Name: No-Knead Cheese Bread Recipe
Prep time: 10 min
Cook time: PT-489545H42M47S
Total time: 2 h 55 min
Cuisine: American
Ingredients: 3 cups bread flour (or all-purpose in a pinch); 2 tsp instant yeast; 1½ tsp kosher salt; 1½ cups very warm water (approximately 120°F/49°C); 2½ cups freshly shredded Colby Jack cheese (or your favorite meltable cheese like cheddar, Monterey Jack, or Gouda)

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Oh, sweet bread lovers, let me introduce you to the ultimate game-changer for your kitchen adventures: the No-Knead Cheese Bread. Imagine sinking your teeth into a crusty, crackling golden loaf bursting with melty, gooey cheese, all made without the fuss of kneading. This is the kind of bread that will make you look like a baking wizard, even if you usually avoid bread-making like the plague. It’s simple, satisfying, and honestly, a total joyride from mixing to that first heavenly warm slice. If you’re craving comfort food that feels fancy but is super approachable, this recipe is your new best friend.

No-Knead Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward, everyday ingredients is all that’s standing between you and this cheesy masterpiece. Each one plays a crucial role in the bread’s irresistible texture, rise, and flavor, coming together to create a loaf worthy of all your attention.

3 cups bread flour: This gives your bread the perfect chewy crumb and structure; all-purpose works too if you’re in a pinch.
2 tsp instant yeast: Your secret agent for a fluffy, perfectly risen dough without any fuss or proofing.
1½ tsp kosher salt: Brings out flavor and controls fermentation; it dissolves beautifully for even seasoning.
1½ cups very warm water (~120°F/49°C): Activates the yeast with just the right warmth — too hot or cold can throw off your rise.
2½ cups freshly shredded Colby Jack cheese: The star player delivering that irresistible melty, cheesy goodness baked right in.

How to Make No-Knead Cheese Bread

Step 1: Mix Your Magic Dough

Start by whisking together the flour, instant yeast, and salt in your biggest bowl. Then, pour in the warm water and stir just until you get a shaggy, sticky dough — don’t worry about making it smooth, that rough texture is what you want! Next, fold in your freshly shredded cheese gently so those cheesy pockets can melt and bubble through your bread. Embrace the messiness; this is what breads dreams are made of!

Step 2: Let Your Dough Rise and Shine

Cover the bowl tightly with plastic wrap or a damp towel and let the dough lounge at room temperature for 1½ to 2 hours. This is the magic waiting period where the dough puffs up, doubling in size. If your kitchen is on the chilly side, tuck it somewhere warm like near your oven. This is perfect time to dance, binge your favorite show, or start planning what you’ll serve with your glorious loaf.

Step 3: Preheat and Shape

About 30 minutes before the dough is ready, crank your oven up to 450°F (230°C) and place your Dutch oven inside to heat with the lid on. When the dough is puffy and proud, scrape it out onto a floured sheet of parchment paper. With floured hands, gently coax it into a rough ball shape—rustic and imperfect is part of the charm here!

Step 4: Bake to Golden Perfection

Carefully remove the hot Dutch oven using oven mitts, and lift the dough with the parchment paper into the pot—no direct hand-contact with that heat! Place the lid on and bake for 30 minutes. After that, remove the lid to let the bread develop a deeper golden crust and bake for an additional 10 to 15 minutes. Listen for that hollow tap sound: a sure sign of bread bliss.

Step 5: The Patient Part — Cooling

Transfer your magnificent loaf to a wire rack and resist the urge to slice immediately. Waiting 15 to 20 minutes allows the crumb to set perfectly, avoiding gummy slices. Use this moment to melt some butter or plan that cheesy bread party you just created!

How to Serve No-Knead Cheese Bread

Garnishes

Adding garnishes can take your No-Knead Cheese Bread from delicious to unforgettable. Try spreading softened herb butter infused with fresh rosemary or cracked black pepper, sprinkle flaky sea salt on top of warm slices, or drizzle a little garlic-infused olive oil. These touches elevate each bite with complementary flavors and aromas.

Side Dishes

This cheese-studded loaf pairs beautifully with so many dishes. Classic tomato soup is a dream match, allowing for perfect dunking moments. For a heartier option, serve alongside a mixed greens salad with tangy vinaigrette or a rich, meaty stew. It also shines as part of a charcuterie spread, surrounded by cured meats and pickles for a show-stopping appetizer.

Creative Ways to Present

Want to wow your guests? Serve your No-Knead Cheese Bread sliced thick on a rustic wooden board, garnished with fresh herbs or a drizzle of honey for a sweet-savory twist. Or hollow out a smaller loaf to create an edible bread bowl for dips like spinach-artichoke or cheesy fondue. For brunch, transform it into open-faced grilled cheese sandwiches with avocado and tomatoes—the possibilities are endless and deliciously fun!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap your No-Knead Cheese Bread tightly in plastic wrap or foil and store it at room temperature for up to two days. Keep it away from direct sunlight to maintain crustiness while keeping the interior soft and cheesy.

Freezing

This bread freezes incredibly well, making it a fantastic make-ahead option. Slice the loaf once fully cooled, freeze slices individually on a baking sheet, then transfer them to a freezer-safe bag. That way, you can take out exactly what you need and toast slices directly from the freezer whenever the craving hits.

