Easy Garlic Cheese No-Knead Bread

• Vegetarian

• Produce

  • 1 tsp Garlic powder

• Baking & Spices

  • 3 cup All-purpose flour
  • 1/4 tsp Instant yeast
  • 1 1/4 tsp Salt

• Dairy

  • 1 1/4 cup Cheddar cheese, sharp

• Liquids

  • 1 5/8 cup Water

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Ingredients

• 3 C all-purpose flour
• 1/4 tsp. instant yeast
• 1 1/4 tsp. salt
• 1 tsp. garlic powder
• 1 1/4 C shredded sharp cheddar cheese
• 1 5/8 C Water

Directions

• Combine dry ingredients in a large bowl. Stir in 1 cup of the cheese and then add water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for a minimum of 12 hours (16-24 hours is better).
• Remove the dough from the bowl and place on a generously floured work surface, sprinkle with flour, and fold it in on top of itself three or four times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes.
• After 15 minutes, form the dough into a ball. Wash and thoroughly dry the original bowl and then return dough to bowl and cover bowl with a cotton dish towel. Let rise for 2 hours. The dough should double in size.
• 30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat. I use an 8 quart enamel-coated cast iron dutch oven. Remove the pot from the oven and dump the dough ball into the pan. Cover the pot and bake for 30 minutes. Then remove the lid and sprinkle the remaining 1/4 cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned. Remove from oven and cool on rack.