Cheese Bread Recipe

Introduction

This cheese bread recipe delivers a soft, flavorful loaf with a crispy crust and a gooey cheesy center. It’s a no-knead, easy-to-make bread perfect for any meal or snack. Enjoy the rich taste of Colby cheese melted right into the dough.

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

1. Step 1: In a large bowl, mix the bread flour, salt, and instant yeast until well combined.
2. Step 2: Add the very warm tap water and stir until you form a sticky dough. Cover and let it rise at room temperature for 2 to 3 hours until doubled in size.
3. Step 3: About 30 minutes before baking, place a heavy oven-safe pot with a lid in the oven and preheat the oven to 450°F (230°C).
4. Step 4: Turn the dough onto a lightly floured surface. Pat it gently into a rough disc shape.
5. Step 5: Sprinkle about half of the shredded Colby cheese evenly over the dough. Fold the dough around the cheese, pinching edges to seal, and shape into a round loaf. Place the loaf on a sheet of parchment paper.
6. Step 6: Sprinkle the remaining cheese on top of the loaf to create a cheesy crown.
7. Step 7: Carefully remove the hot pot from the oven, lift the parchment paper with the dough, and place both inside the pot. Cover with the lid and bake for 30 minutes.
8. Step 8: Remove the lid and bake an additional 15 minutes to brown the crust and melt the cheese on top.
9. Step 9: Remove the bread from the oven and let it cool completely on a wire rack before slicing to ensure the cheese sets nicely.

Tips & Variations

• Use sharp or smoked cheddar in place of Colby for a different flavor profile.
• For extra texture, add some chopped herbs like rosemary or thyme to the dough.
• Make sure the water is warm, not hot, to activate the yeast without killing it.
• Allow the bread to cool fully before slicing to prevent the cheese filling from becoming too runny.

Storage

Store the cheese bread in an airtight container or wrap it tightly in foil at room temperature. It stays fresh for up to 3 days. For longer storage, freeze the loaf wrapped well and thaw at room temperature before reheating. To refresh the crust, warm the bread in a 350°F (175°C) oven for 10 minutes.

How to Serve

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 the bread may be slightly less chewy and have a softer crust.

Is it okay to use pre-shredded cheese?

Freshly shredded cheese melts more evenly and has better texture, but pre-shredded cheese can be used in a pinch.

Cheese Bread Recipe

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★★★★★

4.7 from 76 reviews

• Author: Gabriel
• Total Time: 2 hours 55 minutes
• Yield: 1 large loaf, serves 8 1x

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Description

This Cheese Bread recipe creates a deliciously soft and cheesy loaf with a crisp crust, thanks to a no-knead dough method and baking in a preheated pot. The dough is easy to prepare and lets the cheese infuse throughout the bread with a beautiful melted cheese crown on top.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups bread flour
• 2 tsp instant yeast
• 1 1/2 tsp kosher salt

Wet Ingredients

• 1 1/2 cups very warm tap water

Cheese

• 2 1/2 cups Colby cheese, freshly shredded

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Instructions

1. Make the no-knead dough: In a large bowl, combine the bread flour, instant yeast, and kosher salt. Pour in the very warm tap water and stir together until the mixture forms a sticky dough. Do not knead. Cover the bowl and let the dough rise for 2 to 3 hours until it has doubled in size and is bubbly.
2. Preheat the oven and pot: About 30 minutes before baking, place a heavy oven-safe pot (such as a Dutch oven) with its lid inside the oven and preheat the oven to 450°F (232°C) to get the pot hot. This step ensures a crisp crust.
3. Shape the dough and add cheese: Once the dough has risen, turn it out onto a lightly floured surface and gently pat it into a disc shape. Spread most of the shredded Colby cheese over the surface, then fold the dough over itself a few times to incorporate the cheese evenly inside.
4. Prepare for baking: Transfer the dough onto a piece of parchment paper for easy handling. Sprinkle the reserved shredded cheese on top of the dough to create a cheese crown that will melt and brown during baking.
5. Bake covered: Carefully remove the hot pot from the oven and lift the parchment paper with the dough into the pot. Cover with the lid and bake for 30 minutes. Baking covered traps steam, creating a crispy crust and fluffy inside.
6. Bake uncovered: After 30 minutes, remove the lid and bake for an additional 10 to 15 minutes to brown and crisp the cheese crown and crust further.
7. Cool before slicing: Remove the bread from the pot and allow it to cool completely on a wire rack before slicing. Cooling ensures the crumb sets properly and the cheese layers hold their structure.

Notes

• Use very warm, not hot, tap water to activate the yeast without killing it.
• Feel free to experiment with other cheeses like cheddar or mozzarella for different flavors.
• Letting the dough rise longer will develop more flavor and a better texture.
• Using a preheated pot is key for the signature crust of this no-knead bread.
• Cool the bread thoroughly to avoid a gummy texture when slicing.

• Prep Time: 10 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, cheesy loaf