Reheating

To revive that freshly baked taste, reheat slices in a toaster or oven at 350°F (175°C) for about 10 minutes. For a soft interior with a crispy crust, wrap the bread loosely in foil during reheating. You’ll be amazed how close it tastes to freshly baked — cheesy, warm, and simply irresistible.

FAQs

What makes this bread “no-knead”?

The dough’s high hydration and resting time allow gluten to develop naturally without the need for kneading. This creates a perfect texture with minimal effort, ideal for beginners or busy folks.

Can I use other cheeses besides Colby Jack?

Absolutely! Cheeses like cheddar, Monterey Jack, Gouda, or even a blend work beautifully. Just be sure to shred cheese fresh for the best melting and flavor.

Do I have to use a Dutch oven?

While a Dutch oven traps steam to create a wonderful crust, you can improvise with any heavy, oven-safe pot with a lid or cover the bread with foil during baking to replicate the effect.

Why is my bread dense or gummy inside?

This usually happens with over-mixing or underbaking. Once wet and dry ingredients combine, stirring should be gentle and minimal. Also, bake until your bread sounds hollow when tapped, ensuring it is cooked through.

Can I make this bread gluten-free?

Yes! Substitute with a 1:1 gluten-free baking blend and add xanthan gum for structure. The texture will differ somewhat, but the cheesy comfort will remain front and center.

Final Thoughts

There you have it, your new best friend in the kitchen, the No-Knead Cheese Bread. It’s simple, reliably delicious, and brings so much joy with so little effort. Whether you’re feeding family, winning potlucks, or just treating yourself, this loaf shines every time. Trust me: once you make it, you’ll wonder how you ever lived without it. So grab your wooden spoon, summon your favorite cheese, and get ready to fall in love with bread all over again!

No-Knead Cheese Bread Recipe

★★★★★

4.8 from 12 reviews

Author: Harper
Total Time: 2 hours 55 minutes
Yield: 1 loaf (approximately 10-12 servings) 1x
Diet: Vegetarian

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Description

This No-Knead Cheese Bread is a rustic, easy-to-make loaf boasting a golden crust and soft, chewy interior filled with molten pockets of melted cheese. Perfect for both novice and experienced bakers, it requires only simple ingredients and minimal effort—no kneading needed! Ideal alongside soups, on charcuterie boards, or simply as a comforting snack, this bread offers bakery-quality results straight from your Dutch oven.

Ingredients

Scale

Dry Ingredients

3 cups bread flour (or all-purpose in a pinch)
2 tsp instant yeast
1½ tsp kosher salt

Wet Ingredients

1½ cups very warm water (approximately 120°F/49°C)

Cheese

2½ cups freshly shredded Colby Jack cheese (or your favorite meltable cheese like cheddar, Monterey Jack, or Gouda)

Instructions

Mix the Dough: In a large bowl, whisk together the bread flour, instant yeast, and kosher salt to blend evenly. Pour in the very warm water and stir with a wooden spoon until a shaggy, sticky dough forms, about 30 seconds. Gently fold in the freshly shredded cheese until semi-evenly distributed; some clumps are fine.
Let the Dough Rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Allow the dough to rest at room temperature for 1.5 to 2 hours until it doubles in size and looks puffed up and airy. Position near a warm spot if your kitchen is cool.
Preheat the Oven and Dutch Oven: About 30 minutes before the dough finishes rising, preheat your oven to 450°F (230°C). Place the Dutch oven with the lid inside the oven to heat thoroughly, setting the stage for a crispy crust.
Shape the Dough: Once risen, scrape the dough out onto a floured piece of parchment paper. With floured hands, gently shape the dough into a rough ball—no need for perfection; rustic charm is key.
Bake the Bread: Wearing oven mitts, carefully remove the hot Dutch oven from the oven and lower the dough on the parchment paper into it. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 10 to 15 minutes until the loaf is deep golden and sounds hollow when tapped. If the bread browns too quickly, tent it loosely with foil.
Cool Before Slicing: Transfer the bread to a wire rack and allow it to cool for 15 to 20 minutes. This resting period helps prevent a gummy texture and enhances flavor.
Serve and Enjoy: Slice thick while still warm to enjoy gooey cheese pulls, perfect with tomato soup, herb butter, or as part of a charcuterie board. Leftovers can be stored wrapped or frozen for later enjoyment.

Notes

Always shred cheese fresh to ensure maximum melting and avoid anti-caking agents that inhibit melt.
If all-purpose flour is used instead of bread flour, expect a slightly softer texture but still delicious results.
Store leftover bread tightly wrapped at room temperature or slice and freeze for convenient toast later.
Use a 4-6 quart Dutch oven for best results: too large and the loaf spreads too thin; too small and dough may overflow.
Water temperature should be around 120°F to activate yeast without killing it; test with wrist for best accuracy.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a tightly fitting lid or cover with foil during the first 30 minutes.
For a denser but still tasty gluten-free version, substitute with a 1:1 gluten-free baking flour blend and add 1 tsp xanthan gum.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: No-Knead Baking, Dutch Oven Baking
Cuisine: American