Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 teaspoon garlic powder
1 teaspoon dried parsley
2 cups shredded sharp cheddar cheese
1 1/2 cups warm water
1 tablespoon olive oil
Extra flour for shaping
Instructions
In a large mixing bowl, combine flour, salt, instant yeast, garlic powder, and dried parsley.
Stir in the shredded cheddar cheese until evenly mixed.
Pour in warm water and olive oil. Mix with a spoon until a sticky shaggy dough forms. Do not knead the dough.
Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature for 12-18 hours.
Lightly flour a clean surface and gently transfer the dough onto it. Shape the dough into a rough ball using floured hands.
Place the dough on parchment paper and cover loosely with a towel. Let it rest for 30-45 minutes.
While the dough rests, place a Dutch oven with lid into the oven and preheat to 450°F for 30 minutes.
Carefully transfer the dough with parchment paper into the hot Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake another 10-15 minutes until the bread is golden brown and crispy.
Transfer the No Knead Cheddar Bread to a cooling rack and allow it to cool for at least 30 minutes before slicing.
Notes
Use freshly shredded cheddar cheese for the best flavor and melting texture.
Do not add too much flour. The dough should stay sticky for soft airy bread.
Allow the dough to rise the full time for the best flavor and texture.
Store No Knead Cheddar Bread in an airtight container at room temperature for up to 3 days.
Freeze the cooled bread tightly wrapped for up to 3 months.
Add jalapeños, herbs, or extra cheese for delicious flavor variations.
Prep Time 15 minutes | Rise Time 18 hours | Cook Time 45 minutes | Total Time 1 hours 18min
- Prep Time: 15
- Cook Time: 45