Go Back

No-Knead Rosemary Cheddar Dutch Oven Bread

A rustic, crusty artisan loaf loaded with sharp cheddar cheese and fresh rosemary, baked to perfection in a Dutch oven with the easy no-knead method.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 18 minutes
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: American, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 3 cups bread flour (approx 360g)
  • 2 tsp instant yeast
  • 1.5 tsp sea salt
  • 1.5 cups warm water approx 110°F
Mix-Ins
  • 1.5 cups sharp cheddar cheese cubed, not shredded
  • 2 tbsp fresh rosemary chopped

Equipment

  • Dutch Oven (Cast Iron Pot with Lid)
  • Mixing Bowl
  • Parchment paper

Method
 

  1. Whisk flour, salt, and yeast in a large bowl. Toss in cheese cubes and rosemary.
  2. Add warm water and stir until a sticky, shaggy dough forms. Cover and let sit at room temperature for 12-18 hours.
  3. Turn dough onto floured surface, fold into a ball, and place on parchment paper. Let rise for 45-60 mins.
  4. While dough rises, place empty Dutch oven in oven and preheat to 450°F (230°C).
  5. Carefully lower dough (on parchment) into the hot pot. Cover and bake for 30 minutes.
  6. Remove lid and bake for another 12-15 minutes until crust is dark golden brown.
  7. Cool on a wire rack for 30 minutes before slicing.

Notes

Using bread flour ensures a chewier texture. Do not skip the cooling step, or the inside will be gummy.