Introduction
Oh, friends, do you ever get those cravings for warm, crusty bread straight from the oven, but then you remember the whole kneading thing and sigh? Well, get ready to have your mind blown because I’m about to share a recipe that’s practically magic. This Easy No-Knead Cheesy Peasant Bread is the ultimate comfort food, and trust me, it’s so incredibly simple, you’ll wonder why you haven’t made it a million times before. It’s the kind of bread that fills your kitchen with the most amazing aroma and makes everyone who tastes it utterly delighted. Perfect for a cozy night in or even as a thoughtful homemade gift!
Why You’ll Love This Recipe
- Fast (Prep-wise!): Seriously, the prep takes minutes. Most of the work is done by time and yeast!
- Easy: No fancy techniques, no kneading, just mix and wait.
- Giftable: Wrap it up in a cute kitchen towel, and you’ve got a hostess gift that’s sure to impress.
- Crowd-pleasing: Who can resist cheesy, crusty bread? Everyone loves it!
Ingredients
Gathering your ingredients is the easiest part! Here’s what you’ll need for this cheesy delight:
- 4 cups (568 g) all-purpose or bread flour: I usually grab all-purpose because it’s what I have on hand, but bread flour will give you an even chewier texture.
- 1 tablespoon instant yeast: This is the magic ingredient that makes the bread rise without any kneading. Make sure it’s instant, not active dry.
- 2 teaspoons granulated sugar: Just a touch to feed the yeast and add a hint of sweetness.
- 1 ½ teaspoons table salt: Essential for flavor!
- 2 cups (484 g) warm water (110 to 115 degrees F): You want it warm like a cozy bath, not too hot or it’ll kill the yeast!
- 1 ½ cups (170 g) freshly grated sharp cheddar cheese: Freshly grated melts so much better and tastes way more delicious! Sharp cheddar gives it a great kick.
- ½ cup (45 g) freshly grated Parmesan cheese: This adds a salty, nutty depth of flavor that’s simply divine.
How to Make It
Alright, let’s get our hands (or rather, our spoons!) into this dough. It’s ridiculously simple:
- Mix the dry stuff: Grab your largest bowl – you’ll want plenty of room for this dough to grow! Whisk together the flour, instant yeast, sugar, and salt. Give it a good stir to make sure everything is evenly distributed.
- Add the water: Pour in your warm water. Now, grab a sturdy spoon or a spatula and stir until everything is just combined. It’ll look shaggy and a bit sticky – that’s exactly what you want! Don’t overmix.
- Cheese, please! Gently fold in that glorious grated cheddar and Parmesan cheese. Just swirl it in until you see cheesy streaks throughout the dough.
- The magic wait: Cover the bowl tightly with plastic wrap. Now, find a cozy spot for it at room temperature and let it do its thing. This is the “no-knead” part – the yeast is working hard while you relax! You’ll want to let it rest for a good 12 to 18 hours, or until it’s doubled in size and looks bubbly and alive. I usually let mine sit overnight.
- Preheat and preheat the pot: About 30 minutes before your dough is ready to bake, preheat your oven to a whopping 450 degrees F (230 degrees C). Crucially, put your Dutch oven (or any oven-safe pot with a lid) right into the oven while it preheats. This step is key for that amazing crust!
- Get the dough ready: Lightly flour a clean work surface. Gently turn out the dough onto the floured surface. Try not to punch it down; we want to keep all those lovely air bubbles.
- Into the hot pot: Carefully, and I mean carefully, remove the screaming hot Dutch oven from the oven. Take off the lid and gently, almost lovingly, place the dough into the hot pot.
- Bake it up: Pop the lid back onto the Dutch oven and place it back into the hot oven.
- First bake: Let it bake covered for 30 minutes. This traps all the steam, which is what gives you that gorgeous, airy interior.
- Golden crust time: Now, carefully remove the lid. Pop it back in the oven and bake for another 10-15 minutes, or until the crust is a beautiful golden brown and sounds hollow when tapped. If you have an instant-read thermometer, you’re looking for an internal temperature of 200-210 degrees F (93-99 degrees C).
- Cool down: Gently remove the bread from the Dutch oven and place it on a wire rack to cool completely. This is the hardest part – waiting! But it’s essential for the texture.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful base for your creativity! Here are a few ideas:
- Cheese Swap: Feel free to experiment with other cheeses! Gruyere, Monterey Jack, or even a spicy Pepper Jack would be delicious. A mix of cheeses is always a good idea.
