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
