Cheesy No-Knead Bread (Print-Friendly Version)
This bread is soft inside with a crunchy crust, packed with cheese and made with little effort and rising time.
# Ingredients List:
→ Cheese
01 -
280 grams grated Colby Jack cheese
→ Wet Ingredients
02 -
355 milliliters warm water
→ Dry Ingredients
03 -
1.5 teaspoons kosher salt
04 -
2 teaspoons instant yeast
05 -
375 grams bread flour
# Detailed Cooking Steps:
01 -
Put the bread on a wire rack and let it cool for about 15 to 20 minutes before you cut into it.
02 -
Pick up the dough with the parchment paper and move it into your hot Dutch oven. Put the lid on and bake for 30 minutes. Then take off the lid and bake for another 10 to 15 minutes until the crust turns deep golden and sounds hollow when you tap it.
03 -
Lightly flour some parchment paper, put the dough on it, and softly shape it into a loose ball.
04 -
Start heating your oven to 230°C about half an hour before your dough's done rising. Toss a Dutch oven with the lid into the oven while it heats up.
05 -
Whisk flour, yeast, and salt in a big bowl. Pour in warm water and stir until the dough looks sticky and shaggy. Fold in the shredded cheese. Cover it and let it sit at room temp for 90 to 120 minutes, or until it doubles in size.
# Helpful Hints:
01 -
Bread flour gives the best texture but you can use all-purpose flour if that's what you have, just know it might change how the inside feels. Make sure the water is warm—not hot—so the yeast wakes up right. You can swap Colby Jack for other melting cheeses like mozzarella, cheddar, or provolone if you want. A Dutch oven is key to getting that good crust, but a pizza stone works too, though it makes a different kind of crust.