No-Knead Cheese Bread
This No-knead Cheese Bread is another great bread recipe I want to share with you. A perfect crusty bread, with an elastic and chewy crumb texture, packed with cheese aroma and a hint of garlic, an amazing way to welcome the cold season.
Ingredients
- 4 cups (500g) all-purpose flour/bread flour
- 1 tsp (5g) salt
- 1/2 tsp (2g) garlic powder
- 1 cup (100g) cheddar cheese , grated
- 1 ½ cups (360 ml) water
- 3g fresh yeast (or 1/4 tsp active dry yeast)
- flour for dusting
- corn flour for dusting
- Extra cheese for the top , optional
Instructions
- In a large bowl mix flour with salt, garlic powder and grated cheese.
- Dissolve the fresh yeast in ¼ cup (60ml) water and add to the flour mixture. Add the rest of 1 ¼ cup (300ml) water and mix just until combined.
- Cover the bowl with plastic wrap. Let it rest for 16-18 hours at room temperature.
- On a floured surface shape the dough into a ball using a dough scraper as the dough is really sticky to the touch. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let the dough rise for another 2 hours.
- Turn the oven to 470F (240C) and add a 9 inch (23cm) round cast iron pot inside without the lid. Leave it in the oven for about 30 minutes.
- Remove the cast iron pot from the oven, turn the dough into the pan, add some grated cheese on top if desired and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
- Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
- Let it cool completely before cutting the bread.
Video
Nutrition
Serving: 1 loafCalories: 2.289kcalCarbohydrates: 385.2gProtein: 81.2gFat: 42.5gSaturated Fat: 24.6gCholesterol: 119mgSugar: 2.3g