Swirls of cheese, an insanely golden crispy cheese crust, and soft fluffy crumb.
This cheese bread is every cheese-loving carb-monsters dream come true!
Cheese Bread
This is a bread youd struggle to buy.
Instant yeast
Because I just cant see any bakery cramming in as much cheese as I do.
250g thats half a pound!
For un-missable cheese flavour.
But if Im going to make a cheese bread, I want to do it right!
None of this wimpy barely-there sprinkle of cheese on just the surface.
Id rather just make a plain loaf of bread and make a cheese toastie!
Its tried and tested miracle recipe (thank youNew York Times!)
thats easy enough for beginners yet seasoned bread enthusiasts appreciate its Artisan qualities.
Leave to double in volume (1 to 3 hours).
Fold in cheese, shape in a round (5 minutes).
Bake (40 minutes).
Eat (30 seconds).
Ingredients
Heres what you oughta make this yeast, flour, salt, water and cheese.
Yep, really, thats it!
artisan bread you get from your favourite bakery.
Instant yeast
However, this bread is still fantastic made with plain/all-purpose flour.
But I would go and get it if I was making this for company!
The bread will come out the same!
But I really urge you to:
Dont skimp on quantity.
I use a whole 250g/8oz (2 1/2 packed cups) in this bread.
The early versions started with 1 cup, then just creeping up and up.
For full-on unmissableOMGcheese flavour, 250g/8z is the amount to use!
Cheese greediness backfired!)
For the best cheese ribbons and best cheese crust, grate your own!
It also bakes up beautifully golden on the crust.For a premium version, I use gruyere.
But it makes this considerably pricier!
For experienced bread makers, this recipe is a cinch so I suggest you skip straight to therecipeor recipevideo.
The no-knead bread dough
Dump everything in a bowl and mix.
Shaggy dough Using a rubber spatula, mix flour, salt and yeast in a large bowl.
Why the handle of the rubber spatula?Kind of mimics the dough hook of stand mixers.
Less surface area to wipe gummy dough off.
The surface should be bubbly, and the mixture should jiggle when you shake the bowl.
Whats a warm place?25C/77F+.
Warmer = faster rise.
Avoid direct sunlight, it dries out the surface of the dough.
In winter, I sit the bowl next to a heater.
Put bowl in, shut door.
Nice and warm inside = perfect draught free dough rising location!
The proofed dough(ie rising the dough) Aim for around double for the best bread rising.
Dough, done and you didnt even get your hands dirty!
Onto shaping, cheesing and baking.
Shaping and cheesing
This section is wordy.
But in practice, its straight forward.Youll see in the recipe video!
Then preheat the oven to preheat to 240C/450F (220C fan-forced).
We want that pot hot!
Use a pan of water in the oven instead.
Instructions in recipe notes.
Scrape dough out Sprinkle a 30cm/12 area with ~1 tablespoon flour.
Scrape the dough out onto the flour using the rubber spatula.
Cheese it Set aside 1/3 of the cheese for topping.
Cover surface with half the remaining cheese, leaving a 2cm/3/4 border.
Prevent screen from sleeping
Sprinkle the scraper as needed to stop the dough from sticking to it.
Wonky is fine!Dont worry about the shape at this stage.
Tidy the shaperoughly, using the dough scraper, into an even round or oval shape.
Cheese crown Pile the reserved cheese on.
It piles up high.
Such a satisfying vision!
Baking (& eating)
Unlike the bread shaping, this part is delightfully short to explain in words!
Take out hot pot Remove hot pot from the oven.
Transfer dough Hold the paper to transfer dough into the pot, keeping it on the paper.
35 minutes covered Bake 35 minutes with the lid on.
10 minutes uncovered Remove lid.
Bake uncovered for 10 minutes to colour the surface.
Transfer to cooling rack Remove pot from oven.
Use paper overhang to transfer bread onto a cooling rack.
Slide paper out from underneath.
Restfor at least 10 minutes before slicing.
Resting is important for breads!
In this step, the inside finishes cooking and dries out.
Patience is not my virtue and I get punished for it!
Now, its time to EAT!
Note: The artwork of the cheese ribboned throughout is different every time.
Its like a surprise-inside!
The cheese is molten, the bread is soft, the crust is salty and crispy.
However, you and I both know that a slathering of butter would only elevate the eating experience!
It stays fresh enough to eat un-toasted for around 24 to 36 hours.
After this, just give them a quick toast in your toaster then slather with butter.
The cheese on the surface of each slice goes golden and crusty, and you also get molten bits.
Its so good, you will forever hope for more cheese bread leftovers.
Cheese bread (no knead!)
Lets see how full that bucket is by the end of tomorrow.
