With only 5 ingredients, this Easy Garlic Cheese No-Knead Bread recipe makes a delicious loaf with no kneading and very little work.
Long time readers of Thrifty Jinxy may know that I am a big fan of making no-knead bread. Actually, the first recipe I published on Thrifty Jinxy, way back in May of 2008, was the basic Easy No-Knead Bread Recipe.
Well, this weekend I did a little experimentation and came up with this twist – a Garlic Cheese No-Knead Bread Recipe.
It’s got a great texture, like the original, but is a little bit more dense and is fantastic toasted and used for sandwiches.
I used cheddar cheese, but I think you could substitute another favorite instead. I do recommend that you grate your own cheese rather than using pre-shredded from a bag. Use these tips to grate cheese with less mess.
This cheesy garlic bread is delicious to eat “as-is” spread with butter and is also perfect for making sandwiches with an extra kick of flavor.
For delicious, hot cheesy garlic bread to serve with pasta, slice this bread and toast with shredded mozzarella or a slice of fresh mozzarella on top. It’s so delicious!
Garlic Cheese No-Knead Bread Recipe
Ingredients:
3 C all-purpose flour 1/4 tsp. instant yeast 1 1/4 tsp. salt 1 tsp. garlic powder 1 1/4 C shredded sharp cheddar cheese 1 5/8 C Water
Combine dry ingredients in a large bowl. Stir in 1 cup of the cheese and then add water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for a minimum of 12 hours (16-24 hours is better).
Remove the dough from the bowl and place on a generously floured work surface, sprinkle with flour, and fold it in on top of itself three or four times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes.
After 15 minutes, form the dough into a ball. Wash and thoroughly dry the original bowl and then return dough to bowl and cover bowl with a cotton dish towel. Let rise for 2 hours. The dough should double in size.
30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat.
I use an 8 quart enamel-coated cast iron dutch oven. Remove the pot from the oven and dump the dough ball into the pan. Cover the pot and bake for 30 minutes.
Then remove the lid and sprinkle the remaining 1/4 cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned.
Remove from oven and cool on rack.
Easy Garlic Cheese No-Knead Bread Recipe
Chrysa
With only 5 ingredients, this Easy Garlic Cheese No-Knead Bread recipe makes a delicious loaf with no kneading and very little work.
Combine dry ingredients in a large bowl. Stir in 1 cup of the cheese and then add water until well blended.
Cover bowl with plastic wrap and leave in a warm place to rise for a minimum of 12 hours (16-24 hours is better).
Remove the dough from the bowl and place on a generously floured work surface, sprinkle with flour, and fold it in on top of itself three or four times.
Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes.
After 15 minutes, form the dough into a ball. Wash and thoroughly dry the original bowl and then return dough to bowl and cover bowl with a cotton dish towel.
Let rise for 2 hours. The dough should double in size.
30 minutes before the dough is ready, heat oven to 450 degrees and put in baking pot. Remove the pot from the oven and dump the dough ball into the pan. Cover the pot and bake for 30 minutes.
Remove the lid and sprinkle the remaining 1/4 cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned.
Remove from oven and cool on rack.
Notes
Bake in a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best). I use an 8 quart enamel-coated cast iron dutch oven.
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
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You want to make sure the butter has melted and seeped into the bread a little bit. If you don't like your bread too crunchy, remove it from the oven a little but earlier. If you're a crunchy garlic bread fan like me, you want to leave it in the oven until the edges of the bread turn golden brown.
No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.
All you really should need for your garlic bread is to warm the bread and toast the top a little. This can be done quickly, and the bread toasted and eaten while still warm and fresh, so it doesn't have time to get soggy.
Garlic bread (also called garlic toast) consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven.
The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.
If you like crispier garlic bread, bake it for 3-5 minutes more (but watch it carefully so that it doesn't get too toasted). If you like it softer, take it out closer to 10 minutes. You can also wrap the bread in aluminum foil before baking it if you like softer garlic bread.
In side-by-side tests, we discovered that 90 seconds of extra work is all it takes to transform no-knead bread from good to great. Three simple folds, each taking about 30 seconds, will do the trick.
The trick to airy bread is to get those bubbles to increase in size as rapidly as possible, giving them plenty of volume before the proteins have time to set. This is accomplished by transferring as much energy as possible as fast as possible to the dough.
If you want it to remain as fresh as possible, then you really have to enclose it in something like a plastic bag to retain its moisture. But the crust will be soft if you do that. For me, I just use bags to keep it fresher and then I will reheat a bun or loaf briefly to crisp the crust up again the next day.
Tip: If your garlic bread is dried out before you reheat it, place a cup of water in the microwave with the bread or wrap the bread in wet paper towels to rehydrate it.
By baking the bread in foil for the first 10 minutes, you allow the ciabatta to soften, which will give you a pillowy, chewy inside. Wrapping the bread also keeps the garlic from burning. Unwrapping the bread and baking it more adds color and will crisp up the crust for the perfect crunchy outside.
The flavor is a little stronger with fresh. A 1/2 teaspoon on minced garlic is about the same as one clove. I always use 1 teaspoon when it calls for a clove because it is milder in taste and I really like the flavor garlic gives to dishes.
French bread is a great choice for garlic bread as well. French bread has a classic soft interior, with a flaky, crispy crust, similar to ciabatta. Baguettes can also be used for garlic bread, but have a crunchier texture than Italian bread and French bread.
If your garlic bread never turns out crispy, you might want to follow a piece of little-known advice: don't melt the butter called for in your recipe before spreading it on your bread.
As with fried shallots, the garlic needs to be pulled off the heat and drained just as it reaches a pale golden brown; carryover cooking will take it the rest of the way, producing crunchy, golden-brown bits.
Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.
Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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