No Knead Cheddar Bread (Print View)
Rustic golden loaf with crisp crust and tender cheesy crumb, ideal for sandwiches or soup
# What You'll Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 1½ teaspoons salt
03 - ½ teaspoon instant yeast
→ Cheddar
04 - 1½ cups sharp cheddar cheese, grated
→ Wet Ingredients
05 - 1¼ cups lukewarm water
# How To Make It:
01 - Whisk together flour, salt, and instant yeast in a large mixing bowl until thoroughly blended.
02 - Add grated cheddar to the flour mixture and toss to distribute evenly throughout.
03 - Pour lukewarm water into the bowl and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
04 - Cover the bowl tightly with plastic wrap or a clean towel. Let dough rise at room temperature for 3–4 hours until doubled in size with bubbles on the surface.
05 - Preheat oven to 450°F. Place a Dutch oven or heavy pot with lid inside to heat for at least 30 minutes.
06 - Lightly flour work surface and hands. Turn dough out, shape into a round loaf, and place on parchment paper.
07 - Cover with a towel and let rest for 20–30 minutes while oven continues heating.
08 - Using oven mitts, remove hot pot from oven. Lift dough with parchment paper and lower into the pot.
09 - Cover with lid and bake for 30 minutes.
10 - Remove lid and bake another 10–15 minutes until crust is deep golden and loaf sounds hollow when tapped. Transfer to wire rack and cool at least 30 minutes before slicing.
# Expert Hints:
01 -
- The dough practically makes itself while you go about your day
- That combination of sharp cheddar flavor and a perfectly crackling crust feels like bakery quality bread without any of the work
02 -
- The dough will look scary shaggy and sticky at first, but that is exactly how it should look, so do not be tempted to add more flour
- That Dutch oven creates a mini steam oven that is absolutely essential for getting that professional looking crackling crust
03 -
- Use a parchment paper sling to lower the dough into the hot Dutch oven, it makes the process so much safer and easier
- The second you take that lid off, watch closely, every oven is different and the color can go from golden to too dark quickly