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Dutch Oven Cheddar Bread

Dutch oven cheddar bread loaf with golden crust sliced open to show cheesy interior
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This Dutch Oven Cheddar Bread is an incredibly easy, no-knead recipe that produces a beautifully golden crust and a soft, cheesy interior. With minimal effort and an overnight rise, you can bake a stunning artisan-style loaf perfect for any occasion.

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups sharp cheddar cheese, freshly shredded from a block
  • 1 1/2 cups warm water (about 110 degrees F)
  • Cornmeal for dusting, optional

Instructions

  1. In a large bowl, whisk together the flour, instant yeast, and salt until fully combined.
  2. Add the shredded cheddar cheese and toss to coat the shreds in flour to prevent clumping.
  3. Pour in the warm water and stir with a spatula or wooden spoon until a shaggy, sticky dough forms and all flour is incorporated. Do not overmix.
  4. Cover the bowl with plastic wrap or a clean towel and let rise in a warm place for 8 to 12 hours, or overnight, until roughly doubled in size and bubbly on the surface.
  5. Lightly flour your hands and work surface. Gently scrape the sticky dough out of the bowl.
  6. Fold the dough over on itself three or four times to form a rough ball. Place seam-side down on parchment paper. Dust the top with flour, cover, and rest for 30 to 45 minutes.
  7. While the dough rests, place the covered Dutch oven in the oven and preheat to 450 degrees F (230 degrees C) for a full 30 minutes.
  8. Carefully remove the hot Dutch oven using oven mitts. Optionally sprinkle cornmeal on the bottom. Score the top of the dough once with a sharp knife. Lift the dough by the parchment and lower it into the pot.
  9. Replace the lid and bake covered for 25 minutes. Do not open the lid during this time.
  10. Remove the lid and continue baking uncovered for 15 to 20 minutes until the crust is deep golden brown.
  11. Lift the bread out using the parchment paper and cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Use instant yeast only. It goes directly into the dry ingredients without proofing first.
  • Shred your own cheddar from a block. Pre-shredded cheese contains starch coatings that affect texture and melt.
  • For an extra cheesy crust, brush with melted butter and add more shredded cheddar in the last 5 minutes of baking.
  • Do not skip the long overnight rise. It is essential for flavor development and the open crumb texture.
  • Do not cut into the loaf until it has cooled at least 30 minutes or the interior will be gummy.

Nutrition

Find it online: https://www.benefitiany.com/dutch-oven-cheddar-bread/