Introduction

This no-knead cheddar bread baked in a Dutch oven is a simple yet flavorful loaf with a crispy crust and a tender, cheesy interior. Perfect for novice bakers, it requires minimal hands-on time and yields bakery-quality results. Enjoy it fresh, warm, or toasted with your favorite spread.

A golden-brown, crusty bread loaf with a crackled top and a slightly bumpy texture sits in a round, parchment-paper-lined white pot. The pot is held by a woman's hand wearing a gray oven mitt on each side. The background features a soft gray cloth and a white marbled texture surface beneath. The baked bread looks fresh and fluffy inside where it has cracked open slightly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 1/2 cups lukewarm water (about 105°F/40°C)
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)

Instructions

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 the ingredients are just combined and form a shaggy dough. Fold in the shredded cheddar cheese evenly. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
Step 2: After the first rise, lightly flour a work surface and scrape the dough onto it. Fold the dough over onto itself 2-3 times to form a rough ball. Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof. Simultaneously, place a 5- to 6-quart Dutch oven (with the lid) into the cold oven and preheat to 450°F (232°C).
Step 3: Carefully remove the very hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven (it will look loose and deflate slightly). Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven and place it back into the oven.
Step 4: Bake the bread covered for 30 minutes. After 30 minutes, carefully remove the lid and continue baking for another 15-20 minutes, or until the bread is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
Step 5: Carefully remove the Dutch oven from the oven and lift the bread out using a spatula or by tipping the pot. Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing and serving.

Tips & Variations

For a richer flavor, try mixing in herbs like rosemary or thyme along with the cheddar cheese.
If you prefer a milder cheese, substitute sharp cheddar with mild cheddar or gouda.
Make sure the water is not too hot to avoid killing the yeast; lukewarm temperature works best.
Use a kitchen scale to measure ingredients for more consistent bread results.

Storage

Store the cooled bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days to maintain the crust’s crispness. For longer storage, slice and freeze the bread in a sealed plastic bag for up to 1 month. Reheat slices in a toaster or oven to regain crispness before serving.

How to Serve

A golden-brown loaf of cheese bread is sliced into five thick pieces, each slice showing a soft, airy interior with melted cheese oozing and stretching between the layers. The top is covered with a bubbly, crispy, and slightly shiny cheese crust that adds a rich texture and deep orange color. The bread sits on white parchment paper against a white marbled surface, enhancing its warm tones and making the melted cheese details stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, the long rise time allows the yeast to develop flavor and texture without kneading. It’s essential for achieving the bread’s characteristic airy crumb and chewy crust.

Can I use a different type of cheese in this recipe?

Absolutely! While sharp cheddar adds a nice tang and sharpness, you can experiment with cheeses like mozzarella, gouda, or Monterey Jack for different flavors and textures.