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    Home » All Recipes

    No-Knead Cheese Bread

    Published: Jan 19, 2023 by Kathleen Hansen · This post may contain affiliate links · 24 Comments

    Jump to Recipe·Print Recipe

    Bread making and baking with yeast can be scary and intimidating, but fear no more. This easy No-Knead Cheese Bread uses an amazing dutch oven method that requires barely any prep work on your part. Seriously just 5 ingredients, less than 10 minutes of prep, and you're on your way.

    no knead cheese bread cut in half on parchment paper

    This Dutch Oven Bread is going to blow your mind and is there anything better than Cheesy Bread?! I think not! It's great on its own for a snack or serve alongside a comforting dinner like this classic beef chili, slow cooker chicken noodle soup, or turkey chili.

    Jump to:
    • Why I Love It
    • Ingredients and Equipment Needed
    • Recipe Video
    • Step by Step Instructions
    • Frequently Asked Questions
    • Substitutions and Variations
    • Recipe Tips
    • Recipe
    • Reviews

    Why I Love It

    • Only 5 Ingredients - You only need five simple ingredients (including water!) to make this bread recipe.
    • No Kneading - Many bread recipes require kneading, but this recipe you just mix up the dough by hand and let it sit to rise.
    • Golden Crust with Soft Inside - The outside of the bread gets a golden crust while the inside stays soft with pools of gooey cheese.

    Ingredients and Equipment Needed

    • All-Purpose Flour
    • Kosher Salt
    • Active Dry Yeast - You can buy it in packets or in a small jar. If you buy the jar, you need to store the rest in the fridge after opening.
    • Lukewarm Water
    • Sharp Cheddar Cheese - A chunk that we cut into small cubes.
    • Parchment Paper - This is essential for lifting the bread dough into the preheated dutch oven.
    • Cast Iron Dutch Oven with Lid - I used my 4qt Staub Dutch Oven but a larger dutch oven will also work. Just don't use anything smaller than a 4qt.
    flour, salt, and yeast in a bowl
    cheese cubes being tossed into flour mixture
    bread dough before rising
    bread dough after rising

    Recipe Video

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    Step by Step Instructions

    1. Mix up the dough - Just whisk together the dry ingredients. Toss in the cubed cheese and slowly stir in the warm water.
    2. Let Rest - That's it! Cover with a towel or plastic wrap and let sit for 12-16 hours. The dough will rise and double in size.
    3. Preheat Oven and Dutch Oven - When almost ready to bake, preheat the oven and preheat the dutch oven for 30 minutes. We want the dutch oven nice and HOT!
    4. Transfer to Dutch Oven - Transfer the dough to a large piece of parchment paper and quickly and carefully lift into the preheated dutch oven.
    5. Bake Bread - Bake in the preheated oven with the lid on for 30 minutes then remove the lid and bake for another 15-20 minutes. The bread will be golden brown and very crusty.
    6. Allow to cool and enjoy!
    unbaked no knead bread in Dutch Oven
    baked cheese bread in Dutch Oven

    Frequently Asked Questions

    Why do you put a towel over bread rising?

    When you leave the bread dough to rise, you cover it with a towel or plastic wrap to help keep the dough from drying out.

    Why is my no knead bread crust too hard?

    If your bread crust is too hard, I recommend lowering (or raising) the oven rack so the pan isn't as close to the heat source. Also keep in mind that some ovens run hotter than other, so you can also lower the temp by 25 degrees F if you think yours runs hot.

    Does the salt interfere with the yeast in no-knead bread?

    Adding salt is important for no-knead bread for two reasons. First, salt adds flavor. Second, salt controls the activity of the yeast since it competes with the yeast for the water in the dough. This is helpful in no-knead bread because of the long rise time. Without the salt, the yeast would produce too much gas and lose some of its rising power before you're ready to bake.

    How do you know when no-knead bread is done?

    This No-Knead Cheese Bread is done when the crust is golden and thick and makes a hollow sound when tapped. golden and has a hard crust. Or you can use a thermometer to check the internal temperature - it should read 200-210 degrees F.

    two halves of no knead cheese bread showing melted cheese

    Substitutions and Variations

    • Cheese - You can swap in another chunk of cheese or you can even use shredded cheese. If you don't want the cheese, you can completely skip!
    • Add Jalapeños - For a spicy spin, try adding in diced or sliced jalapeños.
    • Bread Flour vs All-Purpose Flour - I almost always make this bread with all-purpose flour and LOVE the results. You can swap in the same amount of bread flour. Bread flour has a higher amount of protein which will give the inside of the bread a chewier texture.

    Recipe Tips

    • Preheat Dutch Oven - It's important to preheat the Dutch Oven so it gets nice and hot. To prevent damage to the Dutch Oven, you want to add it to the cold oven and then turn it on to preheat. It's better for the Dutch Oven to heat up slowly.
    • Dutch Oven Size - Pictured is a 4qt Dutch Oven. You can use one larger, but do not use one smaller.
    • Trim Parchment Paper - After lifting the dough into the Dutch Oven, you'll want to quickly trim or tear any of the excess parchment paper so it's not sticking over the edge with the lid on.
    cheesy loaf of bread cut in half on parchment paper

    This no-knead, dutch oven method of making bread has been around forever and is very popular on the interwebs. I first learned about the method from Pinch of Yum and this recipe.

