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No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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

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