Ingredients
- All-Purpose Flour: 3 cups
- Lukewarm Water (about 105°F/40°C): 1 1/2 cups
- Instant Yeast: 1 1/4 teaspoons
- Kosher Salt: 1 1/2 teaspoons
- Sharp Cheddar Cheese (shredded): 1 cup
- Flaky Sea Salt: 1/2 teaspoon (for topping)
Instructions
- Step 1: In a large bowl, whisk together the flour, yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula until the ingredients are just combined and form a shaggy dough. Fold in the shredded cheddar cheese evenly. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Step 2: After the first rise, lightly flour a work surface and scrape the dough onto it. Fold the dough over onto itself 2-3 times to form a rough ball. Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof. Simultaneously, place a 5- to 6-quart Dutch oven (with the lid) into the cold oven and preheat to 450°F (232°C).
- Step 3: Carefully remove the very hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven (it will look loose and deflate slightly). Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven and place it back into the oven.
- Step 4: Bake the bread covered for 30 minutes. After 30 minutes, carefully remove the lid and continue baking for another 15-20 minutes, or until the bread is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
- Step 5: Carefully remove the Dutch oven from the oven and lift the bread out using a spatula or by tipping the pot. Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing and serving.
Notes
- Keep the cooled bread wrapped tightly in foil or stored in an airtight container at room temperature for up to 3 days to maintain its rustic crust.
- To revive day-old slices, toast them lightly, or wrap the whole loaf loosely in foil and warm it in a 350°F oven for 10-15 minutes to refresh the crust and re-soften the internal cheddar.
- This hearty, savory loaf pairs exceptionally well with robust winter meals; try it alongside a steaming bowl of French Onion soup, classic chili, or use thick slices for gourmet grilled cheese sandwiches.
- For the best texture and flavor, use a block of high-quality sharp cheddar that you shred yourself, as the starches in pre-shredded cheese can sometimes inhibit the dough’s final rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American