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.
Ingredients
Scale
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)
Instructions
- 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.
- 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).
- 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.
- Bake Covered: Bake the bread covered for 30 minutes at 450°F (232°C) to trap steam and develop a crispy crust.
- 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.
- 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
