Easy Garlic Cheese No-Knead Bread Recipe (2024)

Posted: Dec 10, 2012 · Updated: Feb 23, 2024 · By Chrysa

With only 5 ingredients, this Easy Garlic Cheese No-Knead Bread recipe makes a delicious loaf with no kneading and very little work.

Long time readers of Thrifty Jinxy may know that I am a big fan of making no-knead bread. Actually, the first recipe I published on Thrifty Jinxy, way back in May of 2008, was the basic Easy No-Knead Bread Recipe.

Well, this weekend I did a little experimentation and came up with this twist – a Garlic Cheese No-Knead Bread Recipe.

It’s got a great texture, like the original, but is a little bit more dense and is fantastic toasted and used for sandwiches.

I used cheddar cheese, but I think you could substitute another favorite instead. I do recommend that you grate your own cheese rather than using pre-shredded from a bag. Use these tips to grate cheese with less mess.

This cheesy garlic bread is delicious to eat “as-is” spread with butter and is also perfect for making sandwiches with an extra kick of flavor.

For delicious, hot cheesy garlic bread to serve with pasta, slice this bread and toast with shredded mozzarella or a slice of fresh mozzarella on top. It’s so delicious!

Garlic Cheese No-Knead Bread Recipe

Ingredients:

3 C all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 tsp. garlic powder
1 1/4 C shredded sharp cheddar cheese
1 5/8 C Water

Lodge Color Enameled Cast Iron Dutch OvenMcCormick Garlic PowdeBellemain Cooling Rack

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How to Make Garlic Cheese No-Knead Bread:

Combine dry ingredients in a large bowl. Stir in 1 cup of the cheese and then add water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for a minimum of 12 hours (16-24 hours is better).

Remove the dough from the bowl and place on a generously floured work surface, sprinkle with flour, and fold it in on top of itself three or four times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes.

After 15 minutes, form the dough into a ball. Wash and thoroughly dry the original bowl and then return dough to bowl and cover bowl with a cotton dish towel. Let rise for 2 hours. The dough should double in size.

30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat.

I use an 8 quart enamel-coated cast iron dutch oven. Remove the pot from the oven and dump the dough ball into the pan. Cover the pot and bake for 30 minutes.

Then remove the lid and sprinkle the remaining 1/4 cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned.

Remove from oven and cool on rack.