No Knead White Cheddar & Chive Artisan Bread

When I was younger, my mom used to buy an artisan cheese bread from a local bakery that she would often serve with our dinners. The bread didn’t have grated cheese, but chunks of cheese mixed all throughout, which made it one of my favorites. I would always happily volunteer to slice up the loaf so I could claim the most cheese-filled piece.

The other day when I looked through our fridge to see what odds and ends needed to be used up, I saw some chives and aged white cheddar, and knew they would be perfect for a cheese bread. This bread, with its chunks of cheddar, is a throw back to my old favorite growing up. The chives mellow as the bread cooks, adding just a subtle flavor. The cheddar cubes melt as the bread bakes to form little pockets of cheesy goodness throughout. If you make it, be sure and be the one to slice it so you can call dibs on the cheesiest piece.

No Knead White Cheddar and Chive Artisan Bread

 

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Ingredients

• 3 cups all-purpose flour
• 1½ cups luke-warm water
• 2 teaspoon sea salt
• ½ teaspoon yeast
• 1 cup white cheddar cheese, cut into small cubes
• 3 tablespoons chopped chives

Instructions

1. In a large bowl, stir together all the ingredients. Add the water and use a wooden spoon stir together until the mixture. It will form a shaggy dough. Cover dough with a plastic wrap and let sit at room temperature for 12-18 hours. Dough will bubble up and rise.
2. Preheat oven to 450 F. Turn the dough onto a well-floured surface and with floured hands gently form the dough into a ball. Loosely cover with plastic wrap or a tea towel and let the dough rest for 30 minutes.
3. While dough is resting, put a dutch oven into the preheated oven. When dough is done resting, remove the dutch oven carefully place dough into dutch oven.
4. Replace the cover on the dutch oven and bake for 30 minutes covered. Then remove the cover and bake for an additional 10-15 minutes uncovered, until bread is golden, crusty, and hollow sounding. Let cool before slicing.

Notes

If you aren't using the dough right away after the rise, you can store it in the fridge until ready to use. Let it come to room temperature before using.

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