Andy’s East Coast Kitchen No Knead Cheese Bread
A delicious and easy no-knead cheese bread recipe inspired by Andy’s East Coast Kitchen. This bread features a crispy crust, soft interior, and a rich cheesy flavor, perfect for sandwiches or as a savory snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours
- Yield: 8 slices 1x
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups warm water (about 110°F)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast.
Add the warm water to the dry ingredients and stir with a wooden spoon until a sticky dough forms.
Fold in the shredded cheddar and mozzarella cheeses evenly throughout the dough.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 3 to 4 hours, or until it has doubled in size and is bubbly on the surface.
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat up for 30 minutes.
While the oven is heating, sprinkle a clean kitchen towel with flour. Turn the dough out onto the towel and shape it gently into a round loaf. Sprinkle the top with garlic powder and a little extra shredded cheese if desired.
Carefully remove the hot Dutch oven from the oven. Using the towel to help, transfer the dough into the pot.
Drizzle the olive oil over the top of the dough.
Cover the pot with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.