This no-knead, easy to prepare cheesy bread is perfect for the novice baker but even experts will love the Italian flavors and gooey cheese in this delicious bread.
If there are carbs, cheese, and garlic involved in something it is probably going to be an automatic success, don’t you think? Add in the words “no-knead” and we’re winning all around. And how gorgoeous is this ring-shaped loaf? Perfect for Christmas. Or New Years. Or breakfast tomorrow? Oh wait…is that just me? I love a savory breakfast. If we have pizza for dinner and there is some left over, Ben will often say, “You can have it for lunch if you want.” And then I look at him like he’s a crazy person because we both know it won’t make it until lunch time. I’ll be eating it at breakfast. Yep. Even with my coffee. Judge away.
This recipe calls for the use of a Bundt pan but I don’t have one. I know!!! I should be adding this to my Christmas list probably. What kind of food blogger doesn’t own a Bundt pan? Anyways, I used an angel food cake pan and I think it still turned out lovely. It certainly tasted phenomenal. The sesame seeds on the outside add the perfect toasty crunch to this bread.
The very best part of this bread though, besides the “no-knead” part, are the pockets of melty cheese throughout the bread. I could have ate the whole ring of this bread.
4 and 1/2 teaspoons Red Star Yeast Active Dry Yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
1 tablespoon sesame seeds
1/4 cup butter or margarine, softened
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder 1/4 tsp
1 cup (4 ounces) cheddar cheese, shredded
In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120-130°F; butter does not need to melt). Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter.
Prepare FILLING: Combine all Filling ingredients; mix well.
Sprinkle sesame seed in well-greased 12-cup Bundt® pan or 10-inch tubed cake pan. Spread half of batter in pan. Spoon Filling over batter. Spread remaining batter over Filling. (Batter will cover during baking.) Cover; let rise in warm place until double, about 1 hour. Bake at 350°F for 35 to 40 minutes until golden brown. Invert onto serving plate. Cool.
You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.