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No Knead Skillet Cheese Bread

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 with cheese bread inside

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. 

You’ll need:

  • water
  • active dry yeast 
  • salt
  • all purpose flour
  • garlic powder
  • onion powder
  • cheddar cheese
  • olive oil
  • salt
  • parsley
Bowl of ingredients for no knead bread

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.

Bowl with no knead bread dough

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. 

breaking bread

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. 

Skillet with no knead bread
Print Recipe
4.72 from 21 votes

No Knead Skillet Cheese Bread

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!
Prep Time1 hr 30 mins
Cook Time30 mins
Course: Bread
Cuisine: American
Keyword: artisan bread, dutch oven no knead bread, homemade bread
Servings: 10 slices
Calories: 278kcal

Ingredients

  • 2 cups luke warm water
  • tsp active dry yeast
  • ½ tsp salt
  • 4⅓ cups all purpose flour
  • tsp garlic powder
  • ½ tsp onion powder
  • 1 cup shredded cheddar cheese
  • 2 tbsp olive oil divided
  • course salt
  • dried parsley

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 278kcal | Carbohydrates: 43g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 189mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 113IU | Calcium: 90mg | Iron: 3mg

71 Comments

  • Amanda
    February 17, 2020 at 11:35 pm

    5 stars
    This looks fantastic I cant wait to give it a try!

    Reply
    • Katerina Petrovska
      February 18, 2020 at 12:20 pm

      Thank YOU, Amanda! 🙂

      Reply
      • Toni Yates
        February 23, 2021 at 6:16 pm

        The recipe calls for course salt but it doesn’t say how much?

        Reply
        • Katerina
          February 24, 2021 at 2:30 pm

          Just sprinkle course salt over the top, like a couple pinches.

          Reply
  • Sara Welch
    February 18, 2020 at 4:01 am

    5 stars
    Your photos are always so amazing! I am loving this bread; looking forward to making it with dinner tomorrow night, indeed!

    Reply
    • Katerina Petrovska
      February 18, 2020 at 12:20 pm

      Thank you SO much, Sara!! I hope you enjoy the bread! 🙂

      Reply
  • Vikki
    February 18, 2020 at 4:52 am

    5 stars
    This sounds fantastic! Definitely making this ASAP

    Reply
    • Katerina Petrovska
      February 18, 2020 at 12:19 pm

      Thank you so much, Vikki!! 🙂 Hope you enjoy it!

      Reply
  • Jen
    February 18, 2020 at 5:54 am

    5 stars
    I’ve never tried making bread at home before because it always seemed so hard. Loved how easy this looks to make.

    Reply
    • Katerina Petrovska
      February 18, 2020 at 12:18 pm

      Thank you! I hope you love it! 🙂

      Reply
  • Tiffany La Forge-Grau
    February 18, 2020 at 8:07 pm

    5 stars
    I love snacking on cheese bread. Cooking in a skillet makes it even better!

    Reply
    • Katerina Petrovska
      February 19, 2020 at 5:11 pm

      Thank YOU! 🙂

      Reply
  • Cathy
    February 20, 2020 at 5:29 pm

    This looks SO incredible! Perfectly seasoned!

    Reply
    • Katerina Petrovska
      February 21, 2020 at 4:21 pm

      Thank you so much, Cathy! 🙂

      Reply
  • Erica
    February 22, 2020 at 11:28 am

    Could you use almond or coconut flour?

    Reply
    • Katerina
      February 23, 2020 at 6:19 pm

      Hi! I haven’t tested this recipe with any other flours, so I really can’t say. I do know that coconut flour requires a whole lot more liquid, and I think that’s definitely a flour I wouldn’t try with this bread recipe.

      Reply
  • Jennifer
    March 21, 2020 at 3:39 pm

    Can you use bread machine yeast? It’s the only one I currently have in hand? How would the recipe change then?

    Reply
    • Katerina
      March 21, 2020 at 10:51 pm

      Hi! 😊
      I’m not 100% on this, but I am pretty sure that bread machine yeast is instant yeast and that won’t work in this recipe. You need Active Dry Yeast.

      Reply
  • Maryse
    March 21, 2020 at 9:54 pm

    I do not have cast iron skillet ? What else I can use for the oven ??

    Reply
    • Katerina
      March 21, 2020 at 10:49 pm

      Hi!
      You can use a round stoneware baking dish, but whatever you do, do not use a regular aluminum bread-loaf-pan. I’ve done it and it didn’t work. 😄

      Reply
      • Zeta
        January 14, 2021 at 3:26 am

        Can I use coated cast iron?

        Reply
        • Katerina
          January 14, 2021 at 6:54 pm

          Yes, you can use a 10-inch cast iron skillet.

          Reply
  • Catriona
    March 26, 2020 at 2:23 am

    Nice easy recipe. However mine turned out a bit on the heavy side, is this how it should be?

    Reply
  • Ada
    April 8, 2020 at 6:32 am

    If I double the recipe, is the rise time and baking time the same?

