Introduction

This No Knead Cheddar Bread baked in a Dutch oven is a rustic, flavorful loaf with a golden, crispy crust and a tender, cheesy interior. Perfect for casual meals or serving alongside your favorite soups and salads, it requires minimal hands-on time but delivers bakery-quality results at home.

A round loaf of bread with a golden-brown crust sits in a brown paper bag, showing a rough and crunchy texture on top. The crust has small green herb bits and some cracks revealing the soft, light inside. The bread looks thick and rustic, with uneven coloring from light golden to darker brown. The close-up view highlights the crispy surface with some flour dusting. The background has a white marbled texture. 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. At the same time, 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 may deflate slightly. Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven with the lid and place it back into the oven.
Step 4: Bake the bread covered for 30 minutes. Then carefully remove the lid and continue baking for an additional 15–20 minutes, 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 extra flavor, try adding a teaspoon of garlic powder or dried herbs to the dough before mixing.
You can substitute sharp cheddar with other cheeses like gouda or gruyere for different tastes.
Using flaky sea salt on top adds a nice crunchy texture and enhances the cheese flavor.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can work just as well.

Storage

Store any leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days to maintain the crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the bread fully and warm it in a 350°F (175°C) oven for 10–15 minutes to revive the crust’s crispness.

How to Serve

The image shows a round, golden-brown bread loaf with a rough, crunchy crust and a slightly cracked top. The surface has small green herbs sprinkled lightly, adding a hint of color. The loaf sits inside a light brown paper liner, and the texture looks crispy on the outside with a soft inside visible through the cracks. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Use the same amount but dissolve it in a little lukewarm water first and let it sit for about 5 minutes until foamy before adding to the flour.

Do I really need to wait 12 to 18 hours for the first rise?

The long, slow rise develops flavor and improves texture, making the bread more aromatic and chewy. However, if you’re short on time, a warmer environment can speed fermentation, but aim for at least 6–8 hours for best results.