No Knead Cheese Bread

29 reviews / 4.9 average

First of all, how good is warm, crusty, soup-dunkable bread.

Secondly, take that and times-it by 100 because how good is warm, crusty, soup-dunkable CHEESE bread. Remember this life-changing No Knead Bread? Let’s take it next-level.

We’re talking a beautiful loaf of cheese bread that you MADE, you boss baker you! With your own two hands. Your own two clean hands that didn’t need to do anything fancy except hold a bowl and a wooden spoon.

This cheese bread is soup’s best friend. It is crusty and golden on the outside – enough to really crackle when you tear into it – but the inside is pillowy and soft with an appropriate amount of density from that melted cheese holding it all down. Please put down all the knives and just pull it apart with your hands in hot, steaming chunks. It’s a rustic, hands-on bread and it doesn’t need you to pretend.

I don’t make homemade bread, you say? A) I understand you because I am you, and B) This one is different. You can make this bread.

Here’s How To Make No Knead Cheese Bread:

Step 1: Stir up a dough – with a wooden spoon is perfect. Work a little cheese in there. Cover and let it rest.

Step 2: Now it’s puffy and loose, so just roll it out and onto a piece of parchment. Bake it in a Dutch Oven with a tight-fitting lid, and finish without the lid to get it browned.

Step 3: Tear into it. Dunk it. Butter it. Butter and salt it. Dunk it again. Impress your friends and family because you are a now a person who makes homemade cheese bread.

Grab your soup bowls. Put on your sweaters.

No Knead Cheese Bread season is upon us!

No Knead Cheese Bread with slices.

Check Out Our Video For How To Make No Knead Cheese Bread:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Knead Cheese Bread


  • Author: Lindsay
  • Prep Time: 12 hours
  • Cook Time: 40 minutes
  • Total Time: 12 hours 30 minutes
  • Yield: 6 servings 1x

Description

No Knead Cheese Bread! Just five ingredients and stupid easy to make. Crusty golden outside, and pillowy soft cheesy inside. The BEST.


Ingredients

Scale
  • 3 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/4 cups room temperature water
  • 1/4 cup olive oil
  • 1 cup shredded cheese of choice

Instructions

  1. DOUGH: In a large mixing bowl, with something basic like a wooden spoon, combine the flour, salt, and yeast together until mixed. Stir in the water and olive oil until a chunky, thick dough forms. If it needs a little more water, add just a few more tablespoons. Gently stir in the cheese. It’s gonna look scrappy and weird and you’re going to question me, but just you wait.
  2. REST: That’s it. You don’t have to touch a thing. Just cover the mixing bowl with plastic wrap, or a towel, and let it rest for 12-18 hours at room temperature. Overnight is ideal.
  3. BAKE: When it’s baking time, preheat the oven to 450. Stick a 6 quart Dutch Oven (or similar) in the oven for about 30 minutes to preheat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and wait for your pan to heat up.
  4. BAKE: Lift the dough and parchment together into the pan. Bake, covered with a tight fitting lid, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Now start breaking chunks off, admiring the cheesiness, spreading with butter and salt, and dunking in all your best soups. THIS IS LIVING!

Equipment

Notes

I like to use cheddar cheese, white cheddar cheese, pepperjack cheese, and Gruyere cheese. All make for a differently-flavored and slightly differently textured bread! All are delicious!

This works well with vegan cheese, too!

If you want to get a melty cheese bread situation, check out our spicy cheese bread that gets rolled up.

  • Category: Side Dish
  • Cuisine: American

Keywords: cheese bread, no knead cheese bread, no knead bread, homemade bread

Recipe Card powered by Tasty Recipes logo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

156 Comments

      1. Pinch of Yum Logo
        Sheila Paul

        I don’t have a dutch oven so how do in bake this no knead bread. Can’t wait to try it. Please let me know soon. Thanks heaps

        1. Pinch of Yum Logo
          Krista @ Pinch of Yum

          If you do not have a Dutch Oven, you can use an oven-safe pot or pan with a tight-fitting lid that can be heated to 450 degrees. We hope you love it, Sheila!

    1. Pinch of Yum Logo
      Evelyne

      I wonder if I messed this up; my loaf was drenched in oil and the bottom crust was sitting in an oil/flour sludge so the end product was really unappealing. I only used a quarter cup! What could I have done wrong?

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Hi Evelyne! So hard to say. Perhaps you had some pockets of flour in the dough that weren’t fully incorporated prior to letting it rest.

  1. Pinch of Yum Logo
    Andrea

    Your writing “voice” is just the best. Just so authentic, interspersed with humour, bluntness, and a little sassiness. It’s like we’re having a little conversation in my mind and is so pleasant to read. Please don’t ever change!!!

      1. Pinch of Yum Logo
        Bj

        Whatever that you dip the bread in it looks so good and I can’t find the recipe I appreciate it thank you.

      1. Pinch of Yum Logo
        Amy

        For the normal no knead bread, I have used aluminium foil tightly sealed around edge of a normal oven proof pot with good results! I’m sure this would be the same.

