Cheese bread (no knead!)
User Reviews
5
Cheese bread (no knead!)
Description
Cheese bread (no knead!) starts with mixing bread flour, kosher salt, and instant yeast into a shaggy, sticky dough with warm water. The dough rises in a warm environment for a few hours until doubled and bubbly. A heavy-based pot is preheated in the oven to 240°C/450°F. The risen dough is folded inward to fold in most of the shredded colby cheese, then shaped roughly into a round and placed on parchment paper with the remaining cheese piled on top.
The bread is baked covered for 35 minutes to steam and develop structure, then uncovered for 10 more minutes to brown the crust and melt the cheese topping. Resting for 10 minutes before slicing finishes the cooking and allows for a soft crumb. The cheese in the dough melts through the bread and adds richness without weighing it down.
This method produces a chewy, golden crust bread with pockets of melted cheese inside. It can be served as a snack, accompaniment to soups, or sliced for sandwiches. The use of fresh shredded cheese ensures better melting and texture.
For variations, different cheese types that melt well can be used, though mozzarella is milder in flavor. The dough is forgiving with flour substitutions and warm rise conditions. Storage is best fresh; leftovers can be toasted to revive texture.
Ingredients
- 3 cups bread flour (Note 1 re: plain/all-purpose flour)
- 2 tsp instant yeast aka rapid rise (Note 2)
- 1 1/2 tsp kosher salt cooking salt
- 1 1/2 cups tap water Note 3, very warm
- 2 1/2 cups (tightly packed) colby cheese , freshly shredded (or other cheese of choice - Note 4)
Instructions
SHORTHAND RECIPE - for experts
- Mix dry ingredients, mix in water. Rise 2 - 3 hrs until doubled.
- Preheat pot 240°C/450°F (220°C fan). Turn dough out. Reserve 1/3 cheese for topping. Fold inwards 4 times, stuffed/layered with remaining cheese. Flip onto parchment paper. Pile reserved cheese on top.
- Bake 35 minutes covered, 10 minutes uncovered. Rest 10 minutes. Eat!
FULL RECIPE
Magic no-knead dough:
- Shaggy dough - Using a rubber spatula, mix flour, salt and yeast in a large bowl. Add water, then mix using the handle of the spatula until you can no longer see flour. The dough should be too sticky to knead by hand, but not pourable like cake batter (see video at X seconds).
- Rise - Cover with cling wrap and leave to rise in a warm place for 2 to 3 hours until the dough doubles in volume (Note 5). The surface should be bubbly, and the mixture should jiggle when you shake the bowl.
- Preheat pot - Half an hour before the dough is ready, put a 24-28cm / 4.5-8 quart heavy based pot with a lid in the oven to preheat to 240°C/450°F (220°C fan-forced). Note 7 for no dutch oven method.
Shape loaf:
- Pat into disc - Sprinkle work surface with 1 tbsp flour. Scrape dough out, sprinkle surface with flour, pat into a ~20cm/8" disc.
- Cheese it - Set aside 1/3 of the cheese for topping. Cover surface with half the remaining cheese.
- Fold inwards stuffed with cheese - Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards 4 times to roughly form a roundish shape, topping each layer of with the remaining cheese (but keep the final layer cheese free, it will be the base of the bread). (Note 6 for tips)
- Paper transfer - Flip the dough onto a sheet of parchment/baking paper so the seamside is (mostly) facedown. Tidy the shape if desired. (Note 6)
- Cheese crown - Pile the reserved cheese on.
Bake
- Hot pot transfer - Remove hot pot from the oven. Use paper to transfer dough into the pot, keeping it on the paper. Put lid on.
- Bake 35 minutes. Remove lid. Bake 10 minutes to colour the surface.
- Cool - Remove pot from oven. Use paper to transfer bread onto a cooling rack. Remove paper. Cool at least 10 minutes before slicing! (Note 8)
Notes
- Bread flour yields a chewier texture, but all-purpose flour also works with less chewiness.
- Use instant yeast mixed with dry ingredients; active dry yeast requires proofing first.
- Warm water around 35°C (95°F) helps yeast rise effectively—avoid too hot or cold water.
- Freshly shredded cheese melts better than pre-shredded, avoiding anti-caking additives.
- Allow bread to rest after baking to complete cooking and avoid gummy crumb.
- Store bread at room temperature for up to 1-2 days; reheat by toasting for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273cal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 552mg | 23% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 234mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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