Cheese bread (no knead!) Recipe

Cheese bread (no knead!) is the kind of project that turns your kitchen into a little corner bakery, filling it with the irresistible smell of bubbling cheese and fresh, homemade bread. With barely any effort and no kneading required, you end up with a golden, rustic loaf packed with gooey cheese throughout and an audibly crisp crust that delivers artisan charm. Whether you’re a seasoned baker or just testing out your first loaf, this easy recipe brings the comfort and magic of freshly baked cheese bread (no knead!) straight to your table.

Ingredients You’ll Need

You only need a handful of pantry staples and your favorite cheese to bring this Cheese bread (no knead!) to life. Each ingredient serves a purpose: from the bread flour’s chew to the tanginess of Colby, they all play a part in making this loaf so special.

• Bread Flour: Gives your cheese bread (no knead!) that signature chewy artisan crumb and crust.
• Instant Yeast: The secret to effortless rise—no need to bloom in water, just mix in and let the magic happen.
• Kosher or Cooking Salt: Enhances flavor and balances the rich, cheesy goodness.
• Very Warm Tap Water: Wakes up the yeast and helps the dough rise to fluffy perfection; just make sure it’s not too hot.
• Colby Cheese (freshly shredded): Melts beautifully, creating pockets of cheesy delight; other great options include cheddar or Monterey Jack if you’re in a creative mood.

How to Make Cheese bread (no knead!)

Step 1: Mix Up the Easy Dough

Start by grabbing a big mixing bowl, and combine the bread flour, instant yeast, and salt. Stir them together so the yeast and salt are well distributed. Pour in the very warm tap water, then mix it all together using the handle of a rubber spatula. The dough should look scraggly and shaggy—it’ll be sticky, much too wet to knead by hand, but definitely not a pourable batter. Don’t worry if it looks rustic!

Step 2: Let It Rise and Bubble

Cover your bowl with cling wrap and set it somewhere cozy (around 77°F/25°C or warmer) to rise for 2 to 3 hours. When you check back, you’ll see a dough that’s jiggly and doubled in size, with bubbly pockets on the surface. That’s when you know your Cheese bread (no knead!) is ready to shape.

Step 3: Preheat Your Pot

Thirty minutes before your dough is ready, place a heavy Dutch oven (with its lid) in your oven and preheat to 450°F (or 220°C fan-forced). This ensures your bread starts baking in a super-hot environment, creating that crackly crust everyone loves. No Dutch oven? No problem! Check the notes for a clever homemade steam oven hack.

Step 4: Shape and Stuff with Cheese

Lightly dust your work surface with flour and scrape out the sticky dough. Gently pat it into a roughly 8-inch circle. Reserve about a third of your shredded cheese for topping later. Pile half of the remaining cheese over the dough’s surface, then fold the sides inward four times, stuffing more cheese between the folds each time. Give the dough a rough, round shape, but don’t stress about perfection—it will rise and puff inside the pot.

Step 5: Add the Cheese Crown

Flip your dough seam-side down onto parchment paper. Tidy it up if you like, then shower the top with the reserved cheese. This step ensures your Cheese bread (no knead!) gets that Instagram-worthy, melty cheese top!

Step 6: Bake to Golden, Cheesy Perfection

Carefully transfer your shaped dough (still on the parchment) into the blazing hot Dutch oven. Cover with the lid and bake for 35 minutes, then remove the lid and bake for another 10 minutes to develop a deep golden color. Soon, your kitchen will smell like a dream.

Step 7: Cool (Just a Bit) and Slice

Once your cheese bread (no knead!) is out of the oven, lift it out of the pot using the parchment paper and set it on a rack to cool for at least 10 minutes. This helps the inside finish cooking and keeps every slice temptingly tender (rather than gummy). Now dig in and enjoy!

How to Serve Cheese bread (no knead!)

Garnishes

For an inviting finish, sprinkle chopped fresh herbs like chives, parsley, or thyme over the cheese crown just before serving. A little fresh cracked black pepper or a drizzle of olive oil also brings out the complexity, taking your cheese bread (no knead!) from simple comfort to sophisticated snack.

Side Dishes

Pair every warm slice with hearty soups (think tomato or broccoli cheddar), crisp salads tossed in tangy vinaigrettes, or classic favorites like scrambled eggs. Cheese bread (no knead!) elevates charcuterie boards and is a stand-out with any brunch spread.

Creative Ways to Present

Try slicing the loaf thickly and toasting it for breakfast with a slathering of butter; or cube it for cheesy croutons in your next salad. For parties, serve it as pull-apart bread with a side of marinara or garlic butter—every bite is an ooey-gooey showstopper.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheese bread (no knead!) in foil or a reusable bread bag and store at room temperature for up to 36 hours. While the crust is most magical fresh from the oven, it toasts beautifully later (and yes, it’s absolutely worth hoping for leftovers just for this).

Freezing

You can freeze cheese bread (no knead!) after it’s completely cooled. Wrap the loaf tightly in plastic wrap, then foil, and stash in the freezer for up to a month. Thaw at room temperature before reheating for the best results.

Reheating

To bring back that just-baked warmth, preheat your oven to 350°F, wrap the bread loosely in foil, and heat for about 10 minutes. For extra crispness, open the foil for the last few minutes, letting the cheese re-melt and the crust become irresistible all over again.

FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour gives you a chewier crumb, all-purpose flour makes a wonderfully soft loaf of cheese bread (no knead!) that’s just as delicious. You may notice a slightly different texture, but the result will still be fantastic.

Which cheeses work best in this recipe?

Colby is a star for its meltability and mild flavor, but cheddar, Monterey Jack, or even gruyere bring their own unique personalities to your cheese bread (no knead!). Avoid mozzarella if you want more pronounced cheesy flavor—mixing a little in for that signature stretch, though, is never wrong!

What if I don’t have a Dutch oven?

No worries! Use a metal baking pan and add a pan of boiling water to your oven while baking (details in the notes above). This creates a steamy environment that mimics a Dutch oven, helping your cheese bread (no knead!) develop that classic crust.

How do I know when my bread is fully baked?

The loaf should be deeply golden, and the cheese on top will be melted with caramelized edges. If you tap the bottom and hear a hollow sound, you’re good to go! Let it cool for at least 10 minutes before slicing for the perfect crumb texture.

Can I make the dough ahead for next-day baking?

You can! Prepare the dough, cover, and refrigerate overnight after mixing (before rising). When ready, let it return to room temperature and rise until doubled before shaping and baking—your cheese bread (no knead!) will actually develop even more flavor with this slow rise.

Final Thoughts

There’s something endlessly satisfying about pulling a loaf of Cheese bread (no knead!) from your own oven and slicing it while it’s still warm and bubbling with cheese. If you crave easy comfort baking with a show-stopping payoff, this is the bread that will keep you coming back for more. Grab your flour and favorite cheese, and make your kitchen smell incredible!

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