Cheddar Artisan Bread
If you're looking for an easy, no-knead bread recipe that you can make and bake in the same day, this one is perfect for you. This bread requires minimal effort, no kneading, and yields delicious results with just a few hours of rise time. With a golden, crisp crust and a soft, flavorful crumb, this bread is great for sandwiches, toast, or enjoying on its own.
I’ve spent the past year perfecting homemade artisan bread, making it countless times and experimenting with different flavors. I started with a simple, plain artisan bread, then moved on to rosemary artisan bread and even potato artisan bread. So far, the potato version is my favorite (I’m a sucker for anything with potatoes, haha). Alongside bread, I’ve also made tons of bagels this year, with my Jalapeño-Cheese Bagels topping the list as a favorite. So, I thought, why not combine my love for cheese with artisan bread?
This recipe is perfect for anyone craving fresh, homemade bread without kneading, which is a step that can feel intimidating for some. If you start at 7 a.m., you’ll have a warm, freshly baked loaf ready to enjoy by 1–2 p.m., just in time for lunch on a cozy Sunday!
Rising Time: While the recipe provides a guideline for rising times, keep in mind that factors like room temperature can affect how quickly the dough rises. If your kitchen is cool, the dough may take longer to double in size.
Cooling: After baking, allow the bread to cool on a wire rack for at least 30 minutes before slicing. This will help set the crumb and improve the texture.
Storage: Store any leftover bread in a paper bag at room temperature for up to 2 days.
Ingredients you will need for this recipe
Bread flour: If you don’t have bread flour, you can substitute all-purpose flour, but the texture may be slightly less chewy.
Salt: Use fine sea salt for even distribution throughout the dough.
Water: he temperature of the water is important, lukerwarm water is best for activating yeast, while cold water can slow down fermentation.
Yeast: I used instant dry yeast for this recipe, but you can also use active dry yeast or fresh yeast, but keep in mind that those have to be dissolved in water first.
Cheddar cheese: Feel free to experiment with other types of cheese, such as mozzarella or gouda, for different flavors and textures.
Step by step instructions with pictures:
1. In a large mixing bowl, combine flour, salt, yeast and lukewarm water. Mix until it becomes a shaggy dough and let it rest covered for 30 minutes.
2. After 30 minutes, add the cheddar to the dough and perform the first stretch and fold: Wet your hand, reach under one side of the dough, and pull it up and over to the other side. Rotate the bowl and repeat this for all sides of the dough.
3. Cover the bowl again and let it rest for another 30 minutes. Repeat the stretch and fold process 3 more times (total of 4 times), with 30-minute intervals in between.
4. After the final stretch and fold, cover the bowl and let the dough proof on the counter for about 2-4 hours.
5. Before the time is up, preheat your Dutch oven in the oven at 230C (450F) for about 30 minutes.
6. While the Dutch oven is preheating, transfer the proofed dough onto a well-floured surface and shape it gently into a round loaf.
7. Once the Dutch oven is hot, carefully place the dough inside. Lightly sift flour on the dough, and score the bread with a sharp knife or razor blade.
8. Cover the Dutch oven with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes or until the bread is golden brown.
9. Once ready, let it cool for a minimum of 30 minutes and then enjoy.
Cheddar Artisan Bread – No knead and Same day
Ingredients
- 500g bread flour
- 7g instant dry yeast
- 10g salt
- 375g lukewarm water
- 140g grated cheddar cheese
Instructions
- In a large mixing bowl, combine flour, salt, yeast and lukewarm water. Mix until it becomes a shaggy dough and let it rest covered for 30 minutes.
- After 30 minutes, add the cheddar to the dough and perform the first stretch and fold: Wet your hand, reach under one side of the dough, and pull it up and over to the other side. Rotate the bowl and repeat this for all sides of the dough.
- Cover the bowl again and let it rest for another 30 minutes. Repeat the stretch and fold process 3 more times (total of 4 times), with 30-minute intervals in between.
- After the final stretch and fold, cover the bowl and let the dough proof on the counter for about 2-4 hours.
- Before the time is up, preheat your Dutch oven in the oven at 230C (450F) for about 30 minutes.
- While the Dutch oven is preheating, transfer the proofed dough onto a well-floured surface and shape it gently into a round loaf.
- Once the Dutch oven is hot, carefully place the dough inside. Lightly sift flour on the dough, and score the bread with a sharp knife or razor blade.
- Cover the Dutch oven with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes or until the bread is golden brown.
- Once ready, let it cool for a minimum of 30 minutes and then enjoy.
Notes
Feel free to check out my Youtube video of this recipe - https://youtu.be/1Frfy5AQQgM?si=vUfD_-Yja7hZx4sA
Nutrition Facts
Calories
2399Fat
56 gSat. Fat
28 gCarbs
369 gFiber
14 gNet Carbs
355 gSugar
2 gProtein
95 gSodium
4824 mgCholesterol
140 mg