        1. Pinch of Yum Logo

          Hi Sheenam! We haven’t tried this using active dry yeast yet, but we think it could work. We’d suggest just using a smidge extra yeast if you end up using the dry yeast – something a little less that 3/4 teaspoon should do the trick. Let us know how this goes for you! 🙂

          1. Pinch of Yum Logo
            Kiki P

            I used the recommendation of just a little less than 3/4 tsp. It worked perfectly! Delicious and thank you.

          2. Pinch of Yum Logo
            Morgan

            Do you have to activate the dry yeast if you don’t have instant yeast? I didn’t realize and put in the same (1 tsp) amount of dry yeast and it isn’t raising. 😬

        2. Pinch of Yum Logo
          Kathy Jackson

          Why do we add olive oil for the cheese version? Will it work ok without it? We just made the regular type today, and it was super! BTW, I used active dry yeast and it worked great.






        3. Pinch of Yum Logo
          Colleen

          When I got my dough out of the bowl it was extremely wet and sticky. Is it supposed to be that way? I’ve got it cooking in the oven now






  2. Pinch of Yum Logo
    t

    THIS. LOOKS. AMAZING. Did y’all test it with white wheat flour by any chance? That’s what I keep stocked in my pantry.

  3. Pinch of Yum Logo
    Jacinthe Grandmont

    Hi, Is it possible to do this bread with whole wheat or other grains flour without having a massive and hard dough?

  4. Pinch of Yum Logo
    Miranda

    I want to try making this but am hesitant about leaving the cheese (in the dough) at room temp for that long. Does it not need to be refrigerated?

  5. Pinch of Yum Logo
    DogRescuer

    The videos are awesome – they make me actually believe that it is so easy that even someone like I – who has never baked bread before – can do it. 🙂
    I do not have a Dutch oven, though; do you, by any chance, have any advice on what else might work here? Thank you!

    1. Pinch of Yum Logo
      Jane Fisher

      Hey dogrescuer (you rock just based on your name), if you can afford it, get a dutch oven. Life altering! I don’t think anything else will work as well, tbh. Just my humble opinion.

  6. Pinch of Yum Logo
    Shelley Jackson

    Any chance you tested this with a gluten free all purpose flour? If not, do you think it would work relatively the same?

  7. Pinch of Yum Logo

    This looks delicious! I can’t tell you the last time I had cheese bread like this. I’m currently trying it using a gluten free flour blend and an Italian cheese mix. I’ll let you know how it works out.

  8. Pinch of Yum Logo
    DJ

    For those of us who are dairy-free, could you mix in chopped herbs or olives or something? Thanks for the recipe! It does look easy and delicious!

  9. Pinch of Yum Logo
    VASILIY A SHANTALOV

    Dear Lindsay, I do have a question about substituting all purpose flour to gluten free flour. Do you think it will work, or shall I try and let you know? Thank you for your time and awesome recipes.






  10. Pinch of Yum Logo
    Jeri Bitney

    Oh, my, but this is SO good. If one has little time today but even less time tomorrow, this is the perfect solution. Warm, crusty without being hard, and oh so fabulous with sharp cheddar. Thank you!! As an aside, I use a pizza screen in my Dutch oven when I bake bread, as I prefer having a slightly softer bottom crust. Otherwise, I made it exactly as written. My Facebook feed now features your bread, along with photos of the side of the bread after being sliced to show off its nice, even crumb.






  11. Pinch of Yum Logo
    Beverly

    Hi! I made this for Thanksgiving and it was AMAZING! I don’t like baking and have never made bread before but it was so easy!! How long do you think this bread will last at room temperature? I would like to make another one and take it to work a couple of days after I bake it. Thank you so much!!






    1. Pinch of Yum Logo

      Hi, Beverly! So happy to hear you enjoyed the cheese bread. To keep it the freshest, we’d suggest keeping it for about 2-3 days at room temperature in a tightly sealed bag.

  12. Pinch of Yum Logo
    Ankita

    Thank you for this recipe! The bread came out really soft and tasted great… I used a bundt pan actually because I don’t have a Dutch oven or an equivalent and it came out well. Definitely going to keep this recipe as it was so easy!






  13. Pinch of Yum Logo
    Jessica

    I don’t have a Dutch oven, unfortunately. I do have Pyrex dishes, but no lids. Any ideas?

  14. Pinch of Yum Logo
    Christie

    This bread is delicious! I made it for Thanksgiving and it was a bit. Decided to make it again but this time used white whole wheat flour for about 1\3 of the flour. Today when I was getting ready to bake it, I noticed that the top of the dough had little brown spots on it. Darker than the flour so not sure what that is? Could it be mold from sitting out for 18 hours or possibly just from the wheat flour?

  15. Pinch of Yum Logo
    Mary Morrill

    Baking it tomorrow to serve with Hummus Soup to good friends! Can’t wait and I’ll try to remember to post the results!

  16. Pinch of Yum Logo
    Michelle Tunell

    Yep! Making this too! It will go great with the Creamy Tortellini Soup. 😉