No Knead Skillet Cheese Bread

4.75 from 31 votes

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 30

Cook Time30

Course: Bread

Cuisine: American

Keyword: artisan bread, dutch oven no knead bread, homemade bread

Servings: slices

Calories: 278kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

2 cups luke warm water
2¼ teaspoons active dry yeast
½ teaspoon salt
4⅓ cups all purpose flour
1½ teaspoons garlic powder
½ teaspoon onion powder
1 cup shredded cheddar cheese
2 tablespoons 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.

Notes

To freeze the dough: Make the dough as instructed and let it rise for 1 hour, per the recipe. Once risen, form the dough into a ball, wrap it in plastic wrap, and then place it in a freezer-friendly container and keep it frozen for up to a month. When ready, thaw the frozen dough on the kitchen counter, let it rise, and bake as directed.

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