No Knead Skillet Cheese Bread

Making warm and crusty homemade bread is easier than you’d imagine with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!

Why I Love No Knead Bread

• Easy. If you’ve ever felt intimidated by the idea of making your own artisan bread, this is the bread to try. You don’t need a fancy bread maker or any tools other than a mixing bowl, wooden spoon, and a skillet.
• Cheesy. If you are a cheese lover, you will completely fall in love with this homemade bread. It’s cheesy, savory, and 100% satisfying.
• The crust. This cheese bread has the perfect consistency, including a golden and crisp crust with a tender interior.
• Fresh. There’s something special about homemade bread just out of the oven. It’s fresh and fills your entire house with that delicious bakery smell.

What is No Knead Bread?

No knead bread is a simple bread-making method that requires no kneading. The dough is mixed and allowed to rise slowly, relying on time rather than kneading to develop gluten. This results in bread with a hearty crust and soft interior, and it’s perfect for those who want homemade bread with minimal effort.

Recipe Ingredients

• Luke Warm Water: Activates the yeast.
• Active Dry Yeast: Causes the dough to rise.
• Salt: Enhances flavor.
• All-Purpose Flour: For this recipe, I use a little over 4 cups of flour.
• Garlic Powder: Adds a savory, garlicky flavor.
• Onion Powder: Provides a subtle onion taste.
• Shredded Cheddar Cheese: Adds a rich, cheesy flavor and texture. Other melting cheeses like mozzarella or gouda can be substituted.
• Olive Oil: Used to coat the skillet and the dough, adding flavor and a crispy crust.
• Coarse Salt: Sprinkled on top for extra flavor and texture. Flaky sea salt is a good substitute.
• Dried Parsley: Used as a topping for additional flavor and visual appeal. Other herbs can also be used.

How to Make No Knead Bread

• Make the dough. Combine your water and yeast in a large mixing bowl. Add a cup of flour and salt and stir it all together. Stir in the garlic powder, onion powder, and cheese. Gradually add the remaining flour and stir everything until it is all well combined.
• Rise. Cover the bowl with plastic wrap and let your dough rise for 1 hour.
• Prepare. Grab a cast iron skillet and coat the bottom and sides with olive oil. Lightly flour your hands and transfer the dough to the skillet. Shape the dough into a round disk, cover it with a towel, and let it stand for 30 minutes.
• Preheat. While the dough rests, preheat your oven to 400˚F.
• Bake. Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle it with salt and parsley. Score the top of the loaf with a knife in a criss-cross pattern. Bake it for 30 minutes or until the top is a golden brown.
• Cool and Serve. Remove the cheese bread from the oven and immediately turn it out onto a cooling rack. Let it completely cool. Then, cut it and serve.

Recipe Tips

• Cool it on a wire rack. To keep your bread from getting soggy, remove it from the skillet as soon as you pull it out of the oven and transfer it to a wire rack.
• Skillet options. You do not need a skillet to make this bread. I know, it’s in the recipe title – but trust me, here. If you do not have a cast iron skillet, simply use a round stoneware baking dish instead!
• Use good cheddar. For better flavor, opt for a better quality cheddar cheese. You can even shred the cheese yourself.
• Double the recipe. You can double this recipe but don’t forget you’ll also need a bigger skillet. I recommend a 12-inch skillet for a double batch. 

Serving Suggestions

Obviously, this bread goes great with a bowl of our creamy ravioli soup and a side of a salmon blt salad. It’s also great with hearty beef Guinness stew and pot roast. But don’t count it out on the side of a pasta dish, either. This chicken bacon ranch pasta or my creamy seafood pasta is fantastic. Basically, anything that is saucy is a perfect match for this bread.

How to Store Leftovers

The bread can be stored in a zip-top bag in a cool, dry place for up to 3 days. It can also be frozen for about 3 months. 

More Homemade Bread Recipes

• Challah Bread
• Cornbread
• Flatbread
• Star Bread
• Monkey Bread