Description
This cheesy Dutch oven bread is crispy on the outside and soft on the inside, perfect for any meal.
Ingredients
Scale
- 3 cups bread flour (all-purpose flour works too)
- 2 tsp instant yeast (also called rapid-rise)
- 1 tsp kosher salt
- 1 cup warm water (around 95°F)
- 2 cups Colby cheese (freshly shredded; cheddar, Monterey Jack, or Gruyere work too)
Instructions
- In a large mixing bowl, combine the flour, salt, and instant yeast. Stir together with a rubber spatula.
- Pour in the warm water. Mix with the handle of the spatula until no dry flour streaks remain. The dough will be rough, shaggy, and very sticky – this is correct.
- Cover the bowl with plastic wrap or a clean kitchen towel. Place in a warm spot (around 77°F) and let rise for 2-3 hours until doubled in size and jiggly.
- About 30 minutes before the dough finishes rising, place a Dutch oven with its lid in the oven. Preheat to 450°F.
- Sprinkle your work surface with about 1 tablespoon of flour. Scrape the risen dough onto the floured surface. Dust the top with another teaspoon of flour and pat into a rough 8-inch circle.
- Set aside one-third of the shredded cheese in a small bowl (this will be your cheese crown). Split the remaining cheese roughly in half. Scatter half over the dough circle, leaving a ½-inch border.
- Using a dough scraper or wide knife, fold one edge of the dough toward the middle. Sprinkle some cheese on top. Turn the dough a quarter turn. Fold again and add more cheese. Repeat for a total of 4 folds, keeping the last fold cheese-free (it becomes the bottom).
- Place a large sheet of parchment paper next to your dough. Flip the dough onto it, seam-side down. Top with all the reserved cheese, mounding it high.
- Carefully remove the hot Dutch oven from the oven and take off the lid. Use the parchment paper as handles to lift the dough into the pot (leave the parchment under the dough).
- Cover with the lid and bake for 35 minutes.
- Remove the lid and bake for an additional 10 minutes to brown the cheese and crisp the crust.
- Use the parchment paper to lift the bread onto a cooling rack. Remove the parchment from underneath. Let cool for 10 minutes before slicing.
Notes
- For a crispier crust, bake the bread uncovered for longer.
- Experiment with different cheeses for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg