If you’re looking for a delicious, hands-off baking project that yields irresistibly cheesy, golden crusty bread, then this No-Knead Cheddar Cheese Bread Recipe is your new best friend. With minimal effort and just a few simple ingredients, you’ll create a warm, tender loaf packed with gooey cheese pockets, perfect for any occasion. This recipe transforms basic pantry staples into something extraordinary, and the best part is, you won’t have to fuss over kneading or complicated steps. Whether you’re baking for family dinners or impressing friends, this cheddar cheese bread brings comfort and joy by the slice.
Ingredients You’ll Need
To make the No-Knead Cheddar Cheese Bread Recipe, you only need a handful of simple ingredients, but each one plays a crucial role in achieving the perfect texture, flavor, and cheesy richness that makes this bread so memorable.
- Bread flour (3 cups): Provides the ideal gluten structure for a chewy, satisfying crumb; you can also use all-purpose flour but the texture will be slightly different.
- Instant yeast (2 teaspoons): Enables a quick and reliable rise without any fuss or proofing delays.
- Cooking or kosher salt (1 1/2 teaspoons): Enhances all the flavors and balances the richness of the cheese beautifully.
- Very warm tap water (1 1/2 cups): Activates the yeast and helps create that lovely, elastic dough with no kneading necessary.
- Colby cheese (2 1/2 cups, tightly packed, freshly shredded): Offers a mild, creamy flavor with great meltability; feel free to swap in your favorite cheese for variation.
How to Make No-Knead Cheddar Cheese Bread Recipe
Step 1: Mix and Let the Dough Rise
Begin by combining your bread flour, instant yeast, and salt in a large bowl. Add the very warm water and mix thoroughly with a rubber spatula until the dough comes together in a shaggy, sticky mass. Resist the urge to knead; this dough is meant to be loose and a little wet. Cover the bowl with cling wrap and let it rise in a warm spot for 2 to 3 hours until it doubles in size, becomes bubbly, and jiggles when you shake the bowl. This slow fermentation develops flavor and texture without any elbow grease.
Step 2: Preheat Your Baking Pot
About 30 minutes before your dough has doubled, place a heavy-based pot with its lid (24-28 cm or roughly 4.5-8 quarts) in your oven and heat it to 240°C (450°F, or 220°C fan-forced). This step is key to creating that crispy, bakery-style crust as the dough will go into a piping hot environment.
Step 3: Shape the Dough with Cheese Inside
Lightly flour your work surface and scrape out the sticky dough. Pat it gently into an 8-inch (20 cm) disc, careful not to deflate it too much. Take 1/3 of your shredded cheese and set it aside for topping later. Spread half of the remaining cheese across the dough surface. Now comes the fun part: fold the edges inward four times like you’re folding layers of cheese inside to create a beautifully stuffed loaf. Each fold gets a sprinkle of the remaining cheese except for the very last layer, which remains cheese-free so it forms a sturdy base.
Step 4: Prepare for Baking
Flip the dough over onto a sheet of parchment paper, so the seam is mostly on the bottom. Shape it into a tidy round if needed. Then pile the reserved 1/3 of cheese on top, forming a cheesy crown that melts into a golden topping during baking.
Step 5: Bake to Perfection
Carefully remove the hot pot from the oven and use the parchment paper to transfer the dough directly into it. Cover with the lid and bake for 35 minutes, trapping steam that helps the crust develop. Afterward, remove the lid and bake an additional 10 minutes to achieve a gorgeous golden-brown color and crunchy crust. When done, transfer the bread to a cooling rack, peel off the parchment, and let it rest at least 10 minutes before slicing. This rest lets the cheese set slightly and the crumb finish cooking evenly.
How to Serve No-Knead Cheddar Cheese Bread Recipe
Garnishes
While the bread is delicious on its own, you can elevate it with some simple garnishes. A sprinkle of fresh herbs like thyme or rosemary right out of the oven adds an aromatic touch and a burst of color. A light brush of garlic butter can offer extra indulgence, perfect for sharing at a cozy dinner.
Side Dishes
This cheddar cheese bread pairs incredibly well with soups and stews, making it a go-to comfort combination. Think hearty tomato bisque, rustic vegetable stew, or creamy chicken chowder. It also holds its own alongside salads or charcuterie boards, adding warmth and substance to any spread.
Creative Ways to Present
For a party or casual gathering, slice this loaf thickly and serve as warm cheese toast with a dollop of chutney or honey on the side. You can also turn it into grilled cheese sandwiches for an elevated lunch that wows. Another idea is to cube the bread and serve alongside fondue for dipping – the cheddar flavors intensify every bite.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover No-Knead Cheddar Cheese Bread Recipe tightly in foil or keep it in an airtight container at room temperature. It will remain fresh for about 2 to 3 days but tends to be best enjoyed on the first day when that crust and cheese are their tastiest.
Freezing
If you want to save bread for longer, slice it and place parchment paper between slices in an airtight freezer bag. This bread freezes beautifully for up to 3 months without losing flavor or texture, making it perfect to keep on hand for a quick snack or impromptu meal.
