That warm, cheesy aroma filling my kitchen is always the first sign that something comforting is about to happen. I love how this no knead cheese bread comes together with almost no effort and still delivers a golden crust and a soft, gooey inside. Every slice feels like homemade comfort, perfect for breakfast, snacking, or serving alongside a cozy meal.
Why You’ll Love This Recipe
I love this recipe because it gives me bakery-style bread without kneading or complicated steps. I simply mix everything together, let time do the work, and end up with a loaf that’s crisp on the outside and tender inside. The sharp cheddar melts into the dough, creating pockets of cheesy goodness that make each bite incredibly satisfying. It’s reliable, forgiving, and perfect for busy days when I still want something homemade.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups all-purpose flour, plus more for shaping
2 teaspoons sea salt or kosher salt
1 ½ teaspoons instant yeast
1 ½ cups warm water, about 110 to 115°F
2 ½ cups shredded sharp cheddar cheese
Directions
I start by combining the flour, salt, instant yeast, and warm water in a large bowl. I stir until a soft, shaggy dough forms, making sure everything is evenly mixed without overworking it.
Next, I fold in about 2 cups of the shredded cheddar cheese, gently distributing it throughout the dough. I cover the bowl and let it rise at room temperature until doubled in size.
Once the dough has risen, I lightly flour my work surface and shape the dough into a round loaf by folding the edges inward. I place the dough on parchment paper and let it rest for about 15 to 30 minutes.
While the dough rests, I preheat the oven to 450°F with a Dutch oven or heavy, oven-safe pot inside. When ready, I carefully transfer the dough into the hot pot using the parchment paper, sprinkle the remaining cheese on top, and cover with the lid.
I bake the bread covered for 30 minutes, then remove the lid and bake for another 15 minutes until the crust is golden and the cheese is bubbly. I let it cool slightly before slicing.
Servings And Timing
This recipe makes about 10 slices of bread. I plan for roughly 10 minutes of prep time, about 45 minutes of baking, and just under an hour total, not including rising time. The rising can take anywhere from 2 to 3 hours depending on room temperature.
Variations
I like switching things up by using a mix of cheeses such as mozzarella, Monterey Jack, or pepper jack for a different flavor profile. Sometimes I add garlic powder, dried herbs, or a pinch of chili flakes to the dough for extra character. I also enjoy using warm milk instead of water when I want a softer, richer crumb.
Storage/Reheating
I store leftover bread at room temperature in a sealed bag or wrapped in a clean kitchen towel for up to three days. For longer storage, I slice the loaf and freeze individual pieces. When I’m ready to eat, I reheat slices in the oven or toaster until warmed through and slightly crisp.
FAQs
Can I use a different type of cheese?
I often swap in other cheeses like mozzarella or pepper jack, but I find sharp cheddar gives the best flavor.
Do I really not need to knead the dough?
I don’t knead this dough at all. Time does all the work, developing structure and flavor naturally.
Why does my dough look sticky?
I expect this dough to be sticky. That moisture is what helps create a soft and airy interior.
Can I make the dough ahead of time?
I sometimes mix the dough the night before and let it rise slowly in the refrigerator for added flavor.
How do I know when the bread is done?
I look for a deep golden crust and listen for a hollow sound when I tap the bottom of the loaf.
Conclusion
I keep coming back to this no knead cheese bread because it’s simple, comforting, and incredibly rewarding. With minimal effort, I get a loaf that feels special every single time. Whether I serve it warm with butter or enjoy it on its own, this recipe always earns a spot in my kitchen rotation.
This no knead cheese bread delivers a crusty outside and soft, cheesy inside with minimal effort. Made with sharp cheddar and baked in a Dutch oven, it’s perfect for any meal or snack.
Ingredients
3 cups all-purpose flour, plus more for shaping
2 teaspoons sea salt or kosher salt
1 ½ teaspoons instant yeast
1 ½ cups warm water (about 110 to 115°F)
2 ½ cups shredded sharp cheddar cheese
Instructions
In a large bowl, mix flour, salt, instant yeast, and warm water until a soft, shaggy dough forms.
Fold in 2 cups of shredded cheddar cheese until evenly distributed. Cover the bowl and let the dough rise at room temperature until doubled in size (about 2–3 hours).
Lightly flour a work surface and shape the dough into a round by folding the edges inward. Place on parchment paper and let rest for 15–30 minutes.
Preheat oven to 450°F with a Dutch oven or heavy oven-safe pot inside.
Carefully transfer the dough with parchment into the hot pot. Sprinkle remaining cheese on top and cover with the lid.
Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden and bubbly.
Remove from oven and cool slightly before slicing and serving.
Notes
Dough is naturally sticky; don’t add extra flour unless shaping.
Use parchment paper for easy transfer and cleanup.
Try herb or spice additions like garlic powder or chili flakes for variation.
Use warm milk instead of water for a softer, richer loaf.
