🧀 No-Knead Cheddar Bread in the Dutch Oven
A Golden, Cheesy Loaf With Almost Zero Effort
Few things in the kitchen are as satisfying as baking bread from scratch—and this No-Knead Cheddar Bread proves you don’t need special skills or endless kneading to get bakery-quality results. With a long, slow rise and the magic of a Dutch oven, this bread develops a deep flavor, a crackly crust, and a tender crumb studded with pockets of melted cheddar.
This recipe is perfect for beginners and seasoned bakers alike. The dough comes together in minutes, rests overnight (or all day), and bakes into a loaf that feels impressive but is secretly very easy. It’s the kind of bread that disappears slice by slice: toasted for breakfast, served alongside soup, or eaten warm with butter straight from the board.
🥖 Why No-Knead Works
Traditional bread relies on kneading to develop gluten. No-knead bread uses time instead of effort. A high-hydration dough and a long fermentation allow gluten to form naturally, creating structure, flavor, and chew. Baking in a preheated Dutch oven traps steam, mimicking a professional bread oven and giving you that irresistible crust.
Add cheddar cheese, and you get a loaf that’s savory, comforting, and deeply aromatic.
🧺 Ingredients (1 large loaf)
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (360 ml) warm water (not hot)
- 1 teaspoon instant or active dry yeast
- 1 ¼ teaspoons salt
- 1 to 1 ½ cups (120–180 g) sharp cheddar cheese, grated
- Optional flavor add-ins:
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh chives or rosemary
🍽️ Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean towel
- 4–6 quart Dutch oven with lid
- Parchment paper
👩🍳 Step-by-Step Instructions
1. Mix the Dough (5 minutes)
In a large bowl, combine the flour, yeast, and salt. Stir to distribute evenly. Add the grated cheddar cheese and any optional herbs or spices.
Pour in the warm water and stir with a spoon until a shaggy, sticky dough forms. There should be no dry flour left, but the dough will look rough and wet—that’s exactly right.
👉 Do not knead. Just mix until combined.
2. First Rise: Long and Slow (12–18 hours)
Cover the bowl tightly with plastic wrap or a damp towel. Leave it at room temperature for 12 to 18 hours.
During this time, the dough will:
- Double or triple in size
- Become bubbly on the surface
- Develop a deep, slightly tangy flavor
The longer the rise, the better the flavor. Overnight is ideal.
3. Shape the Dough (2 minutes)
Lightly flour your work surface and your hands. Gently scrape the dough out of the bowl. Fold it over itself once or twice to form a loose round. Do not deflate it too much—those air bubbles are gold.
Place the dough seam-side down on a piece of parchment paper. Cover loosely and let rest for 30–45 minutes while the oven heats.
4. Preheat the Dutch Oven
Place your Dutch oven (with lid on) into the oven. Preheat to 450°F (230°C) for at least 30 minutes. The pot should be very hot—this is key for oven spring and crust.
5. Bake the Bread
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and lower it into the pot. Cover with the lid.
- Bake covered for 30 minutes
- Remove the lid and bake for another 12–18 minutes, until the loaf is deep golden brown and the cheese bits on top are caramelized
The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches about 205–210°F (96–99°C).
6. Cool (The Hardest Part)
Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This allows the crumb to set and prevents a gummy texture.
🧀 Choosing the Best Cheddar
- Sharp or extra-sharp cheddar gives the best flavor
- Avoid pre-shredded cheese (it contains anti-caking agents)
- White or orange cheddar both work
- For variety, try mixing cheddar with:
- Gruyère
- Monterey Jack
- Smoked cheddar
🌟 Flavor Variations
🧄 Garlic Cheddar Bread
Add 1 teaspoon garlic powder or 2 roasted garlic cloves mashed into the dough.
🌶️ Jalapeño Cheddar
Add 1–2 finely chopped jalapeños (fresh or pickled) for a spicy kick.
🌿 Herb & Cheddar
Add fresh rosemary, thyme, or chives for an aromatic loaf.
🥓 Cheddar & Bacon
Fold in ½ cup cooked, crumbled bacon for pure indulgence.
🍽️ How to Serve
- Warm with butter or honey butter
- Alongside tomato soup or chili
- As a grilled cheese base
- Toasted with eggs for breakfast
- With a cheese board and pickles
🧊 Storage & Freezing
- Store at room temperature, wrapped, for 2 days
- Refrigerate up to 5 days (toast before serving)
- Freeze sliced bread up to 2 months