No Knead Cheddar Bread in the Dutch Oven Recipe
This No Knead Cheddar Bread is a simple yet flavorful artisan-style loaf baked in a Dutch oven. Combining a long, slow rise with sharp cheddar cheese folded into the dough, this bread boasts a crispy crust with a tender, cheesy interior. Perfect for cozy meals or sandwiches, it requires minimal hands-on time and uses a no-knead technique for ease.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 13 to 18 hours 5 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups All-Purpose Flour
- 1 1/4 teaspoons Instant Yeast
- 1 1/2 teaspoons Kosher Salt
Wet Ingredients
- 1 1/2 cups Lukewarm Water (about 105°F/40°C)
Add-Ins and Toppings
- 1 cup Sharp Cheddar Cheese, shredded
- 1/2 teaspoon Flaky Sea Salt (for topping)
Instructions
- Mix Ingredients and First Rise: In a large bowl, whisk together the flour, instant yeast, and kosher salt. Add the lukewarm water and stir with a rubber spatula until combined into 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 it doubles in size and becomes bubbly.
- Shape and Second Proof: Lightly flour a clean work surface and scrape the dough onto it. Fold the dough over itself 2 to 3 times to form a rough ball. Cover loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes. Meanwhile, place a 5- to 6-quart Dutch oven with its lid into a cold oven and preheat to 450°F (232°C).
- Transfer Dough Into Dutch Oven: Carefully remove the hot Dutch oven from the oven. Gently transfer the rested dough into the pot; it will deflate slightly. Sprinkle the top with flaky sea salt. Cover the Dutch oven with the lid.
- Bake Covered: Place the covered Dutch oven back into the oven and bake for 30 minutes. This step traps steam to develop a crispy crust.
- Bake Uncovered: Remove the lid carefully and continue baking for 15 to 20 minutes more, until the bread is deeply golden brown and registers an internal temperature of 200–210°F (93–99°C).
- Cool the Bread: Remove the Dutch oven from the oven. Lift the bread out using a spatula or by tipping. Transfer to a wire cooling rack and let cool completely for at least 1 hour before slicing and serving.
Notes
- Make sure the water is lukewarm to activate the yeast without killing it.
- Using a Dutch oven replicates a professional steam oven environment for crust development.
- The long rise time develops flavor and texture without kneading.
- Allow the bread to cool completely before slicing to ensure proper crumb structure.
- Flaky sea salt enhances flavor and adds a crunchy topping.
Keywords: no knead bread, cheddar bread, Dutch oven bread, artisan bread, easy homemade bread
