Description
This no-knead cheese bread boasts a rich, cheesy flavor with a crusty exterior and a fluffy interior, perfect for any cheese lover.
Ingredients
Scale
- 3 cups bread flour
- 2 tsp instant yeast
- 1 1/2 tsp cooking/kosher salt
- 1 1/2 cups very warm tap water
- 2 1/2 cups Colby cheese, freshly shredded
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, and kosher salt until well combined.
- Gradually pour in the very warm tap water, stirring with a wooden spoon or spatula until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 2-3 hours until it doubles in size and bubbles form on the surface.
- About 30 minutes before baking, place a Dutch oven or cast-iron pot in your oven and preheat it to 450°F (232°C).
- Once the dough has risen, pat it out on a well-floured surface into a disc. Sprinkle shredded cheese on half of the dough, fold it over, and shape it back into a disc.
- Place the dough onto parchment paper, add reserved cheese on top, and carefully transfer it into the preheated pot. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let it cool on a wire rack for at least 20 minutes before slicing.
Notes
Rest the dough adequately for the best texture. Using fresh cheese yields better melting. Adjust oven temperatures as needed based on your own oven’s characteristics.
- Prep Time: 10
- Cook Time: 25
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg