If you’ve been searching for a bread recipe that feels effortlessly homey yet delivers a cheesy, golden crust that will have everyone wanting more, you have to try this No-Knead Cheddar Cheese Bread Recipe. It’s a wonderfully simple way to create a loaf bursting with rich cheddar, boasting a perfectly tender crumb and a crisp, flavorful crust — all without the fuss of kneading. Whether you’re a bread beginner or someone who loves quick, satisfying baking projects, this recipe is an absolute game changer that fills your kitchen with irresistible aromas and leaves you craving every last bite.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet crucial for the spectacular chewy texture, cheesy depth, and crusty finish of this bread. Each one plays a vital role: the bread flour gives structure, yeast creates the magical rise, salt sharpens flavor, warm water brings it all together, and of course, the cheddar cheese adds a luscious, tangy twist that makes this loaf unforgettable.
- Bread Flour (3 cups): Provides the perfect protein content to give your bread a sturdy yet soft texture.
- Instant Yeast (2 tsp): Also called rapid rise yeast, it helps the dough balloon beautifully without long waits.
- Kosher or Cooking Salt (1 1/2 tsp): Enhances all the flavors and balances the richness of the cheese.
- Very Warm Tap Water (1 1/2 cups): Activates the yeast and creates the ideal sticky dough consistency.
- Colby Cheese, freshly shredded (2 1/2 cups, tightly packed): This cheese melts smoothly and adds a mild, buttery flavor—but feel free to experiment with your favorite cheese variety!
How to Make No-Knead Cheddar Cheese Bread Recipe
Step 1: Mix and Rise Your Dough
Start by mixing your dry ingredients: bread flour, instant yeast, and salt in a large bowl. Then pour in the very warm water and stir with a rubber spatula or spoon until all the flour is incorporated and the dough has a shaggy, sticky texture. Resist the urge to add more flour; the dough should be too sticky to knead but still hold its shape. Cover the bowl tightly with plastic wrap and set it somewhere warm to rise for 2 to 3 hours until doubled in size, bubbly on the surface, and jiggles when you gently shake the bowl. This no-knead rise is what gives your bread a light and airy crumb.
Step 2: Prepare Your Oven and Pot
About 30 minutes before your dough is ready, place a heavy, oven-safe pot with a lid, ideally about 24 to 28 cm (4.5 to 8 quarts), into the oven and preheat it to 240°C/450°F (220°C fan). This step is essential for that beautiful crust because the hot pot traps steam and creates a mini-steam oven environment that bakes the bread perfectly.
Step 3: Shape and Layer With Cheese
Lightly flour your work surface with about a tablespoon of flour to prevent sticking. Carefully scrape your dough onto the surface and pat it into roughly an 8-inch disc. Reserve one-third of your shredded cheese for topping later. Spread half of the remaining cheese over the dough disc. Now fold the dough inwards from all sides, layering cheese between each fold except the last, which forms the base of your loaf. This folding technique creates delicious pockets of melty cheese throughout the bread.
Step 4: Transfer and Top
Gently flip the dough seam side down onto a piece of parchment paper. Tidy the shape with your hands if needed. Next, generously pile the reserved cheese on top to create that irresistible cheese crown. This will melt and crisp up during baking, adding a glorious golden topping to your loaf.
Step 5: Bake to Perfection
Carefully remove your preheated pot from the oven and transfer the parchment paper with the dough directly into the pot. Cover with the lid and bake for 35 minutes. After, remove the lid and bake an additional 10 minutes to brown and crisp up the crust to an irresistible deep golden color. Once baked, transfer the bread onto a cooling rack and let it rest uncovered for at least 10 minutes before slicing. This brief cooling step helps set the crumb and maximizes flavor.
How to Serve No-Knead Cheddar Cheese Bread Recipe
Garnishes
This bread is beautiful on its own, but a light brushing of melted butter right after baking adds an extra sheen and enhances the cheesy aroma. If you’re feeling adventurous, sprinkle some fresh herbs like chives or rosemary over the top immediately after baking for a burst of freshness and visual appeal.
Side Dishes
No meal feels complete without excellent companions, and this cheddar bread pairs wonderfully with hearty soups like tomato basil, creamy broccoli cheddar, or classic French onion soup. It also makes an excellent side to a crisp salad or roasted vegetables, balancing richness with fresh, vibrant flavors.
Creative Ways to Present
Try slicing your loaf to make sumptuous grilled cheese sandwiches or serve it alongside a charcuterie board where its cheesy pockets will complement cured meats, olives, and tangy pickles beautifully. You can also tear it into chunks and serve it with a dipping oil seasoned with garlic and chili flakes for an elegant appetizer or snack.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or place it in an airtight container at room temperature. It stays fresh for up to 2 days this way. For best taste and texture, enjoy it within this time frame since the crust may soften over time.
Freezing
If you want to save some for later, slice the bread first and freeze tightly wrapped or sealed in freezer bags. Frozen cheddar bread keeps well for up to 3 months. This is a handy way to have freshly baked bread anytime you want without the extra baking time.
