No-knead bread works because 18-hour fermentation develops gluten chains that kneading creates in minutes—time replaces elbow grease.
No Knead Herb Cheese Bread
Get ready to elevate your baking game with this irresistible No Knead Herb Cheese Bread! Packed with gooey cheese and fragrant herbs, this easy-to-follow recipe allows you to whip up a bakery-worthy loaf without breaking a sweat—no kneading required! It’s the perfect addition to any meal or a delightful snack on its own.
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- cheddar cheese (to taste)
- herbs (to taste)
Pantry Items
Amounts also listed in instructions below
- 3 cups (360 g) all-purpose flour
- dry active yeast (to taste)
- salt (to taste)
- 1 ½ cups (355 ml) warm water
👨🍳 Instructions
- 1
In a bowl, add 3 cups of all-purpose flour, 1 teaspoon of salt, 0.5 teaspoon of dry active yeast, and 1.5 cups of warm water. Mix until it forms a shaggy dough.
- 2
Cover the bowl with plastic wrap and let it rise for about 3 to 5 hours.
- 3
Pour the dough onto a lightly floured surface and layer in some cheddar cheese and herbs. Fold the dough over itself and shape it into a ball.
- 4
Place the dough ball on a piece of parchment paper and drop it into a preheated Dutch oven.
- 5
Cover with the lid and bake in the oven for about 30 minutes.
- 6
After 30 minutes, remove the lid and bake for an additional 15 minutes until golden and crispy.
- 7
Remove from the oven, let it cool, and serve with butter.
💡 Pro Tips
- ✓Keep your water temperature at 80-90°F when mixing because higher temps will kill the minimal yeast, while lower temps slow fermentation beyond the 3-5 hour window.ingredient80-90°F
- ✓Preheat your Dutch oven to 450°F for at least 30 minutes before baking to create steam shock that produces maximum oven spring and crust development.equipment450°F, 30 minutes
- ✓Add cheese and herbs only after the initial fermentation because salt in cheese draws moisture from dough and herbs can inhibit yeast activity during the long rise.timing
- ✓Use a 75% hydration ratio (1.5 cups water to 3 cups flour) which creates the perfect slack dough that develops gluten through time rather than kneading.technique75% hydration
- ✓Grate your cheddar rather than cubing it because smaller pieces distribute more evenly and won't create steam pockets that could cause irregular crumb structure.ingredient
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
No-knead bread works because 18-hour fermentation develops gluten chains that kneading creates in minutes—time replaces elbow grease.
No Knead Herb Cheese Bread
Get ready to elevate your baking game with this irresistible No Knead Herb Cheese Bread! Packed with gooey cheese and fragrant herbs, this easy-to-follow recipe allows you to whip up a bakery-worthy loaf without breaking a sweat—no kneading required! It’s the perfect addition to any meal or a delightful snack on its own.
📝 Ingredients
Shopping List
- cheddar cheese (to taste)
- herbs (to taste)
Pantry Items
Amounts also listed in instructions below
- 3 cups (360 g) all-purpose flour
- dry active yeast (to taste)
- salt (to taste)
- 1 ½ cups (355 ml) warm water
👨🍳 Instructions
- 1
In a bowl, add 3 cups of all-purpose flour, 1 teaspoon of salt, 0.5 teaspoon of dry active yeast, and 1.5 cups of warm water. Mix until it forms a shaggy dough.
- 2
Cover the bowl with plastic wrap and let it rise for about 3 to 5 hours.
- 3
Pour the dough onto a lightly floured surface and layer in some cheddar cheese and herbs. Fold the dough over itself and shape it into a ball.
- 4
Place the dough ball on a piece of parchment paper and drop it into a preheated Dutch oven.
- 5
Cover with the lid and bake in the oven for about 30 minutes.
- 6
After 30 minutes, remove the lid and bake for an additional 15 minutes until golden and crispy.
- 7
Remove from the oven, let it cool, and serve with butter.
💡 Pro Tips
- ✓Keep your water temperature at 80-90°F when mixing because higher temps will kill the minimal yeast, while lower temps slow fermentation beyond the 3-5 hour window.ingredient80-90°F
- ✓Preheat your Dutch oven to 450°F for at least 30 minutes before baking to create steam shock that produces maximum oven spring and crust development.equipment450°F, 30 minutes
- ✓Add cheese and herbs only after the initial fermentation because salt in cheese draws moisture from dough and herbs can inhibit yeast activity during the long rise.timing
- ✓Use a 75% hydration ratio (1.5 cups water to 3 cups flour) which creates the perfect slack dough that develops gluten through time rather than kneading.technique75% hydration
- ✓Grate your cheddar rather than cubing it because smaller pieces distribute more evenly and won't create steam pockets that could cause irregular crumb structure.ingredient