    Reply
    • Katerina
      April 8, 2020 at 3:10 pm

      Hi!
      Doubling a recipe for bread is a little tricky. If you need more bread, I personally would follow the recipe and just make two separate loaves. But, if you want to give it a go, I recommend not to double the yeast – you will end up with a lot more dough and it will get very sticky – and you will have to use a much larger skillet. Having said that, though, I honestly don’t know if this will work out because I haven’t tested it myself.

      Reply
  • Marlene
    May 8, 2020 at 11:46 pm

    What happens if I do an overnight rise for the first rise? I recently made a couple of no knead breads that both required an overnight rise in room temp. My only concern is the cheese being left out? Unless I did an overnight rise in the fridge. Do you think the amount of rise time makes a difference ?

    Reply
    • Katerina
      May 9, 2020 at 1:02 am

      Hi!
      Yes, it definitely works if you leave it overnight on the counter, but I’m also a bit worried about the cheese, so I would cover it and keep in the fridge. I think it should be OK.
      Also, refrigerated dough may need more time to rise, so allow a bit more time.

      Reply
  • Delphine Yee
    May 8, 2020 at 11:59 pm

    Can I use instant yeast?

    Reply
    • Katerina
      May 9, 2020 at 12:50 am

      Hi! I haven’t tested this recipe with instant yeast, but judging by experience, you can try it and use 1-3/4 teaspoons of instant yeast.

      Reply
  • Debbie Minter
    May 17, 2020 at 8:04 pm

    5 stars
    Hi, I have a dutch over (safe to 400 degrees) and wondered, should I make it in that uncovered or just cover it? I just am not sure. Thank you!!

    Reply
    • Katerina
      May 18, 2020 at 12:47 pm

      Hi!
      Uncovered, but make sure to put parchment paper on the bottom of the dutch oven and up the sides. IF you don’t, the bread will stick to it and it will be very hard to take it out.

      Reply
      • Liz
        July 12, 2020 at 8:57 pm

        Going to try this today using my Dutch oven. Should I preheat it?? Thanks!

        Reply
        • Katerina
          July 13, 2020 at 3:08 pm

          Hi!
          Yes, if using a dutch oven you should definitely preheat it and then line it with parchment paper. Set the dough on top of parchment and then bake.

          Reply
  • Donna A
    May 21, 2020 at 12:18 am

    5 stars
    Absolutely awesome. Have made it several times and it never disappoints

    Reply
    • Katerina Petrovska
      May 21, 2020 at 12:54 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • emily dreifuss
    June 8, 2020 at 2:50 am

    5 stars
    The recipe was super easy! I didn’t have parsley but I had fresh rosemary I used on top instead and it turned out really good, we ate half the loaf because it was that good!

    Reply
    • Katerina Petrovska
      June 8, 2020 at 3:07 pm

      That’s wonderful! I’m very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Tracy
    July 23, 2020 at 6:31 pm

    Can I use my kitchen aid to mix the dough

    Reply
    • Katerina
      July 23, 2020 at 8:19 pm

      Yes, that’ll work, just try not to overmix because that can make the bread tough and dry.

      Reply
  • Donna
    August 31, 2020 at 8:14 pm

    5 stars
    Hi! Can I use fresh garlic in this recipe?

    Reply
    • Katerina
      September 1, 2020 at 1:45 pm

      Hi!
      Yep, you can do that – I would use at least 4 cloves, minced or pressed through a garlic press.

      Reply
  • Denyse Kerr
    September 23, 2020 at 6:50 pm

    5 stars
    This bread was so easy to make and it is delicious!!!

    Reply
    • Katerina Petrovska
      September 24, 2020 at 3:49 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Carolina H.
    November 25, 2020 at 1:52 am

    I just did this recipe and ended up with a dense, gummy, half raw loaf. I followed the steps and have no idea what went wrong?

    Reply
    • Katerina
      November 25, 2020 at 4:17 am

      Hi!
      Gummy or sticky bread is often the result of uncooked bread, or a bread that was cut too soon. Did you let the bread cool before cutting?

      Reply
  • Buffi Lavine
    December 30, 2020 at 6:01 am

    3 stars
    Next time I will use a much older (stronger). Cheddar and fresh Russian garlic. Looking for a big wack on the palette. Is the cheese supposed to get crusty like? Is the onion powder supposed to caramalise? Will try again next week. Partly raised in Québec used to strong tastes.

    Reply
  • Kim
    January 8, 2021 at 12:09 am

    It baked up well, but was bland. Couldn’t taste the cheese or garlic and needed more salt. A good place to start…

    Reply
  • Deb
    January 21, 2021 at 1:08 am

    5 stars
    This was so easy to make and turned out delicious !!! My dough was rather soft so I was a little worried – but it turned out great. Nice crust and a super soft inside. So delicious and so easy. Didn’t need to use a mixer and no kneading. Love it. I might try a sweet version with cranberries or cherries – and maybe sprinkle with sugar instead of salt ?

