Easy Homemade Cheese Bread
A simple, no-knead cheese bread recipe that requires minimal prep time but yields a crusty, cheesy loaf packed with flavor and nutrition. Perfect for beginners, this recipe combines the ease of mixing with a slow rise for a rich, satisfying result.
Equipment
- 1 large mixing bowl
- 1 rubber spatula
- 1 dough scraper (or cake server/spatula)
- 1 digital kitchen thermometer (optional but recommended)
- 1 heavy-based pot or Dutch oven (24–28 cm / 4.5–8 quart) with lid
- Parchment paper sheet
Ingredients
- 3 cups bread flour see note on flour choice
- 2 teaspoons instant yeast rapid-rise yeast
- 1½ teaspoons kosher salt or cooking salt
- 1½ cups warm water about 95°F/35°C, comfortably warm to the touch
- 2½ cups tightly packed shredded Colby cheese or another melt-friendly cheese
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, instant yeast, and kosher salt until evenly blended.
- Add Warm Water and Mix: Pour the warm water into the dry ingredients. Using a rubber spatula, stir vigorously until the mixture forms a sticky, shaggy dough with no visible dry flour.The dough will be too sticky to knead but thicker than a batter.
- First Rise: Cover the bowl tightly with plastic wrap. Place it in a warm, draft-free area and let the dough rise for 2 to 3 hours, or until it doubles in size and the surface appears bubbly. You should notice the dough jiggle slightly when you gently shake the bowl.
- Prepare for Baking: About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C) with a heavy lidded pot (Dutch oven) inside. This will ensure the pot is hot and ready for baking.
- Shape the Dough and Add Cheese: Lightly dust your work surface with 1 tablespoon of flour. Turn the dough out onto the surface and gently pat it into a roughly 8-inch (20 cm) round. Reserve about one-third of the shredded cheese for topping. Sprinkle half of the remaining cheese evenly over the dough surface.
- Fold and Layer Cheese: Using a dough scraper or similar tool, fold the dough edges toward the center four times, each time layering with a portion of the remaining cheese between folds. The final fold should leave the cheese mostly enclosed, with the last layer cheese-free to act as the bread’s base.
- Transfer to Parchment Paper: Flip the folded dough onto a sheet of parchment paper, seam-side down. Adjust the shape slightly if needed. Then sprinkle the reserved cheese generously on top.
- Bake Covered: Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it inside the pot. Cover with the lid and bake for 35 minutes.
- Bake Uncovered for Browning: Remove the lid and continue baking the bread for another 10 minutes to develop a deep golden crust.
- Cool Before Slicing: Using the parchment paper, transfer the bread to a cooling rack. Let it rest for at least 10 minutes to finish cooking and set the crumb before slicing.
Notes
- Flour Choice: Bread flour gives a chewier, more artisan texture, but all-purpose flour can be used for a softer result.
- Yeast Tips: Instant yeast can be mixed directly with the dry ingredients. If using active dry yeast, dissolve it first in ¼ cup warm water before mixing with the remaining water and flour.
- Water Temperature: Aim for warm water that feels comfortable to your skin (~95°F/35°C). Too hot will kill yeast; too cold slows rising.
- Cheese Selection: Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents. Colby or similar melting cheeses (cheddar, Monterey Jack, Gruyere) work well. Avoid mozzarella alone as it lacks strong flavor.
- Warm Rising Spot: A cozy, draft-free place around 77°F (25°C) is ideal for rising. Using an empty dryer on low heat for a few minutes is a handy trick.
- No Dutch Oven? Use a metal baking pan with boiling water placed underneath in the oven to create steam and mimic the Dutch oven environment (avoid glass pans).
- Resting the Bread: Allowing the bread to cool at least 10 minutes before slicing prevents a gummy texture.
- Storage: Best fresh but remains tasty for 24-36 hours. Toast leftovers for renewed crispness and flavor.
