No-Knead Cheese Bread Recipe

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories, while pecorino is generally less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option, while vegetable oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and can be used in smaller amounts, while omitting herbs saves money.

In a large bowl mix flour with salt, garlic powder and grated cheese.

Dissolve the fresh yeast in 1/4 cup (60ml) water and add to the flour mixture. Add the rest of 1 1/4 cup (300ml) water and mix just until combined.

Cover the bowl with plastic wrap. Let it rest for 16-18 hours at room temperature.

On a floured surface shape the dough into a ball using a dough scraper as the dough is really sticky to the touch. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let the dough rise for another 2 hours.

Turn the oven to 470F (240C) and add a 9 inch (23cm) round cast iron pot inside without the lid. Leave it in the oven for about 30 minutes.

Remove the cast iron pot from the oven, turn the dough into the pan, add some grated cheese on top if desired and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.

Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.

Let it cool completely before cutting the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens