No-Knead Cheesy Bread
No-knead, easy to prepare cheesy bread is perfect for the novice baker and everyone 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 the words “no-knead bread” and we’re winning all around.
And how gorgeous 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.
This recipe calls for the use of a Bundt pan but I don’t have one. (I usually borrow my mom’s when I want to make a bundt cake.) Anyways, for this cheesy bread, I use an angel food cake pan and I think it turns out lovely.
No knead cheesy bread certainly tastes phenomenal. The sesame seeds on the outside add the perfect toasty crunch to this bread.
UPDATE: Since this post was originally written, we’ve discovered my son is severely allergic to sesame. I’ve found that the bread is just as amazing if you omit the sesame seeds.
The very best part of this bread though, besides the “no-knead” part, is the pockets of melty cheese throughout the bread. I could eat the whole ring of this bread but I would have to compete with the rest of my family!
That’s my piece right there. Hands off.
More easy breads!
For the Bread
- 2 1/2 cups all-purpose flour
- 4 1/2 teaspoons Red Star Yeast Active Dry Yeast (see note)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup butter or margarine
- 1 egg
- 1 tablespoon sesame seeds
For the Filling
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon Italian herb seasoning
- 1/4 teaspoon garlic powder
- 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 to flour, and add egg. With electric mixer, 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 the filling 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.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 357mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.