If you are craving a warm, gooey, and utterly satisfying bread that requires almost no effort, you have to try this No-Knead Cheese Bread Recipe. It’s a wonderful combination of a soft, airy crumb and a golden, cheesy crust that makes every bite a delight. This bread requires just a few simple ingredients, an easy mixing process, and a little patience during rising—no complicated kneading or fancy equipment needed. Whether you want a quick homemade treat or a stunning side to your meals, this recipe will become a beloved staple you’ll turn to again and again.
Ingredients You’ll Need
Getting your ingredients right is the secret to the perfect No-Knead Cheese Bread Recipe. Each item plays a vital role in delivering the soft texture, lovely crust, and cheesy goodness that this bread is famous for — and the best part is you probably already have most of them at home.
- Bread flour (3 cups): Provides the ideal amount of gluten for structure and chewiness; plain or all-purpose flour can be used with slight texture differences.
- Instant yeast (2 tsp): Also called rapid rise yeast; it activates quickly to give your dough that beautiful lift.
- Cooking/kosher salt (1 1/2 tsp): Enhances flavor and balances sweetness from the cheese.
- Very warm tap water (1 1/2 cups): Activates the yeast while ensuring the dough comes together easily.
- Colby cheese, freshly shredded (2 1/2 cups, tightly packed): Adds rich, creamy flavor and melty texture; feel free to swap with your favorite cheese like cheddar or Monterey Jack.
How to Make No-Knead Cheese Bread Recipe
Step 1: Mix Dry Ingredients and Add Water
Start by whisking together your bread flour, instant yeast, and salt in a large mixing bowl. Then pour in the warm water and stir with a rubber spatula or large spoon until you can no longer see any dry flour. The dough will be shaggy and sticky, so don’t worry if it looks rough or tacky—that texture is exactly what makes this bread so easy to prepare without kneading!
Step 2: Let the Dough Rise
Cover your bowl tightly with cling wrap and let it rest in a warm spot for 2 to 3 hours. You’ll know it’s ready when it has roughly doubled in size, with bubbles visible on the surface and a slight jiggle when you shake the bowl. This slow rise develops flavor and that light, airy texture.
Step 3: Preheat Your Pot
About 30 minutes before your dough is ready, place a heavy-based pot (24-28 cm or 4.5-8 quart) with its lid in the oven and preheat to 240°C/450°F (220°C fan). The hot pot will help create a steamy environment that bakes your bread to a perfect golden crust.
Step 4: Shape and Stuff with Cheese
Lightly flour your work surface and gently scrape the dough out of the bowl. Pat it into a roughly 20 cm (8 inch) disc. Reserve one-third of the shredded cheese for topping, then sprinkle half of the remaining cheese over the dough disc. Fold the dough inward four times, layering the rest of the cheese between each fold but leaving the last fold cheese-free so it forms the base.
Step 5: Transfer and Top with Cheese
Carefully flip the dough so the seam side is down onto a piece of parchment paper. Pile that reserved one-third of cheese on top, creating a beautiful cheesy crown ready for baking.
Step 6: Bake Covered and Uncovered
Remove your hot pot from the oven and place the parchment paper with the dough inside it. Cover with the lid and bake for 35 minutes. Then take off the lid and bake for an additional 10 minutes to let the crust develop a lovely golden color and the cheese to bubble and brown slightly.
Step 7: Cool Before Slicing
Using the parchment paper, carefully transfer the baked bread to a cooling rack. Let it rest for at least 10 minutes to allow the crumb to finish setting and the cheese to slightly firm up so slices hold together perfectly.
How to Serve No-Knead Cheese Bread Recipe
Garnishes
Adding simple garnishes can elevate your cheese bread to impressive heights. Try sprinkling fresh herbs like rosemary, thyme, or chives on top before baking for an aromatic twist. A drizzle of garlic-infused olive oil after baking also adds a wonderful savory aroma and extra moisture.
Side Dishes
This bread partners wonderfully with soups such as creamy tomato or hearty vegetable stew. It also shines alongside salads, offering a comforting and cheesy bite to balance fresh, crisp greens. And of course, it makes an irresistible base for open-faced sandwiches loaded with deli meats or roasted vegetables.
Creative Ways to Present
Serve your No-Knead Cheese Bread warm and sliced thick with bowls of dipping oils, pesto, or creamy cheese spreads to really wow your guests. For a fun twist, hollow out the center and use it as an edible bowl for dips or chili. Its rustic look and rich flavor will impress at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftover bread, store it in an airtight container or resealable plastic bag at room temperature for up to 2 days. Keep it away from direct sunlight to retain its softness and prevent the cheese from drying out.
