

Yes, you can substitute sharp cheddar with other semi-hard cheeses like Gruyère or pepper jack. These cheeses melt well and add unique flavors. Avoid overly soft or watery cheeses, as they may affect the dough’s hydration and texture.

How do I store leftover bread to keep it fresh?

Store completely cooled bread at room temperature wrapped loosely in foil or in a paper bag. Avoid refrigeration as it dries out the bread. For longer storage, slice and freeze bread in an airtight bag, then toast slices directly from frozen.

My crust is too thin. What went wrong?

A thin crust usually means the Dutch oven wasn’t hot enough or the lid wasn’t tightly sealed during the initial baking stage. Ensure the Dutch oven and oven are preheated for at least 30 to 45 minutes at 450°F before adding the dough to capture sufficient steam for a crusty finish.

No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

4.8 from 125 reviews

This No Knead Cheddar Bread in the Dutch Oven recipe offers an effortless way to achieve a deeply flavored, rustic artisan loaf with a chewy interior and a crackly, golden crust. Combining minimal hands-on time with a long, slow fermentation and baking in a preheated Dutch oven, this bread incorporates sharp cheddar for a savory twist. Perfect for pairing with soups, stews, or simply enjoyed with butter, this bread delivers bakery-quality results without the kneading.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 13 hours 5 minutes (including 12 to 18 hour rise and cooling time)
• Yield: 4 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (360g) all-purpose or bread flour (plus extra for dusting)
• 1 ½ teaspoons kosher salt
• 1 ¼ teaspoons instant dry yeast

Wet Ingredients

• 1 ½ cups lukewarm water (105°F to 115°F / 40°C to 46°C)

Add-ins

• 1 cup sharp cheddar cheese, shredded or cubed (preferably shredded fresh from a block)

Optional Topping

• ½ teaspoon flaky sea salt (for sprinkling on top before baking)

Instructions

1. Mix the Dry Ingredients and Water: In a large bowl, whisk together the flour, instant yeast, and kosher salt to combine evenly. Add the lukewarm water and mix with a rubber spatula or wooden spoon until a shaggy, sticky dough forms, ensuring there are no dry pockets. Do not overmix or knead; a rough mix is ideal.
2. First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature (around 70°F / 21°C) for 12 to 18 hours until it doubles in size and is covered with small bubbles, developing complex flavor and texture.
3. Add Cheese and Chill: Gently fold the shredded cheddar cheese into the bubbly dough to distribute evenly. Place the bowl in the refrigerator for 30 minutes to firm up the dough, making it easier to handle.
4. Shape and Second Rise: Lightly flour a clean surface. Scrape the chilled dough onto the surface using a floured spatula. Fold the dough over itself 2–3 times to form a rough round ball, taking care not to deflate it too much. Place the dough seam-side down on a parchment paper square sized to fit your Dutch oven. Loosely cover with a dish towel or plastic wrap and let it rest for 30 minutes while preheating the oven.
5. Preheat the Dutch Oven: Place a 5 to 6-quart Dutch oven with its lid into a cold oven. Preheat both to 450°F (232°C) and allow the Dutch oven to fully heat for at least 30 minutes for optimal crust development.
6. Bake Covered: Carefully remove the hot Dutch oven using oven mitts. Using the parchment paper edges as handles, gently lower the dough into the pot. Sprinkle the top with flaky sea salt if desired. Cover with the lid and return to the oven. Bake covered for 30 minutes to trap steam and promote oven spring.
7. Bake Uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200°F to 210°F (93°C to 99°C).
8. Cool and Serve: Remove the bread carefully from the Dutch oven using a spatula or the parchment paper sling and transfer to a wire rack. Allow the loaf to cool completely for at least 1 hour before slicing to avoid a gummy crumb. Serve warm or at room temperature with butter or your favorite accompaniment.

Notes

• Store cooled bread wrapped tightly in foil or in an airtight container at room temperature for up to 3 days to maintain crust and freshness.
• To refresh day-old bread, lightly toast slices or wrap the whole loaf loosely in foil and warm in a 350°F oven for 10–15 minutes.
• Use a high-quality sharp cheddar block shredded fresh for best melt and flavor; pre-shredded cheese may inhibit rise.
• For alternative cheeses, try Gruyère or pepper jack to vary flavor profiles.
• If you don’t have a Dutch oven, bake on a hot baking stone or heavy baking sheet with a tray of boiling water underneath to simulate steam.
• Adjust water quantity slightly if using whole wheat flour or baking in humid climates for consistent dough hydration.
• Ensure the Dutch oven is fully heated for 30 minutes or more to achieve the signature crust and oven spring.
• Do not slice hot bread; allow it to cool completely to set the crumb structure properly.

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