Making warm, crusty homemade bread is simpler than you think with this No Knead Skillet Cheese Bread. It’s ideal for dipping into a steaming bowl of soup—the melted cheddar and a sprinkle of parsley give every bite extra flavor.
Why I Love No-Knead Bread
- Simple: No special equipment required—just a mixing bowl, a wooden spoon, and a skillet.
- Cheesy: Packed with cheddar for a savory, satisfying loaf that cheese lovers will adore.
- Perfect crust: A golden, crisp exterior with a tender, chewy interior.
- Bakes fresh: Nothing beats the smell and flavor of bread straight from the oven.
What Is No-Knead Bread?
No-knead bread is a very easy method that develops structure through a long rise instead of vigorous kneading. Mix the dough, let time do the work, and you’ll end up with a hearty crust and soft center with minimal effort.
Recipe Ingredients
- Luke-warm water: Activates the yeast.
- Active dry yeast: Leavens the dough.
- Salt: Balances and enhances flavor.
- All-purpose flour: About 4 1/3 cups for this recipe.
- Garlic powder: Adds savory depth.
- Onion powder: A subtle flavor layer.
- Shredded cheddar cheese: Melts into pockets of rich flavor; mozzarella or gouda can be used instead.
- Olive oil: Coats the skillet and dough for flavor and a crisp bottom.
- Coarse salt: Sprinkled on top for texture and a flavor boost.
- Dried parsley: A simple herb garnish to finish the loaf.
How to Make No-Knead Cheese Bread
- Make the dough: Stir the warm water and yeast in a large bowl. Add 1 cup of flour and the salt, then mix. Stir in the garlic powder, onion powder, and shredded cheese. Add the remaining flour gradually, mixing until combined.
- First rise: Cover the bowl and let the dough rise for 1 hour.
- Prepare the skillet: Coat an 8–10 inch cast iron or oven-safe round dish with 1 tablespoon olive oil. Lightly flour your hands and transfer the dough to the skillet, shaping it into a round disk. Cover with a towel and let rest 30 minutes.
- Preheat: Heat the oven to 400°F (204°C).
- Finish and bake: Drizzle the remaining tablespoon of olive oil over the dough, then sprinkle coarse salt and dried parsley on top. Score the loaf in a crisscross or single pattern. Bake for about 30 minutes, until the top is golden brown.
- Cool before slicing: Remove the skillet from the oven and immediately turn the loaf out onto a wire rack to cool completely before cutting.
Recipe Tips
- Cool on a wire rack: Transfer the bread from the skillet to a rack right away to prevent a soggy crust.
- Skillet alternatives: If you don’t have cast iron, a round stoneware baking dish works well.
- Choose good cheese: Grating your own cheddar improves texture and flavor.
- Scale up: You can double the recipe; use a larger skillet (12-inch recommended) for a bigger loaf.
Serving Suggestions
This cheese bread pairs beautifully with creamy or tomato-based soups, stews, and pasta dishes. Try it alongside ravioli soup, beef stew, pot roast, or a saucy pasta—anything with a rich sauce makes a great match.
How to Store Leftovers
Store cooled bread in a zip-top bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months; thaw on the counter before reheating or slicing.
More Homemade Bread Recipes
- Challah Bread
- Cornbread
- Amish Friendship Bread
- Star Bread
- Monkey Bread
4.84 from 48 votes
No Knead Cheese Bread
by Katerina | Easy Weeknight Recipes
Warm, crusty, and cheesy—this no-knead skillet bread is perfect for dunking in soup or serving with a hearty meal.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 3 hours
Servings: 10 slices
Ingredients
- 2 cups luke warm water
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- 4⅓ cups all-purpose flour
- 1½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil, divided
- Coarse salt, for topping
- Dried parsley, for topping
Instructions
- Combine water and yeast in a large mixing bowl.
- Add 1 cup flour and ½ teaspoon salt; stir until combined. Mix in garlic powder, onion powder, and cheese.
- Add remaining flour one cup at a time, stirring until well combined. Cover and let rise 1 hour.
- Coat an 8–10 inch cast iron skillet with 1 tablespoon olive oil.
- Lightly flour your hands and transfer the dough to the skillet. Shape into a round, cover, and let stand 30 minutes.
- Preheat oven to 400°F (204°C).
- Drizzle remaining olive oil over the dough, sprinkle with coarse salt and parsley, and score the top.
- Bake 30 minutes or until the top is golden brown.
- Turn the loaf out onto a cooling rack and let it cool completely before slicing.
Equipment
- Measuring cups and spoons
- 8–10 inch cast iron skillet or round oven-safe dish
Notes
- To freeze the dough: let it rise for 1 hour, shape into a ball, wrap well, and freeze up to one month. Thaw, let rise, then bake as directed.
Nutrition
Serving: 1 slice |
Calories: 278 kcal |
Carbohydrates: 43 g |
Protein: 10 g |
Fat: 7 g
Calories: 278 kcal |
Carbohydrates: 43 g |
Protein: 10 g |
Fat: 7 g
Nutritional info is an estimate and may vary depending on ingredients and preparation. Use your preferred calculator for precise values.