Introduction

This no-knead cheddar bread baked in a Dutch oven is simple to prepare and yields a wonderfully crusty loaf with a tender, cheesy crumb. With minimal hands-on time, it’s perfect for home bakers looking to enjoy fresh artisan bread without the fuss.

A loaf of cheese bread is sliced into five thick pieces, stacked slightly apart to show the gooey, melted cheese inside each slice. The crust on top is golden-brown with a bubbly, crispy texture, while the bread underneath is soft and pale with visible cheese layers stretching between the slices. The whole loaf rests on white parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
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)
1 1/2 cups lukewarm water (about 105°F/40°C)

Instructions

Step 1: In a large bowl, whisk together the flour, instant 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 throughout the dough. Cover tightly with plastic wrap.
Step 2: Let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly, allowing gluten to develop and flavor to deepen without kneading.
Step 3: Lightly flour a work surface and scrape the dough out. Fold it over itself 2 to 3 times to create a rough ball. Cover loosely with plastic wrap or a kitchen towel and rest for 30 minutes for a second proof.
Step 4: While the dough rests, place a 5- to 6-quart Dutch oven with the lid into a cold oven and preheat to 450°F (232°C).
Step 5: Carefully remove the hot Dutch oven from the oven and gently transfer the dough inside. It may deflate slightly. Sprinkle flaky sea salt on top, then cover with the lid.
Step 6: Bake covered for 30 minutes to create steam that develops a crispy crust and tender crumb.
Step 7: Remove the lid carefully and continue baking for an additional 15 to 20 minutes until the bread is deeply golden brown and has an internal temperature of 200–210°F (93–99°C).
Step 8: Remove the bread from the Dutch oven using a spatula or by tipping the pot. Transfer to a wire rack and cool completely for at least 1 hour before slicing to ensure the best texture.

Tips & Variations

For extra flavor, try adding herbs like rosemary or thyme alongside the cheddar cheese.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid or a covered roasting pan may work as a substitute.
Use a mix of sharp and mild cheddar for a balanced cheesy taste.
Adding a little garlic powder or smoked paprika to the dough can enhance the savory notes.

Storage

Store leftover bread wrapped loosely in a paper bag or bread box at room temperature for up to 2 days to maintain crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and refresh by warming in a 350°F oven for 10 minutes before serving.

How to Serve

A round bread with a golden brown crust sits on white parchment paper over a wooden board. The crust has a bubbly texture with darker toasted spots and melted cheese baked on top, giving it a shiny, crispy finish. Behind the bread, there is a white bowl filled with bright yellow cheese sauce that looks smooth and creamy. The background is a white marbled surface with a light gray cloth nearby. A knife with a wooden handle rests next to the board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with other cheeses like gouda, mozzarella, or pepper jack for different flavors and textures. Just make sure to shred them finely for even distribution.

Do I need to knead the dough at all?

No, this recipe is designed to develop gluten with a long, slow rise instead of kneading, making it easy and hands-off while still producing excellent texture.

No Knead Cheddar Bread in the Dutch Oven Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

This No Knead Cheddar Bread recipe combines the ease of a no-knead dough with the rich, savory flavor of sharp cheddar cheese. Baked in a preheated Dutch oven, it develops a crispy crust and tender crumb with minimal effort, making it perfect for home bakers seeking a delicious artisan-style bread without intensive labor.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 13 hours 5 minutes
Yield: 1 loaf (approx. 8-10 servings) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour
1 1/4 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 cup sharp cheddar cheese, shredded
1 1/2 cups lukewarm water (about 105°F / 40°C)

Topping

1/2 teaspoon flaky sea salt (for topping)

Instructions

Mix Ingredients: In a large bowl, whisk together the all-purpose flour, instant 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 sharp cheddar cheese evenly throughout the dough. Cover tightly with plastic wrap.
First Rise: Let the dough rise at room temperature for 12 to 18 hours until it has doubled in size and become bubbly. This slow fermentation allows gluten to develop and deepens the flavor without the need for kneading.
Shape Dough: Lightly flour a work surface and scrape the dough out onto it. Fold the dough over itself 2-3 times to form a rough, round ball. Cover loosely with plastic wrap or a kitchen towel and let rest for 30 minutes for a second proof.
Preheat Dutch Oven: While the dough rests, place a 5- to 6-quart Dutch oven with its lid inside a cold oven. Preheat the oven to 450°F (232°C) with the Dutch oven inside to get it thoroughly heated.
Transfer Dough and Add Topping: Carefully remove the hot Dutch oven from the oven. Gently transfer the proofed dough into the Dutch oven; it may deflate slightly. Sprinkle flaky sea salt on top of the dough, then cover with the lid.
Bake Covered: Bake the dough covered for 30 minutes. The lid traps steam in the Dutch oven, which helps develop a crisp crust and tender crumb.
Bake Uncovered: Remove the lid carefully and continue baking the bread uncovered for an additional 15 to 20 minutes until the crust is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
Cool Bread: Remove the bread from the Dutch oven using a spatula or by tipping the pot carefully. Transfer the bread to a wire rack and allow it to cool completely for at least 1 hour before slicing. Cooling ensures the best texture and flavor.

Notes

Use lukewarm water around 105°F (40°C) to activate the yeast optimally.
Do not skip the long rise time; it is essential for gluten development and flavor.
A Dutch oven is critical for this recipe to create steam and a crisp crust.
Cheddar cheese can be substituted with other flavorful cheeses if desired.
Ensure the bread cools completely for best slicing and texture.
Flaky sea salt topping adds extra crunch and flavor contrast.

Keywords: no knead bread, cheddar bread, Dutch oven bread, easy bread recipe, artisan bread, cheesy bread