Ingredients
Scale
- 3 cups all-purpose flour
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 ½ teaspoons fine sea salt
- ½ teaspoon instant yeast
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon cornmeal or flour for dusting
Instructions
- Step 1: In a large bowl, whisk together the flour, salt, and instant yeast. Add the warm water and shredded cheddar cheese, mixing with a wooden spoon or your hands until just combined into a shaggy, sticky dough. Do not knead.
- Step 2: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (about 70-75°F / 21-24°C) for 12-18 hours, or until it has doubled in size, is bubbly on top, and has a loose, airy texture.
- Step 3: Gently scrape the dough onto a lightly floured surface. Fold the dough over on itself a few times to form a rough ball. Cover lightly with plastic wrap or a clean towel and let rest for 20-30 minutes. While the dough rests, place your Dutch oven (with its lid) in your cold oven and preheat the oven to 450°F (230°C).
- Step 4: Carefully remove the very hot Dutch oven from the oven. Sprinkle the bottom with cornmeal or a little flour, then gently transfer the rested dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Step 5: Remove the lid from the Dutch oven and continue to bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Step 6: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely (at least 1-2 hours) before slicing and serving.
Notes
- Store leftover bread tightly wrapped in plastic or in an airtight container at room temperature for up to 3-4 days, or slice and freeze for longer enjoyment; toast slices from frozen.
- To revive a day-old loaf, sprinkle it lightly with water, wrap in foil, and warm in a 350°F (175°C) oven for 10-15 minutes, or toast individual slices until golden for that fresh-baked crunch.
- This rustic cheddar loaf is fantastic sliced thick with a bowl of your favorite tomato soup, alongside a hearty chili, or simply slathered with butter and served with eggs for a satisfying breakfast.
- Resist the urge to slice too soon; allowing the bread to cool completely on a wire rack for at least 1-2 hours is crucial for a perfectly set crumb and the best cheesy flavor distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American