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Delicious No Knead Cheese Bread

A simple and delightful cheesy bread recipe that requires no kneading, perfect for any gathering.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 12 hours
Servings: 8 servings
Course: Appetizer, Bread
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Ensure it's properly spooned and leveled.
  • 1/4 teaspoon instant yeast
  • 1 teaspoon salt
Wet Ingredients
  • 1.5 cups warm water Should be warm but not hot.
  • 1 cup shredded cheese (e.g., cheddar, mozzarella) Feel free to experiment with different types of cheese.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, instant yeast, and salt until well-blended.
  2. Gradually pour in the warm water, stirring with a wooden spoon or spatula until a shaggy, sticky dough forms.
  3. Gently fold in the shredded cheese to ensure even distribution throughout the dough.
Rising
  1. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12-18 hours.
  2. After the rise, lightly flour your work surface and turn the dough out onto it. With floured hands, fold the dough over itself just a few times to shape it into a ball.
  3. Place the ball of dough seam-side down on a piece of parchment paper, then cover it with a towel. Let it rise for an additional 1-2 hours.
Baking
  1. About 30 minutes before baking, preheat your oven to 450°F (232°C) with a heavy Dutch oven or large baking pot (with the lid) inside.
  2. Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid and bake for 30 minutes.
  3. Remove the lid and bake for another 15-20 minutes until the crust is golden and crispy.
  4. Transfer the bread to a wire rack to cool slightly. Slice and serve warm to enjoy the gooey cheese.

Notes

Store your bread in a paper bag at room temperature for 1-2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. Reheat wrapped in aluminum foil at 350°F (177°C) for about 10-15 minutes.