Description
A simple and delicious no-knead artisan bread infused with fresh dill and Gouda cheese.
Ingredients
Scale
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3½ cups bread flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, finely chopped
- 1 cup cubed Gouda cheese
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes. In a large bowl, whisk together flour, salt, pepper, and fresh dill until evenly distributed. Let sit for 10 minutes.
- Add yeast mixture to the bowl and stir together using a rubber spatula just until combined. The dough should look a little sticky and shaggy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands to pull the dough out onto a floured surface. Gently fold the dough into itself several times until it holds together. Stretch and smooth out dough into a rectangular shape and press Gouda cubes into the dough. Roll up dough into a log shape and fold the ends underneath. Sprinkle with a little more flour and shape the dough into a flour-covered ball.
- Lift and place the dough into a flour dusted bowl. Dust with flour, cover, and refrigerate overnight or up to 48 hours.
- When ready to bake, preheat oven to 450ºF (232ºC) with your Dutch oven inside.
- Uncover and turn the dough out onto a lightly floured surface seam side down. Gently shape it into a loaf and place on parchment paper. Score the top with a razor blade or sharp knife.
- Once preheated, remove the Dutch oven and transfer the dough on parchment into it. Cover and bake for 30 minutes, then uncover and bake for 15-20 minutes more until browned and hollow sounding.
- Using parchment edges, lift bread from the Dutch oven and transfer to a wire rack to cool for up to an hour before slicing.
Notes
- Make sure to use warm water to activate the yeast.
- The dough can rest in the fridge for up to 48 hours for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg