A little cheese can be reserved to garnish the loaf during the last 10 minutes of baking
The original post of Artisan Bread in five minutes has been the most popular post ever published on our blog. Here is a new variation!
Since the weather maybe a bit cool and rainy this week, I wanted to let you know about a delicious, cheesy variation of this bread. It will add about one minute to total prep time and is perfect for dinner parties, potlucks, and gifts. Believe me, your friends will think you are a very accomplished baker with this simple recipe, and appreciate your efforts more than you can believe.
All you need to do is mix-in one cup of grated cheese, of your choice, to the dry ingredients before you stir in the water. I like pepper jack cheese best, but any cheese will work. VOILA! Delicious bread with no kneading.
This recipe remains fool-proof, in my opinion, requires five basic ingredients that you are most certain to have on hand and delight your family.
Perfect for cool and rainy days.
No Knead Cheesey Artisan Bread
Close-up of Artisan Bread with Colby Jack Garnish
3 Cups all purpose flour or bread flour
1/4 tsp Instant Yeast
1 1/4 tsp Real Salt
1 5/8 Cup water
1 Cup grated cheese, cheddar, pepper jack, colby jack, etc
1. In a large mixing bowl, combine flour, cheese, yeast and salt. Add the water and stir until blended; dough will be shaggy and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 12-14 hours (longer is ok) at room temperature, about 70 degrees.
2. Dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place the dough on the floured surface. Sprinkle with a little more flour. Using just enough flour to keep the dough from sticking to your surface or to your fingers, gently and quickly shape the dough into a ball in about 30-60 seconds. Pinch seam together on the bottom. The less handling the better.
3. Generously coat a cotton kitchen towel (not terry) with flour, wheat bran or corn meal. Place the dough seam side down on the towel and dust with more flour. Cover with another cotton towel and allow to rise for 2 more hours or so. The dough is ready when it is more than double in size. This dough isn’t likely to fall. An alternative to the cotton kitchen towel is to use parchment paper, to raise the bread on instead of the towel and lift the loaf and drop it into the dutch oven prior to baking, parchment, dough and all.
4. Pre-heat your oven to 450 degrees with a 6-8 quart heavy covered pot such as cast iron, enamel or Pyrex, in the oven to pre-heat as well. After about 25-30 minutes, carefully remove the pre-heated pot from the oven. Slide your hand under the towel, and flip the dough over so the seam side is up, or use the parchment paper to drop the loaf in and then score the top with a knife instead of the flipping action. You may think you have wrecked your loaf, and it may look messy, but trust me on this, this is OK. With seam side up, the loaf “blooms” or opens up while baking. Cover the pot with the lid. Return to the oven for 30 minutes. Remove the lid, garnish with additional cheese if desired and bake another 10-15 minutes or until the loaf is beautifully browned. Cool it on a rack.