Black Pepper Cheddar Bread
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Cook time: 
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Serves: 8-12
An easy no knead cheddar bread that is perfect for soups, dips, or just eating as is. A dose of black pepper adds flavor and complexity.
  • 3 cups bread flour
  • 2 teaspoons coarse salt
  • ½ teaspoon instant or active dry yeast
  • 6 ounces grated sharp cheddar cheese
  • 2-3 teaspoons coarse, fresh ground black pepper
  • 1½ cups warm water
  1. Grab a large bowl. Probably the largest bowl you have. Add all of the ingredients to the bowl and mix with a wooden spoon. Mix well — the dough will be wet and sticky. This is fine.
  2. Cover with plastic wrap or a kitchen towel and set the bowl in the warmest spot in your kitchen. Let it sit for at least 12 hours, but if you can let it sit for 18 or so, even better.
  3. When you’re ready to bake, uncover the dough. It should be about double in size and have lots of air bubbles; it will also probably stick to the bowl.
  4. Lightly dust a clean surface with flour. Doing the best you can, transfer the dough to the floured surface and shape into a ball. It won’t be perfect, but that’s okay.
  5. Transfer it to a piece of parchment, dust very lightly with flour and cut an x on top. Cover with a towel and let rest for about 30 minutes.
  6. Meanwhile, preheat oven to 475 degrees F. Put your Dutch oven with the lid in the oven.
  7. When the 30 minutes is up, remove the Dutch oven from the oven and carefully transfer the bread inside. Cover and bake for 25 minutes.
  8. Remove lid and continue baking for another 10 minutes or so until the top is golden brown.
  9. Carefully remove the bread from the pot and let cool for at least a half hour before slicing.
Recipe by Tiny Red Kitchen at