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Cheese Bread (No-Knead!) Recipe

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★★★★★

4.5 from 65 reviews

This no-knead cheese bread recipe delivers a rustic, artisan-style loaf packed with melty Colby cheese. With minimal hands-on time and effortless preparation, this bread is perfect for home bakers looking for a flavorful, cheesy twist on classic homemade bread. The dough requires no kneading, only a simple mix and a few hours to rise, then it bakes in a covered Dutch oven to create a perfectly crisp crust and soft interior crowned with golden cheese.

Ingredients

Scale

Dry Ingredients

  • 3 cups bread flour
  • 2 tsp instant yeast
  • 1 1/2 tsp kosher salt

Wet Ingredients

  • 1 1/2 cups very warm tap water

Cheese

  • 2 1/2 cups Colby cheese, freshly shredded (reserve a small amount for topping)

Instructions

  1. Prepare the Magic No-Knead Dough: In a large bowl, combine the bread flour, kosher salt, and instant yeast. Pour in the very warm tap water and stir with a wooden spoon until a sticky dough forms. Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm place for 2 to 3 hours, until it has doubled in size and is bubbly on the surface.
  2. Preheat the Dutch Oven: About 30 minutes before baking, place a large Dutch oven with its lid inside your oven and preheat the oven to 450°F (232°C). This creates a hot, enclosed environment for baking your bread with a crispy crust.
  3. Shape the Loaf: Once the dough has risen, turn it out onto a lightly floured surface. Gently pat it into a rough disc shape. Sprinkle the shredded Colby cheese evenly over the dough, then fold the dough over the cheese to encase it. Transfer the folded dough seam side down onto a sheet of parchment paper, shaping it loosely into a round loaf.
  4. Add the Cheese Crown: Top the dough with the reserved shredded Colby cheese, pressing lightly to help it adhere to the surface. This will create a crispy, cheesy crust when baked.
  5. Bake the Bread Covered: Carefully remove the hot Dutch oven from the oven and lift the parchment paper with the dough into the pot. Cover with the lid and bake for 30 minutes. This step traps steam to develop a chewy crust.
  6. Bake Uncovered: After 30 minutes, remove the lid and bake for an additional 15-20 minutes to let the cheese on top brown and the crust crisp further.
  7. Cool and Slice: Once baked, transfer the bread onto a wire rack and allow it to cool completely before slicing. This resting time allows the crumb to set for the best texture.

Notes

  • You can substitute Colby cheese with any mild, melty cheese like Monterey Jack or mild cheddar.
  • Ensure the water is very warm but not hot to avoid killing the yeast.
  • Using a Dutch oven or heavy cast-iron pot is essential for the steam environment that yields the perfect crust.
  • The dough is very sticky and wet; resist the urge to add more flour during shaping to keep the crumb light and airy.
  • The bread is best enjoyed fresh the day it is baked but can be toasted the next day.

Keywords: no knead bread, cheese bread, Colby cheese bread, easy homemade bread, artisan bread, no knead recipe

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