No-Knead Cheese Bread
This No-Knead Cheese Bread is made with simple ingredients, shredded cheddar, and a soft, airy dough that bakes into a golden, crispy crust. It’s an easy homemade cheese bread without spending time kneading the dough, making this an easy recipe even for beginners.
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Perfect for cozy weekends, family breakfasts, or to serve with a meal. It is especially good alongside soups, chili, and pasta for a comforting dinner. Serve the leftover slices in the morning with eggs and avocado.
And for more breakfast recipes, the recipes below are worth trying:
- Pull-Apart Bread Loaded with Bacon and Cheese
- Fresh Cucumber Sandwiches
- Open-Faced Healthy Shrimp Toast with Fresh Veggies
- Mini Pancake Bites
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 2 teaspoons rapid-rise yeast
- 2 teaspoons granulated sugar
- 1⅓ teaspoon salt
- 1½ cups warm water
- 1 tablespoon olive oil
- ½ pound shredded sharp cheddar, divided
- olive oil for greasing the baking pan
How to Make No-Knead Cheese Bread
Step 1: n a large bowl, whisk together the flour, rapid-rise yeast, sugar, and salt. Add the warm water and olive oil, then stir with a wooden spoon or rubber spatula until all the flour is moistened. The dough will be soft and sticky, and that’s exactly what you want. Cover and let it rise in a warm place for about 1½ hours, or until doubled in size.
Step 2: Lightly flour your work surface and carefully turn the dough out onto it. Gently stretch it into a rectangle about 12 x 10 inches. Sprinkle about two-thirds of the shredded cheddar evenly over the dough, leaving a small border around the edges.
Step 3: Starting from one short end, gently roll the dough into a log. Pinch the seam closed so the cheese stays tucked inside. Try not to squeeze or knead the dough too much so you keep those lovely air pockets.
Step 4: Preheat your oven to 230°C (450°F). Grease a rectangular loaf pan generously with butter. Place the dough into the pan with the seam facing down. Cover and let it rest for about 30 minutes, until slightly puffy.
Sprinkle the remaining cheddar over the top. Bake at 230°C (450°F) for 20 minutes. Reduce the oven temperature to 200°C (400°F) and bake for another 20–25 minutes, or until the bread is golden brown and cooked through.
Step 5: Let the bread cool in the pan for about 7 minutes. Carefully transfer it to a wire rack and let it rest for another 5 minutes before slicing.
Important Recipe Notes
- Use warm, not hot, water: The water should feel comfortably warm to the touch. Water that is too hot can damage the yeast.
- Let the dough rise fully: Give the dough enough time to double in size. A warm, draft-free spot will help it rise properly.
- Use freshly grated cheese: Freshly shredded cheddar melts better and gives the bread a smoother, cheesier texture.
- Don’t overwork the dough: When shaping and rolling, handle it gently to keep the air bubbles that make the bread light and fluffy.
- Watch the oven temperature: Start baking at 450°F (230°C), then reduce the temperature to 400°F (200°C) for the rest of the baking time.
- Let the bread cool before slicing: Give it a few minutes to rest after baking so the inside can finish setting and the slices hold together better.
- Customize the flavors: Garlic, Italian herbs, rosemary, bacon, caramelized onions, or red pepper flakes can be added for extra flavor.
- Store leftovers properly: Keep cooled bread in an airtight container or wrapped tightly at room temperature for up to 2 days. Reheat slices in the oven or toaster for the best texture.
No-Knead Cheese Bread
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons rapid-rise yeast
- 2 teaspoons granulated sugar 1
- ⅓ teaspoon salt 1½ cups warm water
- 1 tablespoon olive oil
- ½ pound shredded sharp cheddar divided
- olive oil for greasing the baking pan
Instructions
- In a large bowl, whisk together the flour, rapid-rise yeast, sugar, and salt. Add the warm water and olive oil, then stir with a wooden spoon or rubber spatula until all the flour is moistened. The dough will be soft and sticky, and that’s exactly what you want. Cover and let it rise in a warm place for about 1½ hours, or until doubled in size.
- Lightly flour your work surface and carefully turn the dough out onto it. Gently stretch it into a rectangle about 12 x 10 inches. Sprinkle about two-thirds of the shredded cheddar evenly over the dough, leaving a small border around the edges.
- Starting from one short end, gently roll the dough into a log. Pinch the seam closed so the cheese stays tucked inside. Try not to squeeze or knead the dough too much so you keep those lovely air pockets.
- Preheat your oven to 230°C (450°F). Grease a rectangular loaf pan generously with butter. Place the dough into the pan with the seam facing down. Cover and let it rest for about 30 minutes, until slightly puffy.
- Sprinkle the remaining cheddar over the top. Bake at 230°C (450°F) for 20 minutes. Reduce the oven temperature to 200°C (400°F) and bake for another 20–25 minutes, or until the bread is golden brown and cooked through.
- Let the bread cool in the pan for about 7 minutes. Carefully transfer it to a wire rack and let it rest for another 5 minutes before slicing.
