Making warm and crusty homemade bread is easier than you’ve imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!
Skillet Cheese Bread
What is cheese bread? Only a combination of two of my very favorite things – cheese and bread, of course!
If you’ve ever felt intimidated by the idea of making your own 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 skillet. And, we’ve all got those, right?
This cheese bread is the perfect side to accompany your favorite hearty soup. The outside is golden and crusty while the inside is the absolute perfect density – neither too airy or too heavy. You’ll find yourself craving some of this with all of your favorite hearty meals.
What is No Knead Bread?
I mean, it is what it says – bread that you don’t knead. By eliminating the kneading step, your bread will develop less gluten. This means, the inside of your bread will be more soft and less elastic.
Though you won’t knead it, you definitely do need this bread. (See what I did there?)
Ingredients for this Easy Bread Recipe
I’m not going to tell you that you’ve got all of these ingredients laying around your house, because, well who just has active dry yeast lying around? But, once you lock that down, the rest of the ingredients are complete basics.
- active dry yeast
- all purpose flour
- garlic powder
- onion powder
- cheddar cheese
- olive oil
How to Make Cheese Bread
Prep: Combine your water and yeast in a large mixing bowl. Add 1 cup of flour and the salt to the yeast mixture. Stir it all together with a wooden spoon. Next, stir in the garlic powder, onion powder, and cheese. Add your remaining flour, stirring in one cup at a time. Stir everything until it is all well combined.
Cover the bowl with plastic wrap and let your dough ball rise for 1 hour.
In the meantime, add 1 tablespoon of olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the 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.
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 your hot cheesy bread from the oven and immediately turn the bread out onto a cooling rack. Let it completely cool. Then, cut it and serve.
What If I Don’t Have a Cast Iron Skillet?
Have no fear! 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!
Tips for the Best Cheese Bread
Keep it from getting soggy: To keep your bread from getting soggy, remove it from the skillet as soon as you pull it out of the oven.
Use top notch cheddar: For better flavor, opt for a higher 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.
What to Serve with Cheese Bread
Obviously, this bread goes great on the side of any soup. It’s also great with stews and pot roasts. But, don’t count it out on the side of a pasta dish, either. Basically, anything where you can use it to soak up a broth, gravy, or sauce is perfect!
How to Store Homemade Cheese Bread
This bread can be stored in a zip top bag in a cool dry place for up to 3 days. It can also be frozen if brought completely to room temperature, first. It will stay in the freezer for about 3 months.
No Knead Skillet Cheese Bread
- 2 cups luke warm water
- 2¼ tsp active dry yeast
- ½ tsp salt
- 4⅓ cups all purpose flour
- 1½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil divided
- course salt
- dried parsley
- Combine water and yeast in a large mixing bowl.
- Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
- Stir in garlic powder, onion powder, and cheese.
- Add remaining flour, one cup at a time, stirring until well combined.
- Cover bowl with plastic wrap and let rise for 1 hour.
- In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
- Lightly flour your hands and transfer dough to the skillet.
- Shape dough into a round disk; cover with a towel and let stand 30 minutes.
- Preheat oven to 400˚F.
- Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
- Score the top of the loaf with a knife.
- Bake for 30 minutes, or until top is a golden brown.
- Remove from oven and immediately turn bread out onto a cooling rack.
- Let completely cool.
- Cut and serve.