This fantastic No Knead Italian Herbs and Cheese Bread is incredibly easy with just one simple rise. Bake in a Dutch oven for a rustic, crusty loaf or in two standard loaf pans for easy slicing. Get ready to enjoy warm, flavorful bread studded with fragrant herbs and gooey melted cheese without all the fuss of traditional kneading!
Why This Recipe Works
This No Knead Italian Herbs and Cheese Bread is a game-changer for home bakers of all levels. The hands-off approach delivers a wonderfully flavorful and textured bread that tastes like you spent hours crafting it.
It's a delightful addition to any meal and makes your kitchen smell absolutely amazing!
- Amazing Flavor: Bursting with aromatic Italian herbs and savory melted cheese.
- One Simple Rise: Saves time and simplifies the bread-making process.
- Beginner Friendly: Never baked bread before? This is the perfect beginners recipe as the recipe is very forgiving.
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Ingredients Overview
All-purpose flour forms the base, while active dry yeast, along with a touch of sugar, works its magic during the single rise. Salt enhances all the flavors. Warm water brings the dough together, and a drizzle of olive oil adds a subtle richness.
The real stars are the aromatic Italian herb blend, infusing the bread with classic Mediterranean notes, and a generous cup of shredded cheese, melting beautifully throughout the loaf for a savory, gooey delight.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make No Knead Italian Herb and Cheese Bread
Creating this fantastic no knead herbed cheese bread couldn't be simpler! You'll whisk together the dry ingredients, stir in warm water and olive oil, then mix in fragrant Italian herbs and plenty of cheese.
After a single rise, you'll bake until golden brown and deliciously aromatic, all without any strenuous kneading required.
Combine Dry Ingredients
- Pour the warm water (105-110°F) into a small bowl with a teaspoon of the flour, stirring to blend. Sprinkle the active yeast over the top and stir to blend. Let sit for 5 to 10 minutes until bubbles appear on the surface, or until foamy.
- In a large bowl, whisk together flour, salt, and Italian herb blend.
- Make a well in the center of the bowl of dry ingredients and pour in the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Add the shredded cheese to the dough. Using your hands, mix in until evenly distributed.
- Pull the dough together, shaping into a ball.
Rise Until Doubled
- Add olive oil to a Dutch oven or two loaf baking pans. Smear the oil to coat the bottom and sides.
- Add the ball of dough, turning to coat with the olive oil, using more oil if needed.
- Cover and set in a warm location to double in side, about 1 hour.
Bake Until Golden Brown
- Preheat oven to 450°F with the Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool in the Dutch oven or loaf pans for 10-15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Serving Suggestions
Slice this herbed cheese bread thickly and serve it warm alongside a hearty bowl of lasagna, soup or stew, or a vibrant Caprese salad, much like you would a focaccia bread.
For a simple yet satisfying appetizer, slice it and drizzle with a bit of extra virgin olive oil and a sprinkle of flaky sea salt, or serve it with a creamy garlic dip. Don't forget the simple pleasure of enjoying a warm slice on its own, letting the aromatic herbs and melted cheese shine through!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Experiment with different cheeses like Parmesan, asiago, or a spicy pepper jack.
- Use fresh herbs like rosemary, oregano, or thyme instead of dried. Increase the amount for a more intense flavor.
- Add minced garlic or garlic powder to the dough.
- Stir in chopped olives or sun-dried tomatoes for extra flavor and texture.
Storage Options
- Store leftover bread in an airtight container at room temperature for up to 2-3 days.
- Freeze cooled bread, tightly wrapped in plastic wrap and then foil, for up to 3 months.
- Thaw at room temperature before slicing and serving. You can also reheat it briefly in the oven for a fresher taste.
Tips for Success
Here are a few tips for making this recipe:
- Just stir until the ingredients are combined. Overmixing can lead to a tougher bread.
- Allow the dough enough time to double for the best texture.
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Frequently Asked Questions
Yes, you can use instant yeast. Add it directly to the dry ingredients and mix it in well.
Baking in two loaf pans is a great alternative!
Resist the urge to add too much extra flour. A slightly sticky dough is normal for no-knead bread and contributes to its soft texture.
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Get the Recipe!
No Knead Herbed Cheese Bread
Ingredients
- 1½ cup water 105-110℉
- 1 envelope Active yeast 2¼ teaspoons
- 3¼ cups All-purpose flour 1 teaspoon used in proofing the yeast
- 1½ teaspoon salt
- 2 teaspoon Italian seasoning, dry salt free
- 2 cup shredded Cheddar cheese or any you prefer
- 2 tablespoon olive oil for preparing Dutch oven and baking
Instructions
- Pour the warm water (105-110°F) into a small bowl with a teaspoon of the flour, stirring to blend. Sprinkle the active yeast over the top and stir to blend. Let sit for 5 to 10 minutes until bubbles appear on the surface, or until foamy.1½ cup water, 1 envelope Active yeast
- In a large bowl, whisk together flour, salt, and Italian herb blend.3¼ cups All-purpose flour, 1½ teaspoon salt, 2 teaspoon Italian seasoning, dry
- Make a well in the center of the bowl of dry ingredients and pour in the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Add the shredded cheese to the dough. Using your hands, mix in until evenly distributed.2 cup shredded Cheddar cheese
- Pull the dough together, shaping into a ball.
- Add olive oil to a Dutch oven or two loaf baking pans. Smear the oil to coat the bottom and sides.2 tablespoon olive oil
- Add the ball of dough, turning to coat with the olive oil, using more oil if needed.
- Cover and set in a warm location to double in side, about 1 hour.
- Preheat oven to 450°F with the Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool in the Dutch oven or loaf pans for 10-15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Just stir until the ingredients are combined. Overmixing can lead to a tougher bread.
- Allow the dough enough time to double for the best texture.
Kelly says
Delicious, I'm making this again!