No-knead Cheese Bread Easy (Printable Version)
A simple, cheesy bread with a crunchy crust and soft inside, requiring minimal preparation and rising time.
# Ingredients Required:
→ Dry Ingredients
01 -
375 grams bread flour
02 -
2 teaspoons instant yeast
03 -
1.5 teaspoons kosher salt
→ Wet Ingredients
04 -
355 milliliters very warm water
→ Cheese
05 -
280 grams shredded Colby Jack cheese
# Guide to Cooking:
01 -
In a large bowl, whisk together bread flour, instant yeast, and kosher salt. Stir in very warm water until a sticky, shaggy dough forms. Fold in shredded Colby Jack cheese. Cover and allow to rise at room temperature for 90 to 120 minutes until doubled in size.
02 -
About 30 minutes before the dough completes rising, preheat the oven to 230°C with a Dutch oven inside, lid on.
03 -
Transfer the dough onto floured parchment paper and gently shape it into a rough ball.
04 -
Carefully lift the dough along with the parchment paper into the heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
05 -
Rest the bread on a wire rack for 15 to 20 minutes prior to slicing and serving.
# Extra Suggestions:
01 -
Use bread flour for optimal texture; all-purpose flour is a substitute but may alter the crumb. Water should be warm but not hot to activate yeast effectively. Substitute Colby Jack with other meltable cheeses like cheddar, mozzarella, or provolone for variation. A Dutch oven is essential for crust formation; a pizza stone can be used but will yield different crust qualities.