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Easy No-Knead Garlic Cheese Bread Loaf

Close-up of a thick slice of cheese bread showing melted, stringy cheese and herbs on a wooden cutting board.
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This recipe delivers a soft, fluffy cheese bread loaf with a crusty exterior. It requires no kneading, making it a simple, reliable bake for any busy schedule.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water (about 105-115°F)
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs

Instructions

  1. Combine the flour, instant yeast, salt, and sugar in a large bowl.
  2. Pour in the warm water and mix with a wooden spoon until a shaggy dough forms. Do not knead.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours until it has doubled in size and is bubbly.
  4. Gently scrape the dough onto a lightly floured surface. Fold the dough over itself a few times to form a rough ball.
  5. Gently flatten the dough into a rough rectangle. Sprinkle 3/4 cup of the cheddar cheese and all of the mozzarella cheese over the dough. Fold the dough over to enclose the cheese, forming a tight loaf shape.
  6. Place the loaf seam-side down in a Dutch oven lined with parchment paper. Cover and let it rest for 30 minutes while the oven preheats.
  7. Preheat your oven to 450°F (232°C) with the Dutch oven inside for at least 30 minutes.
  8. Carefully remove the hot Dutch oven. Take the parchment paper with the dough and lower it into the pot. Cover with the lid.
  9. Bake covered for 30 minutes.
  10. While the bread bakes, mix the melted butter, minced garlic, and Italian herbs in a small bowl to create the topping.
  11. After 30 minutes, remove the lid from the Dutch oven. Brush the top of the loaf with half of the garlic butter mixture. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
  12. Return the bread to the oven, uncovered, and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  13. Remove the bread from the oven and immediately brush the remaining garlic butter over the hot crust.
  14. Transfer the cheese bread to a wire rack to cool for at least 30 minutes before slicing.

Notes

  • For a tangier flavor, substitute half of the cheddar cheese with Gruyère cheese.
  • If you prefer a softer crust, remove the bread from the Dutch oven for the last 10 minutes of baking and place it directly on the oven rack.
  • This bread freezes well once completely cooled; slice it first for easy reheating.

Nutrition

Find it online: https://dishicious.com/easy-no-knead-garlic-cheese-bread-recipe/