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    Print

    Recipe

    No-Knead Cheese Bread

    no knead cheese bread cut in half
    Print Recipe

    ★★★★★

    5 from 4 reviews

    Easy No-Knead Cheese Bread uses an amazing dutch oven method that requires just 5 ingredients and less then 10 minutes of prep. You'll want to make this dutch oven bread every week! Nothing better than cheesy bread. 

    • Author: Kathleen
    • Prep Time: 5 minutes
    • Cook Time: 50 minutes
    • Total Time: 13 hours
    • Yield: 1 loaf
    • Category: Sides
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    • 3 cups all purpose flour
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon active dry yeast
    • 1 ½ cups lukewarm water
    • 8 oz sharp cheddar cheese, cut into small ¼ inch dice
    • parchment paper

    Instructions

    1. Mix Dough - In a large bowl, whisk together the flour, salt, and yeast. Toss in the cubed cheese so the cubes are coated in the flour. Slowly mix in the warm water using a wooden spoon or rubber spatula. Mix until just combined. The dough will be very sticky and shaggy looking.
    2. Let Dough Rise - Cover the bowl with a kitchen towel or plastic wrap and let rest for 12-16 hours in a warm, dry place (I keep it on my kitchen counter).
    3. Preheat Oven and Dutch Oven - Add your Dutch Oven to the oven and preheat the oven to 450 degrees F with a rack in the middle of the oven. The Dutch Oven should preheat for 30 minutes so it is very hot.
    4. Transfer Dough - When the dutch oven is preheated, transfer the dough to a large piece of parchment paper. Quickly remove the dutch oven from the oven and carefully lift the parchment paper into the dutch oven. You'll want to trim off any excess parchment paper so it isn't sticking out over the edges or it will burn. Put the lid back on and put back into the oven.
    5. Bake - Bake for 30 minutes with the lid on. Remove the lid and bake uncovered for an additional 15-20 minutes until the dough is golden and has a hard crust. Or you can use a thermometer to check the internal temperature - it should read 200-210 degrees F.
    6. Enjoy - Carefully remove the parchment and bread from the dutch oven and allow to cool before slicing or tearing the bread. Enjoy!

    Notes

    Preheat Dutch Oven - It's important to preheat the Dutch Oven so it gets nice and hot. To prevent damage to the Dutch Oven, you want to add it to the cold oven and then turn it on to preheat. It's better for the Dutch Oven to heat up slowly.

    Nutrition

    • Serving Size: ⅛ of the loaf
    • Calories: 287
    • Sugar: 0.3 g
    • Sodium: 420.6 mg
    • Fat: 9.9 g
    • Carbohydrates: 36.9 g
    • Fiber: 1.4 g
    • Protein: 11.5 g
    • Cholesterol: 28.1 mg

    Keywords: No Knead Bread, No Knead Cheese Bread, Dutch Oven Bread, Cheese Bread, Easy Yeast Bread, Easy Bread Recipe

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Karen says

      April 14, 2020 at 9:06 pm

      Super Easy to Follow Recipe. I Prepared the Ingredients as Directed Yesterday. I Baked the Bread Today. 1/2 of the Loaf has Been Eaten Already. I Am Gathering Ingredients
      for Another 1 Now. Thank You For This Crusty, Cheesy , Delicious Recipe !!!

      Reply
      • Kathleen says

        April 14, 2020 at 9:21 pm

        Yay! I'm so glad the first loaf has been enjoyed :). Thank you for your comment! Enjoy loaf #2!

        Reply
    2. LORI PAYNE says

      April 18, 2020 at 2:21 pm

      This recipe is identical to a regular artisan bread recipe I have done in the past with the exception of this recipe calls for only 1 teaspoon yeast and mine calls for 2 teaspoons yeast. Because this has cheese added is that why there is 1/2 less yeast? Just wondering if I can add cheese to my original recipe or better to follow this?

      Reply
      • Kathleen says

        April 18, 2020 at 3:44 pm

        Hi Lori. I have not tested this recipe with 2 teaspoons of yeast, so I can't say for certain. You certainly try adding cheese to your go-to recipe and see how it goes. If you do give my recipe a try, I hope you enjoy it! Have a great day!

        Reply
    3. Karsyn Schirmer says

      May 25, 2020 at 12:55 pm

      My fiancé and I were feeling lazy but wanted to bake bread, and this was a perfect recipe for that! Easy, cheesy, and almost too delicious.

      ★★★★★

      Reply
      • Kathleen says

        May 25, 2020 at 12:56 pm

        I’m so glad you liked it! Thank you for using my recipe and thank you for your comment :). Enjoy!!

