No-knead Cheese Bread Quick

This no-knead cheese bread is a fantastic way to enjoy fresh homemade bread without all the fuss of kneading. It’s loaded with melted cheese and comes together quickly, making it perfect for any home cook wanting a delicious loaf with minimal effort.

I made this on a whim when I wanted fresh bread but no standing over the counter and it quickly became a staple for weekend brunches.

Ingredients

• 3 cups bread flour: provides structure and chew for the best texture so choose a fresh bag if possible
• 2 teaspoons instant yeast: helps to rise quickly without proofing first make sure it’s fresh and active
• 1 and a half teaspoons kosher salt: balances flavor pick fine crystals for even seasoning
• 1 and a half cups very warm water: activates yeast perfectly avoid hot water which kills the yeast
• 2 and a half cups shredded Colby Jack cheese: melts beautifully and adds a mild creamy richness fresh shredded cheese from a block always works better than pre-shredded

Instructions

Mix Dough:

In a large bowl whisk the flour yeast and salt together until combined. Pour in the warm water and stir until a sticky shaggy dough forms. Gently fold in the shredded cheese making sure it is evenly distributed throughout the dough. Cover the bowl with a clean towel or plastic wrap and let it rise at room temperature for one and a half to two hours until it doubles in size.

Preheat Oven and Dutch Oven:

About thirty minutes before the dough is ready preheat your oven to four hundred fifty degrees Fahrenheit or two hundred thirty Celsius. Place a Dutch oven inside the oven with the lid on to get it hot; this helps create the perfect crust later.

Shape the Dough:

Carefully scrape the risen dough onto a piece of parchment paper dusted lightly with flour. Use your hands to gently shape the dough into a rough ball shape without deflating the air pockets formed during rising.

Bake the Bread:

Lift the dough by the parchment paper and place it directly into the hot Dutch oven. Cover with the lid and bake for thirty minutes. Then remove the lid and bake for another ten to fifteen minutes until the crust is deeply golden brown and the loaf sounds hollow when you tap the bottom.

Cool and Serve:

Transfer the loaf to a wire rack and allow it to rest for fifteen to twenty minutes at least. This step lets the bread finish cooking inside and makes slicing much easier without squishing the soft crumb.

My favorite part of this bread is how the cheese melts into gooey pockets that surprise you in every bite. This recipe reminds me of the first time I baked it for friends, who kept asking for the secret behind that perfect crust and cheesy goodness.

Storage tips

Store leftover bread wrapped in a clean kitchen towel or paper bag to keep the crust from getting soggy. For longer storage slice and freeze in an airtight container. Toast slices straight from the freezer for a quick fresh taste.

Ingredient swaps

Try cheddar or mozzarella for different types of melted cheese flavor. Using whole wheat bread flour adds nuttiness but will change the texture slightly. If you lack a Dutch oven use a heavy oven-safe pot or a baking stone and a pan of water to create steam.

Serving ideas

Serve warm with butter or garlic herb spread for a comforting snack. Add this bread alongside soups stews or salads as a cheesy accompaniment. It also makes excellent sandwiches with melted cheese and roasted vegetables.

This no-knead cheese bread brings fresh homemade flavor with minimal effort suitable for any bread lover seeking simplicity and taste.

Frequently Asked Recipe Questions

→ Why is warm water important for the dough?

Warm water gently activates the yeast without killing it, helping the dough rise properly to develop good texture.

→ Can other cheeses be used in place of Colby Jack?

Yes, cheeses like cheddar, mozzarella, or provolone can be substituted to vary flavor and meltiness.

→ What role does the Dutch oven play during baking?

The Dutch oven traps steam, creating a crisp crust and evenly baked interior similar to professional ovens.

→ Is kneading necessary for this bread?

No kneading is required; folding cheese into the wet dough ensures a rustic texture with minimal effort.

→ How long should the bread rest after baking?

Rest the loaf for 15–20 minutes to allow moisture to redistribute and to achieve optimal slicing texture.

→ What type of flour produces the best texture?

Bread flour is preferred for its higher protein content, which provides better structure and chewiness.