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No-Knead Dill Gouda Artisan Bread

No-Knead Dill Gouda Artisan Bread – Cheesy, Herby & Beautifully Rustic
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A simple and delicious no-knead bread infused with fresh dill and Gouda cheese, perfect for any occasion.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. Cover and let rise somewhere warm until it has doubled in size, about 8-10 hours.
  4. Once the dough has doubled in volume, pull the dough out onto a floured surface. With floured hands, 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, adding bits of flour as needed to prevent sticking.
  5. Dust with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. Lift and place the dough into a flour dusted bowl.
  6. Dust with flour, cover and refrigerate overnight or up to 48 hours.
  7. When ready to bake, preheat oven to 450ºF (232ºC) with your Dutch oven inside.
  8. Uncover the dough and turn it out onto a lightly floured surface seam side down. Shape it into a loaf and place it on a sheet of parchment paper. Score the top with a design.
  9. Remove the Dutch oven from the oven, transfer the dough on the parchment into the Dutch oven, cover and bake for 30 minutes.
  10. Remove the cover and bake for another 15-20 minutes until browned and hollow-sounding when tapped.
  11. Lift bread from Dutch oven using parchment edges and transfer to a wire cooling rack to cool for up to an hour before slicing.

Notes

  • Ensure the water is at the correct temperature for optimal yeast activation.
  • The dough can be refrigerated for up to 48 hours before baking.
  • Use fresh dill for best flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/no-knead-dill-gouda-artisan-bread-recipe/