No Knead Cheddar Bread (Printable)

Simple artisan bread loaded with sharp cheddar. Mix, rise, and bake for a crispy golden crust. No kneading required.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups (375 g) all-purpose flour
02 - 1½ teaspoons salt
03 - ½ teaspoon instant dry yeast

→ Cheese

04 - 1½ cups (170 g) grated sharp cheddar cheese

→ Wet Ingredients

05 - 1¼ cups (300 ml) warm water

# How to Make It:

01 - In a large mixing bowl, whisk together the flour, salt, and yeast until thoroughly blended.
02 - Stir in the grated cheddar cheese until evenly distributed throughout the flour mixture.
03 - Pour in the warm water and mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
04 - Cover the bowl tightly with plastic wrap or a clean towel. Let it rise at room temperature for 2 hours, or until doubled in size and bubbly.
05 - Preheat your oven to 450°F (230°C). Place a Dutch oven with lid or heavy baking pot inside the oven as it heats.
06 - Turn the dough out onto a generously floured surface. Shape into a rough round loaf; avoid overworking the dough.
07 - Carefully remove the hot Dutch oven from the oven. Place the dough inside, using parchment paper for easier handling if desired.
08 - Cover with the lid and bake for 30 minutes to create steam and develop the crust.
09 - Remove the lid and bake for another 10–15 minutes, until the crust is deeply golden and crisp.
10 - Cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.

# Expert Tips:

01 -
  • The dough practically makes itself while you go about your day, requiring only seconds of hands-on time
  • That crispy, golden crust gives way to the most tender interior studded with pockets of sharp cheddar flavor
02 -
  • That sticky dough is exactly how it should look, so resist adding more flour even when your instincts tell you to
  • Letting the Dutch oven get properly hot before the dough goes in makes the difference between good crust and great crust
03 -
  • Use parchment paper as a sling to lower the dough into your hot Dutch oven without burning your fingers or deflating the loaf
  • Add herbs like rosemary or thyme to the flour mixture if you want to make this feel even more like something from an artisan bakery

Go Back