Introduction

This no knead cheddar bread baked in a Dutch oven offers a perfect combination of a crispy crust and a tender, cheesy interior. With minimal effort and simple ingredients, you can enjoy fresh, homemade bread bursting with sharp cheddar flavor.

A round loaf of bread with a golden-brown crust sits inside a white paper baking container. The bread has a rough texture with a deep crack in the center revealing a soft, light inside. Small bits of green herbs are visible on the crust, adding color and detail. The background is a white marbled surface. 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. Simultaneously, 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 deflate slightly). Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven and place it back into the oven.
Step 4: Bake the bread covered for 30 minutes. After 30 minutes, carefully remove the lid and continue baking for another 15-20 minutes, or 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

Use sharp cheddar for a bold flavor, or try smoked cheddar for a deeper taste.
Sprinkle herbs such as rosemary or thyme on top for an herby twist.
If you don’t have a Dutch oven, use any heavy lidded pot that can withstand high heat.
For extra crusty bread, bake uncovered for an additional 5 minutes at the end.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. To keep it longer, freeze the fully cooled bread in a resealable bag for up to 3 months. Reheat by toasting slices or warming whole loaf in the oven at 350°F (175°C) for 10-15 minutes.

How to Serve

The image shows a round loaf of bread with a golden-brown crust. The top layer is textured with crispy, slightly cracked edges and garnished with tiny bits of green herbs. The inside of the bread, visible through a crack on the surface, looks soft and light. The loaf is placed inside a white baking paper-lined container on 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, but dissolve it in the lukewarm water first and let it activate for about 5-10 minutes before mixing with the flour.

Why does the recipe call for a long rise time?

The long rise allows the dough to develop flavor and texture without kneading. This slow fermentation creates a light, airy crumb with a delicious tang.