Cheese Bread

A crusty artisan-style cheese bread that requires no kneading yet delivers bakery-quality results. The dough is mixed in minutes and left to rise until bubbly and doubled, then baked in a hot pot for a golden, cheesy crown. The loaf is soft, springy, and packed with melted cheese throughout, while the exterior forms a crisp crust. Using the fold-and-layer method ensures pockets of gooey cheese inside with plenty of melted cheese on top. This foolproof recipe is forgiving, impressive, and dangerously addictive, best enjoyed warm and fresh from the oven.

Instructions

1. 1

   Mix flour, salt, and yeast in a large bowl. Add warm water and stir until no dry flour remains. Dough will be sticky and shaggy.

2. 2

   Cover with cling wrap and let rise in a warm place for 2–3 hours until doubled and bubbly.

3. 3

   Place a heavy-based pot (24–28cm/4.5–8 quart) with lid in oven and preheat to 240°C/450°F (220°C fan) about 30 minutes before dough is ready.

4. 4

   Scrape dough onto floured surface and pat into a 20cm/8" disc. Set aside 1/3 of the cheese for topping, then spread half the remaining cheese over the surface.

5. 5

   Fold sides inward four times, adding more cheese between folds. The final layer should be cheese-free as it will be the base.

6. 6

   Flip dough seam-side down onto parchment paper. Tidy shape if desired. Pile reserved cheese on top.

7. 7

   Transfer dough (on paper) into hot pot, cover with lid, and bake 35 minutes. Remove lid and bake 10 more minutes until golden brown.

8. 8

   Remove from pot, transfer to a rack, and cool at least 10 minutes before slicing.

Recipe Notes

• Bread flour – Gives a chewier texture similar to artisan bakery bread. All-purpose flour works fine but results are slightly less chewy.

• Instant yeast – Mix directly with dry ingredients. If using active dry yeast, dissolve first in 1/4 cup warm water before adding flour and remaining water.

• Water – Should be warm to touch but not hot. Around 35°C/95°F is ideal. Too hot will kill yeast, too cold will slow the rise.

• Cheese – Freshly shredded melts better than pre-shredded, which often contains anti-caking agents. Colby is ideal but cheddar, Monterey Jack, gruyere, or tasty cheese all work. Mozzarella works but lacks strong flavor.

• Rising – Place dough somewhere warm (~25°C/77°F). A neat trick is using a dryer: run it briefly, then place the covered bowl inside for a draught-free rise.

• Folding – Dust scraper with flour to prevent sticking. Shape doesn’t need to be perfect since the oven spring and pot shape will correct it.

• No Dutch oven method – Use a metal pan with boiling water in the oven to create steam, mimicking a Dutch oven environment. Bake bread on a tray above or beside the pan.

• Resting – Always rest at least 10 minutes after baking to let crumb finish cooking and set before slicing.

• Make-ahead – Overnight refrigeration works with the plain artisan dough base, but the cheese version is still untested as heavy cheese may impact rise.

• Storage – Best eaten fresh but keeps 24–36 hours at room temperature. After that, toast slices and spread with butter. Freezes well for up to 2 months.