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

Nutrition

Serving Size: 1 slice (approx. 1/12th of loaf)
Calories: 285 kcal
Sugar: 1.2 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1.5 g
Protein: 12 g
Cholesterol: 30 mg

Keywords: no-knead bread, cheese bread, easy bread recipe, Dutch oven bread, Colby Jack bread, crusty bread, beginner bread recipe, cheesy loaf