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Overhead shot of a round loaf of crusty bread with melted cheddar cheese visible on top and sides.

No Knead Cheddar Bread in Dutch Oven

A crusty, cheesy no knead cheddar bread baked in a Dutch oven with a soft interior and golden top.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 17 hours
Total Time 18 hours 5 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 220 kcal

Ingredients
  

  • 3 cups bread flour 360g
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups warm water about 100°F (40°C) / 38°C
  • 1 1/4 cups shredded sharp cheddar cheese divided
  • Cornmeal or extra flour for dusting

Instructions
 

  • Mix dry ingredients:

    In a large bowl, combine 3 cups (360g) bread flour, 1 1/2 tsp kosher salt, and 1/2 tsp instant yeast using a whisk.

  • Add water and cheese:

    Pour in 1 1/2 cups warm water (about 100°F (40°C) / 38°C) and mix until a rough dough comes together. Fold in 1 cup shredded sharp cheddar cheese. Cover the bowl and leave to rise at room temperature for 12-18 hours.

  • Preheat oven and Dutch oven:

    Set the oven to 450°F (230°C) and place a Dutch oven inside to heat for 30 minutes.

  • Shape dough and add cheese:

    Transfer the dough to a floured surface, form it into a round, and set it on parchment paper dusted with cornmeal. Sprinkle the top with the remaining 1/4 cup shredded cheddar cheese and make a cut across the top.

  • Bake covered then uncovered:

    Carefully place the dough in the hot Dutch oven, put the lid on, and bake for 30 minutes. Remove the lid and continue baking for 15-20 minutes until the crust is golden.

  • Cool on wire rack:

    Allow the bread to cool on a wire rack before cutting.
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