Viral No Knead Cheese Bread (No Sugar, No Kneading, Foolproof!)

Ingredients

• 1.5 cups Water (warm (about 110°F))
• 2.25 teaspoons Active Dry Yeast (traditional active dry yeast)
• 3.25 cups All-Purpose Flour (sifted)
• 2 tablespoons Garlic Butter (Kinders brand, softened)
• 2 tablespoons Caramelized Onion Butter (softened)
• 320 grams Black Diamond Marble Cheese (whole bag, shredded or cubed)
• 1 teaspoon Olive Oil (extra‑virgin, for dough softness)
• 1 teaspoon Garlic Powder (optional, for extra flavor)
• 1 teaspoon Onion Powder (optional, for extra flavor)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, pour 1.5 cups warm water, add 2¼ teaspoons active dry yeast, and stir briefly. No need to let the yeast sit; proceed immediately.

   Time: PT2M

2. Add Flour and Form Dough

   Add 3¼ cups sifted all‑purpose flour to the bowl. Mix with a spatula until a shaggy, slightly sticky dough ball forms. No kneading required.

   Time: PT5M

3. Incorporate Butters and Cheese

   Add 2 tbsp softened garlic butter, 2 tbsp caramelized onion butter, 1 tsp olive oil, and the entire 320 g bag of marble cheese (reserve a small handful for topping). Using clean hands, gently fold everything into the dough until the cheese is evenly distributed.

   Time: PT5M

4. First Rest (Fermentation)

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for about 2 hours, or until it has visibly puffed.

   Time: PT2H

5. Preheat Oven and Pot

   While the dough rests, preheat the oven to 450°F (232°C). Place the oven‑safe pot (or Dutch oven) inside to heat up for about 10 minutes.

   Time: PT10M

   Temperature: 450°F

6. Shape and Transfer Dough

   Gently turn the rested dough onto a sheet of overlapped parchment paper. Shape it into a rough oval or round loaf—no precise shaping needed. Place the parchment‑lined dough into the preheated pot, cover with the pot lid (or foil).

   Time: PT5M

7. Bake with Lid

   Bake in the preheated oven for 20 minutes with the lid on.

   Time: PT20M

   Temperature: 450°F

8. Finish Baking Uncovered

   Remove the lid (or foil) and bake an additional 10 minutes, or until the top is golden‑brown and the cheese is bubbling.

   Time: PT10M

   Temperature: 450°F

9. Cool and Serve

   Transfer the bread to a cooling rack and let it rest for 10 minutes before slicing. Use the reserved cheese to sprinkle on top if desired, or cut a portion out to make a bread bowl.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of All-Purpose Flour: Bread flour
• Instead of Garlic Butter: Regular butter mixed with 1/2 tsp garlic powder
• Instead of Caramelized Onion Butter: Regular butter mixed with 1 tsp caramelized onion jam
• Instead of Black Diamond Marble Cheese: Sharp cheddar, Gruyère
• Instead of Olive Oil: Vegetable oil
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced caramelized onion (1 tbsp)

Equipment Needed

• Mixing Bowl
• Spatula or Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Oven‑Safe Pot (Dutch oven or heavy pot)
• Parchment Paper
• Oven Mitts
• Kitchen Towel or Plastic Wrap

Critical Steps — Do Not Skip

• Mixing the cheese into the dough without over‑working it.
• Allowing the dough to rest for the full 2 hours in a warm, draft‑free spot.
• Preheating the pot inside the oven to ensure an instant burst of heat.
• Baking with the lid on first to trap steam, then uncovering for a golden crust.

Chef Tips from the Video

• Add a pinch of garlic powder and onion powder to the dough for extra flavor without extra butter.
• Use parchment paper that overlaps the pot edges to prevent sticking and make cleanup easier.
• Reserve a handful of shredded cheese to sprinkle on top just before the final uncovered bake for an extra cheesy crust.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.

Freezer: Freeze wrapped slices for up to 2 months; reheat in oven.

Room temperature: Best eaten the same day; can sit up to 12 hours if covered.

Make-Ahead Tips

• The dough can be refrigerated after the first 2‑hour rise; let it come to room temperature before baking.
• Freeze the shaped dough on parchment; bake from frozen, adding 5‑7 minutes to the bake time.

Frequently Asked Questions