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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.