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No Knead Cheddar Bread in the Dutch Oven Recipe

★★★★★

4.5 from 72 reviews
  • Author: Matteo
  • Total Time: 13 hours 10 minutes
  • Yield: 4 servings 1x

Description

This No Knead Cheddar Bread recipe yields a crusty, flavorful loaf baked in a Dutch oven. The easy-to-make dough requires minimal hands-on time and leverages a long fermentation for deep flavor, with sharp cheddar cheese folded in for a delicious cheesy twist. The bread is baked covered and uncovered to develop a perfect golden crust and tender crumb.

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)

Additional Ingredients

  • 1 cup Sharp Cheddar Cheese (shredded)
  • 1/2 teaspoon Flaky Sea Salt (for topping)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant yeast, and kosher salt until thoroughly combined.
  2. Add Water and Form Dough: Pour in the lukewarm water and stir with a rubber spatula just until the ingredients come together into a shaggy dough. Avoid overmixing to maintain the no-knead texture. Fold in the shredded sharp cheddar cheese evenly throughout the dough.
  3. First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until it has doubled in size and appears bubbly.
  4. Shape and Rest: Lightly flour your work surface and scrape the dough onto it. Fold the dough over itself 2-3 times to shape it into a rough ball. Cover loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof.
  5. Preheat Dutch Oven: While the dough rests, place a 5- to 6-quart Dutch oven with its lid into a cold oven. Preheat the oven to 450°F (232°C) together with the Dutch oven to ensure it’s very hot.
  6. Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven using oven mitts. Gently transfer the dough ball into the Dutch oven; it may deflate slightly. Sprinkle the top of the dough with flaky sea salt for added texture and flavor.
  7. Bake Covered: Cover the Dutch oven with its lid and bake in the oven for 30 minutes. This technique traps steam to create a moist environment that develops a crispy crust.
  8. Bake Uncovered: After 30 minutes, carefully remove the lid and continue baking the bread for an additional 15-20 minutes until the crust is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
  9. Cool: Remove the Dutch oven from the oven and lift the bread out with 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 to allow the crumb to set.

Notes

  • For best results, measure flour by weight if possible (3 cups of all-purpose flour is approximately 360 grams).
  • The long fermentation time of 12-18 hours helps develop flavor and texture without kneading.
  • The Dutch oven baking method traps steam, essential for a great crust.
  • The flaky sea salt topping adds a nice crunchy contrast and enhances the cheddar flavor.
  • Ensure the water is lukewarm (about 105°F/40°C) to activate the yeast properly without killing it.
  • Allow the bread to cool fully before slicing to prevent a gummy texture inside.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: No knead bread, cheddar bread, Dutch oven bread, easy homemade bread, cheesy bread recipe

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Find it online: https://todayplates.com/no-knead-cheddar-bread-in-the-dutch-oven-recipe/