Cheddar Chive Everything Bagel Artisan Loaf

This easy no-knead Cheddar Chive Everything Bagel Artisan Loaf is ready in just 2 hours and packed with sharp cheddar cheese, fresh chives, and everything bagel seasoning. A crusty bakery-style bread that’s simple enough for beginners and perfect for sandwiches, soups, and snacking.

The combination of sharp cheddar cheese, fresh chives, and everything bagel seasoning creates a savory loaf packed with flavor in every bite. It bakes up with a beautifully crisp, golden crust and a soft, chewy interior that tastes like it came straight from a bakery.

2 Hour Cheddar Chive Everything Bagel Artisan Loaf

This easy no-knead Cheddar Chive Everything Bagel Artisan Loaf is ready in just 2 hours and loaded with sharp cheddar cheese, fresh chives, and savory everything bagel seasoning. With a crisp golden crust and soft, chewy interior, it's a bakery-style bread that's simple to make and impossible to resist!

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Course: Appetizer, Side Dish

Keyword: artisan, baking, bread, cheddar, chive, easy, everything bagel, loaf

Ingredients

• 3 cups bread flour this recipe also works with 3 cups all purpose flour, I prefer bread flour for a more open crumb and tender loaf
• 2¼ tsp dry active yeast
• 1 tsp kosher salt
• 1 tsp granulated sugar can sub with honey for refine d sugar free
• 1½ cups warm water
• 1 cup sharp cheddar cheese grated
• ⅓ cup fresh chopped chives
• 1-3 tbsp everything but the bagel seasoning

Instructions

• Preheat oven to 450℉ and set your dutch oven with the lid sealed in the oven while it preheats. The longer it can preheat while your bread rises the better steam and better the loaf!
• Combine 3 cups flour, 2¼ teaspoons yeast, 1 tsp salt, 1 tsp sugar in a large mixing bowl.. Stir in 1½ cups warm water until a shaggy dough forms. Add sharp cheddar cheese (reserving a small handful for the topping) and chives, "punching" it into the dough with a large mixing spoon until combined and a dough ball is formed.
• Cover with plastic wrap and let stand at room temperature for 1 hour to rise.
• After the dough has risen for an hour, transfer it from the bowl to a floured surface. Use a dough scraper to gently fold dough over about 10 times & shape gently into a ball, be mindful not to crush many air bubbles that may have formed.
• Place in a parchment paper-lined mixing bowl and cover with plastic cling wrap. Let stand on counter top for 30 more minutes.
• Carefully remove the Dutch oven from the now heated oven and remove the lid (very carefully – it will be HOT!). Lift the parchment paper with the dough and transfer gently into the hot pot. Add an ice cube beneath the paper and cover with lid and bake for 30 minutes.
• After 30 minutes, remove lid and if needed, return, uncovered, to oven and bake additional 5 minutes until golden browned. Let it cool at least 15 minutes before slicing.