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Cheddar Potato Bread



Delicious, hearty no-knead artisan-style bread filled with potato and flavored with cheddar cheese. This EASY Cheddar Potato Bread is my favorite artisan bread ever!

The best no-knead Easy Potato Cheddar Bread | Kitchen Cents


Let’s talk carbs! This cheddar potato bread recipe is seriously the BEST!

If you’re going to eat carbs these are the carbs you need to eat. This recipe is super easy and tastes dee-lish-ous!

Like so good you’ll want to eat the whole loaf yourself… seriously!

This easy cheddar potato bread is moist and heavy with a crusty golden-brown crust. Man, my mouth is watering just describing it to you!

The cheddar cheese (I like to use sharp) adds so much flavor and richness. The potato adds moisture and a wonderful texture.

Even though I’d say this is thee bread to have with almost any soup and is perfect for cooler fall weather… this bread is so good you can’t lock up the recipe and only bring it out in the cooler seasons. It’s so good you’ll want to make it all the time.

No surprise here, I love this bread for its flavor and texture but I also love how quick and easy the dough is to make.

The method to make this potato bread is very similar to my Crusty No-Knead Bread, Rosemary Garlic Artisan Bread, or this Jalapeno Bread. All are super yummy but this potato cheese bread takes the bake in my opinion!!!

This potato cheddar bread is, so far, my most favorite no-knead artisan bread I’ve made.


This potato bread is so easy to make.

It literally only takes about 5 minutes to make the dough and you make it the night before you want to bake it. It’s a “no-knead” artisan-style bread with a crusty golden crust, soft hearty middle, and bursting with sharp cheddar flavor.


To make this easy cheddar potato bread, in a large bowl add the flour, salt, yeast, potato flakes, and water. Stir for about 20 seconds then add the grated sharp cheddar cheese.

Mix the dough until all dry ingredients are incorporated. This does take a little work. The dough will seem really hard to stir.

DON’T add water. As the dough rises it will loosen. If you add water it will make your bread bake flat. Just keep mixing until all the flour is worked in.

Cover with plastic wrap, leave on the counter or in a warm place in your kitchen (room temperature). It will rise over the next 12-18 hours.

Easy Potato Cheddar Bread | Kitchen Cents

When the dough has expanded and has a bunch of little bubbles, it’s ready to “shape” into a ball and prep to bake. These bubbles are what gives your bread volume.

Lightly flour your surface then pour the dough out. Carefully fold ends into each other to form a ball. Turn over so folds are on the bottom. The dough should hold it’s shape easily.


PRO TIP #1 – place the freshly formed dough ball on a piece of parchment paper. This will allow you to easily lift the ball into the hot dutch oven after it’s rested for 20-30 minutes. Parchment paper will make cleaning your dutch oven easy as most of the flour that may fall off the dough will be contained on the parchment paper during the cooking process. Also, because this bread has cheese in it, it may have a few points that stick to the dutch oven. Using a piece of parchment paper will eliminate bread sticking issues.


Preheat a dutch oven (I use one like this one) in the oven for at least 30 minutes at 400°F.

Score the bread right before you put the bread in the hot dutch oven to bake.

Easy Potato Cheddar Bread | Kitchen Cents


As the bread bakes steam will build up. Score marks allow excess steam to vent without cracking the bread.

These score marks are also a great way to add that stunning artisan bread look.

You can get creative. Score marks can include something like this bread with a simple “x” or three lines you can get really fancy with an intricate design. You can make it as decorative or simple as you’d like.

PRO TIP #2 – the sharper the knife or blade the easier the dough will be to cut. You can buy a scoring blade specific for cutting dough or just use a sharp knife.

The best no-knead Easy Potato Cheddar Bread | Kitchen Cents


You can make this recipe and bake the bread on a cookie sheet but a dutch oven is best.

A dutch oven holds the steam released by the bread which provided that crust.

Once the outside of the bread is cooked you will remove the dutch oven lid and finish baking. This will allow the bread’s crust to dry out, become crusty and golden brown.

