No Knead Cheddar Bread (Print)
A simple, flavorful loaf with golden crust and rich cheddar. No kneading required!
# What You Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 1½ teaspoons salt
03 - ½ teaspoon instant dry yeast
→ Cheese
04 - 1½ cups grated sharp cheddar cheese
→ Wet Ingredients
05 - 1¼ cups warm water
# How To Make It:
01 - Whisk together flour, salt, and yeast in a large mixing bowl until thoroughly blended.
02 - Stir grated sharp cheddar cheese into dry mixture until evenly distributed throughout flour.
03 - Pour warm water into bowl and mix with wooden spoon until shaggy, sticky dough forms. Dough will be moist and tacky.
04 - Cover bowl tightly with plastic wrap or clean towel. Let rise at room temperature for 2 hours until doubled in size and surface appears bubbly.
05 - Preheat oven to 450°F. Place Dutch oven with lid inside oven during preheating to thoroughly heat the pot.
06 - Turn dough onto generously floured surface. Shape into rough round loaf without overworking. Use minimal handling to preserve air pockets.
07 - Carefully remove preheated Dutch oven from oven. Place dough inside, using parchment paper for easier transfer if desired.
08 - Cover Dutch oven with lid and bake for 30 minutes to create steam for crust development.
09 - Remove lid and continue baking for 10–15 minutes until crust achieves deep golden color and crisp texture.
10 - Transfer loaf to wire rack and cool for at least 20 minutes before slicing to preserve crumb structure.
# Expert Tips:
01 -
- Even your most bakingphobic friends will think youve been secretly taking bread classes
- The crust gets perfectly crunchy while the inside stays tender and slightly tangy from all that cheddar
02 -
- Your dough will look terrifyingly wet and sticky. This is exactly right and any attempt to fix it by adding more flour will result in a sad dense brick
- The Dutch oven method creates steam which is what gives restaurant bread its signature crust. No pot no magic
03 -
- Parchment paper makes transferring wet dough infinitely less stressful. No one likes burns or dough disasters
- Let the crust cool completely before storing or it gets soggy. A paper bag breathes better than plastic