Reheating
Reheat slices at 180°C (350°F) in a preheated oven for 10 minutes to restore that fresh-baked crispness and melty cheese feel. Alternatively, use a toaster oven on a lower setting if you’re in a hurry but avoid the microwave to keep the crust from getting soggy.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! While Colby cheese gives a mild and creamy flavor with excellent meltability, you can experiment with cheddar, mozzarella, Monterey Jack, or a blend. Just make sure to shred it fresh for the best melt and flavor distribution.
Why is this called a no-knead bread?
The dough is intentionally sticky and designed to develop gluten strength through time rather than manual kneading. The long rest during rising allows natural processes to create the perfect texture with minimal effort.
Do I need a Dutch oven or special pot for baking?
A heavy-based pot with a lid that fits inside your oven works best to create steam and heat concentration for a bakery-style crust. A Dutch oven is ideal, but any covered oven-safe pot will do, as long as it’s preheated properly.
Can I make this bread gluten-free?
This recipe relies on bread flour’s gluten to trap gas for rising and structure, so it’s not suitable for gluten-free flours without significant modifications. However, there are dedicated gluten-free cheese bread recipes that you might enjoy exploring.
How do I know when the bread is fully baked?
The bread should have a deep golden crust and sound hollow when tapped on the bottom. The timer guidelines are reliable, but if unsure, using a kitchen thermometer to check for an internal temperature around 95°C (205°F) ensures it’s perfectly baked.
Final Thoughts
There’s truly nothing like homemade bread that’s packed with melty cheese but made without a single knead. The No-Knead Cheddar Cheese Bread Recipe combines ease and flavor in the most satisfying way, turning simple ingredients into a loaf that feels special every time. I can’t wait for you to try it, share it, and make it your own signature comfort food. Happy baking!
PrintNo-Knead Cheddar Cheese Bread Recipe
This no-knead cheese bread recipe produces a soft, airy loaf stuffed and topped with gooey melted Colby cheese. The dough requires just a simple mix and a 2-3 hour rise, making it an easy yet impressive homemade bread. Baking in a hot preheated covered pot creates a crusty exterior while keeping the inside tender and flavorful. Perfect for a cheesy snack or a delicious side to soups and salads.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups bread flour
- 2 tsp instant yeast (rapid rise)
- 1 1/2 tsp cooking or kosher salt
Wet Ingredients
- 1 1/2 cups very warm tap water
Cheese
- 2 1/2 cups tightly packed freshly shredded Colby cheese (or other cheese of choice)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the bread flour, instant yeast, and salt. Mix thoroughly to distribute the yeast and salt evenly throughout the flour.
- Add Water and Mix: Pour in the very warm tap water and mix with a rubber spatula or dough scraper until no dry flour remains. The dough will be sticky and shaggy — it should not be pourable like batter but too sticky to knead by hand.
- First Rise: Cover the bowl tightly with cling wrap and leave the dough to rise in a warm spot for 2 to 3 hours, or until doubled in size. The surface should be bubbly and the dough jiggly when shaken.
- Preheat Pot: Thirty minutes before the dough is ready, place a heavy-based 24-28cm (4.5-8 quart) pot with its lid into the oven and preheat to 240°C / 450°F (220°C fan-forced).
- Shape Dough: Sprinkle your work surface with 1 tablespoon of flour. Scrape the risen dough onto the surface and sprinkle a little flour on top. Gently pat into an approximately 20cm (8 inch) diameter disc.
- Add Cheese Layers: Reserve one-third of the shredded cheese for topping. Spread half of the remaining cheese evenly over the dough disc’s surface.
- Fold Dough with Cheese: Using a dough scraper or similar tool, fold the sides of the dough inward 4 times to roughly form a round shape. As you fold, add the remaining cheese between layers, but keep the final folded layer cheese-free as it will become the base.
- Transfer to Parchment: Flip the dough onto a sheet of parchment paper so that the seam side faces mostly down. Tidy the shape if desired.
- Add Cheese Topping: Pile the reserved one-third of shredded cheese on top of the dough to form a cheesy crown.
- Bake Covered: Remove the hot pot from the oven carefully. Transfer the dough on the parchment paper into the pot, keeping the paper underneath. Cover with the lid and bake for 35 minutes.
- Bake Uncovered: Remove the lid and bake for an additional 10 minutes to brown and color the surface of the bread.
- Cool Bread: Remove the pot from the oven and use the parchment paper to lift the bread onto a cooling rack. Remove the paper and allow the bread to cool at least 10 minutes before slicing to ensure texture sets properly.
Notes
- Note 1: Bread flour is preferred for better gluten development, but all-purpose flour can be used as a substitute with slightly different texture.
- Note 2: Instant yeast (rapid rise) activates quickly and does not require proofing.
- Note 3: Water should be very warm but not hot to avoid killing the yeast; approx 110°F (43°C) is ideal.
- Note 4: Colby cheese is recommended for its melting properties; feel free to substitute with cheddar, Monterey Jack, or a blend.
- Note 5: Rising time may vary slightly depending on room temperature.
- Note 6: Folding technique traps the cheese layers within the dough, creating a melty, layered texture.
- Note 7: Preheating the pot creates the ideal environment for crusty artisan-style bread without a dutch oven.
- Note 8: Letting the bread cool before slicing prevents it from becoming gummy and preserves crumb structure.