This is when the beauty magic happens and your bread gets a makeover!

The best no-knead Easy Potato Cheddar Bread | Kitchen Cents


Once the dutch oven is hot, carefully remove from the oven and place dough ball into it. BE CAREFUL! The dutch oven is really hot and you don’t want to burn yourself.

This bread will bake for 25 minutes COVERED then an additional 10-15 minutes UNCOVERED.

This bread will be golden brown with a crusty crust and the internal temperature should reach at least 195°F or higher.

Pretty simple cheesy potato bread, right?

Or should I say this bread is pretty and it’s simple to make?! 😉

The best no-knead Easy Potato Cheddar Bread | Kitchen Cents

Are you ready to try it on your own? Here’s the full printable recipe. Enjoy!

The best no-knead Easy Potato Cheddar Bread | Kitchen Cents

Cheddar Potato Bread (Artisan Style)

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 35 minutes
(Inactive) Rise Time: 12 hours
Total Time: 12 hours 45 minutes

Super easy, delicious, hearty no-knead artisan-style bread filled with potato and flavored with cheddar cheese. The best Potato Cheddar Bread recipe ever!


  • 3 cups flour, (about 1 lb)
  • 1/2 tsp. active yeast (1.5g)
  • 2 tsp. salt (18 g)
  • 1 3/4 cups warm water (14oz)
  • 3/4 cup dried potato flakes (50g)
  • 2 cups shredded sharp cheddar cheese (8 oz)


  1. In a large bowl, mix flour, yeast, salt, potato flakes and water together for about 20 seconds.
  2. Add shredded cheese.
  3. Mix until all dry ingredients are incorporated. The dough will be quite thick. Just keep mixing. Do not add water as this will thin the dough and make forming it in a ball, after raising, very difficult.
  4. Once mixed, cover bowl with plastic wrap and set aside at room temperature.
  5. The dough will rise for 8-12 hours until it has expanded (about double in size) and has lots of little bubbles on the top.
  6. On a flour-dusted surface, pour dough out. Fold ends into each other to form a ball. Turn dough over so folded part is down. Place on a piece of parchment paper for easy lifting. Let rest 20-30 minutes.
  7. Preheat dutch oven IN oven at 450°F for about 20-30 minutes.
  8. After resting, score bread with an "x" on the top for steam venting (or other design of your choice).
  9. Once preheated, carefully remove hot dutch oven. Lift parchment paper with bread dough ball into dutch oven. COVER with lid.
  10. Bake COVERED for 25 minutes at 450°F, THEN reduce heat to 425°F and bake UNCOVERED for an additional 10-15 minutes or until the crust is golden brown and internal temperature reaches 195°F or higher.
  11. When done, remove bread from the dutch oven and allow it to cool for at least an hour before cutting.

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8 thoughts on “Cheddar Potato Bread”

  1. O M G!
    I thought this wasn’t going to work because the dough ball was so small when I set it to rise. I used vegan Daiya shreds for cheese. It was still pretty small when I let it rest again on parchment paper, and I cautioned myself not to expect too much — but I have just taken it out of the oven and it is GORGEOUS AND BIG AND SMELLS HEAVENLY!!

    • WOOT WOOT! You go girl. This artisan bread is a serious favorite of mine! Thanks for sharing your experiences. I’m so glad it came out gorgeous, and yes, it does smell heavenly when it comes out of the oven.

    • Hi Deanna. Thanks for stopping by. Great question. I would recommend using a dutch oven large enough that the dough ball, when placed in the center, has at least a half-inch if not a full inch around the sides. This recipe works great in a 6-quart dutch oven. You can cook it in a smaller dutch oven but the loaf will touch the sides and not look as pretty. If you have a larger dutch oven, that is fine too. The dutch oven acts like a steam box, locking in moisture until the end when you remove the lid. I’ve made this recipe in a 4.5 quart and a 6 quart. The biggest difference was that the larger dutch oven produces a prettier loaf. Cook time was the same. Hope this helps.


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