In a large bowl, mix flour, yeast, salt, potato flakes and water together for about 20 seconds.

Add shredded cheese.

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.

Once mixed, cover bowl with plastic wrap and set aside at room temperature.

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.

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.

Preheat dutch oven IN oven at 450°F for about 20-30 minutes.

After resting, score bread with an "x" on the top for steam venting (or other design of your choice).

Once preheated, carefully remove hot dutch oven. Lift parchment paper with bread dough ball into dutch oven. COVER with lid.

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.

When done, remove bread from the dutch oven and allow it to cool for at least an hour before cutting.