No-Knead Cheese Bread

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No-Knead Cheese Bread

star rating (3) rate this recipe »
Published prior to 2008

This recipe is a perfect introduction to working with yeast. It goes together in a snap—no kneading necessary—and yields a flavorful, golden brown loaf with a pretty yellow interior. Its slightly chewy texture works well for sandwiches and toast.

1/2 cup (2 1/2 ounces) finely minced onion OR 1/4 cup (3/4 ounce) dried minced onion
3 to 4 large cloves garlic, minced OR 1 tablespoon jarred minced garlic
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour OR King Arthur Whole Wheat Flour
1 tablespoon pizza dough flavor (optional, but very good)
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1/4 cup (3/8 ounce) sun-dried tomato flakes
2 cups (8 ounces) Provolone or Swiss cheese, shredded or diced*
2 large eggs
1 1/4 cups (10 ounces) milk

*The shredded cheese will disappear into the crumb, while the diced cheese will create little pockets of melted cheese. We used half shredded, half diced

If using raw onion and garlic, saute them until they're golden brown, then set them aside to cool. You can skip this step if using the dried onions and jarred garlic. Lightly grease a 2-quart round casserole dish or batter bread pan.

In a large bowl, whisk together the flour, pizza dough flavor, yeast, and salt. Stir in the onions, garlic, tomato flakes and cheese. In a separate bowl, whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes (the batter will be thick).

Scoop the batter into the prepared pan. Cover the pan and allow the dough to rise for about 1 1/2 to 2 hours—until nearly to the top of the pan.

Bake the bread in a preheated 400°F oven for 40 to 50 minutes, until golden brown and an instant-read thermometer inserted in the center reads at least 190°F. This loaf browns quickly—check it after the first 20 minutes; tent it with foil as soon as it begins to brown.
Yield: 1 round loaf, 16 slices.


  • star rating 12/23/2010
  • sfreshwater from KAF Community
  • I'm sure the recipe earned 5 stars but it seems something is wrong. I followed the recipe but it just wouldn't raise. I ended up with a loaf only 3 inches high. It must be something I did but I have no idea what it was. It smells wonderful and looks yummy but it is heavy. I added a tablespoon of Vermont chedder cheese along with the pizza flavor but that shouldn't have done it. Any thoughts would be appreciated.
    I am sorry to hear of your difficulty. Those glass pans in the picture are only about 3.5" tall. I think the "trick" with this one is to give it all the time it wants, to rise. If you used the whole wheat option, adjusting the dough with a little more water to account foe the bran will help the final appearance. Frank @ KAF.
  • star rating 12/07/2010
  • maryasheville from KAF Community
  • I used fresh sauteed onion and garlic, substituted 1 tsp Italian herb mixture for the pizza flavor and used extra sharp cheddar instead of Provolone or Swiss (I'll try that next time). I also added 1/3 cup sliced Kalamata olives (I think the salt should be reduced with the salty olives) and 1 tbsp of chipotle salsa. I didn't have any tomato flakes, but I'll use them next time. I divided the dough into two regular loaf pans and they baked just fine. Absolutely delicious! I expect to be playing with this recipe for a long time to come.
  • star rating 08/31/2010
  • suloo from KAF Community
  • I spit the recipe in half, used dried onions and provolone cheese. i let it rise 1 1/2 hours, used a small cake pan. It did begin to medium brown at 20 minutes so i tented as recomended and baked another 10 minutes. It came out great. texture was nice and very moist. I'd make it again. Thanks K/A for another terrific recipe