Description
Make a flavorful, crusty cheddar bread with minimal effort using the no-knead method and a Dutch oven for excellent oven spring.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant dry yeast
- 1 1/2 cups cold water
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tablespoon cornmeal or semolina for dusting
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the cold water and mix with a wooden spoon until just combined; the dough will be shaggy.
- Fold in the shredded cheddar cheese until evenly distributed.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
- About 30 minutes before baking, place your 5- to 7-quart Dutch oven, with the lid on, into your oven. Preheat the oven to 450°F (232°C).
- Carefully remove the hot Dutch oven from the oven. Dust the bottom lightly with cornmeal.
- Gently scrape the sticky dough onto a lightly floured surface. Fold the dough over itself two or three times to form a rough ball. Do not knead.
- Carefully transfer the dough ball into the preheated Dutch oven.
- Cover the Dutch oven with the lid and place it back into the oven.
- Bake for 30 minutes with the lid on.
- Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
- Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Notes
- For a crispier crust, you can let the dough rest in the refrigerator for up to 3 days after the initial rise.
- If your dough seems too wet to handle, lightly flour your hands when shaping it.
- If the top browns too quickly before the inside is cooked, loosely tent the loaf with aluminum foil for the last 10 minutes of baking.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1
- Sodium: 450
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 9
- Cholesterol: 25