Created on November 22nd, 2025 at 03:28 pm
Effortless bread with a cheesy twist
Making bread at home may seem intimidating, but no-knead cheese bread is here to change that perception. With a crusty, golden exterior and a soft, flavorful inside, this bread is ideal for any occasion. The inviting aroma of melting cheese and freshly baked bread fills your kitchen, creating a warm, welcoming atmosphere. Each slice reveals an enticing blend of textures: crunchy crust and airy crumb, all brought together by the savory notes of cheese. This recipe captures the essence of comfort food, allowing you to enjoy artisan-quality bread with minimal effort.
Why You’ll Love This Recipe
No-knead cheese bread is perfect for both novice and seasoned bakers. The simplicity of the process allows busy home cooks to create something truly special without much fuss. The bread rises leisurely, developing a depth of flavor that is enhanced by the addition of cheese. A hint of nuttiness and savoriness complements the bread’s natural sweetness, making each bite thoroughly satisfying. Whether served warm with a pat of butter or as an accompaniment to soups and salads, this bread shines brightly at any meal. And don’t be surprised if you find it even better the next day, as the flavors deepen overnight.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients List
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups warm water (about 100°F/38°C)
- 1 cup shredded cheese (such as cheddar, Gruyère, or your favorite)
- Optional: ¼ teaspoon garlic powder (for added flavor)
- Optional: 1 tablespoon fresh herbs (such as rosemary or thyme, chopped)
Kitchen Tools
This recipe keeps the process straightforward, requiring just a few essential tools from your kitchen. These tools make preparation easy and enjoyable, transforming the thought of bread-making into an accessible experience.
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or kitchen towel
- Dutch oven or heavy oven-safe pot with lid
- Parchment paper
Step-by-Step Instructions
- In a large mixing bowl, combine the flour, salt, and instant yeast. Stir with a wooden spoon until evenly mixed. The flour will appear light and airy, perfect for creating a lovely texture.
- Slowly add the warm water to the dry ingredients. Mix until a shaggy dough forms. It should be slightly sticky but cohesive, signaling its readiness for the next stage.
- Fold in the shredded cheese, ensuring an even distribution throughout the dough. The cheese should blend seamlessly, creating pockets of savory flavor.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours, allowing it to rise and develop flavor. This long fermentation creates a bubbly, airy structure.
- After the resting period, preheat your oven to 450°F (232°C). Place your Dutch oven, with the lid on, in the oven to heat for 30 minutes. This step will create a steamy environment for the bread to rise nicely.
- Lightly flour a clean surface and turn the dough out onto it. Shape it into a ball using your hands, folding the edges toward the center. The dough should be soft and pliable, with a slight tackiness that will give it a beautiful crust.
- Once shaped, place the dough on a piece of parchment paper. Cover it with a towel and let it rest for about 30 minutes while the Dutch oven continues to heat.
- Carefully remove the pot from the oven. Using the parchment paper, lift the dough and place it into the hot pot. Cover with the lid and bake for 30 minutes. The bread will rise magnificently, filling your kitchen with an enticing aroma.
- After 30 minutes, remove the lid and bake for another 15-20 minutes until the crust is deep golden brown. The bread should sound hollow when tapped on the bottom, indicating it is fully cooked.
- Remove the bread from the pot and let it cool on a wire rack for at least 15 minutes before slicing. Allowing it to cool enhances the texture and flavor of the bread.
Pro Tips
- For added flavor, experiment with different cheeses or herbs.
- Ensure the water is warm, not hot, to activate the yeast without killing it.
- Use a heavy pot to create the ideal steam environment for baking.
- The longer the dough rises, the better the flavor will be.
- This bread is best enjoyed fresh but can be stored in an airtight container for a day or two.
Baked Goodness, Made Easy
No-knead cheese bread is a testament to how simple ingredients and patience can lead to something extraordinary. Each bite is a delightful mix of textures and flavors, making it perfect for gatherings or a quiet night in. It proves that enjoyable baking can be achieved with minimal effort and straightforward techniques. “This dish proves that gourmet comfort can be simple and satisfying.”
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Fat | 10 g |
| Carbohydrates | 28 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 400 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
No-Knead Cheese Bread
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoon instant yeast
- 1.5 cups warm water (about 100°F/38°C)
- 1 cup shredded cheese (such as cheddar, Gruyère, or your favorite)
Optional Ingredients
- 0.25 teaspoon garlic powder for added flavor
- 1 tablespoon fresh herbs (such as rosemary or thyme, chopped)
Instructions
Preparation
- In a large mixing bowl, combine the flour, salt, and instant yeast. Stir with a wooden spoon until evenly mixed.
- Slowly add the warm water to the dry ingredients. Mix until a shaggy dough forms.
- Fold in the shredded cheese, ensuring an even distribution throughout the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours.
Baking
- After the resting period, preheat your oven to 450°F (232°C) and place your Dutch oven in the oven to heat for 30 minutes.
- Lightly flour a clean surface and turn the dough out onto it. Shape it into a ball.
- Place the dough on a piece of parchment paper and let it rest for about 30 minutes.
- Carefully remove the pot from the oven and using the parchment paper, lift the dough and place it into the hot pot.
- Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-20 minutes.
- Remove the bread from the pot and let it cool on a wire rack for at least 15 minutes before slicing.
Notes
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