        Reply
    4. Jeanne says

      July 19, 2020 at 7:41 am

      I have a Lodge enameled Dutch over. The instructions say not to put it in the hot oven empty. Has anyone had a problem preheating their Dutch oven? I’d hate to ruin it.

      Reply
      • Kathleen says

        July 19, 2020 at 8:17 am

        Hi Jeanne - I certainly don't want any damage to your dutch oven either. I use a Staub Dutch Oven and place it in the cold oven and then preheat it so it heats up slowly to reduce the risk of thermal shock. I have never had any issues, but I want you to feel comfortable about your equipment. I found this article from King Arthur that talks about preheating the Dutch oven vs using it cold. It says that you could try not preheating your dutch oven, the look and texture of the bread may differ but according to this article it can still result in some pretty tasty bread. If you give it a try (preheating or not), let us know how it goes! https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven

        Reply
        • Donia says

          December 04, 2020 at 6:41 pm

          Can you send de shredded cheese instead of cubed?

          Reply
          • Kathleen says

            December 04, 2020 at 6:42 pm

            Absolutely! Shredded cheese works just fine. Enjoy!

            Reply
    5. Jean says

      December 07, 2020 at 10:40 am

      My poor little Dutch oven is only 2 quarts. Has anyone split this in half and made 2 little loaves?

      Reply
      • Kathleen says

        December 07, 2020 at 10:42 am

        Hi Jean! I have not tried splitting this in half, but I don’t see why it wouldn’t work! You’ll need to adjust the bake time, but it should work fine. If you try it, let us know how it goes! 🙂

        Reply
    6. Kelley says

      January 18, 2021 at 12:03 pm

      Can you shorten the rest time if you have a proofing setting on your oven?

      Reply
      • Kathleen says

        January 18, 2021 at 12:17 pm

        Hi Kelly, I can’t say for certain as I haven’t tested that (unfortunately I don’t have that oven setting). But I say use your best judgement, and I’d love to know if it works for you! 🙂

        Reply
    7. Kim says

      March 13, 2021 at 6:42 am

      Made this recipe yesterday...
      My mouth was watering just waiting to dive in... Absolutely amazing😋
      Everyone must try it!! Thank you so much for inspiring me, Kathleen

      Reply
      • Kathleen says

        March 13, 2021 at 12:06 pm

        I’m so glad you liked it! Thank you for your kind comment, Kim!

        Reply
    8. Carter says

      September 26, 2021 at 2:18 pm

      I just made this and it was my first time using cubed cheese instead of shredded - LOVED IT! It was a way cheesier texture and not too doughy at all. I'll definitely make this again!

      ★★★★★

      Reply
      • Kathleen says

        September 26, 2021 at 2:21 pm

        Yay! I'm so glad you loved it, Carter. Thank you so much for your comment 🙂

        Reply
    9. Gloria says

      July 08, 2022 at 2:14 pm

      This is an excellent recipe. I have made overnight no knead bread before, but not the cheese bread. I made this while visiting a friend, and used 6 oz. of horseradish cheddar cheese cut into 1/4 inch dice, and a handful of shredded Monterey Jack and cheddar ( friend was out of plain cheddar). The bread was delicious, with just a hint of spiciness from the horseradish cheddar.
      I kneaded the dough briefly after the end of the rising time, and let it rise while the pan was heating. Cut the top in an X pattern before putting it in the oven.

      ★★★★★

      Reply
      • Kathleen says

        July 18, 2022 at 6:44 pm

        I’m glad you liked it! I love the ida of using horseradish cheddar for some spice.

        Reply
    10. Katie says

      January 20, 2023 at 3:43 pm

      I LOVE this recipe! It was so easy to make and I was amazed by the results! I can't wait to try making it with different cheeses. I'm going to try a pepper jack next to add some spice.

      ★★★★★

      Reply
      • Kathleen says

        January 22, 2023 at 10:18 am

        Yay! I'm so glad that you loved it!

        Reply
    11. Edie says

      January 23, 2023 at 7:44 am

      Hello I made this yesterday. The flavor was great and the inside was soft but the bottom of the loaf was so hard I couldn’t cut through it.
      After rising the bottom of the bread was very dry! What did I do wrong?

      Reply
      • Kathleen says

        January 25, 2023 at 6:54 pm

        I'm sorry it didn't work out perfectly for you! A couple of thoughts.

        1. If the dough was dry, then it sounds like there was too much flour/not enough water. When measuring flour, it's always best to use the spoon and level method (fluff up the flour, spoon it into the measuring cup, and level off the top). After mixing the dough, it should be very sticky. If needed, you can add another couple tablespoons of water.
        2. I think the dry dough was the cause of the bottom being hard. BUT one other thing that can cause the crust to be too hard is if the oven is too hot. All ovens can run a little differently, so if yours runs hot you can lower the temp by 25 degrees/move the Dutch Oven further away from the heat source.

        If you give it another try, let me know how it goes! I'm also easily available via Instagram DM.

        Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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