Introduction
No-knead bread is one of the easiest ways to enjoy bakery-style bread at home. Instead of hours of kneading, this recipe relies on time and hydration to create a soft, airy loaf with a perfectly crisp crust. Adding cheese transforms the humble bread into a savory, aromatic masterpiece. Each bite bursts with melted cheese and a rustic, tangy flavor that pairs beautifully with soups, pastas, or even just a pat of butter.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups (360 ml) warm water
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- 1 tablespoon olive oil (optional, for extra richness)
- ½ teaspoon garlic powder (optional, for flavor)
- 1 teaspoon dried herbs (oregano, rosemary, or thyme – optional)
Instructions
- Mix the dough
- In a large bowl, whisk together the flour, salt, yeast, garlic powder, and herbs.
- Stir in the warm water until you get a sticky, shaggy dough.
- Fold in the shredded cheese, reserving a little to sprinkle on top later.
- First rise
- Cover the bowl with plastic wrap or a kitchen towel.
- Let it sit at room temperature for 12–18 hours until doubled in size and bubbly.
- Shape the dough
- Flour your hands and surface. Turn the dough out and shape it into a rough ball.
- Place it on parchment paper and let it rest for 30 minutes.
- Prepare oven & pot
- Preheat oven to 450°F (230°C).
- Place a Dutch oven (or heavy oven-safe pot with lid) inside while it preheats.
- Bake the bread
- Carefully place the parchment with dough into the hot pot.
- Sprinkle remaining cheese on top.
- Cover with lid and bake for 30 minutes.
- Remove lid and bake for another 15–20 minutes until golden and crusty.
- Cool & serve
- Transfer bread to a rack and let it cool for at least 15 minutes before slicing.
Methods
- No-Knead Method: Relies on long fermentation for gluten development.
- Dutch Oven Baking: Creates a steamy environment, producing a crisp artisan-style crust.
- Cheese Folding: Ensures gooey pockets of melted cheese throughout the loaf.
History
The no-knead bread technique was popularized by Jim Lahey of Sullivan Street Bakery in New York City in 2006. It revolutionized home baking by showing that artisan-quality bread could be made without professional equipment or kneading skills. Adding cheese is a modern twist that makes it hearty and flavorful.
Benefits
- Simple: No kneading or mixer required.
- Customizable: Works with different cheeses and herbs.
- Economical: Homemade bread is cheaper than bakery loaves.
- Nutritious: Provides energy, protein (from cheese), and fewer preservatives than store-bought bread.
Formation
- Texture: Airy interior with stretchy cheese pockets.
- Crust: Golden, crunchy, with caramelized cheese on top.
- Shape: Rustic, artisan-style round loaf.
Nutrition (per slice, about 1/12 loaf)
- Calories: ~180 kcal
- Carbs: 27 g
- Protein: 7 g
- Fat: 5 g
- Fiber: 1 g
- Sodium: ~300 mg
Conclusion
No-Knead Cheesy Bread is the perfect recipe for anyone who wants bakery-quality bread without the hassle of kneading. Its golden crust, gooey cheese interior, and rustic charm make it a crowd-pleaser for family dinners, gatherings, or just cozy evenings at home.
Lovers
This bread is adored by:
- Home bakers who want easy artisan bread.
*Cheese lovers craving savory comfort. - Soup and pasta fans who need the perfect side.
Families looking for a warm, homemade touch at mealtime.