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No Knead Cheddar Bread in the Dutch Oven

No Knead Cheddar Bread in the Dutch Oven: A Cheesy Delight

Enjoy the rich aroma and flavors of No Knead Cheddar Bread in the Dutch Oven, a simple and delicious recipe bursting with sharp cheddar.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour can substitute with bread flour
  • 1 teaspoon instant yeast active dry yeast can be used
  • 2 teaspoons salt kosher salt is preferred
  • 1.5 cups lukewarm water ensure it's not too hot
For the Cheese Infusion
  • 1 cup grated sharp cheddar cheese alternatives include Gruyère or smoked Gouda

Equipment

  • Dutch oven
  • Mixing Bowl
  • Spatula

Method
 

Dough Preparation
  1. In a large mixing bowl, whisk together the flour, yeast, and salt. Gradually add lukewarm water, mixing until a shaggy dough forms.
Long Fermentation
  1. Cover the bowl tightly and let the dough rise for 12 to 18 hours.
Add Cheese
  1. Gently fold in the grated cheese and refrigerate the dough for 30 minutes.
Shaping
  1. Scrape the dough onto a floured surface and shape it into a round loaf. Let it proof for 30 minutes.
Preheat Oven
  1. Preheat your oven to 450°F with the Dutch oven inside for 30 to 45 minutes.
Bake
  1. Transfer the dough on parchment into the hot Dutch oven, cover, and bake for 30 minutes. Uncover and bake for an additional 15 to 20 minutes.
Cooling
  1. Transfer the bread to a wire rack and cool for 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 100mgFiber: 1gVitamin A: 200IUCalcium: 200mgIron: 1mg

Notes

Wrap cooled bread tightly to maintain freshness. Avoid refrigerating to prevent drying out.

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