I love a cheese bread, especially warm and with a good spread of butter!
But making bread? It was never my thing, until this recipe!
So, if like me, bread recipes are a little intimidating, trust me, this Dutch Oven bread recipe is the one for you!
There are only 6 ingredients (does water count as an ingredient?! Only 5 if it doesn’t) and there is no need for any fancy equipment.
This will take you a couple of minutes to mix using a wooden spoon or spatula and the work is done!
This is no-knead bread and it the perfect beginners guide to making bread while still looking incredibly impressive and tasting great!
Feel free to use any kind of cheese you like, as long as it has been shredded/grated. I used a Red Leicester for this recipe, this is a cheddar cheese but you can use a Gouda or Gruyère if you prefer!
- 430g all purpose flour/bread flour (approx 3 1/2 cups)
- 1/2 tsp yeast
- 2 tsp salt
- 400ml (approx 1 1/2 cups) room temperature water
- 60ml (approx 1/4 cup) olive oil
- 1 cup/handful of cheese
- Large mixing bowl
- Spatula/wooden spoon
- Cling film
- Dutch oven/casserole dish
- Parchment paper
- Mix your flour, yeast and salt together in a mixing bowl.
- Add the water and olive oil to your dry ingredients and continue to mix.
- While mixing the above, add your cheese and mix further until dough becomes thick.
Make sure to use grated or crumbly cheese. Whatever kind of cheese is your preference, just don’t chuck a full block into the mix!
You want it to form one lump of dough.
Don’t worry if it looks a bit tacky and messy, it’s rustic and it will all work out!
- Cover your dough with some cling film and set the bowl aside for between 12-24 hours.
You want to leave this to sit at room temperature.
And yes, I know a 12 hour gap is a big one, so what I’m suggesting is to leave this for a minimum of 12 hours.
I usually make the mix at night and cook it the following night. Make it a time that fits into your schedule whether that’s 12, 18 or 24 hours!
- Preheat your oven to around 220°C or 450°F
- You want to look out for some wee bubbles or dots to form on the top of your mix which will let you know that it’s ready and if so, lightly flour your work surface.
Tip the bread mix out onto the floured surface and dust a little more flour on top.
- Gently fold it over a couple of times and shape it into a ball.
- Then, I transfer it onto some parchment paper and let it rest until the oven has heated.
I find that there is always way less mess (or opportunity for sticking) when using parchment paper but you don’t have to!
- You can cover your dough with a tea towel or your cling film again while you wait for the oven to heat.
- Once the oven has heated, move your dough, along with the parchment paper into your Dutch oven/casserole dish.
Don’t worry if you don’t have a Dutch oven, as long as you have an ovenproof dish with a lid!
- Set the lid on top and put it into the oven for 30 minutes.
Then, remove the lid and cook for a further 15 or so minutes until the crust looks golden and crispy.
You know your oven, so this could take more or less time!
And you’re done!
You can keep this bread unwrapped at room temperature to maintain that crusty texture or you can wrap in foil if you prefer.
Do not refrigerate!
Make sure to eat in 2-3 days for best taste.