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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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.
Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
If the dough isn't mixed or kneaded to full development (e.g., full windowpane), adding in sets of stretch and folds during bulk fermentation will help continue its progress toward a firmer, more cohesive dough that's able to trap gas and hold its shape all the way to bake time.
No-knead (Passive): In this mix-to-combine, long-fermented method, time is used to maximum effect for developing both flavor and strength. Pros: Dough develops flavor during extended fermentation.Easy.Cons: Uncontrolled fermentation may cause variable impacts to crumb structure and flavor.
Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.
Use a good-quality bread flour that has a high protein content, as this will give your dough the structure it needs to rise and become light and fluffy. Make sure to use the right amount of yeast for your dough. Too much yeast will cause the dough to rise too quickly, resulting in a denser texture.
You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F. Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.
The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.
besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.
When you add milk to your dough, the lactose (milk sugar) will add a subtle sweetness to your bread, and the milk proteins will increase its nutritional value. Better still, the milk fats help retain carbon monoxide gases during baking, so your loaf comes out softer.
Garlic bread is an incredibly delicious and flavorful combination of butter, garlic, and bread. The combination of butter and garlic creates a unique flavor that is both savory and slightly sweet. The butter helps to bring out the garlic and the bread is the perfect vehicle for the combination.
Typically, garlic bread is made with breads that have a hard crust (e.g. French bread, ciabatta, baguette). Texas toast is made by spreading butter on both sides of a slide of bread and broiling or grilling it until it is light brown – sometimes garlic is added to the butter as well.
No-Knead bread is justifiably popular due to its ease and good results. In side-by-side tests, we discovered that 90 seconds of extra work, plus a few tweaks to the ingredients, takes no-knead bread from good to great.
Kneading dough builds consistency and gives structure to raw mounds of flour and water. While some no-knead recipes deliver fluffy slices through fermentation, there's a "best way" to make crusts and breads at home.
If you don't knead your dough, your baked bread won't rise as high, and the overall texture and appearance will be dense. Properly kneaded dough promises a softer, fluffier, taller, and chewier bread.
A failure to knead dough (unless you're working with a no-knead recipe) can lead to: Poor gluten development: When you don't knead bread, the gluten won't form properly. This can result in a lack of elasticity and strength, meaning your final product is likely to come out of the oven dense and heavy.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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