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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.

Ingredients

Scale

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

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