No-Knead Cheese Bread Loaf
On a brisk Fall day there’s nothing quite like a steaming bowl of hearty soup and a slice of some fresh bread. I’ve always been intimidated by the whole sourdough loaf craze so I decided to try my hand at a no knead bread loaf. The last one I made turned out so amazing that I decided to make a slight variation on it and have added cheese. What I was left with was the perfect accompaniment to my healthy lentil vegetable instant pot soup.
You have to try it! I promise you, you won’t regret it. It’s the perfect solution when you need a hot homemade loaf of bread.
MAKING YOUR NO-KNEAD CHEESE BREAD LOAF
Makes: 1 Loaf of No-Knead Cheese Bread
Prep Time: 10 minutes
Cook Time: 2 hours
Baking Time: 50 minutes
Total: 2 hours 50 minutes
INGREDIENTS
3 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/4 cups room temperature water
1/4 cup olive oil
1 cup shredded ssharp cheddar cheese
INSTRUCTIONS
MAKE THE DOUGH
1. In a large mixing bowl, mix together flour, salt, and year until it’s all mixed together. Stir in the water and olive oil until a scraggly dough forms. You can add more water if you think it’s needed.
2. Gently stir in the cheese and cover the mixing bowl with plastic wrap, or a towel.
3. Let it rest at room temperature for 12-18 hours.
4. After 12-18 hours, preheat the oven to 450 degrees. Stick a 6-quart Dutch Oven in the oven for 30 minutes to preheat.
5. Gently scrape the dough onto a well-floured surface and gently scrape the dough into a ball with flour on the outside, set it onto a piece of parchment, and wait for your pan to heat up.
6. After 30 minutes of heating the Dutch Oven in the oven, take off the lid and lift the dough and parchment together into the pan. Bake, covered with the lid on, for 30 minutes.
7. Remove the cover and back for another 10-15 minutes minute to get a crunchy golden brown crust.
8. Let cool until it’s ready to hold and voila - you have you’re beautiful cheese loaf!
