No-Knead Cheddar Scallion Bread
This crusty loaf of artisan bread is extra delicious with the addition of sharp cheddar cheese and green onions baked in.
Equipment
- large dutch oven
- Parchment paper
Ingredients
- 1½ cups warm water
- 1½ tsp yeast
- 3 cups flour
- 1 tsp Kosher salt
- 1 cup sharp cheddar cheese, shredded
- ½ cup green onions, sliced
Instructions
- Add yeast to warm water and stir to combine.
- Allow yeast to bloom, about 5 minutes.
- Stir together flour and salt in a large mixing bowl.
- Add the yeast water to the dry ingredients.
- Stir together until you have a shaggy dough.
- Cover bowl with a towel and allow dough to rise for 3-5 hours.
- Place an empty Dutch oven pot in the oven and preheat to 450℉.
- Lightly flour your work surface and transfer the dough from the bowl onto the floured surface.
- Pat dough out into a square.
- Place ½ the shedded cheese onto the dough in an even layer.
- Top with ½ the sliced green onions.
- Fold corners of the dough into the center.
- Flatten dough out into a square.
- Top with the remaining shredded cheese and green onions.
- Fold corners into the center.
- Cup dough with your hands and gently form dough into a ball.
- Transfer dough ball onto a sheet of parchment paper.
- Remove Dutch oven from the oven.
- Grab the four corners of the parchment paper and carefully lower the dough into the Dutch oven pot. Cover with the lid.
- Bake covered for 30 minutes.
- Removed lid and bake for an additional 15-30 minutes.
- Loaf is done when it sounds hollow when tapped and crust is golden brown.
- Carefully remove loaf from the Dutch oven pot and place it on a rack to cool.
- Cool completely before slicing the loaf.