No Knead Herb Cheese Bread

3 cups (375g) all-purpose flour

1 teaspoon salt

½ teaspoon active dry yeast

1 ½ cups (355ml) warm water

1 cup (100g) shredded cheese (cheddar, mozzarella, or a blend)

2 tablespoons chopped fresh herbs (such as rosemary, thyme, or parsley)

In a large bowl, whisk together the flour, salt, and yeast.
Add the warm water and stir until a shaggy dough forms.
Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature for 12-18 hours.
Preheat the oven to 450°F (230°C) and place a 4-5 quart oven-safe pot with a lid in the oven while it preheats.
Punch down the dough to release any air bubbles. Fold in the shredded cheese and chopped herbs until evenly distributed.
Carefully remove the hot pot from the oven and spray or grease the inside.
Place the dough into the hot pot, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes, until the top is golden brown.
Carefully remove the bread from the pot and let it cool on a wire rack before slicing and serving.