No-Knead Cheese Bread
Equipment
Ingredients
Main Ingredients
all-purpose flour (room temperature)
450 g
warm water (warm, 40-43°C)
360 ml
salt
9 g
instant yeast
7 g
cheddar cheese (shredded)
200 g
parmesan cheese (grated)
50 g
Instructions
Mix dry ingredients
Combine flour, salt, and yeast in a large bowl.
Add water and form shaggy dough
Pour warm water into the dry ingredients and stir until no dry flour remains - the dough will be sticky and shaggy.
First rise
Cover bowl with plastic wrap or a clean kitchen towel and let rise at room temperature for 12-18 hours until doubled in size and surface is bubbly.
Add cheese and fold dough
Sprinkle shredded cheddar over the risen dough and fold gently to distribute cheese throughout.
Preheat oven and Dutch oven
Place a Dutch oven with lid inside and preheat oven to 230°C for 30 minutes.
Shape and second rise
Turn dough onto floured parchment paper, gently shape into a round, cover and let rest for 30 minutes while oven preheats.
Bake covered
Carefully place dough with parchment into hot Dutch oven, cover with lid and bake for 30 minutes.
Bake uncovered for crust
Remove lid and bake additional 15 minutes until crust is deep golden brown.
Cool and serve
Remove bread from Dutch oven using parchment and cool on wire rack for 1 hour before slicing.
Original recipe
Storage
Store in bread bag or wrapped in foil. Freeze sliced for easy portions.
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