No Knead Cheddar Bread in the Dutch Oven Recipe

Introduction

This no knead cheddar bread baked in a Dutch oven is a simple yet flavorful loaf perfect for any occasion. With just a few ingredients and minimal effort, you get a crusty, cheesy bread that pairs wonderfully with soups, salads, or on its own.

Ingredients

• 3 cups flour
• 2 teaspoons salt
• 1/2 teaspoon yeast
• 1 1/2 cups water
• 1 1/4 cups shredded sharp cheddar cheese

Instructions

1. Step 1: In a large mixing bowl, whisk the flour, salt, and yeast together until well combined.
2. Step 2: Add the water and stir until a sticky dough forms.
3. Step 3: Fold in the shredded cheddar cheese until it is fully incorporated into the dough.
4. Step 4: Cover the bowl and let the dough rest at room temperature for 12 to 18 hours to develop flavor and texture.
5. Step 5: When ready to bake, place an empty Dutch oven in your oven and preheat to 450°F (230°C).
6. Step 6: On a heavily floured surface, roll the dough gently into a ball, dusting with flour as needed to prevent sticking.
7. Step 7: Carefully remove the hot Dutch oven from the oven, line it with parchment paper if desired, and place the dough inside.
8. Step 8: Cover the Dutch oven with its lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 to 20 minutes until the crust is golden brown and crisp.
9. Step 9: Remove the bread from the oven and allow it to cool before slicing and enjoying.

Tips & Variations

• For extra flavor, try adding herbs like rosemary or thyme along with the cheddar cheese.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a covered baking dish.
• Use a combination of sharp and mild cheddar for a more complex cheese taste.
• Sprinkle some additional shredded cheese on top of the dough before baking for a cheesy crust.

Storage

Store leftover cheddar bread in an airtight container or wrapped in foil at room temperature for up to two days. To refresh the crust, warm the bread in a preheated 350°F (175°C) oven for about 10 minutes before serving. For longer storage, slice and freeze bread in a sealed freezer bag for up to one month. Thaw at room temperature or toast slices directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I really need to let the dough rest for 12-18 hours?

Yes, the long resting time allows the dough to ferment slowly, developing flavor and a better crumb structure without needing any kneading.

Can I use different types of cheese in this recipe?

Absolutely! Sharp cheddar is recommended for its bold flavor, but you can experiment with other cheeses like gouda, mozzarella, or a cheese blend to suit your taste.

No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

4.5 from 139 reviews

This No Knead Cheddar Bread is a simple and delicious artisan-style bread baked in a Dutch oven. It features a chewy crust and a tender crumb infused with sharp cheddar cheese, perfect for sandwiches or enjoying with butter. The dough requires minimal hands-on time thanks to a long resting period, letting the yeast develop flavor and texture naturally.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 12 hours 65 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon active dry yeast

Wet Ingredients

• 1 1/2 cups water

Cheese

• 1 1/4 cups shredded sharp cheddar cheese

Instructions

1. Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, and yeast until evenly combined to ensure proper distribution of leavening and flavor.
2. Add water and stir: Pour in the water and stir until a sticky, shaggy dough forms, indicating the ingredients have just come together without overmixing.
3. Incorporate cheese: Fold the shredded sharp cheddar cheese into the dough until it is fully incorporated and evenly dispersed throughout.
4. Let dough rest: Cover the bowl with a clean towel or plastic wrap and allow the dough to rest at room temperature for 12 to 18 hours, giving the yeast time to ferment and develop flavor.
5. Preheat Dutch oven: Place an empty Dutch oven with its lid into the oven and preheat to 450°F (232°C) to ensure a hot baking environment that will create steam for a crisp crust.
6. Shape dough: While preheating, heavily flour a smooth surface, then gently turn the dough out and roll or fold it into a ball, coating it with flour to prevent sticking.
7. Prepare to bake: Carefully remove the hot Dutch oven from the oven, optionally line it with parchment paper, and place the shaped dough inside.
8. Bake covered: Cover with the lid and bake for 30 minutes. This traps steam which helps develop the crust and allows the bread to rise further.
9. Bake uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes or until the bread is beautifully golden brown and crusty.
10. Cool and serve: Remove the bread from the Dutch oven and allow it to cool on a wire rack before slicing to prevent a gummy texture. Enjoy warm or at room temperature.

Notes

• Resting the dough overnight is crucial for flavor and texture development—don’t skip this step.
• You can substitute sharp cheddar with other cheeses like gouda or parmesan for different flavor profiles.
• Using parchment paper makes it easier to transfer the dough into the hot Dutch oven and to lift the finished bread out.
• Ensure the Dutch oven is thoroughly preheated to create the ideal baking environment.
• The bread is best enjoyed within two days but can be frozen for longer storage.

Keywords: no knead bread, cheddar bread, artisan bread, Dutch oven bread, easy bread recipe, overnight bread dough