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This cheese loaf is super easy since you don’t have to knead it. It’s packed with melted cheese and comes together fast, perfect for anyone wanting tasty homemade bread without the hard work.
I whipped this up on a whim when craving fresh bread but didn’t want to hang around the kitchen. It quickly became a weekend brunch favorite.
What You Need
- 2 1/2 cups shredded Colby Jack cheese: melts nice and adds rich creamy flavor. Freshly shredded from a block is best
- 1 1/2 cups very warm water: wakes up the yeast without killing it. Avoid water that's too hot
- 1 1/2 teaspoons kosher salt: evens out the flavor; fine crystals work best
- 3 cups bread flour: gives the bread its chewy texture and good body; fresh flour makes a difference
- 2 teaspoons instant yeast: helps the dough rise fast with no need to proof first. Make sure it's fresh
How To Make It
- Bake the Bread:
- Lift the dough using the parchment paper and slide it into the hot Dutch oven. Put the lid on and bake for 30 minutes. Then take off the lid and bake another 10 to 15 minutes until the crust is a deep golden and the loaf sounds hollow when tapped on the bottom.
- Shape the Dough:
- Flour a piece of parchment paper lightly and gently scrape the dough onto it. Handle the dough softly to keep the air inside. Shape it into a loose ball.
- Preheat Oven and Dutch Oven:
- Start heating your oven to 450°F (230°C) about 30 minutes before the dough is done rising. Put your Dutch oven with its lid inside to get it really hot, which helps make the crust nice and crispy.
- Mix Dough:
- Stir together the flour, salt, and yeast in a big bowl. Pour in warm water and mix until you get a sticky, rough dough. Fold in the shredded cheese so it’s spread evenly. Cover with a towel or plastic wrap and let it sit at room temp for 1.5 to 2 hours until it’s doubled in size.
- Cool and Serve:
- Take the bread out and set it on a wire rack. Let it rest for at least 15 to 20 minutes. This helps the bread finish baking and makes it easier to slice without squashing the soft inside.
My favorite thing about this bread is the gooey cheese bits you find in every slice. It reminds me of when I first made it for friends and they kept guessing how I got that crunchy crust and cheesy yum.
Storing Tips
Wrap leftover bread in a clean towel or paper bag to keep the crust crisp. Slice and freeze bread you want to save longer. Toast slices straight from the freezer for a fast fresh bite.
Ingredient Swaps
Swap in cheddar or mozzarella for different cheese flavors. Whole wheat bread flour adds nuttiness but changes texture a little. No Dutch oven? A oven-safe heavy pot or baking stone with a pan of water can do the job to create steam.
Serving Suggestions
Warm it with butter or garlic and herb spread for a cozy snack. Pair it with soups, stews, or salads for a cheesy side. It also makes great melty cheese and roasted veggie sandwiches.
This no-knead cheese loaf delivers fresh baked goodness without a ton of work. It’s simple and delicious for anyone who loves homemade bread.
Frequently Asked Cooking Questions
- → Why use warm water in the dough?
Warm water wakes the yeast up gently without killing it, so the dough can rise nicely and have a good texture.
- → Can other cheeses swap in for Colby Jack?
Definitely. You can try cheddar, mozzarella, provolone, or others to change the flavor and how melty it gets.
- → What does the Dutch oven do when baking?
It holds steam in while baking which makes the crust nice and crispy and bakes the bread evenly, like fancy ovens do.
- → Is kneading needed for this bread?
Nope. Just fold the cheese into the wet dough and you’re good. It gives a rustic feel without the hassle of kneading.
- → How long should I let the bread rest after baking?
Let it chill for about 15–20 minutes so the moisture evens out and it slices better.
- → Which flour makes the best texture?
Bread flour works best since its higher protein helps the bread have a nicer structure and chew.