This no knead cheese bread needs only five ingredients and almost no effort before the dough does the rest by itself overnight.
You stir everything together in one bowl, let it rise while you sleep, and bake a craggy, golden loaf with pockets of melted Colby cheese and a chewy, open crumb. There is no kneading, no mixer, and no special equipment.
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Why This No Knead Cheese Bread Recipe Works
A long, slow rise does the work that kneading usually does. Over 8 to 12 hours the yeast builds structure and flavor on its own, so you get a chewy crumb with real bread character.
Folding shredded cheese straight into the dough spreads it through every slice. Some of the cheese melts into the crumb while the pieces on the surface turn into crisp, golden edges.
The wet dough bakes up with a thin, crackly crust and an open texture. It is forgiving, which makes it a good first loaf for anyone who has never baked bread.
Ingredients for No Knead Cheese Bread
- 3 cups bread flour, all purpose flour also works
- 2 tsp instant yeast, also called rapid rise yeast
- 1 tsp kosher salt
- 1 1/2 cups warm tap water, very warm but not hot
- 2 1/2 cups Colby cheese, freshly shredded and tightly packed, plus extra for the top
- 1 tbsp all purpose flour, for dusting the work surface
Bread flour. Bread flour has more protein than all purpose flour, which gives the loaf extra chew. All purpose flour works if that is what you have.
Instant yeast. Instant yeast, sometimes sold as rapid rise yeast, mixes straight into the flour with no proofing step.
Kosher salt. Salt controls the yeast and adds flavor. The cheese is salty too, so this loaf needs less salt than a plain bread.
Warm water. Use tap water that feels very warm but not hot. Water that is too hot can kill the yeast.
Colby cheese. Shred the cheese yourself on a box grater. Pre shredded cheese is coated with starch and does not melt as well. Cheddar or Monterey Jack can stand in for Colby.
How to Make No Knead Cheese Bread
1. Mix the dry ingredients In a large bowl, stir together the bread flour, instant yeast, and kosher salt.
2. Add water and cheese Pour in the warm water and stir until no dry flour remains, then fold in the shredded Colby cheese. The dough will look shaggy and wet.
3. Let it rise Cover the bowl and leave it at room temperature for 8 to 12 hours, until the dough is bubbly and has grown noticeably.
4. Shape the loaf Scoop the dough onto a floured surface and gently shape it into a rough ball. Cover it with a clean cloth and rest it for 30 minutes.
5. Preheat and top Heat the oven to 450 degrees F. Move the dough onto a sheet of parchment paper, or into a well greased pan, and press a little extra cheese on top.
6. Bake until golden Bake for 30 to 40 minutes, until the crust is deep golden brown. Cool for 15 minutes before slicing.
How to Serve No Knead Cheese Bread
This loaf is ideal warm, torn into chunks or cut into thick slices. Dip it into creamy pumpkin soup, serve it next to chili mac, or put it on the table with Dutch oven pot roast to mop up the juices. It also goes well with a plate of Italian house salad for a light supper.
How to Store and Reheat No Knead Cheese Bread
Cool the loaf completely, then keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week, since the bread contains cheese. For the freezer, slice the cooled loaf and freeze the slices in a zip top bag for up to 3 months. Reheat slices in a hot oven at 350 degrees F for 8 to 10 minutes, or toast them until warm and crisp at the edges.
Tips and Variations for No Knead Cheese Bread
Plan ahead. Mix the dough in the evening and bake the next morning, or mix it in the morning and bake after work.
Watch the water temperature. Warm tap water is enough. Water that is too hot can slow or stop the yeast.
Use freshly shredded cheese. A box grater gives you cheese that melts smoothly and does not clump in the dough.
Try other cheeses. Sharp cheddar, Monterey Jack, or pepper jack all work and change the flavor.
Add flavor. Fold in a spoonful of chopped chives, a pinch of garlic powder, or a few chopped pickled jalapenos with the cheese.
Handle the dough gently. Scoop rather than punch down the risen dough so the air bubbles stay in the crumb.
Check for doneness. The loaf should sound hollow when tapped on the bottom and feel light for its size.
Learn more about leftovers. For general guidance on storing baked goods and leftovers, see the University of Minnesota Extension page on the topic.
Frequently Asked Questions About No Knead Cheese Bread
What is no knead cheese bread?
It is a yeast loaf made from a wet dough that rises for hours instead of being kneaded. Shredded cheese is folded in before baking so every slice has melted pockets.
How long does no knead cheese bread need to rise?
Let the dough rise for 8 to 12 hours at room temperature, until it is bubbly and much larger. A longer rise gives more flavor.
Can I make no knead cheese bread with all purpose flour?
Yes. All purpose flour works well, though the crumb is slightly softer and less chewy than with bread flour.
Can I use a different kind of cheese?
Yes. Cheddar, Monterey Jack, and pepper jack are all good choices. Use freshly shredded cheese for the ideal melt.
Can I bake the dough in a loaf pan?
You can bake it in a well greased pan or on parchment paper. A pan gives a taller, more even slice, while parchment gives a flatter rustic loaf.
No Knead Cheese Bread with Colby Cheese
Equipment
- Large bowl
- Box grater
- Baking sheet or greased pan
- Parchment paper
- Clean kitchen cloth
Ingredients
Main Ingredients
- 3 cup bread flour all purpose flour also works
- 2 tsp instant yeast also called rapid rise yeast
- 1 tsp kosher salt
- 1 ½ cup warm tap water very warm but not hot
- 2 ½ cup Colby cheese freshly shredded and tightly packed, plus extra for the top
- 1 tbsp all purpose flour for dusting the work surface
Instructions
Cooking
- Mix. Whisk the bread flour, instant yeast, and kosher salt together in a large bowl.
- Add the wet ingredients and cheese. Stir in the warm water until combined, then fold in the Colby cheese.
- Rise overnight. Cover and leave at room temperature for 8 to 12 hours until bubbly.
- Shape and rest. Scoop the dough onto a floured surface, shape into a rough ball, cover with a cloth, and rest for 30 minutes.
- Bake. Heat the oven to 450 degrees F. Set the dough on parchment or in a greased pan, top with a little more cheese, and bake for 30 to 40 minutes until deep golden.
- Cool. Cool for 15 minutes before slicing.
