Cheese bread (no knead!) | Daily Dine

Cheese bread (no knead!)

Recipe video above.

View original recipe on recipetineats.com

breadwestern

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 10

Nutritional Information

Calories:273 kcal

Carbohydrate:29 g

Cholesterol:31 mg

Fat:11 g

Dietary Fiber:2 g

Protein:13 g

Saturated Fat:7 g

Sodium:552 mg

Sugar:0.3 g

Unsaturated Fat:4 g

Ingredients

3 cups bread flour ((Note 1 re: plain/all-purpose flour))

2 tsp instant yeast (aka rapid rise (Note 2))

1 1/2 tsp cooking/kosher salt

1 1/2 cups very warm tap water ((Note 3))

2 1/2 cups (tightly packed) Colby cheese (, freshly shredded (or other cheese of choice - Note 4))

Instructions

Step 01
Mix dry ingredients, mix in water. Rise 2 - 3 hrs until doubled.
Step 02
Preheat pot 240°C/450°F (220°C fan). Turn dough out. Reserve 1/3 cheese for topping. Fold inwards 4 times, stuffed/layered with remaining cheese. Flip onto parchment paper. Pile reserved cheese on top.
Step 03
Bake 35 minutes covered, 10 minutes uncovered. Rest 10 minutes. Eat!
Step 04
Shaggy dough - Using a rubber spatula, mix flour, salt and yeast in a large bowl. Add water, then mix using the handle of the spatula until you can no longer see flour. The dough should be too sticky to knead by hand, but not pourable like cake batter (see video at X seconds).
Step 05
Rise - Cover with cling wrap and leave to rise in a warm place for 2 to 3 hours until the dough doubles in volume (Note 5). The surface should be bubbly, and the mixture should jiggle when you shake the bowl.
Step 06
Preheat pot - Half an hour before the dough is ready, put a 24-28cm / 4.5-8 quart heavy based pot with a lid in the oven to preheat to 240°C/450°F (220°C fan-forced). Note 7 for no dutch oven method.
Step 07
Pat into disc - Sprinkle work surface with 1 tbsp flour. Scrape dough out, sprinkle surface with flour, pat into a ~20cm/8" disc.
Step 08
Cheese it - Set aside 1/3 of the cheese for topping. Cover surface with half the remaining cheese.
Step 09
Fold inwards stuffed with cheese - Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards 4 times to roughly form a roundish shape, topping each layer of with the remaining cheese (but keep the final layer cheese free, it will be the base of the bread). (Note 6 for tips)
Step 10
Paper transfer - Flip the dough onto a sheet of parchment/baking paper so the seamside is (mostly) facedown. Tidy the shape if desired. (Note 6)
Step 11
Cheese crown - Pile the reserved cheese on.
Step 12
Hot pot transfer - Remove hot pot from the oven. Use paper to transfer dough into the pot, keeping it on the paper. Put lid on.
Step 13
Bake 35 minutes. Remove lid. Bake 10 minutes to colour the surface.
Step 14
Cool - Remove pot from oven. Use paper to transfer bread onto a cooling rack. Remove paper. Cool at least 10 minutes before slicing! (Note 8)

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