Easy No-Knead Cheddar Bread

Chef Josh holding a large cheesy bread loaf in a kitchen setting.

One bowl, no mixer, no kneading. Shaggy dough mixed with shredded cheddar and instant yeast, shaped into two loaves, and baked at 425°F until deeply golden with a fluffy, cheesy interior. Ready in under an hour and genuinely the easiest homemade bread you'll make.

Course Side Dish, Snack

Cuisine American

Keyword cheddar bread recipe, cheesy bread recipe, easy bread recipe, easy homemade bread, no knead bread

Prep Time 15

Cook Time 25

Rise Time 25

Total Time 1 5

Servings small loaves

Calories 803kcal

Author Chef Josh

Equipment

Large mixing bowl
Two 8.5 x 4.5 inch of 9 x 5 inch loaf pans
pastry brush optional, for butter finish

Ingredients

1 ½ cups warm water
1 tablespoon instant yeast
3 ½ cups all-purpose flour
1 ½ to 2 cups shredded sharp cheddar cheese
1 to 1 ½ tablespoon kosher salt
1 tablespoon garlic parmesan seasoning optional

Instructions

Mix the Dough: Combine warm water and instant yeast in a large bowl and give it a quick stir. Add flour, shredded cheddar, salt, and garlic parmesan seasoning if using. Mix until a shaggy dough forms and no dry flour remains. The dough will be sticky. That is correct.
Rest: Cover the bowl and let the dough rest for 10 to 15 minutes. This is where the gluten develops without any kneading required.
Divide and Shape: Transfer the dough to a lightly floured surface and divide in half. Working with one piece at a time, flatten into a rough rectangle. Roll up tightly into a log and pinch the seam and ends closed. Repeat with the second piece.
Second Rise: Place each loaf seam-side down into a lightly oiled loaf pan. Cover loosely and let rise for 20 to 30 minutes until noticeably puffed.
Bake: Preheat oven to 425°F. Bake for about 25 minutes until deeply golden brown and cooked through.
Finish: Brush with melted butter immediately out of the oven for an extra golden crust. Let cool for at least 10 minutes before slicing.

Video

Notes

On Water Temperature: Warm water is between 100 and 110°F. Too cold and the yeast activates slowly, which extends your rise time. Too hot and it kills the yeast entirely and you get no rise at all. If you don't have a thermometer, run warm tap water over your wrist. It should feel comfortably warm, not hot.
On the Cheese: Sharp cheddar is the right call for the most flavor. The sharpness holds up through the bake and comes through in the finished loaf. Mild cheddar works but the flavor is noticeably more subtle. Mozzarella, Monterey Jack, or a blend all work if you want something milder or stretchier. Avoid pre-shredded cheese if you can. The anti-caking coating on pre-shredded cheese interferes with how it melts into the dough. Shredding from a block takes two minutes and makes a noticeable difference.
On the Seasoning: Garlic parmesan seasoning is what I use but this loaf takes well to almost anything. Everything bagel seasoning on top before baking is excellent. Italian seasoning mixed into the dough works well. Cracked black pepper and rosemary is a good combination if you want something more herby. The base recipe is neutral enough that the seasoning direction is entirely up to you.
On Slicing: Ten minutes minimum before slicing. The interior is still setting as the loaf cools and cutting too early gives you a gummy, compressed crumb rather than a clean slice. I know it's hard to wait. Wait anyway. If you love bread on the table, my Cheesy Garlic and Herb Tortilla Pull-Apart Bread is the version that goes from zero to table in 20 minutes flat when you genuinely cannot wait.

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