No Knead Cheddar Bread in the Dutch Oven Recipe

Introduction

This No Knead Cheddar Bread baked in a Dutch oven is a simple yet flavorful loaf perfect for any occasion. With just a few ingredients and minimal hands-on time, you’ll enjoy a crusty exterior and a cheesy, tender crumb inside.

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

1. 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 just combined, forming 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.
2. Step 2: Lightly flour a work surface and scrape the dough onto it. Fold the dough onto itself 2–3 times to form a rough ball. Cover loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof. Meanwhile, place a 5- to 6-quart Dutch oven with its lid into a cold oven and preheat to 450°F (232°C).
3. Step 3: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven—it may deflate slightly. Sprinkle the top with flaky sea salt. Cover and return it to the oven.
4. Step 4: Bake covered for 30 minutes. Then remove the lid and bake for another 15–20 minutes, until the bread is golden brown and the internal temperature reaches 200–210°F (93–99°C).
5. Step 5: Remove the Dutch oven from the oven and carefully 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, add herbs like rosemary or thyme along with the cheese.
• Using sharp cheddar gives a bold taste, but mix in smoked cheddar for a smoky twist.
• Make sure your water is lukewarm to activate the yeast without killing it.
• If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid.

Storage

Store the cooled bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven until warm and crusty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but you’ll need to activate it first by dissolving it in the lukewarm water with a pinch of sugar and letting it sit for 5–10 minutes until frothy before mixing into the flour.

Why does the recipe call for such a long rise time?

The long, slow rise develops flavor and improves the bread’s texture without requiring kneading. This method breaks down the flour’s proteins gently and encourages a chewy, airy crumb.

No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

4.6 from 59 reviews

• Author: Gabriel
• Total Time: 13 hours 10 minutes
• Yield: 1 loaf (about 8 servings) 1x

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Description

This No Knead Cheddar Bread recipe produces a crusty, cheesy artisan-style loaf using minimal effort and a Dutch oven. The dough rests overnight to develop flavor and texture without kneading, making it perfect for hands-off baking at home. Sharp cheddar cheese adds a deliciously savory touch to each bite, with a flaky sea salt topping enhancing the crust. Baking in a preheated Dutch oven ensures a perfectly crispy exterior and soft, flavorful crumb inside.

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Ingredients

Scale 1x2x3x

Dough 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)

Topping

• 1/2 teaspoon Flaky Sea Salt (for topping)

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Instructions

1. Mix Dough: In a large bowl, whisk together flour, instant yeast, and kosher salt. Add lukewarm water and mix with a rubber spatula until a shaggy dough forms. Fold in shredded cheddar cheese evenly. Cover tightly with plastic wrap and let rise at room temperature for 12 to 18 hours until doubled and bubbly.
2. Shape and Rest: Lightly flour a work surface and scrape dough onto it. Fold dough over itself 2-3 times to form a rough ball. Cover loosely with plastic wrap or kitchen towel and let rest for 30 minutes. Meanwhile, place a 5- to 6-quart Dutch oven with lid into a cold oven and preheat to 450°F (232°C).
3. Prepare to Bake: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven; it will deflate slightly and look loose. Sprinkle the dough with flaky sea salt and cover with the lid.
4. Bake Covered: Bake the bread covered for 30 minutes at 450°F (232°C) to trap steam and develop a crispy crust.
5. Bake Uncovered: Remove the lid and continue baking for 15-20 minutes until the bread is deeply golden brown. Check that the internal temperature reads between 200–210°F (93–99°C) to ensure it is fully baked.
6. Cool: Carefully remove the Dutch oven from the oven and lift out the bread with a spatula or by tipping the pot. Transfer the loaf to a wire rack and let cool completely for at least 1 hour before slicing and serving.

Notes

• Using lukewarm water is crucial to activate the yeast without killing it.
• The long rise time develops flavor and a chewy texture, so don’t rush this step.
• Preheating the Dutch oven ensures an ideal baking environment that mimics professional steam ovens for crust development.
• Cool the bread fully to avoid gummy texture inside.
• Flaky sea salt on top adds a nice crunch and flavor contrast.
• Sharp cheddar cheese infused throughout gives a deliciously rich and savory taste.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: No Knead Bread, Cheddar Bread, Dutch Oven Bread, Artisan Bread, Easy Bread Recipe