No-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.
