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Easy No Knead Cheesy Loaf

Name: Easy No Knead Cheesy Loaf
Ingredients: 2 1/2 cups all-purpose flour; 2 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 2 tablespoons granulated sugar; 1 teaspoon table salt; 1/2 cup milk; 1/2 cup water; 1/4 cup unsalted butter or margarine; 1 large egg; 1 tablespoon sesame seeds; 1/4 cup unsalted butter or margarine (softened); 1/2 teaspoon Italian herb seasoning; 1/4 teaspoon garlic powder; 1 cup (4oz) cheddar cheese, shredded

A no-knead batter bread filled with pizza flavors and gooey cheese. Serve with a side of marinara, or along side an Italian dish.

Yield 1 loaf

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Ingredients

2 1/2 cups all-purpose flour
2 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
2 tablespoons granulated sugar
1 teaspoon table salt
1/2 cup milk
1/2 cup water
1/4 cup unsalted butter or margarine
1 large egg
1 tablespoon sesame seeds

Filling

1/4 cup unsalted butter or margarine (softened)
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1 cup (4oz) cheddar cheese, shredded

Instructions

Prepare filling: Combine all filling ingredients; mix well and set aside.
In stand mixer fitted with a paddle attachment, add 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture; blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a stiff batter.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
Sprinkle sesame seed in well-greased 12-cup Bundt pan or 10-inch tubed pan. Spread half of batter in pan. Spoon filling evenly over batter. Spread remaining batter over filling. (Batter will cover filling during baking.) Cover; let rise in warm place until double, about 1 hour.
Preheat oven to 350°F.
Bake for 35 to 40 minutes until golden brown. Invert onto serving plate. Serve warm.

Notes

Photo by Rachel Cooks.

Review & Comments

Leigh | 6/30/2021 Reply

Well, this bread tastes good ! I doubled the filling because, well, . . . Cheese ???? I made it in 2 8×4 loaf pans. I must have overproofed it, because it fell, but it still tastes good. It does need Kosher salt sprinkled lavishly over the top. It wasn’t particularly hard, but not a really easy bread either. I may try it with other cheese and other spices. I will definitely double the filling again.