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Easy No-Knead Cheddar Cheese Bread

A freshly baked loaf of amazing cheese bread, sliced to show the soft interior dotted with melted cheddar cheese.
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This recipe delivers a comforting, homemade cheese bread loaf with a crusty exterior and a soft, gooey center. It uses a simple no-knead method, making it perfect for beginner bakers seeking delicious results.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 cups warm water (about 105-115°F)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. In a large bowl, whisk together the flour, yeast, salt, and sugar.
  2. Pour in the warm water and mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Fold in 1 cup of the shredded cheddar cheese until it is evenly distributed throughout the dough.
  4. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  5. After the long rise, lightly flour a work surface. Gently scrape the dough out of the bowl.
  6. Shape the dough into a rough ball. Sprinkle the remaining 1/2 cup of cheddar cheese over the top and gently fold it into the surface of the dough.
  7. Place the dough seam-side down on a sheet of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
  8. About 20 minutes before baking, place a Dutch oven (with the lid on) into your oven and preheat to 450°F (232°C).
  9. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and gently place it inside the Dutch oven.
  10. Cover the Dutch oven with the lid and bake for 30 minutes.
  11. Remove the lid and continue baking for another 10 to 15 minutes, until the crust is deep golden brown.
  12. Carefully remove the bread from the Dutch oven. Brush the top immediately with melted butter.
  13. Let the bread cool on a wire rack for at least 1 hour before slicing and serving your homemade cheese bread loaf.

Notes

  • For a richer flavor, use a mix of cheddar and Gruyère cheese.
  • This bread is excellent served warm alongside chili or soup.
  • Store leftovers tightly wrapped at room temperature for up to two days.

Nutrition

Find it online: https://cookincorner.com/easy-no-knead-cheddar-cheese-bread/