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No-Knead Cheesy Bread Recipe

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4.4 from 14 reviews

  • Author: Emma
  • Total Time: 3 hours 55 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This no-knead cheese bread recipe delivers a crusty, cheesy loaf with minimal effort. The dough requires no kneading and rises for a few hours before being folded with layers of Colby cheese, then baked in a preheated heavy pot for a golden, flavorful crust. Perfect for cheese lovers seeking an easy homemade bread that pairs wonderfully with soups, salads, or enjoyed on its own.

Ingredients

Dry Ingredients

  • 3 cups bread flour
  • 2 tsp instant yeast (rapid rise)
  • 1 1/2 tsp cooking/kosher salt

Wet Ingredients

  • 1 1/2 cups very warm tap water

Cheese

  • 2 1/2 cups Colby cheese, freshly shredded (or other cheese of choice)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the bread flour, instant yeast, and kosher salt thoroughly.
  2. Add Water and Mix: Pour in the very warm tap water and use a rubber spatula or the handle of a spatula to mix until no dry flour remains. The dough will be sticky but not runny.
  3. First Rise: Cover the bowl with cling wrap and let the dough rise in a warm spot for 2 to 3 hours until it doubles in size and the surface appears bubbly.
  4. Preheat Pot and Oven: About 30 minutes before the dough has risen, heat a heavy-based pot with lid (24-28 cm / 4.5-8 quart) in the oven at 240°C/450°F (220°C fan-forced)
  5. Shape the Dough: Sprinkle a work surface with 1 tablespoon flour, scrape out the dough, and pat it into roughly a 20 cm (8 inch) disc. Keep it sprinkled lightly with flour to prevent sticking.
  6. Add Cheese Layers: Reserve one-third of the shredded cheese for topping. Spread half of the remaining cheese over the dough disc.
  7. Fold Dough: Fold the sides inward 4 times, layering the remaining cheese between each fold but leaving the last fold cheese-free to form the bread base.
  8. Transfer to Parchment: Flip the folded dough onto a sheet of parchment paper, seam side down. Adjust the shape gently if needed.
  9. Add Cheese Crown: Pile the reserved cheese on top of the dough to create a cheesy crown.
  10. Bake Covered: Remove the preheated pot from the oven, transfer the dough with the parchment paper into the pot, cover it, and bake for 35 minutes.
  11. Bake Uncovered: Remove the lid and bake for an additional 10 minutes to develop a golden crust.
  12. Cool: Remove the bread from the pot using the parchment paper onto a cooling rack. Remove the parchment paper and allow the bread to cool at least 10 minutes before slicing.

Notes

  • Note 1: Bread flour is preferred for better gluten development; plain/all-purpose flour will work but yields a denser crumb.
  • Note 2: Instant yeast or rapid rise yeast ensures quicker fermentation without needing proofing.
  • Note 3: Water should be very warm to activate yeast but not hot enough to kill it.
  • Note 4: Colby cheese gives a mild flavor; feel free to substitute with cheddar, Monterey Jack, or your favorite melting cheese.
  • Note 5: Rising time may vary based on room temperature; look for a doubled volume and bubbly surface.
  • Note 6: Folding layers traps the cheese inside, yielding gooey pockets inside the bread.
  • Note 7: Using a heavy pot (like a Dutch oven) helps create steam for a crusty loaf; alternatively, use a baking stone with a covered roasting pan.
  • Note 8: Cooling is important to finish the cooking process and set the crumb structure before slicing.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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