Easy No-Knead Artisan Cheese Bread | How to Make

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.

Fluff up the flour and scoop it gently into a measuring cup.

Measure out 3 1/2 cups of bread flour.

Add 1 1/2 teaspoons of kosher salt to the flour.

Add 2 teaspoons and 1/4 teaspoon of active dry yeast to the mixture.

Blend the dry ingredients together.

Add 2 cups of lukewarm water to the dry ingredients, drizzling it all over the bowl.

Use a spatula to mix the ingredients until a shaggy dough forms, ensuring there are no dry pockets.

Cover the bowl with plastic wrap and let the dough rest for 2 to 3 hours until it doubles in size.

After resting, check for air bubbles and a jiggle in the dough.

Preheat the oven to 450°F with a 4.5-quart Dutch oven inside.

Prepare the cheese mixture, using a combination of cheddar, Fontina, Gruyere, and sharp cheese, totaling 2 1/2 cups.

Mix the cheese blend, reserving some for topping the bread.

Prepare a surface with flour and turn out the sticky dough onto it.

Fold the dough gently without kneading, adding more flour as needed to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens