Quick Cheese Bread
Fluffy, cheesy no-knead bread that’s soft inside with a golden, crispy crust. Minimal effort and maximum flavor make this artisan-style bread perfect for any occasion.
Equipment
- 1 Large Mixing Bowl
- 1 Rubber spatula
- 1 Heavy-Bottomed Pot/Dutch Oven (24–28 cm / 4.5–8 quart)
- 1 Sheet Parchment Paper
- 1 Kitchen Scale (optional, for precise measurement)
Ingredients
- 3 cups bread flour or all-purpose flour
- 2 tsp instant yeast
- 1 ½ tsp kosher or cooking salt
- 1 ½ cups very warm water
- 2 ½ cups shredded Colby cheese or any melty cheese of choice
Instructions
- Prepare the Magic Dough: In a large mixing bowl, combine the bread flour, instant yeast, and salt. Gradually pour in the very warm water and use a rubber spatula to stir until all the flour is absorbed and the dough forms a sticky, shaggy mass; it should not be pourable like cake batter but too soft to knead by hand. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
- First Rise – Let Dough Bloom: Cover the bowl loosely with cling film or a clean kitchen towel and place in a warm, draft-free area for 2–3 hours, until the dough has visibly doubled in size. The surface should appear bubbly, and a gentle shake of the bowl should make the dough jiggle slightly, signaling it’s ready for shaping.
- Preheat the Baking Pot: About 30 minutes before shaping, place a heavy-bottomed Dutch oven or oven-safe pot with its lid in the oven and preheat to 240°C/450°F (220°C fan). Preheating ensures the bread receives an immediate burst of heat, creating a crisp, golden crust.
- Shape the Dough – Pat and Flatten: Lightly flour a clean work surface and turn the risen dough onto it. Gently pat it into an approximately 20cm (8-inch) round disc, taking care not to deflate the air bubbles completely, which give the bread its light texture.
- Layer the Cheese – First Layer: Set aside one-third of the shredded cheese for topping later. Sprinkle half of the remaining cheese evenly over the dough disc, ensuring every section is covered for a consistent cheesy interior.
- Fold the Dough – Cheese Stuffing: Using a dough scraper or spatula, fold the edges of the dough inward four times, enclosing the cheese as you go. After each fold, sprinkle more cheese between layers, leaving the topmost layer free for a final cheesy crown.
- Transfer to Parchment Paper: Carefully flip the shaped dough onto a sheet of parchment paper so the seam side is mostly facing down. Tidy the edges if desired, then pile the reserved cheese on top to create a golden, bubbling crown during baking.
- Bake Covered – Initial Cooking: Remove the preheated pot from the oven and, using the parchment paper, transfer the dough gently into the pot. Cover with the lid and bake for 35 minutes, allowing the trapped steam to create a crisp crust while keeping the interior soft.
- Bake Uncovered – Final Browning: After 35 minutes, remove the lid carefully and bake an additional 10 minutes. This final step ensures the crust develops a deep golden color and the cheese on top melts and browns beautifully.
- Cool Before Slicing: Remove the pot from the oven, transfer the bread onto a cooling rack, and peel away the parchment. Allow the bread to cool for at least 10 minutes before slicing, which lets the interior set fully and prevents a gummy texture.
Notes
- Flour Choice Matters: Bread flour gives a chewy, artisan-style texture; all-purpose flour works fine but produces a slightly softer crumb.
- Yeast Options: Instant yeast mixes directly into dry ingredients; active dry yeast should be dissolved in a small amount of warm water first.
- Water Temperature: Use very warm water (around 35°C/95°F). Too hot kills the yeast; too cool slows the rise.
- Cheese Selection: Freshly shredded cheese melts more evenly and prevents a greasy bread. Cheddar, Colby, Monterey Jack, or Gruyère are ideal.
- Warm Rising Spot: A cozy, draft-free area like a warm oven or a gently running dryer works perfectly for dough proofing.
- Shaping Simplified: Dough can be roughly shaped; folding helps trap cheese but precise shaping isn’t essential due to oven spring.
- No Dutch Oven Hack: Use a metal pan with boiling water in the oven for a steam effect if a Dutch oven isn’t available.
- Rest Before Slicing: Cooling for at least 10 minutes ensures the bread finishes cooking and avoids a gummy interior.
- Fresh Is Best: Bread is ideal within 24–36 hours; older slices are delicious toasted with butter.