Description
This Cheese Bread recipe is a delightful no-knead bread with a gooey and flavorful cheese center, crowned with extra cheese on top. It features a simple dough made with bread flour, yeast, salt, and water, combined with generous amounts of shredded Colby cheese. The bread is baked in a preheated covered pot to create a crisp crust and tender inside, then finished uncovered for a golden cheese crown. Perfect for cheese lovers, this homemade bread is both rustic and indulgent.
Ingredients
Scale
Dough
- 3 cups bread flour
- 2 tsp instant yeast
- 1 1/2 tsp kosher salt
- 1 1/2 cups very warm tap water
Cheese Filling & Topping
- 2 1/2 cups Colby cheese, freshly shredded (reserve some for topping)
Instructions
- Make the Magic No-Knead Dough: In a large mixing bowl, combine the bread flour, instant yeast, and kosher salt. Add the very warm tap water and stir until the mixture forms a sticky dough. Cover the bowl loosely with plastic wrap or a kitchen towel and allow the dough to rise at room temperature for 2 to 3 hours, until it has nearly doubled in size and is bubbly.
- Preheat the Pot: About 30 minutes before baking, place a heavy, oven-safe pot with a lid (such as a Dutch oven) into the oven and preheat to 450°F (232°C). This ensures the pot is hot enough to create steam and a crisp crust.
- Shape the Loaf: Lightly flour a work surface and gently turn out the dough. Pat the dough into a rough 8-inch disc. Spread most of the shredded Colby cheese evenly over the disc, then fold the dough over the cheese to enclose it. Carefully shape the dough into a round loaf and place it on a sheet of parchment paper for easy transfer.
- Add the Cheese Crown: Sprinkle the reserved shredded Colby cheese generously over the top of the shaped loaf to create a cheesy crown.
- Bake the Bread Covered: Using oven mitts, carefully remove the preheated pot from the oven. Lift the parchment paper with the loaf and place it into the hot pot. Cover with the lid and return the pot to the oven. Bake covered at 450°F (232°C) for 30 minutes, allowing the bread to steam and the cheese inside to melt thoroughly.
- Bake Uncovered: After 30 minutes, remove the lid and continue baking the loaf uncovered for an additional 15 minutes. This helps develop a golden, crisp crust and melts the cheese on top into a beautiful cheese crown.
- Cool the Bread: Carefully lift the bread from the pot using the parchment paper and transfer it to a wire rack. Allow the bread to cool completely before slicing; this helps the cheese set and the crumb to stabilize for perfect slices.
Notes
- Ensure the water is very warm but not hot to activate the yeast properly without killing it.
- Using a preheated heavy pot traps steam, which is essential for the crust texture.
- Colby cheese melts well, but you can experiment with other semi-hard cheeses like Monterey Jack or mild cheddar.
- Letting the bread cool completely before slicing prevents the cheese from becoming too gooey and falling apart.
- Store leftover bread in an airtight container to maintain freshness for up to 2 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Cheese bread, no-knead bread, homemade bread, Colby cheese bread, easy bread recipe
