This cheese bread is every cheese-loving carb-monsters’ dream come true! A very easy, no-knead bread recipe based on the beloved No-Knead Crusty Artisan Bread – are you ready for this?! Cheese Bread Almond butter or peanut butter and honey.Swirls of cheese, an insanely golden crispy cheese crust, and soft fluffy crumb.Mashed avocado, olive oil, salt and pepper (toast bread first).Cheese (melted with tomatoes and pesto is the best!).Butter (of course!) or homemade raspberry freezer jam.I prefer an airtight bag though just so loaf doesn’t dry. If you want bread to maintain a crisp exterior to the following day you can store in a paper bag.Let bread cool, at least a little while before slicing otherwise bread just falls apart.I like to begin making the dough at night. Allow enough time for dough to rest, plan on at least 6 hours or up to 18 hours.Don’t use water over 120 degrees or you may kill the yeast and bread won’t rise.Use parchment paper and shape loaf into an oval shape instead of a round.No preheating the baking sheet is necessary.If you don’t have an enameled cast iron pot it can also be baked a baking sheet. Can I Bake Using Something Else Instead of Cast Iron Pot? I also recommend adding a little honey and a little extra water (as mentioned in the recipe notes). After 30 minutes, remove lid from pot and bake uncovered for 12 – 15 minutes.Īll whole wheat flour can be used but loaf will be very dense, instead I recommend using half whole wheat flour and half white flour a better texture.Remove pot from oven and with floured hands or holding ends of parchment paper, carefully drop dough into hot pot cover with lid, then immediately return pot to oven and bake 30 minutes.Cover dough with an extra large bowl and allow to rest while pot is heating.Meanwhile, turn dough out onto a well floured surface then shape dough into a ball (I like to set on parchment paper heat resistant to 450 for easier transferring, which you can place right in the pot, but this is optional).Once oven has reached 450 degrees, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes. Cover bowl with plastic wrap and allow to rise for 12 – 18 hours.Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it). In a large mixing bowl, whisk together flour, salt and yeast.Salt: I just use regular table salt 1 1/2 – 1 3/4 tsp is what I prefer.If you don’t have one you can test by dabbing the water against your wrist, it shouldn’t be too hot.
Warm water: I like to use a thermometer just to make sure it’s not too hot.Yeast: instant yeast, active dry yeast or rapid rise yeast can be used.All-purpose flour: bread flour could be substituted if that’s what you have.
Just one of those back pocket staple recipes that you’ll quickly find yourself memorizing! No Knead Bread Ingredients Who doesn’t love a good recipe with minimal ingredients? It’s also very inexpensive. Not only is it unbelievably easy and basically foolproof, but it only requires 3 pantry staples (and water). I can’t count how many times I’ve made it. An artisan style bread made in the comfort of your own home from a dough that’s prepped in minutes! It has a deliciously crisp crust and a soft chewy, moist interior. This is easily one of the best loaves of bread I have ever made and it always disappears in no time! You’ll instantly fall in love after one bite! Looking for more easy bread recipes? Try my 1-Hour Bread, or for a dessert option don’t miss out on my Banana Bread recipe (another family favorite and no mixer required!). No Knead Bread – the easiest ever homemade bread recipe ever! Zero kneading required, just a quick mix, let the dough rest overnight then the next day it’s ready to bake.
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