French or Dutch - whatever works

Soup and bread are absolute BFFs in my book. We were having some veggie soup after our first week back from being in Hawaii eating all the things and enjoying the warmth and sunshine - it was cold and snowy day - so soup and bread seemed like the perfect comfort food. Thankfully I had the idea the day before so in the busyness of all the possible after school activities - I mixed up a batch and parked it in the oven to proof overnight. The nice part of these no knead recipes is that you don't have that much to do. The next day I pulled that out and parked my French Oven in the oven... yes I have a Dutch Oven (two actually) and a French Oven. The French Oven is oblong and not round. I got that raging hot, got my dough on parchment and plopped it in and baked it. Yes the bottom got a little toasty - Andy likes that... so does Bernard... but I also added sliced green onions because yes - they are a great pairing with all that cheese. I did let the bread cool completely before we served it - but new slices toasted with some butter? Oh so very good! This is a great recipe to have in your back pocket for those rainy days when you need something delicious to dip into your soup.

No Knead Cheddar Bread in the Dutch Oven
3 cups flour
2 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
1 1/4 cups shredded sharp cheddar cheese

Instructions
In a large mixing bowl, whisk the flour, salt and yeast until combined.
Add in water and stir until a sticky dough forms.
Stir in the cheddar cheese until fully incorporated into the dough.
Cover the dough and allow it to rest at room temperature for 12-18 hours.
When you are ready to bake your dough, put a Dutch oven (empty) into the oven and preheat to 450 degrees F.
While the oven is preheating, heavily flour a smooth surface and roll your dough into the flour until it forms a ball.
Once the oven has preheated, remove the hot Dutch oven, line with parchment paper (optional) and place the bread dough into the Dutch oven.
Cover the bread and bake for 30 mins, then remove the lid from the Dutch oven and cook for an additional 15-20 minutes or until the bread is golden brown.
Remove from the oven and allow to cool. Slice and enjoy!