No Knead Cheddar Bread (Printable Version)

Rustic golden loaf with crisp crust and tender cheesy crumb. Ideal for sandwiches or 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

# Directions:

01 - In a large mixing bowl, whisk together the flour, salt, and instant yeast until thoroughly blended.
02 - Add the grated cheddar to the flour mixture and toss to distribute evenly throughout.
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 dough rise at room temperature for 3–4 hours, or until doubled in size with bubbles 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 - Lightly flour a work surface and your hands. Turn the dough out, shape into a round loaf, and place 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 to create steam and develop crust.
10 - Remove the lid and bake another 10–15 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Transfer to a wire rack and let cool for at least 30 minutes before slicing to ensure proper texture.

# Expert Advice:

01 -
  • You get bakery style crust without touching dough for more than five minutes total
  • The cheese creates these incredible little pockets of savory goodness throughout every slice
02 -
  • The dough will look impossibly sticky and shaggy, but that is exactly right
  • Waiting for the full cooling time is torture but necessary for proper texture
03 -
  • Use freshly grated cheese from a block, not pre shredded, which contains anti caking agents
  • If your pot does not have a lid, use a baking sheet tented with foil as a cover

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