Introduction

Cheese bread is a wonderfully satisfying loaf with a crisp crust and a gooey, cheesy interior. This easy no-knead recipe lets you enjoy fresh homemade bread with minimal effort and maximum flavor.

A close-up of a sliced loaf of bread with a golden-brown, crispy crust topped with melted, bubbly cheese that is slightly browned and textured. The inside of the bread is soft and airy, shown in three thick slices with a stretchy, gooey layer of melted cheese inside, pulling apart between two slices. The loaf rests on parchment paper, with the background changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups bread flour
2 tsp instant yeast
1 1/2 tsp cooking or 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, mix the bread flour, salt, and instant yeast together. Add the very warm water and stir until the mixture forms a sticky dough.
Step 2: Cover the bowl with a clean towel and let the dough rise at room temperature for 2 to 3 hours until it has doubled in size.
Step 3: While the dough is rising, preheat a heavy pot with its lid in the oven at 450°F (230°C).
Step 4: Once the dough has risen, gently turn it onto a floured surface and pat it into a disc shape. Sprinkle a handful of shredded cheese in the center, fold the dough over to enclose the cheese, and shape it into a round loaf.
Step 5: Transfer the shaped dough onto a piece of parchment paper. Reserve some shredded cheese for topping and sprinkle it generously over the loaf to create a cheesy crown.
Step 6: Carefully remove the hot pot from the oven and place the loaf along with the parchment paper inside. Cover the pot with its lid and bake for 30 minutes.
Step 7: Remove the lid and bake the bread uncovered for an additional 10 to 15 minutes until the crust is golden and crisp.
Step 8: Take the bread out of the pot and let it cool completely on a wire rack before slicing to allow the cheese and crumb to set.

Tips & Variations

Use freshly shredded cheese for better melting; pre-shredded cheese often contains anti-caking agents that affect texture.
Try swapping Colby cheese for sharp cheddar or a blend of cheeses for a different flavor profile.
For extra aroma, add a teaspoon of garlic powder or dried herbs to the dough before mixing.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid or a covered baking dish works well too.

Storage

Store your cheese bread in an airtight container or wrapped in foil at room temperature for up to 2 days. To keep it longer, slice and freeze the bread, then toast slices directly from the freezer. Reheat leftover bread in a warm oven for a few minutes to restore crispness.

How to Serve

A round loaf of cheese bread with a golden-brown crust that is richly textured and slightly crispy, topped with melted and browned cheese scattered unevenly across the surface. The crust shows areas of darker brown where the cheese has caramelized, while other parts reveal soft, light cream-colored bread peeking through. The bread rests on crinkled white parchment paper. In the background, a woman's hand can be seen holding some shredded yellow cheese over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour provides better gluten development, resulting in a chewier texture and better rise.

Why is the dough so sticky, and do I need to knead it?

The dough is intentionally sticky for the no-knead method; the long rise time helps develop gluten without kneading. Avoid adding extra flour, which can make the bread dense.

Cheese Bread Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Cheese Bread recipe features a no-knead, rustic loaf studded with creamy Colby cheese, baked to golden perfection in a preheated oven pot to achieve a perfectly crusty exterior and tender, cheesy interior. Ideal for cheese lovers seeking an easy homemade artisanal bread.

Author: Lila
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 2 hours 55 minutes
Yield: 1 loaf (about 8 servings) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

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

2 1/2 cups Colby cheese, freshly shredded

Instructions

Prepare the Magic No-Knead Dough: In a large mixing bowl, combine the bread flour, kosher salt, and instant yeast. Gradually add the very warm tap water and mix until the dough forms a sticky texture. Cover and let the dough rise at room temperature for 2 to 3 hours, until it has nearly doubled in size.
Preheat the Oven and Pot: Place a large heavy pot, such as a Dutch oven, in the oven and preheat to 450°F (232°C). Heating the pot ensures an even, hot baking environment for the bread crust.
Shape the Loaf: Turn the risen dough out onto a lightly floured surface. Pat it into a disc shape. Gently fold the freshly shredded Colby cheese into the dough, making sure it is evenly distributed throughout.
Transfer and Add Cheese Crown: Place a sheet of parchment paper inside a bowl or on your work surface. Transfer the dough disc onto the parchment. Top the loaf with some reserved shredded Colby cheese to create a cheesy crust on top of the bread.
Bake Covered: Carefully remove the preheated pot from the oven, lift the dough with the parchment paper, and place it into the pot. Cover with the lid and bake for 30 minutes. Baking covered traps steam which creates a crisp crust.
Bake Uncovered: After 30 minutes, remove the pot lid and continue baking the bread uncovered for an additional 15 minutes or until the crust turns golden brown and crispy.
Cool Before Slicing: Remove the baked bread from the pot and let it cool completely on a wire rack before slicing. Cooling helps the crumb set and prevents a gummy texture.