Imagine pulling a loaf of freshly baked cheese bread out of your oven. The golden crust is studded with bubbling, gooey cheese, and the aroma fills your kitchen with irresistible warmth. Whether you’re an experienced baker or a total novice, this no-knead cheese bread recipe is your ticket to bakery-level results without the hassle.
Why You’ll Love This Cheese Bread Recipe
There’s something magical about bread baking. It’s therapeutic, rewarding, and incredibly satisfying when you get it just right. But what if you could skip the most challenging part—kneading—and still achieve perfection? That’s where this no-knead cheese bread shines. It’s easy, foolproof, and bursting with cheesy goodness.
Ingredients for Cheese Bread
Here’s everything you’ll need for this simple, flavorful recipe:
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| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 3 cups | All-purpose flour can work as a substitute. |
| Instant yeast (rapid rise) | 2 tsp | No need to activate separately. |
| Cooking/kosher salt | 1 1/2 tsp | Enhances flavor. |
| Very warm tap water | 1 1/2 cups | Ensures proper yeast activation. |
| Colby cheese (freshly shredded) | 2 1/2 cups | Other cheeses like cheddar or Monterey Jack work well too. |
How to Make No-Knead Cheese Bread
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour, salt, and yeast. Mix with a rubber spatula.
- Add the warm water and stir until no dry flour remains. The dough will be sticky but manageable.
Step 2: Let It Rise
- Cover the bowl with cling wrap and leave it in a warm place to rise for 2-3 hours. The dough should double in size and appear bubbly.
Step 3: Preheat the Pot
- About 30 minutes before the dough is ready, place a heavy pot (like a Dutch oven) with its lid in the oven. Preheat the oven to 240°C/450°F (220°C for fan-forced ovens).
Step 4: Shape the Dough
- Sprinkle a clean surface with 1 tablespoon of flour and scrape the dough onto it.
- Gently pat the dough into a disc about 20cm (8 inches) wide.
- Spread half the cheese over the dough, then fold the edges inward four times, layering with more cheese between folds.
Step 5: Transfer to Baking Paper
- Flip the dough onto a sheet of parchment paper with the seams down. Shape it into a neat round.
- Top with the reserved cheese to create a golden crown.
Step 6: Bake the Bread
- Carefully transfer the dough (on the parchment) into the preheated pot. Cover with the lid and bake for 35 minutes.
- Remove the lid and bake for an additional 10 minutes to develop a golden, cheesy crust.
Step 7: Cool and Serve
- Transfer the bread to a cooling rack using the parchment paper. Cool for at least 10 minutes before slicing. Enjoy warm!
Tips for Perfect No-Knead Cheese Bread
- Choose the Right Cheese: Colby cheese melts beautifully, but feel free to experiment with other options like gouda, mozzarella, or a sharp cheddar.
- Don’t Skip the Preheated Pot: The hot pot creates steam, which is crucial for achieving that bakery-style crust.
- Use Fresh Ingredients: Fresh yeast and good-quality cheese make all the difference.
Nutritional Information
Here’s an estimate of the nutritional content per slice (based on 12 slices):
| Nutrient | Per Slice |
|---|---|
| Calories | ~200 kcal |
| Protein | 8g |
| Fat | 8g |
| Carbohydrates | 24g |
| Sodium | ~320mg |
Creative Variations for Cheese Bread
1. Herb and Garlic Cheese Bread
Add 1 teaspoon of dried oregano or Italian seasoning to the dough and mix minced garlic with the cheese for an extra flavor boost.
2. Spicy Jalapeño Cheese Bread
Fold in diced jalapeños along with the cheese for a spicy kick.
3. Sweet and Savory Twist
Combine shredded cheese with a handful of dried cranberries or raisins for a unique flavor contrast.
4. Multigrain Cheese Bread
Replace one cup of bread flour with whole wheat or multigrain flour for a healthier version.
FAQs About Cheese Bread (No Knead!)
1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture. If using all-purpose flour, the bread may be slightly less structured but still delicious.
2. What if I don’t have a Dutch oven?
You can use a heavy baking dish with a tight-fitting lid or an oven-safe pot. Alternatively, place a baking sheet with water at the bottom of the oven to create steam.
3. How do I store leftover cheese bread?
Wrap the bread in foil or store it in an airtight container. It keeps well at room temperature for 2 days or in the refrigerator for up to a week.
4. Can I freeze this bread?
Yes! Slice the bread and freeze it in a resealable bag. To reheat, toast the slices directly from frozen.
5. Why didn’t my bread rise properly?
Ensure your yeast is fresh and your water is warm but not hot (about 110°F or 43°C). If the dough is in a cold spot, the rise will be slower.
6. Can I make this bread gluten-free?
Yes, but you’ll need a gluten-free flour blend specifically designed for bread baking to achieve similar results.
Make Cheese Bread Your New Favorite Recipe
No-knead cheese bread combines simplicity with incredible flavor, making it a staple you’ll return to time and time again. Whether you’re baking for a cozy family dinner or impressing guests, this recipe delivers every single time. So grab your ingredients, roll up your sleeves, and discover the joy of homemade bread!
PrintCheese Bread (No Knead!): A Deliciously Simple Recipe for Every Baker
This no-knead cheese bread is a simple yet delicious recipe that delivers a bakery-quality loaf with minimal effort. With a golden crust and gooey cheese throughout, it’s perfect for family dinners, potlucks, or as a cozy treat.
- Prep Time: 10 minutes (plus 2-3 hours rising time)
- Cook Time: 45 minutes
- Total Time: 3 hours 55 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Bread
- Method: No-Knead Baking
- Cuisine: Comfort Food
Ingredients
- 3 cups bread flour (all-purpose flour can also be used)
- 2 tsp instant yeast (rapid rise)
- 1 1/2 tsp kosher salt
- 1 1/2 cups very warm tap water
- 2 1/2 cups freshly shredded Colby cheese (or substitute with cheddar, gouda, or Monterey Jack)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the bread flour, kosher salt, and instant yeast.
- Add the very warm tap water and mix with a rubber spatula until no dry flour remains. The dough will be sticky.
- Let It Rise:
- Cover the bowl with cling wrap and place it in a warm spot to rise for 2-3 hours. The dough should double in size and become bubbly.
- Preheat the Pot:
- About 30 minutes before the dough is ready, place a heavy pot (like a Dutch oven) with its lid in the oven.
- Preheat the oven to 240°C/450°F (220°C for fan-forced ovens).
- Shape the Dough:
- Sprinkle 1 tablespoon of flour on a clean surface and scrape the dough onto it.
- Gently pat the dough into a disc about 20cm (8 inches) wide.
- Spread half the shredded cheese over the dough, then fold the edges inward four times, layering more cheese between folds.
- Prepare for Baking:
- Flip the dough onto a sheet of parchment paper, seams down, and shape it into a neat round.
- Top the dough with the reserved cheese to create a golden crown.
- Bake the Bread:
- Carefully transfer the dough (on the parchment) into the preheated pot.
- Cover with the lid and bake for 35 minutes.
- Remove the lid and bake for an additional 10 minutes to develop a golden, cheesy crust.
- Cool and Serve:
- Transfer the bread to a cooling rack using the parchment paper.
- Let it cool for at least 10 minutes before slicing. Enjoy warm!
Notes
- Use fresh, good-quality cheese for the best flavor.
- The preheated pot is essential for creating steam, which helps achieve a crispy crust.
- If you don’t have a Dutch oven, use a heavy baking dish with a tight-fitting lid or place a baking sheet with water at the bottom of the oven to create steam.