Reheating
To revive the crust and warm the cheese, thaw frozen slices at room temperature, then reheat in a toaster oven or conventional oven at 180°C/350°F for about 10 minutes. This method restores the bread’s crispness and melty charm beautifully.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but the texture might be slightly less chewy and more tender because bread flour has a higher protein content, which contributes to better gluten development, even in no-knead recipes.
What kind of cheese works best for this bread?
Colby cheese gives a creamy, mild flavor with excellent meltability, but you can also try cheddar, Gruyère, or a sharp white cheese depending on your taste. Mixing cheeses can also yield exciting flavor combinations.
Do I have to use a Dutch oven or heavy pot?
While a heavy pot with a lid is ideal for trapping steam and achieving the perfect crust, you can bake the bread on a baking stone or sheet covered loosely with an oven-safe bowl to mimic the environment. Just keep an eye on baking times and crust color.
Can I make this bread gluten-free?
This particular recipe relies on gluten for structure and rise, so substituting gluten-free flour would require additional tweaks and binding agents. It’s best to look for a dedicated gluten-free bread recipe for similar cheesy goodness.
How long does the dough take to rise?
Rising typically takes 2 to 3 hours at room temperature until the dough doubles in size and shows bubbles on the surface. Warmer environments speed it up, while cooler ones slow it down, so adjust accordingly.
Final Thoughts
This No-Knead Cheddar Cheese Bread Recipe has quickly become one of my absolute favorites to bake and share. It offers the perfect balance of convenience and rich, comforting flavors that feel like a warm hug right out of the oven. If you’re ready to impress yourself (and everyone lucky enough to snag a slice), give this recipe a try — your kitchen and taste buds will thank you!
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No-Knead Cheddar Cheese Bread Recipe
- Total Time: 3 hours 55 minutes
- Yield: 10 servings
Description
This no-knead cheese bread recipe is a simple and delicious way to bake a crusty, flavorful loaf studded with melty Colby cheese. Using a sticky, shaggy dough that requires no kneading, the bread rises for a few hours before being shaped, layered with cheese, and baked in a hot preheated pot to achieve a perfect crust. The method is straightforward and ideal for home bakers seeking an easy yet impressive homemade bread.
Ingredients
Dry Ingredients
- 3 cups bread 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 other cheese of choice)
Instructions
- Mix dry ingredients and water. In a large bowl, combine the bread flour, yeast, and salt. Add the very warm water and mix with a rubber spatula or wooden spoon until a shaggy, sticky dough forms that shows no dry flour.
- Allow dough to rise. Cover the bowl with cling wrap and place it in a warm spot. Let it rise for 2 to 3 hours until doubled in size and bubbly on the surface.
- Preheat the pot and oven. About 30 minutes before the dough is ready, place a heavy-based 24-28cm (4.5-8 quart) pot with a lid inside the oven and preheat to 240°C/450°F (220°C fan-forced).
- Shape the dough into a disc. Lightly flour your work surface and scrape the dough out. Sprinkle flour on the dough as well, patting it into a roughly 20cm (8-inch) disc shape.
- Add cheese layers. Reserve one third of the shredded cheese for topping. Spread half of the remaining cheese evenly over the surface of the dough disc.
- Fold in the dough with cheese. Using a dough scraper or similar tool, fold the sides of the dough inward four times, layering the remaining cheese between each fold. Leave the final fold cheese-free so that dough will be the base.
- Transfer dough onto parchment paper. Flip the folded dough onto a sheet of parchment paper so the seam side is mostly facing down. Tidy the shape if desired.
- Add cheese topping. Pile the reserved cheese evenly on top of the dough, creating a cheesy crown.
- Bake in hot pot. Carefully remove the preheated pot from the oven. Use the parchment paper to transfer the dough into the pot, keeping the dough on the paper. Cover with the lid.
- Bake covered and uncovered. Bake the bread covered for 35 minutes, then remove the lid and bake for an additional 10 minutes to develop a golden crust.
- Cool and serve. Remove the pot from the oven and use the parchment paper to transfer the bread onto a cooling rack. Peel off the parchment paper and allow the bread to cool for at least 10 minutes before slicing.
Notes
- Note 1: Bread flour provides better structure than plain/all-purpose flour but can substitute if needed.
- Note 2: Instant yeast speeds up the rise; active dry yeast can be substituted but may require longer rising time.
- Note 3: Using very warm water helps activate the yeast properly.
- Note 4: While Colby cheese is used here, you can substitute with cheddar, mozzarella, or other melty cheeses you prefer.
- Note 5: Dough rise time may vary depending on room temperature; look for dough that has doubled and is bubbly.
- Note 6: Folding cheese between dough layers creates pockets of cheese inside the bread, giving a lovely texture.
- Note 7: Preheating the pot mimics a Dutch oven for crust development; a heavy pot with lid is essential for this method.
- Note 8: Cooling lets the crumb set and avoids gummy texture when slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