    Reply
    • Katerina Petrovska
      January 22, 2021 at 3:36 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Beth McGill
    January 29, 2021 at 7:05 pm

    5 stars
    Delicious, easy, and just a great looking bread!

    Reply
    • Katerina Petrovska
      February 2, 2021 at 4:25 pm

      Thank YOU! I hope you enjoy it! 🙂

      Reply
  • Emily
    February 8, 2021 at 11:31 pm

    4 stars
    Super easy recipe. But mine did not rise and was quite dense. I will use a stronger cheese next time (didn’t have cheddar). And will add more salt and herbs. Perfect cooking time and still made a yummy loaf that’s perfect for dipping!

    Reply
  • Susan Oxendine
    February 20, 2021 at 1:14 am

    4 stars
    Easiest yeast bread I’ve ever made. Crunchy exterior, soft and doughy inside. I felt it needed more salt, maybe a full tsp or a tsp and a half, which cost one star for me. When I make this again, I will try with more salt, which I’m sure will make this a 5 star recipe. This was so quick and easy, I was able to make it after work on a weeknight! (Maybe that alone is worth 5 stars!)

    Reply
    • Katerina Petrovska
      February 21, 2021 at 3:57 pm

      I’m very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Aleta
    March 6, 2021 at 9:49 pm

    4 stars
    I used bread flour and it turned out very dense.

    Reply
  • Patricia Bossman
    March 11, 2021 at 7:20 pm

    5 stars
    My husband is a “bread machine” so I was really happy to find this easy recipe. The first time I made it, I skipped the cheese and used dried basil, parsley, rosemary, and thyme. It was super good. This time, I’m making it as written except for the garlic, which I used fresh.
    Thanks for this great recipe.

    Reply
    • Katerina Petrovska
      March 16, 2021 at 5:09 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Sharon Kearns
    March 20, 2021 at 9:07 pm

    This bread is so easy to make. Looked better the second time I made it. I did add some summer savory to the dough. This is a keeper.

    Reply
    • Katerina Petrovska
      March 22, 2021 at 8:33 pm

      I’m glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Betty Phillips
    April 8, 2021 at 7:33 pm

    5 stars
    I’ve made this multiple times and it is a true keeper. I upped the ante for a requested Jalapeño cheese bread. First time I used 3 fresh peppers with minimal taste but there. Next time I got a jar (9-10 oz) of “hot” sliced jalapeños. I diced about 1/3 of the jar and added 2 Tablespoons of the brine. I could certainly smell it much stronger. House smelled wonderful. Taste came out with medium bite- just what I wanted. Everyone loved it

    Reply
    • Katerina Petrovska
      April 11, 2021 at 10:44 am

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Pam
    April 23, 2021 at 1:42 pm

    4 stars
    Love this easy recipe. Just a few comments … I used a Dutch Oven because I didn’t have a cast iron skillet. I oiled the entire pan, but the bread stuck a little, however, with a knife around the edges, it came out of the pan. I misread the amount of flour, and used 41/2 cups, and the bread turned out pretty dense, but I like it that way. I used Tillamook medium cheddar, but couldn’t see any of it in the loaf, which I wasn’t really that concerned about. The bread was a bland for my taste, so, I would definitely add more salt, probably 1-1 1/2 tsp. Will definitely make this bread again.

    Reply
    • Katerina Petrovska
      April 24, 2021 at 10:51 am

      I’m very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Claudia
    May 18, 2021 at 1:39 pm

    This bread is so good. I have made it several times and the only Issue I have is that every time I score it it deflates quite a bit. I did use a very sharpe knife. Any suggestions??

    Reply
  • Dee Maynard
    May 30, 2021 at 10:46 am

    5 stars
    Fantastic, tasty, and delish! AND, so easy. Thanks for the recipe.

    Reply
    • Katerina Petrovska
      June 2, 2021 at 10:59 am

      I’m very happy you enjoyed it! Thank YOU! 🙂

      Reply
  • Lorena
    July 8, 2021 at 2:32 pm

    Can I use bread flour?

    Reply
    • Katerina
      July 12, 2021 at 8:20 am

      I have not tested this recipe with bread flour, but bread flour should work in this recipe. Keep in mind, bread flour produces a stronger, chewier bread and that makes a big difference in recipes with only few other ingredients.

      Reply
  • Teri
    July 30, 2021 at 1:34 pm

    5 stars
    DELICIOUS! Sooooo… good. Will be making this again, for sure. Maybe next time will add some parmesan or shredded asiago to bring the cheesiness to the next level, but really is great as is! Loved the coarse salt on top!

    Reply
    • Katerina Petrovska
      August 3, 2021 at 11:56 am

      Thank you so much! I am very glad you enjoyed it! 🙂

      Reply
  • Corinne
    September 10, 2021 at 9:54 pm

    Can I use a stainless steel oven safe skillet?

    Reply

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