Description
This easy no-knead cheese bread recipe produces a crusty artisan-style loaf packed with gooey melted cheese inside and out. Using simple ingredients and a hands-off rising method, you’ll create a flavorful, soft crumb with a golden cheesy crust that’s perfect for sandwiches or as a savory snack.
Ingredients
Dough
- 3 cups bread flour
- 2 tsp instant yeast (rapid rise)
- 1 1/2 tsp kosher salt
- 1 1/2 cups very warm tap water (about 35°C/95°F)
Cheese Filling
- 2 1/2 cups tightly packed freshly shredded Colby cheese (or other melting cheese like cheddar, Monterey Jack, gruyere)
Instructions
- Mix dough: In a large bowl, combine bread flour, kosher salt, and instant yeast using a rubber spatula. Add warm water and mix until no dry flour remains, creating a sticky, shaggy dough.
- Rise dough: Cover bowl with cling wrap and let rise in a warm, draft-free place (around 25°C/77°F) for 2 to 3 hours until doubled in volume with a bubbly surface.
- Preheat pot: Thirty minutes before the dough is ready, place a heavy-based 24-28 cm (4.5-8 quart) pot with lid in the oven and preheat to 240°C/450°F (220°C fan-forced).
- Shape dough: Lightly flour a work surface and turn dough out onto it. Pat into an 8-inch (20 cm) disc.
- Add cheese layers: Reserve one-third of shredded cheese for topping. Cover the dough disc evenly with half of the remaining cheese.
- Fold dough: Using a dough scraper or similar tool dusted with flour, fold the dough edges inwards four times, layering the remaining cheese between folds and keeping the final fold cheese-free as the bread base.
- Prepare for baking: Flip the dough seam side down onto parchment paper. Pile the reserved cheese on top to create a cheese crown.
- Bake: Remove the preheated pot from the oven and quickly transfer the dough on the parchment paper into the hot pot. Cover and bake for 35 minutes. Remove lid and bake uncovered for an additional 10 minutes to color the crust.
- Cool: Transfer bread from pot to cooling rack using the parchment paper. Remove parchment and let the bread rest at least 10 minutes before slicing to allow the crumb to set.
Notes
- Bread flour produces a chewier texture similar to artisan bakery bread; all-purpose flour can be used but yields a softer crust.
- Instant yeast can be mixed dry directly without proofing; active dry yeast requires dissolving in warm water first.
- Water temperature should be warm to the touch, about 35°C/95°F, not boiling or lukewarm.
- Freshly grated cheese melts better than pre-shredded, which contains anti-caking agents.
- Warm rising environment is essential; avoid direct sunlight or drafts. An empty running dryer can serve as a warm place.
- During folding, dust your dough scraper with flour as needed. Folding deflates the dough and encloses the cheese.
- If you don’t have a Dutch oven, use a metal pan filled with boiling water on the rack below the bread for steaming effect.
- Resting the bread before slicing is important to finish cooking and prevent a doughy texture.
- The bread tastes best fresh but can be kept 24-36h; reheat and toast leftover slices for best flavor later.
