Quick Meals

No-Knead Dill Gouda Artisan Bread

Name: No-Knead Dill Gouda Artisan Bread
Prep time: 15 min
Cook time: 45 min
Total time: 12 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 1/4 teaspoons salt; 1/4 teaspoon instant yeast; 1 1/2 cups warm water; 1/4 cup fresh dill, chopped; 1 cup Gouda cheese, shredded

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This no-knead dill Gouda artisan bread is an easy, hands-off loaf that fills the kitchen with a warm, cheesy aroma. The crumb is soft and open, the crust crisp and golden, and the fresh dill adds a bright, herby lift to each bite. If you enjoy simple, oven-based comfort food, you might also like this baked quesadillas recipe for another quick, flavorful dish.

Recipe Information

Prep Time: 15 minutes (plus 12–18 hours rising)
Cook Time: 45 minutes
Total Time: 1 hour (plus 12–18 hours rising)
Servings: 8
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 220 kcal
Protein: 8 g
Carbohydrates: 34 g
Fat: 6 g
Fiber: 1.5 g
Sugar: 1 g
Sodium: 420 mg

Why Make This No-Knead Dill Gouda Artisan Bread

This loaf is perfect when you want freshly baked bread without the work. The no-knead method needs only a few minutes of hands-on time, then a long, slow rise that builds flavor. The Gouda melts into pockets, giving creamy, savory bites, while fresh dill brightens the taste and adds a fragrant, herbal note. The crust turns deeply golden and crackly in a preheated Dutch oven, and the interior stays tender and slightly chewy. It’s a comforting, impressive bread you can make any day.

How to Make No-Knead Dill Gouda Artisan Bread

This method uses a wet dough, a long rise, and a hot Dutch oven to create artisan texture. Work quickly when shaping and use a preheated pot for the best oven spring. Below are clear steps to follow.

Ingredients:

3 cups all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
1 1/2 cups warm water
1/4 cup fresh dill, chopped
1 cup Gouda cheese, shredded

Directions:

Step 1: Preparation

In a large bowl, combine the flour, salt, and instant yeast. Stir the dry ingredients so they are evenly mixed. Pour in the warm water and stir until a sticky, shaggy dough forms. Fold in the chopped dill and shredded Gouda so the herbs and cheese are distributed.

Cover the bowl with plastic wrap or a lid and let the dough rise at room temperature for 12–18 hours. The dough should puff up and show bubbles on the surface when it is ready.

Step 2: Mixing

Lightly flour a work surface. Turn the risen dough out onto the floured surface and gently fold it over a few times to shape it into a round loaf. Handle the dough carefully so you do not deflate all the air. Shape it into a loose boule by tucking edges under to form surface tension.

Let the shaped dough rest while you preheat the oven, about 20–30 minutes. This short rest helps the loaf hold its shape.

Step 3: Baking

Preheat your oven to 450°F (230°C). Place a heavy Dutch oven with its lid inside the oven to heat for 30 minutes.

Carefully remove the hot Dutch oven. Transfer the dough into the preheated pot—use parchment paper to make this easier if you like. Cover with the lid and place it back in the oven. Bake covered for 30 minutes to trap steam and develop oven spring.

After 30 minutes, remove the lid and bake an additional 15 minutes until the crust is deep golden brown and crisp.

Step 4: Finishing

Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing. Cooling allows the crumb to set and prevents a gummy texture. Slice and serve once cooled.

How to Serve No-Knead Dill Gouda Artisan Bread

Serve this bread warm with butter for a simple snack. It pairs beautifully with soups like tomato or potato leek, and it makes a flavorful base for open-faced sandwiches with smoked salmon, roasted vegetables, or soft cheeses. For a brunch table, slice it thin and offer alongside eggs and fresh fruit. The dill and Gouda give it a savory character that works well with both light spreads and hearty mains.

How to Store No-Knead Dill Gouda Artisan Bread

Room temperature: Store whole or sliced wrapped loosely in a paper bag for up to 2 days to keep the crust crisp.
Short term: Place in a plastic bag or airtight container for 3–4 days; the crust will soften but the crumb stays moist.
Freezing: Slice the cooled bread and freeze in a freezer bag for up to 3 months. Toast slices directly from frozen for best texture.
Reheating: Refresh slices in a 350°F oven for 5–10 minutes or toast until warm to restore crispness.

Expert Tips for Perfect No-Knead Dill Gouda Artisan Bread

Use warm (not hot) water for best yeast activity—about 95–105°F (35–40°C). Instant yeast works well without proofing.
Measure flour by spooning into the cup and leveling, or weigh it (about 360g for 3 cups) for consistent results.
Fresh dill gives bright flavor; if using dried dill, use 1 tablespoon and add it with the dry ingredients.
Shred your own Gouda from a block—pre-shredded cheese often contains anti-caking agents that can affect melting.
Don’t skip the preheated Dutch oven—its hot, enclosed environment creates steam essential for a crisp crust.
Handle the dough gently when shaping to retain gas bubbles; they give the bread its open crumb.
If you want a shinier crust, brush the top very lightly with olive oil right after baking.

Delicious Variations

Cheddar & Chive: Replace Gouda with sharp cheddar and swap dill for 2 tablespoons fresh chives.
Garlic-Herb: Add 2 cloves minced garlic and 2 tablespoons mixed fresh herbs (parsley, thyme) for a savory loaf.
Whole Wheat Twist: Substitute up to 1 cup of the all-purpose flour with whole wheat flour; expect a denser crumb and slightly longer hydration time.
Sun-Dried Tomato & Basil: Fold in 1/2 cup chopped sun-dried tomatoes and 2 tablespoons chopped basil with the cheese.
Seeded Crust: Brush the loaf with water and press sesame or poppy seeds on top before baking for extra crunch.

Frequently Asked Questions

Q: Can I shorten the rising time?
A: You can speed the rise by placing the dough in a warm spot (about 75–80°F). This can reduce the time but also reduces flavor development. For best taste and texture, plan for the full 12–18 hours.

Q: What if my dough looks too wet to shape?
A: No-knead dough is intentionally sticky. Use well-floured hands and a floured surface. A bench scraper helps lift the dough. If it’s excessively sticky, add a tablespoon of flour at a time while folding.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, dissolve it in the warm water first and let it sit 5–10 minutes until foamy before mixing with the dry ingredients.

Q: My bread bakes but the inside is gummy. Why?
A: Gummy crumb often means the loaf was cut too soon or underbaked. Cool the bread at least 30 minutes before slicing. Also ensure your oven temperature is accurate and bake until the crust is deeply golden.

Q: Can I add other cheeses or mix-ins?
A: Absolutely. Cheddar, Gruyère, or fontina all work well. Add-ins like olives, herbs, or caramelized onions are great—just keep the total extra volume moderate so the dough can still rise well.

Q: How do I get a very crispy crust?
A: Bake in a preheated Dutch oven and remove the lid for the final bake to dry and brown the crust. Also cool the bread on a wire rack so air circulates around it.

Conclusion

This no-knead dill Gouda artisan bread is an easy, flavorful loaf that rewards a little patience with big taste. The combination of melted Gouda and fresh dill makes each slice savory, fragrant, and comforting. Try it for soup nights, sandwiches, or weekend baking — the hands-off method frees you to do other things while the dough develops deep, rich flavor. Give it a go and enjoy the warm, cheesy aroma and satisfying crunch of a homemade artisan loaf.