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! A very easy, no-knead bread recipe based on the beloved No-Knead Crusty Artisan Bread – are you ready for this??!
This is a bread you’d struggle to buy. Because I just can’t see any bakery cramming in as much cheese as I do. 250g – that’s half a pound! For un-missable cheese flavour.
But if I’m 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. I’d rather just make a plain loaf of bread and make a cheese toastie!
Cheesy Bacon Bread
This gorgeous loaf is made using a no-knead bread dough that has been read over 7 million times since I published it in 2020. It’s tried and tested miracle recipe (thank you New York Times!) that’s easy enough for beginners yet seasoned bread enthusiasts appreciate its Artisan qualities.
I use Colby– I like using Colby because it melts “softly” so it kind of melds into the bread crumb beautifully without weighing it down or bleeding oil. It also bakes up beautifully golden on the crust. For a premium version, I use gruyere. But it makes this considerably pricier!
Other cheese – Any cheese (other than mozzarella) that melts well will work great here, like cheddar, tasty, Monterey Jack, gruyere. I like Colby for it’s melting qualities and it doesn’t weigh the bread down as it rises in the oven, and it’s not greasy (like Tasty cheese).Re: mozzarella– it will work fine but it doesn’t have enough flavour in it compared to other cheeses.
Hasselback Cheesy Bread
Heads up – There’s a lot of detailed information in this section to give bread first timers the confidence to make this. For experienced bread makers, this recipe is a cinch so I suggest you skip straight to the recipe or recipe video. 🙂
For those familiar with the beloved no-knead Crusty Artisan Bread – the method is the same except with cheese folded in and piled on top!
This bread, when hot and fresh, needs nothing to accompany it to be enjoyed. The cheese is molten, the bread is soft, the crust is salty and crispy.
Crispy Bread With Cheese And Honey
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. It’s so good, you will forever hope for more cheese bread leftovers. – Nagi x
1. Bread flour – more chewy result like your favourite (expensive!) artisan bakery bread. Plain/all-purpose flour works fine but not quite as chewy.
2. Instant yeast – Doesn’t need to be frothed in warm water, just mix straight into dry ingredients. Comes in canisters, labelled as “instant yeast”.Active dry yeast (ie normal yeast) – Dissolve yeast in 1/4 cup of the warm water first (no need to let it foam). then mix in remaining water. Immediately add flour and salt, then mix. Proceed with recipe as written.
Cheesy Garlic Bread
3. Water – Not boiling (kills yeast), not lukewarm (inhibits dough rising). Stick your finger in. Happy to bathe in it? Perfect temp! (If you want to be accurate, 35C/95F is a good target, but the acceptable range is fairly broad. This bread is forgiving!)
4. Cheese – Freshly grated is best because it melts better (store bought shredded = anti-caking agents = inhibits melting) and the strands are finer so it doesn’t weigh the bread down. However, in the event of an emergency, pre-shredded will work just fine, your bread will be springy and soft and have the same wicked crust. It just won’t rise quite as well as pictured.
Other cheeses – Any cheese (other than mozzarella) that melts well will work great here, like cheddar, tasty, Monterey Jack, gruyere. I like Colby for it’s melting qualities and it doesn’t weigh the bread down as it rises in the oven, and it’s not greasy (like Tasty cheese). Re: mozzarella – it will work fine but it doesn’t have enough flavour in it compared to other cheeses.
Bacon And Cheese Bread
5. Warm place = ~25°C/77°F+. Warmer = faster rise. Avoid direct sunlight. Neat trick – your dryer! Run it (empty) for a few minutes. Put bowl in, shut door. Nice and warm inside = perfect draught free dough rising location!
6. Folding inwards – Dust the dough scraper with flour as needed. No need to worry about being meticulous here, we can reshape it later, this is more about deflating the dough and enclosing the cheese inside the dough.
Shaping dough – The dough expands so much in the oven and the pot defines the shape so there’s not much point shaping it. You don’t even need to tidy it that much. Just roughly shape it into a uniform round or oval.
Ham Cheese And Olive Bread
7. No dutch oven method – use 20cm/8” square metal pan (NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven next to (or on the shelf above) the pan, fill pan with about 2cm/1″ boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for 40 minutes until it’s a deep golden brown (if it gets too brown because of the cheese, cover loosely with foil).
8. Resting bread for at least 10 minutes before cutting is essential as it will finish cooking and dry the crumb out. If you slice before then, the dough will look raw (it’s not, but it will seem like it is).
9. Make-ahead – Overnight refrigeration of the Crusty Artisan Bread on which the Cheese Bread dough is based not only works 100% (re: rising) but the bread develops more flavour. As yet untested for cheese bread! Concerned the amount of cheese in this might affect the rising ability.Willupdate once tested.
Olive Cheese Bread
10. Storage – The bread is at its prime freshly made, still great for 24 – 36 hours. After this, toast and slather with butter. So good, you will forever hope for leftover cheese bread!
Calories: 273 cal (14%) Carbohydrates: 29 g (10%) Protein: 13 g (26%) Fat: 11 g (17%) Saturated Fat: 7 g (44%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 31 mg (10%) Sodium: 552 mg (24%) Potassium: 102 mg (3%) Fiber: 2 g (8%) Sugar: 0.3 g Vitamin A: 329 IU (7%) Vitamin C: 0.01 mg Calcium: 234 mg (23%) Iron: 1 mg (6%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!This Cheese and Garlic Crack Bread is EPIC! “Crack bread” is an appropriate name for this because it’s garlic bread – oncrack…..
Soft Cheese And Pepperoni Bread
AND delicious!Cheese, garlic and bread – in pull apart bread form. You can’t go wrong. Guaranteed to be themost popular thing at any gathering you take it to!
If you haven’t tried this Cheese and Garlic Crack Bread before, let me warn you now: garlic bread will never bethe same again. It’s like a pull apart bread, but tastes like garlic bread
This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every pieceis garlicky and buttery and oh-so-cheesy…….
Caramelized Onion Cheddar Bread
This is one the kids go NUTS over, don’t say I didn’t warn you! And grown ups turn into little kids when they get stuck into this. I made this for adinner and let me tell you, ittook 5 hands about 30 seconds to demolish this!
Best bread – The best bread to use for Cheese and Garlic Crack Breadis crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well.
The reason it works better with sourdoughis because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread! In fact, in the photo I chose to use a crusty Vienna loaf because it was on special.
Cheese And Herb Bread
Best cheese –I really recommend using mozzarella cheese for this, you want it to stretch and pull when you tear the pieces off.
Other flavourings –I kept the flavours quite simple, going for a garlic bread with cheese, but you can go really wild with the flavours for this! Ranch dressing, kick of chilli, other herbs – the possibilities are endless!
When it comes out of the oven, it’s all golden, crusty and buttery on the inside and you know that’s just the start of the eating experience that’s about to commence….
No Knead Spicy Cheese Bread {only 5 Ingredients!}
Everybody goes so nuts over the cheese bits that you pull out, but my favourite part is thebase of the bread. All the butter and cheese drips to the bottom and it bakes so nice
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