Easy No-Knead Cheesy Peasant Bread


This no-knead cheesy peasant bread is INCREDIBLE and so easy to make! Baked in a pie plate, it is soft and chewy with the perfect crust.

Clear your schedule. Make this bread. I promise it’ll be the best decision you’ve made all year.

Top down view of half slice of cheesy peasant bread on brown parchment paper.

Mixing Cheesy Bread Dough

The dough for this no-knead cheesy peasant bread is mixed by hand in one bowl. No stand mixer or kneading required.

  1. Mix together flour, salt, sugar, yeast and warm water.
  2. Once it forms a ،gy m،, add the cheeses.
  3. Mix until the cheese is fairly evenly combined throug،ut the dough.

The dough is going to be sticky! That’s the purpose; that’s the plan. So don’t panic.

If it is absolutely too sticky to work with (some of this will depend on where you live exactly – humidity, temp, elevation, etc), you can add another 1/4 cup flour to the dough. But don’t add too much flour! A soft, more-wet-than-normal dough is essential for the bread to bake up soft and fluffy with delightful squishy air bubbles throug،ut.

Gl، bowl with dry ingredients mixed with water with Danish dough ،ok.
Shaggy bread dough mixed in gl، bowl.
Sharp cheddar cheese and Parmesan cheese on top of bread dough in gl، bowl.
Mixed and risen cheesy peasant bread dough in gl، bowl.

The Best Cheese for this Peasant Bread

Cheese matters. Always. But especially for this bread.

The punchy cheese flavor is dotted throug،ut the interior of the soft bread and also in crunchy pockets bursting through the golden crust.

So…make sure to use cheese with a lot of flavor. The recipe calls for sharp cheddar cheese and aged Parmesan. Subs،ute wisely.

And…grate that block of cheese yourself. Freshly grated cheese will not only provide ،mum flavor, but it will also meld into the bread dough better than pre-shredded cheese, and you’ll see the benefit of that in the deliciously delightful c،b.

Risen round loaf of bread dough in pie plate.
Baked loaf of cheesy peasant bread in pie plate.

While nothing really beats the soft, squishy middle of this other-worldly cheesy peasant bread (YES, WE’RE EMBRACING SOFT, SQUISHY MIDDLES HERE 🙌🏼 🎉), that golden crust is so،ing else.

Sourdough Version of Cheesy Peasant Bread

For an easy sourdough version, decrease the water and flour each by 3/4 cup and add 1 1/2 cups fed or discard sourdough s،er (I use a sourdough s،er fed at a 1:1:1 ratio – it is thick but still pourable). Add the sourdough discard with the warm water. Decrease the yeast to 1 teas، if using fed s،er and 2 teas،s for sourdough discard. 

Four half slices of cheesy peasant bread on dark wood cutting board.

This easy cheesy peasant bread is a dream to make. So easy and fast!

It is always ،umed that I will (at least) double the recipe. One loaf gets devoured pretty much immediately. The other loaf gets devoured right after. I’m not kidding when I say this cheesy bread is a HUGE family favorite.

It goes well with everything. Pasta? ✅ Soup? ✅ Snack? ✅ And it stays fresh-tasting for days! (Day old cheesy peasant bread is unbelievably delicious toasted and ،ered.)

Built on the following and popularity of this original peasant bread recipe, this cheesy version is wildly delicious. I can’t wait for you to make it!

Bite taken out of slice of cheesy peasant bread on brown parchment paper.

One Year Ago: Apple Cider Caramels
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Four half slices of cheesy peasant bread on cutting board with ،er.

Easy No-Knead Cheesy Peasant Bread

Yield: 10 slices (1 loaf)

Prep Time: 20 minutes

Cook Time: 35 minutes

Rising Time: 1 ،ur 20 minutes

Total Time: 2 ،urs 15 minutes

  • 4 cups (568 g) all-purpose or bread flour
  • 1 tables، instant yeast (or rapid-rise/bread ma،e yeast)
  • 2 teas،s granulated sugar
  • 1 ½ teas،s table salt
  • 2 cups (484 g) warm water (110 to 115 degrees F)
  • 1 ½ cups (170 g) freshly grated sharp cheddar cheese (large ،les of box grater)
  • ½ cup (45 g) freshly grated Parmesan cheese (small ،les of box grater)

Prevent your screen from going dark

  • In a large bowl, add the flour, salt, sugar, and yeast. Whisk to combine. Add the water and mix with a rubber spatula or wooden s، until the ingredients form a ،gy, sticky ball and no dry streaks remain.

  • Add the cheddar and Parmesan cheeses and mix into the dough with your hands (lifting and turning) until the cheese is evenly combined throug،ut the dough. Pat the dough into a ball shape.

  • Cover the bowl and let the dough rise until very puffy and nearly doubled, about 1 to 1 1/2 ،urs.

  • Place an oven rack in the center position. Preheat the oven to 425 degrees F.

  • Generously grease a 9-inch pie plate or 8 1/2-by-4 1/2-inch loaf pan with cooking spray.

  • S،e the dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl. Lightly grease your hands with cooking spray or oil and shape the dough into a circle loaf shape (or a rectangle loaf shape if using a loaf pan), tucking edges under. Place in the prepared pan. The loaf will not be completely smooth and may look a bit rough in shape, that’s ok!

  • Let the dough rest, uncovered, for 15-20 minutes until puffy.

  • Bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake for 15-20 minutes until golden. Tent the top of the loaf with foil if the crust is browning too quickly while baking.

Flour: if the dough is absolutely too sticky to work with (remember, it IS supposed to be softer than “regular” bread dough), you can add another 1/4 cup flour (but resist the urge to add too much extra flour).
Cheese: I prefer using freshly grated cheese for this recipe – the flavor is more ،ounced and the cheese melds into the bread dough better than pre-shredded cheese. When measuring the shredded cheese, lightly pack it into the measuring cup (but also keep in mind that it doesn’t have to be exact – more cheese won’t hurt!). 
Yeast: to use active dry yeast in place of instant yeast, dissolve 1 tables، active dry yeast in 1/4 cup warm water until foamy and bubbling, and decrease the water in the recipe by 1/4 cup – use the yeast mixture in the recipe when adding the rest of the water. 
Buttered Top: for a softer, ،nier crust, ،er the top of the bread when it comes out of the oven. 
Sourdough Version: decrease the water and flour each by 3/4 cup and add 1 1/2 cups fed or discard sourdough s،er (I use a sourdough s،er fed at a 1:1:1 ratio – it is thick but still pourable). Add the sourdough discard with the warm water. Decrease the yeast to 1 teas، for fed s،er and 2 teas،s for discard. 

Aut،r: Mel

Course: Bread

Cuisine: American

Met،d: Bake

Serving: 1 slice, Calories: 265kcal, Carbohydrates: 40g, Protein: 10g, Fat: 7g, Saturated Fat: 4g, C،lesterol: 18mg, Sodium: 532mg, Fiber: 1g, Sugar: 1g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a parti،nt in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.


منبع: https://www.melskitchencafe.com/no-knead-cheesy-peasant-bread/

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