No Knead Cheddar Bread in the Dutch Oven Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate cheese: Fold the shredded sharp cheddar cheese into the dough until it is fully incorporated and evenly dispersed throughout.
- 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.
- 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.
- 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.
- Prepare to bake: Carefully remove the hot Dutch oven from the oven, optionally line it with parchment paper, and place the shaped dough inside.
- 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.
- 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.
- 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
