No Knead Cheddar Bread (Printable View)
Rustic golden loaf with crisp crust and tender cheesy crumb, ideal for sandwiches or toasting.
# 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
# How-To Steps:
01 - In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly blended.
02 - Add the grated cheddar to the flour mixture and toss thoroughly to distribute evenly throughout.
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—this is normal.
04 - Cover the bowl tightly with plastic wrap or a clean towel. Let dough rise at room temperature for 3 to 4 hours, until doubled in size with bubbles visible on the surface.
05 - Preheat your oven to 450°F. Place a Dutch oven or heavy pot with lid inside to heat for at least 30 minutes while dough finishes rising.
06 - Lightly flour a work surface and your hands. Gently turn the risen dough out, shape into a round loaf, and place on a piece of parchment paper.
07 - Cover the shaped loaf with a towel and let rest for 20 to 30 minutes while the oven and Dutch oven continue heating.
08 - Using oven mitts, carefully remove the preheated pot from the oven. Lift the dough with the parchment paper and lower it into the hot pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust.
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 bread to a wire rack and let cool for at least 30 minutes before slicing to preserve the texture.
# Expert Advice:
01 -
- Zero kneading means your hands stay clean and your arms get a break
- The crust rivals bakery loaves while the inside stays impossibly tender
02 -
- The dough will feel ridiculously sticky and that is exactly right—do not add more flour
- A preheated Dutch oven is non negotiable for that professional looking crust
03 -
- Use kitchen shears to snip the parchment paper to fit your pot perfectly
- The longer it cools the easier it slices but who can resist warm bread