No Knead Cheddar Bread (Printable Version)

A rustic, golden loaf with crisp crust and tender, cheesy crumb. Simply mix, rise, and bake for easy homemade goodness.

# 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 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. The dough will appear rough and slightly tacky.
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 it has doubled in size and bubbles form on the surface.
05 - Preheat your oven to 450°F. Place a Dutch oven or heavy pot with lid inside to heat up for at least 30 minutes while the dough finishes rising.
06 - Lightly flour a work surface and your hands. Carefully turn the dough out, shape it into a round loaf, and place it on parchment paper.
07 - Cover the shaped dough with a towel and let rest for 20 to 30 minutes while the oven continues heating.
08 - Using oven mitts, carefully remove the hot pot from the oven. Lift the dough with the parchment paper and lower it into the pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
10 - Remove the lid and bake 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 loaf to a wire rack and let cool for at least 30 minutes before slicing to ensure proper texture and prevent gummy crumb.

# Expert Tips:

01 -
  • The dough comes together in literally ten minutes with zero kneading
  • That crisp crackling crust gives way to the most tender cheesy interior youve ever tasted
02 -
  • The dough will look impossibly sticky and shaggy, but resist the urge to add more flour
  • Getting the Dutch oven screaming hot before the dough goes in is what creates that professional bakery crust
03 -
  • Use parchment paper as a sling to lower the dough into the hot pot safely
  • If the crust is browning too quickly, tent loosely with foil for the final minutes

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