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. This Dutch Oven Bread is going to blow your mind and is there anything better than Cheesy Bread?! I think not!
What You’ll need to make this No-Knead Cheese Bread:
All-Purpose Flour
Kosher Salt
Active Dry Yeast
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.
Dutch Oven – I used my 4qt Staub Dutch Oven but a larger dutch oven will also work. Just don’t use anything smaller than a 4qt.
How To Make No-Knead Bread:
Mix up the dough. Just whisk together the flour, salt, and yeast. Toss in the cubed cheddar cheese and slowly stir in the warm water.
That’s it! Cover with a towel and let sit for 12-16 hours. The dough will rise and double in size.
When almost ready to bake, preheat the oven to 450 degrees F and preheat the dutch oven for 30 minutes. We want the dutch oven nice and HOT!
Transfer the dough to a large piece of parchment paper and quickly and carefully lift into the preheated dutch oven.
Bake in the preheated oven with the lid on for 30 minutes then remove the lid and bake for another 20 minutes. The bread will be golden brown and very crusty.
Allow to cool and enjoy!
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.
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. Recipe at KathleensCravings.com
Scale
Ingredients
3 cups all purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon active dry yeast
1 1/2 cups lukewarm water
8 oz sharp cheddar cheese (cut into small 1/4 inch dice)
parchment paper
Instructions
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. Cover the bowl with a kitchen towel and let rest for 12-16 hours in a warm, dry place (I keep it on my kitchen counter).
Preheat the oven to 450 degrees F with a rack in the middle of the oven. Place your large dutch oven (no smaller than 4qt) in the oven while it preheats allowing the pot to heat up for 30 minutes.
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. Put the lid back on and put back into the oven.
Bake for 30 minutes with the lid on. Remove the lid and bake uncovered for an additional 20 minutes until the dough is golden and has a hard crust.
Carefully remove the parchment and bread from the dutch oven and allow to cool before slicing or tearing the bread. Enjoy!
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 !!!
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?
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!
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.
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
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 !!!
Yay! I’m so glad the first loaf has been enjoyed :). Thank you for your comment! Enjoy loaf #2!
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?
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!
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.
★★★★★
I’m so glad you liked it! Thank you for using my recipe and thank you for your comment :). Enjoy!!
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.
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