- 6 cups bread (recommended) or all-purpose flour
- 1 package instant or active-dry yeast
- 2½ t. salt
- 2⅔ cup warm water
- 8 ounces of shredded sharp cheddar cheese
- 1 Tablespoon of dill weed
- In small bowl combine yeast, salt and warm water. Let sit for 10-15 minutes until yeast activates and bubbles. In a large bowl add flour, cheese, and dill and then mix in yeast mixture. Blend until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. Dough should double in size.
- You will need lots of additional flour at this point. The dough is very sticky, so be sure to flour your hands and a work surface very well. Roll dough out of mixing bowl onto work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a ball.
- Place a floured cotten kitchen towl over dough and let rise again for 2 hours until doubled in size.
- Preheat oven to 425 degrees. Place a 6-8 quart covered Dutch Oven in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Flip the dough over into pot, seam side down.
- Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until dough turns a golden brown. The internal temp of the bread should be around 200 degrees.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing.