No Knead Cheddar Bread in the Dutch Oven
No Knead Cheddar Bread in the Dutch Oven delivers crispy crust, melted cheddar pockets, and soft crumb with just flour and yeast.
Equipment
- Large mixing bowl
- Wooden spoon or sturdy spatula
- Measuring cups and spoons.
- Plastic wrap or clean kitchen towel
- Parchment paper
- Sharp knife or bread lame (for scoring)
- Dutch oven with lid (5–6 quart size works best)
- Cooling rack
Ingredients
- 3 cups all-purpose flour 360 grams
- 1 ½ cups shredded sharp cheddar cheese about 150 grams
- 1 ¼ teaspoons salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water not hot
- Optional: ½ teaspoon garlic powder or 1 tablespoon chopped fresh chives
Instructions
Step 1: Mix the Dough
- In a large bowl, combine the flour, salt, and yeast. Stir gently to distribute everything evenly. Add the shredded cheddar and toss it lightly in the flour so it does not clump together.
- Pour in the warm water. Using a wooden spoon, mix until no dry flour remains. The dough will look shaggy and sticky. That is exactly what you want. Do not worry about making it smooth.
Step 2: Let It Rest
- Cover the bowl with plastic wrap or a clean towel. Leave it at room temperature for 8 to 12 hours. I usually mix mine at night and bake it the next morning.
- During this time, the dough will rise and bubble. It may double in size. The surface will look airy and slightly sticky.
Step 3: Shape the Dough
- Lightly flour your work surface. Gently turn the dough out onto the counter. It will be soft and a little loose. Fold the edges toward the center a few times to form a round shape.
- Do not overwork it. Just a few gentle folds are enough.
- Place the dough seam-side down onto a piece of parchment paper. Cover loosely and let it rest for about 30 minutes while your oven heats.
Step 4: Preheat the Dutch Oven
- Place your Dutch oven with the lid on inside the oven. Preheat to 450°F (230°C). Let the pot heat for at least 30 minutes.
- This step is important. A hot pot gives you that beautiful oven spring.
Step 5: Score and Bake
- Carefully remove the hot Dutch oven. Lift the dough using the parchment paper and place it into the pot. Use a sharp knife to score a small slash on top.
- Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for another 15–20 minutes until the crust is deep golden brown.
Step 6: Cool Before Slicing
- Remove the bread from the pot and let it cool on a rack for at least 30 minutes. I know it is tempting, but cutting too soon can make the inside gummy.
- Then slice, serve, and enjoy.