Easy Cheesy Bread

Easy Cheesy Bread (No Knead!)

This Easy Cheesy Bread is a rustic loaf with a crispy, golden crust and a chewy interior dotted with melted cheesy goodness. Based on my popular Artisan Bread Recipe, hands-on time is 20 minutes. With no kneading required, all you have to do is get the dough set up to rise and bake. It’s easy enough for beginners, and experienced bakers will love its simplicity. It’s almost impossible to mess this bread up.

There’s no need for a stand mixer–although you can use one–because the dough easily mixes up with a fork and a bowl. Don’t skip throwing a few ice cubes on the bottom of the oven. It’s what gives the bread a crispy crust and a really nice chewy center.

Waiting until the bread is completely cooled before slicing it will give the interior time to set. Slicing it right from the oven will not affect the flavor, but as you cut into it, the interior will become smashed and gummy because it’s still hot inside.

My family was losing their minds waiting to eat this bread. In fact, Cooper said it’s his new favorite bread. If you don’t have anyone to impress and you can’t wait until it has cooled, go for it. 🙂

I hope you love this bread as much as my family and I do.

Serve Easy Cheesy Bread with…

Step-by-Step Photos for How to Make No-Knead Cheesy Bread

Frequently Asked Questions About How to Make Easy Cheesy Bread

Can I use bread flour?

Yes, you can use bread flour in this recipe.

Will other types of cheese work?

Sharp cheddar, Colby Jack, Gruyere, Pepper Jack, or a combination of your favorite cheeses will work.

What other add-ins do you recommend?

Minced garlic, red pepper flakes to spice it up, or basil would be yummy additions.

Do I have to put the ice cubes on the bottom of the oven, or can I skip this step?

Placing a few ice cubes on the bottom of the oven is what gives the bread a crispy crust and a really nice chewy center. I don’t recommend skipping this step.

How long does the bread last?

Stored at room temperature in a ziplock bag, it will last up to 2-3 days. At my house, it disappeared before I had to store it. You can also freeze the bread for up to 3 months. To freeze the bread, make sure it’s completely cool before wrapping it in plastic wrap and aluminum foil.

Baker’s Tools for Cheesy Bread

Easy Cheesy Bread

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

A rustic loaf with a crispy, golden crust and a chewy interior dotted with melted cheesy goodness. It's easy enough for beginners, and experienced bakers will love its simplicity.

Author: Maria, Adapted from my Perfect Artisan Bread

Recipe type: Bread/Yeast Bread

Serves: 2 loaves

Ingredients

2 cups warm water
2 tsp active-dry yeast
1½ tsp salt
2 tsp sugar
1 tsp olive oil
4-5 cups flour
4 oz cheddar cheese, cut into tiny cubes
½ cup Parmesan cheese (grated or shredded)
2 tbsp cornmeal (optional)

Instructions

In a large mixing bowl or stand mixer, add the warm water and whisk in the yeast. Cover with a kitchen towel and allow it to sit for 5 minutes.
Next, add the sugar, salt, and olive oil to the yeast-water mixture. Mix until combined.
Add the flour, starting with 4 cups. Mix with a fork or with a stand mixer until the dough comes together and no longer sticks to the edges of the bowl. You will most likely need to add the last cup of flour.
Next, with your hands, mix in the cheddar cheese cubes and the grated Parmesan cheese.
Cover the dough and let it rise 1½ hours. (You can skip the first rise if you want, and divide the dough and place it on the baking sheet. If you want a chewier bread, don't skip this step.)
Line a large baking sheet with parchment paper, a silicone baking mat, or spray it with cooking spray. Sprinkle 2 tbsp cornmeal onto the baking sheet, if desired.
Next, rub your hands with olive oil or dust them with flour and divide the dough into two equal pieces. Form each piece into a simple, rustic ball shape. Be careful not to overwork the dough because the cheese cubes will pop out.
Place the dough balls in opposite corners from one another, 4-5 inches apart on the prepared baking sheet.
Cover loosely with plastic wrap or a kitchen towel and allow to rise for 30-60 minutes or until the dough balls have doubled in size.
Next, preheat the oven to 475 degrees.
Place the baking sheet on the middle rack of the oven.
Throw 3-4 ice cubes on the bottom of the oven and quickly close the door.
Bake for 14-16 minutes or until the bread is golden brown.
Let the bread cool on a cooling rack. If you leave the bread on the baking sheet, the bottom becomes soft and soggy. I waited until the bread was completely cooled before slicing it, so the interior had time to set. Slicing it right from the oven will not affect the flavor, but as you cut into it, the interior will become smashed and gummy because it's still hot inside.
Enjoy!