Andy’s No Knead Cheese Bread
Andy’s No Knead Cheese Bread
Ingredients
- 3 1/4 cups all purpose flour, plus 1/4 cup for dusting
- 1 teaspoon salt
- 1/2 teaspoon dry active yeast
- 1 1/2 cups warm water, 95°F-105°F
- 1 1/2 cups cheddar cheese
- 1 cup chives, thinly sliced
- 3 tablespoons fresh thyme
Instructions
- 1
In a large bowl, combine 3 cups all purpose flour, 1 teaspoon salt, and 1/2 teaspoon dry active yeast. Whisk these dry ingredients well to combine.
⏱️ 2 min
- 2
Pour 1 1/2 cups warm water (between 95°F-105°F) into the bowl with the dry ingredients.
⏱️ 1 min
- 3
Using a spatula, mix the ingredients until they are just combined and no dry flour spots remain. The dough will be shaggy and sticky.
⏱️ 2 min
- 4
Cover the bowl tightly with plastic wrap. Let the dough rest on the counter at room temperature for 12-18 hours. During this time, the dough should double in size and develop noticeable bubbles.
⏱️ 720 min
- 5
After the first rise, add 1 1/2 cups cheddar cheese, 1 cup thinly sliced chives, and 3 tablespoons fresh thyme to the dough. Using a spatula, gently fold the cheese and herbs into the dough until they are evenly distributed.
⏱️ 5 min
- 6
Lightly flour a clean work surface with 1/4 cup all purpose flour. Carefully turn the dough out onto the floured surface. Gently fold the edges of the dough over itself a few times to form a round shape. Avoid overworking the dough.
⏱️ 5 min
- 7
Transfer the shaped dough into a proofing basket (or a bowl lined with a floured towel). Cover the dough and let it rest for an additional 30 minutes to 1 hour.
⏱️ 45 min
- 8
While the dough is proofing, place a Dutch oven with its lid into the oven and preheat both to 450°F for 30 minutes.
⏱️ 30 min•🌡️ 450
- 9
Carefully remove the hot Dutch oven from the oven. Gently transfer the dough from the proofing basket into the hot Dutch oven. Place the lid back on. Bake for 30 minutes.
⏱️ 30 min•🌡️ 450
- 10
After 30 minutes, remove the lid from the Dutch oven. Continue baking for another 10-15 minutes, or until the crust is beautifully golden brown and crispy.
⏱️ 12 min•🌡️ 450
- 11
Carefully remove the baked bread from the Dutch oven and place it on a wire rack to cool completely for at least 30 minutes before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Andy’s No Knead Cheese Bread
- 3 1/4 cups all purpose flour, plus 1/4 cup for dusting
- 1 teaspoon salt
- 1/2 teaspoon dry active yeast
- 1 1/2 cups warm water, 95°F-105°F
- 1 1/2 cups cheddar cheese
- 1 cup chives, thinly sliced
- 3 tablespoons fresh thyme
Instructions
- 1
In a large bowl, combine 3 cups all purpose flour, 1 teaspoon salt, and 1/2 teaspoon dry active yeast. Whisk these dry ingredients well to combine.
⏱️ 2 min - 2
Pour 1 1/2 cups warm water (between 95°F-105°F) into the bowl with the dry ingredients.
⏱️ 1 min - 3
Using a spatula, mix the ingredients until they are just combined and no dry flour spots remain. The dough will be shaggy and sticky.
⏱️ 2 min - 4
Cover the bowl tightly with plastic wrap. Let the dough rest on the counter at room temperature for 12-18 hours. During this time, the dough should double in size and develop noticeable bubbles.
⏱️ 720 min - 5
After the first rise, add 1 1/2 cups cheddar cheese, 1 cup thinly sliced chives, and 3 tablespoons fresh thyme to the dough. Using a spatula, gently fold the cheese and herbs into the dough until they are evenly distributed.
⏱️ 5 min - 6
Lightly flour a clean work surface with 1/4 cup all purpose flour. Carefully turn the dough out onto the floured surface. Gently fold the edges of the dough over itself a few times to form a round shape. Avoid overworking the dough.
⏱️ 5 min - 7
Transfer the shaped dough into a proofing basket (or a bowl lined with a floured towel). Cover the dough and let it rest for an additional 30 minutes to 1 hour.
⏱️ 45 min - 8
While the dough is proofing, place a Dutch oven with its lid into the oven and preheat both to 450°F for 30 minutes.
⏱️ 30 min•🌡️ 450 - 9
Carefully remove the hot Dutch oven from the oven. Gently transfer the dough from the proofing basket into the hot Dutch oven. Place the lid back on. Bake for 30 minutes.
⏱️ 30 min•🌡️ 450 - 10
After 30 minutes, remove the lid from the Dutch oven. Continue baking for another 10-15 minutes, or until the crust is beautifully golden brown and crispy.
⏱️ 12 min•🌡️ 450 - 11
Carefully remove the baked bread from the Dutch oven and place it on a wire rack to cool completely for at least 30 minutes before slicing and serving.
⏱️ 30 min