Black Pepper Cheddar Bread

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Many of the things I eat are just variations on bread and cheese. So it should come as a surprise to no one that a no knead cheddar bread has become my new favorite thing. I decided to add pepper to this bread because whenever I eat anything with cheddar, I tend to douse it in pepper. Like mac n cheese, for instance.
This bread is one of the easiest things you’ll make. The only thing you’ll need is time, as it takes almost a full day to rise. You literally just put all of your ingredients in a bowl, mix them up with a wooden spoon and let it sit. You can shortcut it if you want, but you really shouldn’t. Just plan in advance — make up the dough the day before you want to bake it.
I use bread flour for this, and it makes a difference, but if you want to use all-purpose flour, it will be fine. As far as pepper, I added two teaspoons pepper that I ground in a pepper grinder, and I wish I had used more. It was sort of peppery, but definitely did not have the pronounced bite that I wanted. But I also really like pepper. So use your own judgment here. Just don’t use the pre-ground dust they have in the spice aisle.
To bake this, you’ll need some parchment and a Dutch oven. So if you have one that you usually pull out for soups or stews this time of year, you can use it for bread now. Once your bread is baked, you should let it cool for a bit before slicing. I know. But you should do it anyway. As someone that has cut into way too many steaming hot loaves of bread, I’m telling you — let it cool. It will still be fresh and delicious, I promise.

Black Pepper Cheddar Bread

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.
5 from 1 vote
Prep Time 18 hours
Cook Time 40 minutes
Total Time 18 hours 40 minutes
Servings 8 -12


  • 3 cups bread flour
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon instant or active dry yeast
  • 6 ounces grated sharp cheddar cheese
  • 2-3 teaspoons coarse fresh ground black pepper
  • 1 1/2 cups warm water


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Meanwhile, preheat oven to 475 degrees F. Put your Dutch oven with the lid in the oven.
  • 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.
  • Remove lid and continue baking for another 10 minutes or so until the top is golden brown.
  • Carefully remove the bread from the pot and let cool for at least a half hour before slicing.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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5 from 1 vote (1 rating without comment)

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