Cheese and bread. Can you find better friends? Okay, maybe cookies and milk but still, cheese and bread have been besties for a serious long time. And they show no signs of getting tired of each other. They work great in the traditional no knead recipe. This is another simple, easy, foolproof bread recipe that is great at using up various nubs of fridge deli drawer cheese. Take it up a notch by throwing in some age spice cabinet herbs and you really have a party.
Just about any aged cheese works well in this recipe. The only thing you need to be careful about is how salty is it and adjust the amount of salt you add to the dough.
Try to handle the dough quickly when you shape it with a minimum of extra flour. Don’t let your hands…linger. The dough is going to be stick and wet. You want quick touches.
Remember if you are going to use the parchment sling method to get it into the hot Dutch oven then the bottom of the dough in the proofing basket will be the top of the finished loaf.
Cheese & Herb No Knead Bread
400 grams bread flour (AP also works)
200 grams cubed cheese (or mix of change)
6 grams salt
3 grams yeast
300 grams water (approx. 60 degrees F)
Stir together and distribute the dry ingredients.
Add the water and mix until just incorporated, 30-60 seconds. Dough will be wet and sticky.
Cover the bowl with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
Gently remove from bowl onto a floured surface and form into a rough circle
Lift one edge and fold over the remaining dough. Repeat with the other three sides. Place in a floured proofing basket for a second rise of 1 to 2 hours.
Use the finger dent test (poke the dough, if it bounces back a little but still holds the impression, you're good) to check when the dough has completed the second proof. It should be almost double in size.
Half an hour before the end of the second rise, place a Dutch oven in the oven and preheat to 475 with the race in the lower third.
Place a piece of parchment over the proofing basket and flip it over.
Use the parchment as a sling to move the bread into the preheated Dutch over. Be careful!
Bake for 30 minutes with the lid on.
Remove the lid and bake for 15 to 30 minutes longer until the crust reaches your desired crispness. (see note)
You can experiment with a mix of flours but don't exceed 400 grams. I like to use a mix of bread flour with a cup (100 grams or so) of whole wheat. I wouldn't recommend all whole wheat because it will be dense and likely need more water or yeast.
I'll use just about any firm cheese that can be cubed
I like to use a pizza peel with a piece of parchment and then flip the basket over
I like to bake until internal temp hits 207-210. Don't be afraid to go for a bold bake. Too many people underbake their bread!
This is a great variation on the standard no knead recipe and everything you want in a rustic homemade loaf. It’s quick and easy with very little hands on work. It’s thick and crusty on the outside but soft and supple on the inside. The pockets of cheese melt into the bread and combined with the herbs make for a great tasting slice even without adding anything else.
I like to enjoy it for breakfast or lunch with avocado or hummus but really you almost can go wrong eating it naked or with whatever spread you like sweet or savory!