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No Knead Cheddar Bread in the Dutch Oven Recipe

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★★★★★

4.7 from 103 reviews

This No Knead Cheddar Bread is a rustic, cheesy loaf baked to perfection in a Dutch oven. With a simple mix-and-rise method that requires no kneading, this bread develops a crisp, golden crust and a tender, flavorful crumb studded with sharp cheddar cheese. The long, slow rise enhances the depth of flavor, making it a perfect homemade bread for slicing and serving alongside your favorite meals or enjoying on its own.

Ingredients

Scale

Dough 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)

Topping

  • 1/2 teaspoon Flaky Sea Salt (for topping)

Instructions

  1. Mix the Dough: In a large bowl, whisk together the all-purpose flour, instant yeast, and kosher salt. Add the lukewarm water and stir with a rubber spatula until the ingredients are just combined into a shaggy dough. Fold in the shredded sharp cheddar cheese evenly throughout the dough. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12 to 18 hours until the dough doubles in size and becomes bubbly.
  2. Shape and Rest: Lightly flour a work surface and scrape the risen dough onto it. Fold the dough over onto itself 2-3 times to form a rough ball shape. Cover it loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes to complete the second proof. During this time, place a 5- to 6-quart Dutch oven with its lid inside a cold oven and preheat the oven to 450°F (232°C).
  3. Prepare Dutch Oven and Transfer Dough: Once preheated, carefully remove the extremely hot Dutch oven from the oven. Gently transfer the rested dough into the Dutch oven; the dough may look loose and may deflate slightly, which is normal. Sprinkle the surface with flaky sea salt for added texture and flavor. Cover the Dutch oven with its lid.
  4. Bake Covered: Place the covered Dutch oven back into the oven and bake the bread for 30 minutes. This covered baking phase traps steam which helps create a crispy crust.
  5. Bake Uncovered: After 30 minutes, carefully remove the lid from the Dutch oven. Continue baking the bread uncovered for an additional 15-20 minutes, or until the crust turns deeply golden brown and the internal temperature of the bread reaches between 200–210°F (93–99°C), indicating it is fully baked.
  6. Cool the Bread: Remove the Dutch oven from the oven with care 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. This cooling step ensures the crumb sets properly and enhances texture and flavor.

Notes

  • Use lukewarm water around 105°F (40°C) to help activate the yeast effectively without killing it.
  • Do not skip the long, slow rise as it develops flavor and texture in the bread.
  • The Dutch oven must be preheated thoroughly to create steam for a crispy crust.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • Flaky sea salt on top adds a delightful crunch and flavor contrast—optional but recommended.
  • Kosher salt can be substituted with regular table salt, but adjust quantity slightly as kosher salt is less dense.

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

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