Description
This No Knead Cheddar Bread features a simple, hands-off preparation method that results in a crusty, golden loaf with sharp cheddar cheese incorporated throughout. Using a Dutch oven for baking ensures even heat distribution and a perfect crust, making it an ideal savory bread for sandwiches, soups, or snacking.
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)
Cheese
- 1 cup Sharp Cheddar Cheese (shredded)
Toppings
- 1/2 teaspoon Flaky Sea Salt (for topping)
Instructions
- Mix Dry Ingredients and Add Water: In a large bowl, whisk together the all-purpose flour, instant yeast, and kosher salt until well combined. Pour in the lukewarm water and mix with a rubber spatula until the ingredients are just combined and form a shaggy dough.
- Fold in Cheese and First Rise: Gently fold the shredded sharp cheddar cheese into the dough evenly. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and turned bubbly.
- Shape Dough and Second Proof: After the first rise, lightly flour your work surface and scrape the dough onto it. Fold the dough over onto itself 2 to 3 times to shape it into a rough ball. Cover loosely with plastic wrap or a kitchen towel and allow it to rest for 30 minutes to complete the second proof. During this time, place a 5- to 6-quart Dutch oven with its lid inside a cold oven and preheat the oven to 450°F (232°C).
- Prepare Dutch Oven and Add Dough: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough ball into the Dutch oven; it will deflate slightly and appear loose. Sprinkle the dough top with flaky sea salt, then cover the Dutch oven with its lid.
- Bake Covered: Place the Dutch oven back into the oven and bake the bread covered for 30 minutes to allow it to steam and develop a crust.
- Finish Baking Uncovered: Remove the lid carefully and continue baking the bread for an additional 15 to 20 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches between 200 and 210°F (93–99°C).
- Cool Bread: Carefully remove the Dutch oven from the oven and lift the bread out onto a wire rack using a spatula or by tipping the pot. Let the bread cool completely for at least 1 hour before slicing and serving to ensure the crumb sets properly.
Notes
- The long fermentation time enhances flavor and texture, so plan ahead for the 12-18 hour rise.
- Using a Dutch oven mimics professional steam ovens, providing a crispy crust.
- Ensure water temperature is around 105°F (40°C) to activate yeast without killing it.
- Sharp cheddar can be substituted with your preferred cheese for flavor variation.
- Allow the bread to cool fully before slicing to avoid a gummy interior.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: no knead bread, cheddar bread, Dutch oven bread, homemade bread, easy bread recipe, savory bread
