No Knead Dill Gouda Artisan Bread

The smell of this bread baking brings me back to a tiny apartment kitchen where I first discovered the magic of no knead dough. I had zero counter space and even less patience, yet somehow produced this gorgeous loaf that made my entire building smell like an artisan bakery. My neighbor knocked on my door thinking I'd secretly become a professional baker.

I made this for a dinner party once and served it still warm, with butter melting into every crevice. My friend Sarah actually abandoned all manners and tore into it with her hands, declaring it the best bread she'd ever tasted. The silence around the table was the real compliment though.

Ingredients

• Bread flour: The higher protein content creates that beautiful structure and chewy crumb we all want in artisan bread
• Instant yeast: No proofing needed, just mix it right in with the dry ingredients
• Gouda cheese: Coarsely grated so you get these pockets of melted goodness throughout the loaf
• Fresh dill: Finely chopped distributes the flavor evenly, though dried works in a pinch
• Lukewarm water: Should feel like bath temperature, activating the yeast without killing it

Instructions

Mix the dough base:

Combine your bread flour, salt, and instant yeast in a large bowl, then stir in that grated Gouda and chopped dill until everything looks well distributed

Bring it together:

Pour in the lukewarm water and mix with a spatula or wooden spoon until you have a shaggy, sticky mess that looks a bit concerning

Let it work its magic:

Cover the bowl tightly and walk away for 12 to 18 hours, letting time and yeast do all the hard work for you

Shape with confidence:

Turn your bubbly dough onto a heavily floured surface and use floured hands to gently fold it into a rough round, being careful not to deflate all those lovely air pockets

Rest and prepare:

Set your dough seam side down on parchment, cover it loosely, and let it relax while you preheat your Dutch oven at 450°F for a solid 30 minutes

Create the masterpiece:

Carefully transfer the whole setup into your screaming hot Dutch oven, score the top with confidence, and bake covered for 30 minutes

Finish with perfection:

Remove the lid and let it go another 15 to 20 minutes until you have that deep golden crust that sings when you tap it

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This bread became my go to for housewarming gifts because nothing makes people feel more welcomed than the smell of fresh baking. My brother started requesting it for every family gathering, and now I can't show up empty handed without causing actual disappointment.

Cheese Variations Worth Trying

Cheddar creates a sharper, more assertive flavor profile while Emmental adds those delightful pockets and a nutty sweetness. Aged gouda brings an incredible caramel note that pairs beautifully with the dill's fresh brightness.

Serving Ideas That Wow

This bread transforms into the ultimate grilled cheese foundation, but try it toasted with herbed butter or alongside a hearty soup. The dill makes it particularly perfect paired with smoked salmon or cream cheese spreads.

Making It Your Own

Lemon zest adds this incredible brightness that cuts through the rich cheese, while scallions bring a mild onion flavor that feels sophisticated. Mix in chopped walnuts for texture or rosemary for a completely different herbal direction.

• Add the mix ins right after combining the dry ingredients
• Grate your own cheese for better melting
• Wrap cooled loaves tightly and freeze for up to a month

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There's something deeply satisfying about bread that requires almost no effort yet rewards you with such spectacular results. This recipe might just ruin you for all other breads.

Common Recipe Questions

→ Why use a Dutch oven for baking?

A Dutch oven creates a steam-filled environment that helps the bread rise properly and develop a thick, crispy crust. The trapped moisture mimics professional steam-injected ovens, resulting in that beautiful artisan bakery appearance and texture.

→ Can I use dried dill instead of fresh?

Yes, substitute 1 tablespoon of dried dill for the 3 tablespoons fresh. Reduce the amount as dried herbs are more concentrated. You may also add a pinch of dill weed if you prefer a milder flavor profile.

→ What cheese works best as a Gouda substitute?

Cheddar offers sharper flavor, Emmental provides nutty notes with excellent melt, and fontina delivers creamy richness. Choose aged varieties for deeper flavor that will permeate the dough during the long rise.

→ Why is the rise time so long?

Extended fermentation allows natural enzymes to break down starches, developing complex flavors and improving digestibility. The slow rise also creates characteristic irregular air pockets and produces a more tender crumb texture.

→ How do I know when it's fully baked?

The crust should be deep golden brown and sound hollow when tapped on the bottom. An instant thermometer inserted into the center should read 200-205°F (93-96°C). The crust will also feel firm and crispy to the touch.

→ Can I freeze this bread?

Cool completely, wrap tightly in plastic then foil, and freeze for up to 3 months. Thaw at room temperature unwrapped. Refresh in a 375°F oven for 10 minutes to restore crust texture before serving.