No Knead Dutch Oven Cheddar Bread

No Knead Dutch Oven Cheddar Bread is the kind of homemade bread that feels impressive, but asks very little from you. The dough comes together in one bowl, rests overnight, and bakes into a golden, crackly loaf with pockets of melted sharp cheddar throughout. It has that bakery-style crust everyone loves, yet the inside stays soft, chewy, and full of savory flavor.

What makes this bread extra special is the slow rise. Time does the work instead of kneading, so the flavor develops naturally while the dough becomes light and bubbly. Then, the hot Dutch oven creates steam, helping the loaf rise beautifully with a crisp, rustic crust. Serve it warm with butter, alongside soup, or sliced for the best grilled cheese moment. Simple bread, big reward.

Recipe Yield: 1 loaf, about 10 slices

INGREDIENTS

3 cups bread flour, spooned and leveled
1 1/4 tsp fine sea salt
3/4 tsp garlic powder
1/2 tsp instant yeast
1 1/3 cups room-temperature water
1 tbsp honey
1 1/2 cups sharp cheddar cheese, freshly shredded, divided
1 tbsp chopped fresh parsley or chives, optional

INSTRUCTIONS

1. Mix the dough:
In a large bowl, stir together the bread flour, salt, garlic powder, and instant yeast. Then, stir the water and honey together, pour it into the bowl, and mix until a sticky, shaggy dough forms.

2. Let it rise:
Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours, until bubbly, soft, and doubled in size. Use the shorter end of the time if your kitchen is warm.

3. Add the cheddar:
Lightly flour a sheet of parchment paper. Scrape the dough onto the parchment, gently stretch it into a rough rectangle, and sprinkle 1 1/4 cups cheddar over the dough.

4. Shape the loaf:
Fold the edges toward the center several times to tuck the cheese inside. Then, turn the dough seam-side down and gently shape it into a round loaf.

5. Rest and preheat:
Cover the dough lightly and let it rest for 35 to 45 minutes. Meanwhile, place a covered Dutch oven in the oven and preheat to 450°F.

6. Score and top:
Use a sharp knife to cut a shallow X across the top. Sprinkle the remaining 1/4 cup cheddar over the dough and press it in lightly.

7. Bake covered:
Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper, place it inside, cover, and bake for 30 minutes.

8. Brown the crust:
Remove the lid and bake for 10 to 14 minutes more, until deeply golden and crisp. The center should reach 205°F to 210°F.

9. Cool and serve:
Transfer the bread to a wire rack and cool for at least 45 minutes before slicing. Sprinkle with parsley or chives, if desired, and serve warm or at room temperature.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Fold the cheese in after the long rise: This keeps the overnight dough simple and safe, while still giving the bread plenty of cheddar pockets.
• Use freshly shredded cheddar: Freshly shredded cheese melts better than bagged cheese and gives the loaf a richer, more natural cheddar flavor.
• Keep the dough slightly sticky: A soft, sticky dough helps create a chewy crumb. However, too much extra flour during shaping can make the bread dense.
• Preheat the Dutch oven fully: A hot covered pot creates steam right away. As a result, the loaf rises better and develops a crisp, rustic crust.
• Cool before slicing: The bread keeps setting after it leaves the oven. Waiting at least 45 minutes helps the slices stay fluffy instead of gummy.
• Store leftovers safely: Because this bread has cheddar folded inside, enjoy it the day it is baked, then refrigerate leftovers once fully cooled. Keep it wrapped for up to 3 days, or slice and freeze for longer storage. Toast slices to bring back the crisp crust.