Cheddar, Chive, and Dill Bread

Review: Pretty good, next time I’ll use more cheese.

This is a modified overnight recipe that I saw on the interwebs. You can do a quicker bread with a quicker rise by using more yeast. I baked this in a dutch oven to create the steam but you can also do this on a baking stone like my previous recipes.

My basic bread technique can be found here :


  • 3 Cups AP flour
  • 1.5 cups room temp. water
  • 3/4 Tbs yeast (1/2 tsp if doing a 12-16 hour rise)
  • 3/4 Tbs salt
  • 1.5 cup extra sharp white cheddar
  • 2 Tbs dried chopped chives
  • 2 tsp dried dill


  1. Into a large mixing bowl add the water, yeast, salt, chives and dill, and shredded cheese. Measure the flour directly into the bowl and stir with a spatula until incorporated. Kneading is not necessary.
  2. Coven and let the dough rise for 2 hours or until doubled.
  3. Set the oven to 450 and place a dutch oven inside once the oven has heated.
  4. Dust the dough with flour and flour your hands. Gently for the dough into a ball by forming the gluten coat (explained in the bread link above). Try not to pinch too much air out of the dough as the second rise will be a short one.
  5. Removed the hot dutch oven and place the dough in the middle. Cover and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes.
  6. Cool and enjoy.

Below is the unbaked dough, in the foreground. Background shows my blueberry, orange and walnut dough.


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