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Cheese Bread (No Knead) Recipe

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4.2 from 14 reviews

  • Author: Emma
  • Total Time: 3 hours
  • Yield: 10 servings

Description

This no-knead cheese bread recipe produces a crusty, golden loaf infused with sharp cheddar cheese. Easy to prepare with just a handful of simple ingredients, the dough requires minimal effort and rises over a couple of hours before baking in a hot Dutch oven. The result is a flavorful, cheesy artisan bread perfect for sandwiches or as an accompaniment to soups and salads.

Ingredients

Dough Ingredients

  • 3 cups all-purpose flour (plus more for shaping)
  • 2 teaspoons sea salt (or kosher salt)
  • 1 ½ teaspoons instant yeast
  • 1 ½ cups warm water (about 110 to 115°F)

Cheese

  • 2 ½ cups shredded sharp cheddar cheese (or a mix, slightly packed, bonus points for shredding it yourself!)

Instructions

  1. Mixing & Proofing Dough: In a large bowl, combine the flour, salt, instant yeast, and warm water. Stir with a wooden spoon or stiff silicone spatula until a soft, shaggy dough forms. Then stir in 2 cups of the shredded cheese until the dough forms a ball, ensuring the flour is fully hydrated and cheese is evenly distributed. Cover the bowl and let the dough rise in a warm spot for 2 to 3 hours or until it doubles in size.
  2. Preheat Oven and Prep Dutch Oven: During the last 15 minutes of proofing, preheat your oven to 450°F (232°C) with a lidded Dutch oven or cast iron pot inside, allowing both pot and lid to heat thoroughly. Cut a piece of parchment paper slightly larger than the pot’s bottom.
  3. Shape and Rest Dough: Lightly flour a smooth surface or counter. Turn the risen dough out onto the surface and fold all four corners into the center with floured hands. Flip the dough over, remove excess flour, and shape it into a tightened ball. Transfer the dough ball onto the prepared parchment paper. Cover loosely with a lid, clean kitchen towel, or plastic wrap and let it rise an additional 15 to 30 minutes.
  4. Score and Bake the Loaf: Remove the cover from the dough and, if desired, score a long line through the center of the loaf using a bread lame, razor blade, or very sharp knife. Carefully take the hot Dutch oven out of the oven and remove the lid. Using the parchment paper, transfer the dough into the pot. Sprinkle the remaining ½ cup shredded cheese evenly on top. Replace the lid and return the pot to the oven.
  5. Bake Covered and Uncovered: Bake the bread covered for 30 minutes to allow the dough to steam and rise properly. Then remove the lid and continue baking for an additional 15 minutes until the crust is golden brown, and the cheese topping is bubbly and browned on the edges.
  6. Cool and Serve: Remove the bread from the oven and let it cool before slicing to allow the crumb to set, or enjoy warm if preferred.

Notes

  • The no-knead method allows for an easy preparation with minimal hands-on time.
  • Preheating the Dutch oven ensures a nice crust formation by trapping steam during the initial bake.
  • You may substitute sharp cheddar with other cheeses, but firm or semi-firm cheeses that melt well are best.
  • Scoring the loaf helps control how it expands in the oven and adds a rustic aesthetic.
  • Letting the bread cool before slicing helps maintain structure and prevents a gummy interior.
  • Use freshly shredded cheese for better melt and flavor incorporation compared to pre-shredded varieties.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/cheese-bread-no-knead-recipe/