Description
This No Knead Cheddar Bread is a rustic, flavorful loaf baked in a Dutch oven that combines the simplicity of no-knead dough with the rich, sharp taste of cheddar cheese. The bread develops a crispy golden crust and a tender, cheesy interior, making it perfect for casual dinners or artisan-style sandwiches.
Ingredients
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)
Add-ins & Toppings
- 1 cup Sharp Cheddar Cheese, shredded
- 1/2 teaspoon Flaky Sea Salt (for topping)
Instructions
- Mix Ingredients: In a large bowl, whisk together the flour, instant yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula just until combined to form a shaggy dough. Fold in the shredded cheddar cheese evenly. Cover the bowl with plastic wrap tightly and let the dough rise at room temperature for 12 to 18 hours, until it doubles in size and becomes bubbly.
- Shape and Proof: Lightly flour a work surface and scrape the dough onto it after the first rise. Fold the dough over itself 2-3 times to shape a rough ball. Cover loosely with plastic wrap or a kitchen towel and let rest for 30 minutes for the second proof. Meanwhile, place a 5- to 6-quart Dutch oven with its lid in a cold oven and preheat to 450°F (232°C).
- Prepare for Baking: Remove the heated Dutch oven carefully from the oven. Gently transfer the dough ball into the hot Dutch oven. It may look loose and deflate slightly. Sprinkle the dough top with flaky sea salt, cover with the lid, and return it to the oven.
- Bake Covered: Bake the bread covered for 30 minutes to develop steam and crust formation, ensuring a beautiful rise and crust texture.
- Bake Uncovered: Remove the lid carefully and continue baking the bread uncovered for an additional 15–20 minutes, or until the crust is deeply golden brown and the internal temperature reaches between 200°F and 210°F (93–99°C).
- Cool and Serve: Take the Dutch oven out of the oven and remove the bread 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 to allow the crumb to set properly.
Notes
- Be sure to use lukewarm water (about 105°F/40°C) to activate the yeast properly without killing it.
- The long fermentation time (12-18 hours) at room temperature is key to developing flavor and texture in this no-knead bread.
- Using a preheated Dutch oven helps create a steamy environment for crust development, mimicking professional bread ovens.
- Allow the bread to cool fully before slicing to avoid a gummy texture and to let the cheddar meld into the crumb.
- Flaky sea salt on top adds a pleasant crunch and flavor contrast to the cheesy bread.
