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Easy Cheesy No-Kneady Bread

Prep Time 15 minutes
Cook Time 45 minutes
Resting 4 hours 20 minutes

Ingredients

  • 3 cups All-purpose flour plus some extra for dusting your hands and the counter
  • ½ tsp salt Good salt. I know, I know, "salt is salt." Except it's not. Use your crappy regular table salt if you must, but next time, why not buy some good salt - pink Himalayan? Sea salt? Go for it. You'll be glad you did.
  • ½ tsp Active dry yeast Yeast comes in packets that are 2 ¼ tsp - so you'll have enough in one packet to make four loaves of this yummy bread!
  • 2 cups Lukewarm water Lukewarm may get you spit out of God's mouth (Revelation 3:16) but it's going to be perfect for getting that yeasty goodness to activate in your bread. Lukewarm is 95-110℉. Too hot and you'll kill the yeast, too cool and it won't warm up the live bacteria from their little nap.
  • 2 cups shredded cheese Cheddar works great, or Monterey Jack is good too!
  • 2 T Everything But the Bagel Seasoning You can really use any spice blend you like. But be careful if it's a salty one.

Instructions

  1. Whisk the flour, salt, and yeast in a large bowl.

  2. Pour in the lukewarm water and stir to combine with a spoon or your hands

  3. Cover the sticky dough and rest for 4-18 hours in a warmish spot on your counter. You can set it in the fridge but countertop is fine. If it's kind of cold in yoru house like it was the day I made this you can warm your oven, then turn it off and place the bowl and dough in there to stay warm but not hot. Leave the door slightly ajar and make sure the temp is not above 100℉

  4. Place your Dutch oven with the lid on in your oven and preheat your oven to 450℉. Let the Dutch oven heat up in there for 30-40 minutes

  5. While the oven is pre-heating, remove your dough with flour dusted hands onto a flat surface dusted with some flour. Stretch out one side of the dough and sprinkle some cheese onto the surface of the dough. Fold the dough over itself into thirds, rotate a quarter turn, and strech out again adding cheese and some seasoning. Do this 4 times until the cheese and seasoning are layered into the dough, then scoot the dough along the surface of the counter into a tight ball and place into a bowl lined with parchment paper.

  6. Let the dough rest for 20 minutes.

  7. Score the dough with a sharp knife across the top so the dough will rise and not blow out the side.

  8. Once the oven and Dutch oven are screaming hot, remove and lift the dough by the parchement paper and place into the Dutch oven. Replace the lid and bake for 30 minutes at 450°

  9. Remove lid and continue baking for 15 minutes.

  10. Remove from oven, and allow to cool for 15-30 minutes

  11. Slice, Toast, slather with butter or use my Bacon Jam recipe - even better!

  12. Enjoy!

  13. Approved by Daylah

  14. Share a photo of the gloriousness and be sure to tag the heck out of it on social media #JGRBlog