No Knead Cheddar Bread (Print Version)

Rustic golden loaf with crisp crust and tender, cheesy crumb. No kneading required for this easy American-style bread.

# What You 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

# Directions:

01 - Whisk together the flour, salt, and instant yeast in a large mixing bowl until thoroughly blended.
02 - Add the grated sharp cheddar to the flour mixture and toss to distribute evenly throughout the dry ingredients.
03 - Pour in the lukewarm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overmix.
04 - Cover the bowl tightly with plastic wrap or a clean towel. Let the dough rise at room temperature for 3 to 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 a work surface and your hands. Turn the risen dough out, shape it into a round loaf, and place on parchment paper.
07 - Cover with a towel and let rest for 20 to 30 minutes while the oven continues preheating.
08 - Using oven mitts, remove the hot pot from the oven. Lift the dough with the parchment paper and carefully lower it into the pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust.
10 - Remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Transfer the bread to a wire rack and let cool for at least 30 minutes before slicing to ensure proper texture.

# Insider Tips:

01 -
  • The crust gets improbably crisp while the inside stays tender and loaded with melted cheese pockets
  • You literally stir ingredients together and walk away for hours
  • Everyone assumes you spent all day working for this bakery level result
02 -
  • The dough will look impossibly sticky and messy but that is exactly right
  • Preheating the Dutch oven is nonnegotiable for achieving that bakery style crust
03 -
  • Grate your own cheese because the pre-shredded stuff simply will not melt properly
  • Use a kitchen scale if you have one because flour measurements vary wildly by how you scoop

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