Sometimes you just want bread that feels like a warm hug. This no-knead cheese bread from Andy’s East Coast Kitchen is exactly that kind of comfort. It’s the kind of bread you slice thickly, letting the cheese stretch just enough to make you pause before taking a bite. The crust offers that satisfying crunch without being too hard, and the inside is soft but substantial. It’s the kind of bread that doesn’t need much—just some butter or maybe a quick sandwich fix.
I remember the first time I tried making this bread. I was a little distracted—half-listening to a podcast and stirring the dough with one hand while trying to keep the dog from jumping on the counter. The dough was stickier than I expected, and I hesitated before folding in the cheese, wondering if I was doing it right. But I stuck with it, covered it up, and waited. When the aroma finally filled the kitchen, I realized it was worth every bit of that slow rise. Pulling the loaf from the oven with a golden crust, I felt like I’d stumbled on a secret. It wasn’t perfect—there was a small crack on one side—but honestly, that made it feel homemade, real.
Why You’ll Love It:
- Effortless: No kneading means you can mix and forget about it for hours.
- Cheesy goodness: Sharp cheddar and mozzarella create a rich, melty flavor.
- Crunchy crust with a tender interior—balanced texture that works for sandwiches or dipping.
- It’s simple—and that’s kind of the point. No complicated steps, just good bread.
- Versatile enough to pair with soups, salads, or just eaten plain.
Even if you’re new to bread baking, this recipe is quite forgiving. The slow rise does most of the work, and the cheese adds a fun twist. I haven’t tested every possible cheese combo, but swapping in your favorite shredded cheese might lead to some happy accidents.
Print
Andy’s East Coast Kitchen No Knead Cheese Bread
- Total Time: 1 hour
- Yield: 8 1x
Description
A simple and delicious no-knead cheese bread recipe inspired by Andy’s East Coast Kitchen. This bread features a crispy crust, soft interior, and cheesy flavor, perfect for sandwiches or as a side.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon instant yeast
1 1/2 cups warm water (about 110°F)
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until well combined.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky and rough; do not knead.
Fold in the shredded sharp cheddar cheese and shredded mozzarella cheese until evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, preheat your oven to 450°F (230°C). Place a heavy Dutch oven or oven-safe pot with a lid inside the oven to heat for 30 minutes.
While the oven and pot are heating, lightly flour a clean surface and turn the dough out onto it. Using floured hands, gently shape the dough into a round loaf by folding the edges toward the center. Avoid deflating the dough.
Sprinkle the garlic powder over the dough and drizzle the olive oil on top, gently pressing it into the surface.
Carefully remove the hot Dutch oven from the oven. Place the dough into the pot and cover it with the lid.
Bake the bread covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: Using a heavy pot or Dutch oven really helps develop that crispy crust, but if you don’t have one, a sturdy oven-safe dish covered tightly with foil will do in a pinch. I like to serve this bread warm with a drizzle of olive oil and a sprinkle of garlic powder, but it also shines alongside a bowl of chili or a fresh green salad. For variations, I’ve tried adding a pinch of chili flakes for a subtle kick, swapping mozzarella for provolone, or folding in some fresh herbs like rosemary—though the herbs tend to flatten a bit during baking. Sometimes I even leave out the mozzarella just to see how sharp cheddar stands on its own, which is pretty great too.
FAQ:
Can I speed up the rising time?
Because it’s a no-knead bread, the slow fermentation is key to flavor and texture. You might try a warmer spot to shorten it, but I usually stick to the 12-18 hours.
What’s the best way to store leftovers?
Keep it in an airtight container at room temperature for up to 3 days, or freeze slices wrapped tightly if you want to save it longer.
Can I use different cheeses?
Absolutely! Just keep in mind that some cheeses melt differently and may affect the texture.
Give this bread a try next time you want something cozy without the fuss. It’s the kind of recipe you don’t mind making again and again, especially on slow weekends or when you need a little kitchen therapy.