In a large bowl add flour, salt, instant yeast and warm water. Stir with a wooden spoon or a stiff silicone spatula until a soft, shaggy dough forms.

Stir in 2 cups of the shredded cheese and mix until a dough ball forms. This little bit of extra mixing is worth it to completely hydrate the flour and distribute the cheese throughout.

Cover bowl and let rise in a warm spot for 2-3 hours or until it doubles.

During the last 15 minutes (or so) of the bulk proofing, preheat the oven to 450°F with a lidded Dutch oven or cast iron pot inside the oven. Preheat the lid too! Cut a piece of parchment paper slightly larger than the pot bottom.

Flour a smooth surface or counter. Turn out the dough onto the surface and quickly fold all 4 corners into the center using floured hands. Flip it over, remove excess flour and try to tighten into a ball shape with floured hands. Mine had that extra fold so this was super easy. Transfer to the piece of cut parchment paper.

Cover the bowl with a lid, clean kitchen towel or piece of plastic wrap and let the dough rise an additional 15-30 minutes.

Remove the plastic wrap from the top of the bowl. If you are going to score it, place the parchment on the countertop, slice a long line through the center of the loaf with a bread lame, razor blade or very sharp knife. Carefully remove the hot pot from the oven. Remove the lid and set it aside. Working quickly and carefully, use the parchment paper to transfer the cheese bread dough to the pot. Sprinkle reserved cheese on top of bread and place the lid back on the pot.

Return the pot to the oven and baked covered for 30 minutes. After 30 minutes, remove the lid and continue baking 15 minutes until the bread is golden brown and the cheese is bubbly and browning on the edges.

Let cool before slicing. Or don’t!