Of course! No-knead cheesy bread is a revelation. It delivers the impressive crust and open crumb of artisan bread with almost no effort, and the addition of cheese makes it incredibly fragrant, flavorful, and irresistible.
This recipe creates a beautiful, bubbly, and cheesy loaf that’s perfect for soups, stews, or simply slathered with butter.
The Essence of the Dish
Imagine a rustic, crusty loaf of bread, but when you tear it open, you find a soft, airy interior bursting with pockets of melted, savory cheese. It requires no special skills, no kneading, and just one bowl.
Easy No-Knead Cheesy Bread
Prep Time: 15 minutes (plus 12-18 hours resting)
Cook Time: 45 minutes
Total Time: 13-19 hours (mostly hands-off)
Yields: 1 large loaf
Ingredients
· For the Dough:
· 3 cups (360g) all-purpose flour, plus more for dusting
· 1 ½ teaspoons salt
· ½ teaspoon instant or active dry yeast
· 1 ½ cups (350ml) warm water (about 100°F/38°C)
· For the Cheese & Flavor:
· 1 ½ cups (6 oz / 170g) shredded cheese (see Chef’s Tips for best types)
· 2 cloves garlic, minced (optional)
· 1 tablespoon fresh chopped herbs like rosemary or thyme (or 1 tsp dried)
· Optional for topping: 1-2 tablespoons grated Parmesan cheese or more shredded cheese
Equipment
· A large mixing bowl
· Plastic wrap or a damp kitchen towel
· A 3.5 to 6-quart Dutch oven with a lid
Instructions
Step 1: Mix & Rest (The “No-Knead” Part)
- In a large bowl, whisk together the flour, salt, and yeast.
- If using add-ins: Toss the shredded cheese, minced garlic, and herbs with the flour mixture. This coats them in flour and helps prevent them from sinking to the bottom.
- Pour the warm water into the flour mixture. Stir with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour remains. This will take less than a minute.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rest at room temperature (ideally 70°F/21°C) for 12 to 18 hours. The dough will become bubbly, dotted with holes, and will have doubled in size.
Step 2: Shape & Second Rise
- Generously flour a work surface and your hands. The dough will be very sticky and loose.
- Gently scrape the dough out onto the floured surface. With floured hands, gently fold the dough over itself a few times—north, south, east, west—to form a rough ball.
- Place a large piece of parchment paper on a plate or small baking sheet (this will be your “sling” to lower the dough). Place the shaped dough ball onto the parchment paper, seam-side down.
- Cover loosely with the plastic wrap or towel and let it rise for another 30 to 60 minutes, or until it looks slightly puffed.
Step 3: Preheat & Bake
- About 30 minutes before the second rise is finished, place your Dutch oven with the lid on into your regular oven. Preheat the oven to 450°F (230°C).
- Once the oven is hot, carefully remove the Dutch oven. Take the lid off.
- Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven.
- Optional: For extra cheesy crust, sprinkle the top with the optional Parmesan or extra shredded cheese.
- Put the lid back on and bake for 30 minutes.
- After 30 minutes, remove the lid. The bread will be pale but well-risen. Continue baking, uncovered, for another 15-20 minutes, until the crust is a deep, golden brown.
- Carefully remove the bread from the Dutch oven (using the parchment paper to lift it out is easiest) and place it on a wire rack. Let it cool for at least 30 minutes before slicing. This is crucial for the texture!
Serving Suggestions
· Soups & Stews: The ultimate dipper for tomato soup, chili, or stew.
· Charcuterie Board: Serve as a centerpiece alongside cheese, meats, and olives.
· Breakfast: Toast slices and serve with eggs.
· As a Side: Perfect with pasta salad or a big dinner salad.
Chef’s Tips & Variations
· Cheese Choices:
· Best Melters: Sharp Cheddar, Gruyère, Gouda, Monterey Jack, Fontina.
· For Flavor: Parmesan, Asiago, or Pecorino (great for mixing in or topping).
· Pro-Tip: A blend of a great melter (like cheddar) and a flavorful cheese (like Gruyère) is perfect.
· Don’t Skip the Cool-Down: Cutting into the bread too soon will release steam and make the interior gummy. Let it cool!
· Add-Ins: Get creative! Add ½ cup of cooked, crumbled bacon or finely chopped sun-dried tomatoes (oil-packed and patted dry) along with the cheese.
· Testing for Doneness: The bread is done when it has a deep brown crust and it sounds hollow when you tap the bottom.
· No Parchment? You can just carefully plop the dough directly into the hot Dutch oven, but the parchment makes it foolproof and easy to remove.
Enjoy the magic of baking your own incredible, cheesy, artisan-style bread with almost no work