Quick No-Knead Cheddar Cheese Bread

Quick No-Knead Cheddar Cheese Bread

1 tablespoon yeast (instant or quick-rise)

1 tablespoon kosher salt (or 2 tsp. table salt)

2 cups lukewarm water (16 oz.) (about 100-115 degrees)

4 cups plus 2 Tbsp. and 1 tsp. (1 lb. 5-1/2 oz.) all-purpose flour

8 oz. extra sharp orange cheddar cheese, diced*

2 glass 1-1/2 quart 5 x 9-inch glass loaf pans, one inverted on top of the other

and 1 loaf pan to place the dough in with parchment paper after rising. I got mine at our local grocery store for $5.49 each. They're made by Anchor-Hocking.



In a large bowl place the yeast, salt and 2 cups of warm water. Stir until dissolved.

Add flour and cheese and mix well either by hand or mixer. It will be a thick, gooey batter-like dough.

Cover bowl with plastic wrap and allow dough to rise for 2 hours (or up to 5 hours).

After rising, stir down dough and cover again with plastic wrap. Place covered glass loaf pans (one inverted on top of the other) in an oven and set the oven temperature to 450 degrees. When the oven temperature reaches 450 degrees, set timer for 30 minutes. About ten minutes before the 30 minutes is up, place parchment paper in any type of loaf pan and pour the batter in it. At the end of the 30 minutes, remove the top pan (do not remove it from the oven), lift the dough by the parchment paper edges and place in the pre-heated pan. Again invert the glass pan and place it on top of the dough. Bake for 30 minutes at 450. Ovens vary, so if you have a meat probe thermometer, stick it in the bread at the end of 30 minutes once the cover is removed. The bread is done when it reaches 170 degrees.