Freezing
This cheese bread freezes beautifully. Wrap the cooled bread tightly in plastic wrap followed by aluminum foil to protect against freezer burn. It will keep in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To bring your No-Knead Cheese Bread Recipe back to life, preheat your oven to 180°C/350°F and warm the bread on a baking sheet for about 10-15 minutes. This helps the crust regain its crunch and the cheese to soften anew without drying out the crumb.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use plain or all-purpose flour if that’s what you have on hand. Your bread might be slightly less chewy but will still have a lovely texture and flavor, especially with the cheese packed inside.
Do I really not need to knead the dough?
This is the magic of the No-Knead Cheese Bread Recipe! The long resting time allows the gluten to develop naturally so you get a wonderful crumb without the effort of kneading by hand.
What cheeses work best in this recipe?
Colby is great for meltiness and mild flavor, but feel free to mix it up with cheddar, Monterey Jack, Gruyère, or even a spicy pepper jack. Just shred the cheese fresh for the best melting and flavor distribution.
Can I bake this bread without a heavy pot or Dutch oven?
If you don’t have a heavy pot with a lid, try placing a metal baking tray on the lower rack filled with boiling water to create steam while baking. It helps create a crusty exterior similar to the pot method.
How long can the dough rise for?
The dough is best after 2-3 hours of rising, as called for in the recipe, but if you need to slow it down, you can refrigerate it overnight. Just bring it to room temperature before shaping and baking.
Final Thoughts
This No-Knead Cheese Bread Recipe is truly a gem—easy, cheesy, and incredibly satisfying. It’s perfect whether you’re a beginner baker or simply craving comfort food without fuss. Give it a try and discover how effortless homemade bread can be, plus the joy it brings to any meal or snack time!
Print
No-Knead Cheese Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 55 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This no-knead cheese bread recipe combines the simplicity of a no-knead dough with the rich, melty goodness of Colby cheese. The bread is made by mixing a sticky dough, letting it rise for a few hours, and baking it in a preheated heavy pot to achieve a crusty exterior and soft, cheesy interior. It’s perfect for those wanting homemade bread without the fuss of kneading.
Ingredients
Dry Ingredients
- 3 cups bread flour (or plain all-purpose flour)
- 2 tsp instant yeast (aka rapid rise yeast)
- 1 1/2 tsp kosher salt
Wet Ingredients
- 1 1/2 cups very warm tap water
Cheese
- 2 1/2 cups tightly packed freshly shredded Colby cheese (or other cheese of choice)
Instructions
- Mix dry ingredients and water: In a large bowl, combine the bread flour, instant yeast, and kosher salt. Add the very warm tap water and mix with a rubber spatula or the handle of a spatula until all flour is incorporated and a shaggy, sticky dough forms. The dough will be too sticky to knead but not as runny as batter.
- Rise: Cover the bowl with cling wrap and leave the dough in a warm place for 2 to 3 hours, until it doubles in size and the surface appears bubbly with the dough jiggling when shaken.
- Preheat baking pot: About 30 minutes before the dough completes rising, place a heavy-based pot (24-28 cm, 4.5-8 quart) with a lid into the oven and preheat to 240°C (450°F) or 220°C (fan-forced).
- Shape the dough: Lightly flour a work surface with 1 tablespoon of flour. Scrape the risen dough out of the bowl and sprinkle the surface with flour again. Pat the dough gently into a roughly 20 cm (8 inch) disc shape.
- Add cheese layers: Set aside one third of the shredded cheese for topping. Spread half of the remaining cheese evenly over the dough disc.
- Fold dough with cheese: Using a dough scraper or similar tool, fold the dough sides inward four times, layering cheese between each fold except for the very last fold, which remains cheese free. This traps cheese layers inside the bread for a flavorful, melty texture.
- Transfer to parchment paper: Flip the folded dough seam-side down onto a sheet of parchment paper. Shape tidily if needed, then pile the reserved third of cheese on top, creating a cheesy crown.
- Bake covered: Remove the hot pot from the oven. Using the parchment paper, carefully transfer the dough into the pot, keeping it on the paper. Cover with the lid and bake for 35 minutes.
- Bake uncovered: Remove the lid and continue baking for an additional 10 minutes to brown and color the surface.
- Cool before slicing: Remove the pot from the oven and use the parchment paper to transfer the bread onto a cooling rack. Remove the parchment paper and let the bread cool for at least 10 minutes before slicing to allow the texture to set properly.
Notes
- The use of bread flour is recommended for structure, but plain or all-purpose flour can be used as a substitute.
- Instant yeast helps shorten the rising time; rapid-rise yeast works well.
- Very warm tap water (not boiling) activates the yeast effectively.
- Colby cheese is suggested but you can use other semi-hard cheeses like cheddar or Monterey Jack for variety.
- Rising times may vary depending on room temperature; dough should double in size.
- Folding cheese into the dough creates pockets of melty cheese inside the bread, enhancing flavor and texture.
- If you don’t have a heavy pot or dutch oven, alternative baking methods can be used but may affect crust quality.
- Allowing the bread to cool before slicing ensures the crumb is set and not gummy.
