No-Knead Cheddar, Garlic & Italian Herb Dutch Oven Bread
A rustic homemade bread with a beautifully crisp, golden crust and a soft, airy centre, filled with sharp cheddar, Parmesan, garlic and fragrant Italian herbs. Everything comes together in one bowl with no kneading required. Perfect served warm with butter, alongside soups, or with your favourite dinner.
Prep time
10 min
Cook time
40 min
Serves
1 large round loaf (approximately 12 slices)
Ingredients
▼
- 3¾ cupsall-purpose or bread flour, spooned and levelled (450 g)
- 2 tspinstant yeast
- 1½ tspfine sea salt
- 1 tspgranulated sugar
- 1 tspgarlic powder
- 2 tspdried Italian seasoning
- 1¼ cupsgrated sharp cheddar cheese (approximately 140 g)
- ¼ cupfinely grated Parmesan cheese
- 1½ cupswarm water, approximately 105–110°F (355 ml)
- ¼ cupflour, for shaping
- Flaky sea salt, optional
Ingredients
- 3¾ cupsall-purpose or bread flour, spooned and levelled (450 g)
- 2 tspinstant yeast
- 1½ tspfine sea salt
- 1 tspgranulated sugar
- 1 tspgarlic powder
- 2 tspdried Italian seasoning
- 1¼ cupsgrated sharp cheddar cheese (approximately 140 g)
- ¼ cupfinely grated Parmesan cheese
- 1½ cupswarm water, approximately 105–110°F (355 ml)
- ¼ cupflour, for shaping
- Flaky sea salt, optional
Instructions
- 1
Combine the dry ingredients. In a large mixing bowl, combine the flour, instant yeast, salt, sugar, garlic powder and Italian seasoning.
- 2
Add the cheese. Gently stir in the grated cheddar and Parmesan, distributing the cheese evenly throughout the dry ingredients.
- 3
Add the water. Pour in the warm water and stir with a wooden spoon or dough whisk until no dry flour remains. The dough will look shaggy and feel quite sticky.
- 4
Let the dough rise. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 3–4 hours, or until doubled in size.
- 5
Shape the dough. Generously flour the counter and your hands, using approximately ¼ cup flour. Gently turn the dough out onto the counter. The dough will be sticky. Do not punch it down, knead it or roll it out. Working gently and quickly, form the dough into a round ball.
- 6
Rest and preheat. Carefully place the shaped dough onto a sheet of parchment paper. Using the parchment paper, gently lower the dough into a clean glass bowl. Lightly dust the top with flour, cover and let it rest for 30 minutes. While the dough rests, place the covered Dutch oven inside the oven and preheat to 450°F (232°C).
- 7
Prepare for baking. Sprinkle the top of the rested dough with a little flaky sea salt, if desired. For a more controlled opening, score the top with a sharp knife or bread lame. Scoring is optional, as the loaf may crack naturally while baking.
- 8
Transfer to the Dutch oven. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as handles, lift the rested dough directly from the bowl and gently lower it into the Dutch oven.
- 9
Bake. Cover and bake for 30 minutes. Remove the lid and continue baking for approximately 10 minutes, or until the loaf is deeply golden and crisp. Begin checking after 7 minutes, as the cheese can cause the crust to brown quickly.
- 10
Cool before slicing. Carefully lift the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool for at least 25–30 minutes before slicing.
Melissa's Notes
Choosing your flour: Bread flour will produce a slightly chewier, more structured loaf, but regular all-purpose flour works beautifully.\n\nDon't add too much flour: The dough should be sticky. Adding too much additional flour can result in a heavier loaf.\n\nItalian seasoning: Use a good-quality dried Italian herb blend containing herbs such as basil, oregano, thyme and marjoram. The herbs complement the cheddar and garlic without overpowering the bread.\n\nFor the best crust: Baking in a covered Dutch oven traps moisture released from the dough, helping the bread rise and develop a beautifully crisp, golden crust.\n\nA little patience: Allow the bread to cool before slicing so the centre has time to set.\n\nSafety tip: Make sure your parchment paper is rated for high-temperature baking. The Dutch oven and lid will be extremely hot, so always use heavy oven mitts.
Nutrition Information
Per slice (loaf cut into 12)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.