In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of instant yeast, and 1½ teaspoons of salt until well combined. Gradually pour in 1½ cups of lukewarm water, mixing with a wooden spoon until a sticky, shaggy dough forms.

Cover the bowl tightly with plastic wrap and allow the dough to rise at room temperature for 12 to 18 hours.

Sprinkle 1 cup of grated sharp cheddar cheese over the top and gently fold the cheese into the dough.

Preheat your oven to 450°F (232°C) with the Dutch oven and its lid inside for at least 30 minutes.

Turn the dough out onto a floured surface and shape it gently into a round loaf.

Cover the dough with a kitchen towel and let it proof for another 30 minutes.

Carefully remove the hot Dutch oven from the oven and lower the dough (with the parchment paper) into it. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes.

Transfer the bread to a wire rack and allow it to cool for at least one hour before slicing.