No Knead Cheese Bread with Colby Cheese
A wet, overnight dough loaded with shredded Colby cheese and baked into a golden, chewy loaf with no kneading.
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.
Notes
Substitutions: Use all purpose flour in place of bread flour, and cheddar or Monterey Jack in place of Colby.
Tips: The dough is wet and sticky, so flour your hands and the work surface well.
Storage: Keep at room temperature for up to 2 days or refrigerate for up to a week. Freeze sliced bread for up to 3 months.