- Herbs and Spices: Want to add some savory notes? Stir in a tablespoon of chopped fresh chives or parsley, or a teaspoon of dried Italian seasoning with the cheese. A pinch of garlic powder or onion powder would also be lovely.
- Bacon Bits: For a truly decadent bread, mix in some cooked and crumbled bacon with the cheese.
- No Dutch Oven? No Problem! If you don’t have a Dutch oven, you can bake this on a parchment-lined baking sheet. You’ll want to preheat a baking stone or an inverted baking sheet in the oven, then carefully slide the dough onto the hot surface. You can also create steam by placing a metal pan with water on the rack below your bread during the first part of baking.
Tips for Success
A few little tricks I’ve learned along the way to make sure your Cheesy Peasant Bread turns out perfectly every time:
- Water Temperature is Key: Too hot and you’ll kill the yeast, too cold and it won’t activate properly. Use a thermometer if you’re unsure!
- Don’t Overwork the Dough: Remember, no kneading! Just stir until combined. The long rest is what develops the gluten.
- Preheating is Crucial: That hot Dutch oven is your best friend for achieving a crisp, beautiful crust. Don’t skip this step!
- Prep Ahead: This dough is very forgiving. You can let it rise for longer than 18 hours if needed (just keep it in a cooler place if it’s very warm), or even refrigerate it for up to 3 days once it’s risen. Just bring it back to room temperature for about an hour before baking.
- Cooling is Essential: Seriously, resist the urge to slice into it hot! Letting it cool completely allows the crumb to set, making it easier to slice and improving the texture.
How to Store It
Once your gorgeous cheesy bread has cooled completely, you can store it at room temperature for 2-3 days. I like to keep it in a paper bag or a bread box to maintain some of its crustiness. If you have any leftovers (which is rare in my house!), you can also freeze slices or the whole loaf, wrapped tightly in plastic wrap and then in foil, for up to 3 months. Just thaw at room temperature or reheat gently in the oven.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to “activate” it first. Dissolve the active dry yeast in the warm water with the sugar and let it sit for about 5-10 minutes until it gets foamy. Then, proceed with the recipe as written. It might also require a slightly longer rise time.
What kind of pot is best for baking this bread?
A heavy, lidded Dutch oven is ideal because it holds heat incredibly well and creates the perfect steamy environment for baking. However, any oven-safe pot with a tight-fitting lid will work. Just make sure it’s large enough to allow the dough to double in size.
My dough didn’t double in size. What went wrong?
Several things could cause this. The water might have been too hot or too cold, killing or not activating the yeast. Ensure your yeast isn’t expired. Also, the room temperature might have been too cool. If it’s a chilly day, try placing the covered bowl in a slightly warmer spot, like near a (not too hot!) oven or on top of your refrigerator.
Can I make this bread without cheese?
Absolutely! This recipe is a fantastic base for a simple no-knead bread. Just omit the cheese. You can add other flavorings like herbs, garlic, or seeds if you like. The basic method will still produce a wonderful loaf!
Easy Cheesy Peasant Bread
Equipment
- Large bowl For mixing and rising the dough.
- sturdy spoon or spatula For stirring the dough.
- Plastic wrap For covering the bowl tightly.
- Dutch oven or oven-safe pot with lid Essential for achieving a crusty exterior.
- Wire rack For cooling the bread.
- Baking stone or inverted baking sheet Alternative for baking if no Dutch oven is available.
- Metal pan To create steam if using an alternative baking method.
- Instant-read thermometer Optional, for checking internal temperature.
Ingredients
Main ingredients
- 4 cups all-purpose or bread flour 568 g
- 1 tablespoon instant yeast Make sure it's instant, not active dry.
- 2 teaspoons granulated sugar Just a touch to feed the yeast and add a hint of sweetness.
- 1.5 teaspoons table salt Essential for flavor!
- 2 cups warm water 484 g, 110 to 115 degrees F
- 1.5 cups freshly grated sharp cheddar cheese 170 g
- 0.5 cup freshly grated Parmesan cheese 45 g
Instructions
- Mix the dry ingredients: Whisk together flour, instant yeast, sugar, and salt in a large bowl.
- Add warm water and stir until just combined into a shaggy, sticky dough. Do not overmix.
- Gently fold in the grated cheddar and Parmesan cheeses until evenly distributed.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, or until doubled in size and bubbly.
- About 30 minutes before baking, preheat oven to 450°F (230°C) with the Dutch oven inside.
- Turn the dough out onto a lightly floured surface, handling it gently to preserve air bubbles.
- Carefully remove the hot Dutch oven from the oven, remove the lid, and gently place the dough inside.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.