No-Knead Cheesy Bread

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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

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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