No Knead Cheddar Bread (Printable)

Rustic golden loaf with sharp cheddar, crisp crust and tender crumb. No kneading required—just mix, rise, and bake for perfect results.

# 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 uniformly blended.
02 - Add the grated cheddar and toss to distribute evenly throughout the flour mixture.
03 - Pour in the lukewarm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
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 for at least 30 minutes.
06 - Lightly flour a work surface and your hands. Carefully turn the dough out, shape it 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 develop internal structure.
10 - Remove the lid and bake another 10–15 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
11 - Transfer to a wire rack and let cool at least 30 minutes before slicing to ensure proper texture.

# Expert Advice:

01 -
  • The dough practically makes itself while you go about your day
  • That crisp crust giving way to tender, cheesy interior is worth every minute of waiting
02 -
  • The dough will look impossibly sticky and shaggy at first, that is exactly how it should be
  • Letting the loaf cool completely prevents the steam from making the crumb gummy
03 -
  • The parchment paper sling is your best friend for transferring the dough safely
  • Invest in an oven thermometer, 450°F is hotter than most ovens run by default

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