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No Knead Cheddar Bread in the Dutch Oven Recipe

★★★★★

4.8 from 60 reviews
  • Author: Lana
  • Total Time: 13 hours 5 minutes
  • Yield: 4 servings 1x

Description

This No Knead Cheddar Bread recipe yields a crusty, golden loaf infused with sharp cheddar cheese, baked in a Dutch oven for a perfectly tender interior and a crisp outer crust. With minimal hands-on time and a long, slow rise, this bread is easy to prepare and perfect for cheese lovers looking to enjoy homemade artisan bread without the fuss of kneading.

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)

Add-ins and Topping

  • 1 cup Sharp Cheddar Cheese, shredded
  • 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 just until combined into a shaggy dough. Fold in the shredded cheddar cheese evenly to ensure cheese is distributed throughout the dough. Cover the bowl 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, indicating active fermentation.
  3. Shape and Second Proof: Lightly flour a work surface and scrape the dough onto it. Fold the dough over itself 2-3 times to form a rough ball shape. Cover loosely with plastic wrap or a kitchen towel and allow it to rest for 30 minutes. Meanwhile, place a 5- to 6-quart Dutch oven with its lid inside a cold oven and preheat to 450°F (232°C).
  4. Preheat and Prepare for Baking: Carefully remove the hot Dutch oven from the oven. Gently transfer the rested dough into the Dutch oven—it may appear loose and slightly deflated. Sprinkle the top with flaky sea salt before covering with the lid.
  5. Bake Covered: Bake the bread covered in the Dutch oven for 30 minutes. This traps steam and helps develop a crusty exterior.
  6. Finish Baking Uncovered: Remove the lid carefully and continue baking for an additional 15-20 minutes until the bread is deeply golden brown. Check that the internal temperature reaches between 200–210°F (93–99°C) to ensure it is fully baked.
  7. Cool and Serve: Carefully remove the Dutch oven from the oven and lift the bread out using a spatula or by tipping the pot. Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing to allow the crumb to set.

Notes

  • Ensure the water is lukewarm (around 105°F/40°C) to properly activate the yeast without killing it.
  • The long rise time at room temperature develops flavor and texture, so resist the urge to shorten it.
  • Using a Dutch oven traps moisture and mimics a professional steam oven to produce a crisp crust.
  • Let the bread fully cool before slicing to prevent a gummy crumb.
  • Store leftover bread in a paper bag to maintain crust crispness for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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

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