Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 cups lukewarm water (about 105°F/40°C)
- 1 1/4 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon flaky sea salt (for topping)
Instructions
- In a large bowl, whisk flour, yeast, and salt. Add water and mix with a rubber spatula until just combined. Fold in cheddar cheese. Cover and let rise 12–18 hours until doubled and bubbly.
- Flour work surface, scrape dough out, fold over itself 2–3 times to form a rough ball. Cover loosely and rest 30 minutes. Preheat a 5–6 qt Dutch oven (with lid) in cold oven to 450°F (232°C).
- Carefully remove hot Dutch oven. Transfer dough in, sprinkle with flaky sea salt, cover, and bake 30 minutes.
- Remove lid and bake 15–20 more minutes until deep golden brown and internal temp 200–210°F (93–99°C).
- Remove bread, transfer to wire rack, cool at least 1 hour before slicing.
Notes
- Store cooled bread wrapped in foil or airtight container at room temp up to 3 days.
- To refresh day-old bread, toast lightly or warm whole loaf in 350°F oven 10–15 minutes.
- Pairs well with soups, chili, or for grilled cheese sandwiches.
- Use freshly shredded high-quality cheddar for best rise and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg