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No-Knead Cheesy Bread Recipe

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4.1 from 8 reviews

This Cheese Bread recipe features a no-knead, easy-to-make dough enriched with layers of melted Colby cheese. The bread is baked in a preheated heavy-based pot, creating a crusty exterior and a soft, cheesy interior. Perfect as a savory snack or accompaniment to meals, this recipe requires minimal hands-on time and yields a flavorful loaf packed with rich, gooey cheese.

Ingredients

Dry Ingredients

  • 3 cups bread flour (can substitute plain/all-purpose flour)
  • 2 tsp instant yeast (rapid rise)
  • 1 1/2 tsp cooking/kosher salt

Wet Ingredients

  • 1 1/2 cups very warm tap water

Cheese

  • 2 1/2 cups tightly packed Colby cheese, freshly shredded (or cheese of choice)

Instructions

  1. Mix the dough: In a large bowl, combine bread flour, salt, and instant yeast using a rubber spatula. Add warm water and mix until the flour is fully incorporated and no longer visible. The dough will be very sticky and shaggy, not pourable like batter.
  2. Let the dough rise: Cover the bowl with cling wrap and place it in a warm spot. Allow the dough to rise for 2 to 3 hours until it has doubled in volume and the surface is bubbly and jiggles when the bowl is shaken gently.
  3. Preheat the pot: About 30 minutes before the dough finish rising, place a 24-28cm (4.5-8 quart) heavy-based pot with a lid into an oven preheated to 240°C/450°F (220°C fan-forced) to heat up.
  4. Shape the loaf: Lightly flour your work surface and scrape the dough out onto it. Sprinkle with a tablespoon of flour and gently pat the dough into an 8-inch (20cm) disc.
  5. Add cheese layers: Reserve one-third of the shredded cheese for topping. Spread half of the remaining cheese evenly over the dough disc.
  6. Fold in the cheese: Using a dough scraper, fold the sides of the dough inward four times in succession. Each fold is topped with the remaining shredded cheese layers except the final layer which will serve as the bread base.
  7. Prepare for baking: Carefully flip the dough seam-side down onto a sheet of parchment paper. Tidy up the shape gently if needed.
  8. Add cheese topping: Pile the reserved one-third amount of cheese onto the top of the dough to create a cheesy crown.
  9. Transfer to hot pot: Remove the preheated pot from the oven and, using the parchment paper, transfer the dough into the pot with the cheese side up. Cover the pot with its lid.
  10. Bake the bread: Bake covered for 35 minutes. Remove the lid and bake for an additional 10 minutes to brown the crust and cheese topping.
  11. Cool before slicing: Remove the pot from the oven. Using the parchment paper, transfer the bread onto a cooling rack. Remove the parchment paper carefully and let the bread cool for at least 10 minutes before slicing.

Notes

  • Note 1: Bread flour is recommended for better gluten development, but plain or all-purpose flour can be used with slightly different texture.
  • Note 2: Instant yeast helps speed up the rising process.
  • Note 3: Use very warm tap water (not boiling) to activate the yeast effectively.
  • Note 4: Colby cheese works well for melting, but other cheeses like cheddar or Monterey Jack can be substituted.
  • Note 5: Ensure the dough doubles in size and bubbles form on the surface before proceeding.
  • Note 6: Use a dough scraper or similar tool to fold dough and cheese layers evenly without deflating the dough.
  • Note 7: Preheating the pot creates a hot environment mimicking a dutch oven for crispy crust.
  • Note 8: Cooling allows the bread to set, improving slicing and texture.

Find it online: https://recipeplenty.com/no-knead-cheesy-bread-recipe/