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
¼ tsp. instant yeast
1 ¼ tsp. salt
1 tsp. garlic powder
1 ¼ C shredded sharp cheddar cheese
1 ⅝ C Water
Lodge Color Enameled Cast Iron Dutch OvenMcCormick Garlic Powde
Bellemain 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 ¼ cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned.
Remove from oven and cool on rack.
Easy Garlic Cheese No-Knead Bread Recipe
Equipment
Ingredients
- 3 C all-purpose flour
- ¼ tsp. instant yeast
- 1 ¼ tsp. salt
- 1 tsp. garlic powder
- 1 ¼ C shredded sharp cheddar cheese
- 1 ⅝ C Water
Instructions
- 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 in baking pot. Remove the pot from the oven and dump the dough ball into the pan. Cover the pot and bake for 30 minutes.
- Remove the lid and sprinkle the remaining ¼ cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned.
- Remove from oven and cool on rack.
Notes
Nutrition
Carol says
Can I use garlic instead of garlic powder is
Chrysa says
I like the garlic powder because it distributes easily throughout the dough. You could try fresh garlic, but I would be sure to mince it very well. Let me know if it turns out with the fresh!
Carol says
Would it be possible to use almond flour? For health reasons I have to cut back on carbs. And if so would it measure the same amount as white flour? Thank you.
Chrysa says
Unfortunately I’m not familiar with baking with almond flour. My guess is that some adjustments would have to be made to ingredients and baking process.
Maggie says
Question: have you made this with roasted garlic?
Jill says
Has anyone frozen this after baking for a future meal? I have vacuumed sealed other things using the pulse function to not squish and then froze,traveled and served.
Trisha Crosby says
I have made 8 loaves of this bread. I just today in this comment realized I was supposed to be using my 8 qt. I’ve used my 3.5 everytime, it came out great. Today I used the 8 qt and didn’t like the height of the bread. so I’m going to stick to my oops.
Chrysa says
Sounds like it was a great “mistake”!! Glad you like it!
Gloria says
Could I let this rise over nite in oven under oven light
Chrysa says
That should be a good spot. You want anyplace that isn’t too cool, but also not hot, of course!
Karly says
I only have a 3.5 quart dutch oven – will this still fit?
Chrysa says
It would be pretty tight in there. I’m not sure if there would be enough room for steam to develop. You could maybe try to make only half the recipe, but also reduce the baking time.