Easy Cheesy Bread (No Knead!)
Easy Cheesy Bread (No Knead!)This Easy Cheesy Bread is a rustic, no-knead loaf with a crisp golden crust and a tender, slightly chewy interior studded with melted cheese. It’s based on a classic artisan bread technique but simplified so the hands-on time is only about 20 minutes. The rest of the process is passive rising and a quick, high-heat bake—perfect for beginners and busy cooks who want bakery-style bread without a lot of effort.
You don’t need a stand mixer; a bowl and a fork are enough to bring the dough together. For a superior crust and an open crumb, don’t skip the trick of adding a few ice cubes to the bottom of the oven during the initial bake. The steam creates a shiny, crisp exterior while keeping the crumb soft and flavorful.
Let the bread cool before slicing whenever possible so the interior finishes setting and doesn’t become gummy. Slicing hot bread won’t change the taste, but the texture will be denser and more crushed because the crumb hasn’t fully set. If you can wait, the difference in texture is worth it.
My family loved this bread—quick to mix, impressive to serve, and adaptable to different cheeses and add-ins. It’s also great for meal pairing: serve with soups, pasta, or a simple salad for an easy weeknight dinner.
Serve Easy Cheesy Bread with…
Serve Easy Cheesy Bread with…- Marry Me Chicken
- Amazing Spaghetti Sauce
- Cheeseburger Soup
- Authentic Eggplant Parmesan
- Slow Cooker Creamy Ranch Chicken Stew
- Red Lentil Curry Soup
Step-by-Step Photos for How to Make No-Knead Cheesy Bread
Frequently Asked Questions About How to Make Easy Cheesy Bread
Frequently Asked Questions About How to Make Easy Cheesy BreadCan I use bread flour?
Yes. Bread flour will give a slightly chewier texture and a stronger structure, but all-purpose flour works well too.
Will other types of cheese work?
Absolutely. Sharp cheddar, Colby Jack, Gruyère, Pepper Jack, or any combination you like will produce delicious results. Choose cheeses that melt well for the best pockets of gooey goodness.
What other add-ins do you recommend?
Try minced garlic, chopped fresh herbs like basil or rosemary, or a pinch of red pepper flakes for heat. Keep add-ins small so they distribute evenly without weighing down the dough.
Do I have to put ice cubes on the bottom of the oven?
Do I have to put ice cubes on the bottom of the oven?Adding a few ice cubes creates steam that helps form a crisp, blistered crust and an airy crumb. It’s an easy step that noticeably improves the bake, so I recommend doing it.
How long does the bread last?
At room temperature in an airtight bag, the bread stays good for 2–3 days, though it’s best the first day. To keep it longer, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for a few minutes if desired.
Baker’s Tools for Cheesy Bread
Baker’s Tools for Cheesy Bread- Mixing bowls
- Measuring cups and spoons
- Active dry yeast
- Olive oil
- Parchment paper or silicone baking mat
- Bread knife for clean slices
- 2 cups warm water
- 2 teaspoons active dry yeast
- 1½ teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon olive oil
- 4–5 cups all-purpose or bread flour
- 4 oz cheddar, cut into small cubes
- ½ cup grated or shredded Parmesan
- 2 tablespoons cornmeal (optional, for the baking sheet)
- In a large bowl, whisk the warm water and yeast together. Cover and let sit 5 minutes until foamy.
- Stir in the sugar, salt, and olive oil until combined.
- Add 4 cups of flour and mix with a fork or paddle until the dough comes together. Add the remaining flour as needed until the dough pulls away from the sides but remains slightly tacky.
- Fold in the cubed cheddar and the Parmesan, distributing the cheese evenly without overworking the dough.
- Cover the bowl and let the dough rise about 1½ hours, or until roughly doubled. (You can skip this first rise and shape immediately, but a full rise improves chew and flavor.)
- Prepare a large baking sheet with parchment paper or a silicone mat. Sprinkle with cornmeal if desired.
- Oil your hands or flour them lightly, then divide the dough into two equal portions and gently shape each into a rustic round. Avoid pressing out the cheese pockets.
- Place the dough balls on the prepared sheet, leaving 4–5 inches between them. Cover loosely and let rise 30–60 minutes until puffed.
- Preheat the oven to 475°F (245°C).
- Place the baking sheet on the middle rack, drop 3–4 ice cubes onto the bottom of the oven to create steam, and quickly close the door.
- Bake 14–16 minutes until the loaves are golden brown and crisp.
- Transfer the loaves to a cooling rack so the bottoms stay crisp. Cool before slicing for best texture, or slice warm if you can’t wait.
- Enjoy warm or at room temperature.
Serve with these recipes
Other Cheesy Bread Recipes
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Cheesy Bread Recipe
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Easy No-Knead Cheesy Peasant Bread
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Cheesy Pull Apart Bread