No Knead Cheddar Bread (Printable)

Rustic golden loaf with crisp crust and tender cheesy crumb. Perfect for sandwiches and toasting.

# 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 - In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly blended.
02 - Add the grated cheddar and toss to distribute evenly throughout the flour mixture.
03 - Pour in the lukewarm water 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, or until doubled in size with bubbles forming 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.
06 - Once the dough has risen, 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 with a towel and let rest for 20–30 minutes while the oven continues heating.
08 - Using oven mitts, 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.
10 - Remove the lid and bake another 10–15 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
11 - Transfer to a wire rack and let cool at least 30 minutes before slicing.

# Expert Advice:

01 -
  • You get bakery level results with zero actual work beyond stirring ingredients together
  • The cheese creates these incredible pockets of savory flavor throughout every slice
  • It transforms humble ingredients into something that feels impressive enough for guests
02 -
  • The dough will look frighteningly wet and sticky but resist the urge to add more flour or it won't bake properly
  • Getting the dough into the blazing hot pot takes some confidence but the parchment paper makes it completely manageable
  • Cutting into the bread while it's still warm will ruin the crust so let it cool for at least 30 minutes
03 -
  • If you don't have a Dutch oven, any heavy oven safe pot with a tight lid will work just as well
  • The bottom of the loaf can get too dark so if you notice this happening, slide a baking sheet under the pot

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