No Knead Cheddar Bread in the Dutch Oven

The aroma of freshly baked bread fills the kitchen, drawing everyone to the table for a warm slice slathered with butter. This No Knead Cheddar Bread in the Dutch Oven is incredibly easy to make, requiring minimal hands-on time, and the long rise results in a flavorful, crusty loaf that boasts gooey pockets of cheese.

Ideal for anyone who loves a hearty, homemade bread, this delightful loaf makes for a perfect side dish at dinner or a comforting snack with soup. You can even make the dough ahead of time and let it rise overnight, ensuring fresh, warm bread whenever you need it.

Why You’ll Love This Recipe

• The long rise time develops deep, complex flavors.
• No kneading means anyone can make it effortlessly.
• The melted cheddar adds gooey richness in every bite.
• Baking in a Dutch oven creates a perfectly crusty exterior.

What You’ll Need

Gather these simple ingredients to get started on your bread.

For the Dough

• 3 cups bread flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water (about 100°F)

For the Cheese

• 1 1/4 cups shredded sharp cheddar cheese (divided)

For Dusting

• Cornmeal or extra flour (for dusting)

Use any type of cheese if desired.

Substitutions & Swaps

• Bread flour can be replaced with all-purpose flour.
• Sharp cheddar can be switched for mild or pepper jack.
• Kosher salt can be substituted with sea salt.
• Instant yeast can be replaced with active dry yeast.

How to Make It

Follow these straightforward steps to create your delicious bread.

Mix the Dough

In a large bowl, whisk together 3 cups bread flour, 1 1/2 tsp salt, and 1/2 tsp instant yeast.

Stir in Water

Add 1 1/2 cups warm water and stir until a shaggy dough forms. Fold in 1 cup shredded cheddar cheese. Cover and let rise 12-18 hours at room temperature.

Preheat the Oven

Preheat your oven to 450°F with the Dutch oven inside for 30 minutes.

Shape the Dough

Turn the dough onto a floured surface, shape into a ball, and place it on parchment dusted with cornmeal. Top with the remaining cheese and score the top.

Bake the Bread

Transfer the dough to the hot Dutch oven, cover it, and bake for 30 minutes. Uncover and bake for another 15-20 minutes until the loaf is golden.

Cool the Bread

Once baked, cool on a rack before slicing.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months wrapped well.
Reheat: Warm in the oven at 350°F for about 10 minutes.

Tips for Best Results

• Ensure your water temperature is around 100°F for optimal yeast activation.
• Don’t rush the rising time; let the dough develop flavors fully.
• Use parchment paper for easy transfer to the Dutch oven.
• If your dough feels too sticky, dust with a little flour when handling.

Serving Suggestions

• Serve with a rich soup for a complete meal.
• Pair with a fresh salad for a light lunch.
• Enjoy with butter or your favorite spread as a snack.