Cheese Bread Recipe
Introduction
This cheese bread recipe is delightfully simple and yields a crusty loaf filled with melted, savory Colby cheese. Using a no-knead method makes it perfect for busy home bakers who want fresh, homemade bread without the fuss.
Ingredients
- 3 cups bread flour
- 2 tsp instant yeast
- 1 1/2 tsp kosher salt
- 1 1/2 cups very warm tap water
- 2 1/2 cups Colby cheese, freshly shredded
Instructions
- Step 1: In a large bowl, combine the bread flour, instant yeast, and kosher salt.
- Step 2: Add the very warm water and stir until the mixture forms a sticky dough. Cover and let it rise at room temperature for 2 to 3 hours, until doubled in size.
- Step 3: While the dough is rising, preheat your oven to 450°F (230°C) and place a large oven-safe pot or Dutch oven inside to heat.
- Step 4: Once risen, turn the dough out onto a lightly floured surface and pat it into a flat disc.
- Step 5: Sprinkle about two-thirds of the shredded Colby cheese over the dough, then fold the dough over the cheese to enclose it completely.
- Step 6: Transfer the cheese-stuffed dough onto a piece of parchment paper. Gather the dough into a round loaf shape.
- Step 7: Sprinkle the reserved cheese on top to create a flavorful cheese crown.
- Step 8: Carefully place the dough with parchment paper into the preheated pot. Cover with the lid and bake for 30 minutes.
- Step 9: Remove the lid and bake for an additional 15 minutes to brown the crust and crisp the cheese topping.
- Step 10: Remove the bread from the oven and let it cool on a wire rack before slicing.
Tips & Variations
- Use a mix of cheeses like sharp cheddar or mozzarella for a different flavor and texture.
- Make sure the water is warm, not hot, to help activate the yeast without killing it.
- For extra flavor, add a teaspoon of garlic powder or dried herbs to the dough.
- If you don’t have a Dutch oven, bake the bread on a preheated baking stone or heavy baking sheet with a pan of water in the oven for steam.
Storage
Store the cheese bread wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled loaf wrapped tightly in plastic and foil for up to 3 months. To reheat, thaw if frozen and warm the bread in a 350°F (175°C) oven for 10-15 minutes to refresh the crust and cheese.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can substitute Colby with cheeses like cheddar, Monterey Jack, or mozzarella. Mixing cheeses can add depth to the flavor.
Do I have to knead the dough?
No, this recipe uses a no-knead method. The long rise time develops gluten naturally, making the bread tender and chewy without manual kneading.
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Cheese Bread Recipe
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This Cheese Bread recipe features a no-knead dough enriched with generous amounts of freshly shredded Colby cheese. It’s easy to prepare with minimal hands-on time, baking a golden, crusty loaf that’s soft and cheesy inside. Perfect for serving alongside soups, salads, or enjoying on its own as a savory snack or breakfast bread.
Ingredients
Dough Ingredients
- 3 cups bread flour
- 2 tsp instant yeast
- 1 1/2 tsp kosher salt
- 1 1/2 cups very warm tap water
Cheese Ingredients
- 2 1/2 cups Colby cheese, freshly shredded (divided: most folded inside dough, some reserved for topping)
Instructions
- Mix and prepare dough: In a large mixing bowl, combine the bread flour, instant yeast, and kosher salt. Add the very warm tap water and stir until the mixture forms a sticky dough. This no-knead dough requires no additional effort to knead.
- First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 2 to 3 hours, until it has roughly doubled in size and looks puffy.
- Preheat the oven and pot: About 30 minutes before baking, place a heavy Dutch oven or oven-safe pot with a lid in the oven and preheat to 450°F (230°C). This ensures the pot is hot for a crisp crust.
- Shape the loaf: Lightly flour your hands and work surface. Pat the dough into a disc shape, then fold in most of the shredded Colby cheese evenly throughout the dough. Shape it into a round loaf.
- Prepare for baking: Transfer the dough onto a piece of parchment paper to easily move it into the preheated pot. Sprinkle the top of the dough generously with the reserved shredded Colby cheese to create a cheesy crown.
- Bake covered: Carefully place the dough along with the parchment paper into the hot pot and cover it with the lid. Bake for 30 minutes covered; this traps steam to develop a tender crust.
- Bake uncovered: Remove the lid and continue baking the bread uncovered for another 10 to 15 minutes until the crust is golden brown and the cheese topping is bubbly and lightly browned.
- Cool and serve: Remove the bread from the oven and transfer it out of the pot. Let it cool on a wire rack for at least 1 hour before slicing to set the crumb and prevent crumbling.
Notes
- Use very warm water (not boiling) to activate the yeast quickly and encourage fermentation.
- Folding cheese into the dough creates pockets of gooey melted cheese in the bread.
- Preheating the Dutch oven ensures the bottom crust crisps up nicely.
- Cooling the bread completely before slicing allows the interior to finish setting and prevents a gummy texture.
- You can substitute Colby cheese with mild cheddar or Monterey Jack for slightly different flavors.
- Store leftover bread wrapped in foil or airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: cheese bread, no knead bread, Colby cheese bread, homemade bread, easy bread recipe
