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Dutch Oven Cheddar Bread

Dutch Oven Cheddar Bread

  • Author: Brian
  • Total Time: 1 hour
  • Yield: 1 loaf (about 8 servings) 1x
  • Diet: Gluten Free

Description

This Dutch Oven Cheddar Bread is a cozy, comforting loaf featuring a golden crust and tender crumb, made with simple pantry staples and plant-based cheddar. Perfect for breakfast, snacks, or a casual dinner side, it offers effortless baking with rich, cheesy flavor and a naturally moist texture. Ideal for beginners or seasoned bakers, this recipe brings out hearty flavors and a satisfying aroma with natural ingredients.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon natural baking powder
  • 1 teaspoon salt
  • 1 cup shredded plant-based cheddar

Wet Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar
  • 1/2 cup plain plant-based yogurt
  • 1 cup water

Instructions

  1. Combine Dry Ingredients: Whisk together the all-purpose flour, natural baking powder, and salt in a large mixing bowl to evenly distribute the leavening agent for a uniform rise and light crumb.
  2. Incorporate the Plant-Based Cheddar: Gently fold the shredded plant-based cheddar into the flour mixture, ensuring it is well dispersed to create cheesy pockets in every slice without clumping.
  3. Mix Wet Ingredients Separately: In a separate bowl, stir together the olive oil, vegetarian Worcestershire sauce (natural), apple cider vinegar, plain plant-based yogurt, and water until fully combined, adding moisture and flavor.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough should come together but remain slightly sticky; avoid overmixing to prevent a dense loaf.
  5. Preheat and Prepare the Dutch Oven: Place the Dutch oven with its lid in the oven and preheat to 425°F (220°C) for at least 30 minutes. This step is crucial to develop a crisp, golden crust by trapping steam during baking.
  6. Transfer and Bake: Carefully remove the hot Dutch oven from the oven and lightly oil the inside. Using a spatula, transfer the dough into the pot, smoothing the top with a wet spatula if needed. Cover with the lid and bake for 30 minutes.
  7. Uncover and Finish Baking: Remove the lid after 30 minutes and bake for an additional 10-15 minutes until the crust is deeply golden and the bread sounds hollow when tapped.
  8. Cool Before Slicing: Remove the loaf from the Dutch oven and place it on a wire rack to cool for at least 20 minutes to allow the crumb to set, ensuring neat slicing without crumbling.

Notes

  • Preheat the Dutch oven thoroughly to create steam for the perfect crust.
  • Avoid overmixing the dough to keep the bread airy and light.
  • When adding vegetables or extra ingredients, use a natural gelling agent to maintain structure without sogginess.
  • Shred your own plant-based cheddar for better melting and gooier cheesy pockets.
  • Allow the bread to cool completely before slicing to prevent gumminess or crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 loaf)
  • Calories: 180
  • Sugar: 1g
  • Sodium: 280mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Dutch Oven Bread, Cheddar Bread, Plant-Based Bread, Easy Baking, Vegan Cheddar Bread, Homemade Bread

Find it online: https://puretastekitchen.com/dutch-oven-cheddar-bread/