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This incredible Cheese and Herb Bread makes a fantastic savory, rustic loaf that’s as easy as it is delicious! This bread requires no kneading—just a quick mix of basic pantry staples, a little water, cheese and garlic. Once baked, the crust turns golden and crisp, and the interior is soft, airy, and full of fragrant herbs and cheese in every bite. Perfect alongside soups, salads, or just with butter, this loaf makes a simple meal feel special.
It is absolutely delicious, and might I admit to you that I’ve made it at least once a week for the past month or so. Truly. It freezes well, makes DELICIOUS sandwiches, makes the incredible toast and my family adores it. It’s a great bread to take along to family gatherings, or parties.
Let me show you how to make it happen!
Grab a large bowl and toss together the flour, sugar, salt and yeast. Add the cheese and Italian Seasoning and toss that into the mixture.
Pour the warm water into a glass measuring cup and add the minced garlic (bottled garlic is totally fine for this recipe). Pour the water and garlic over the top of the dry ingredients and stir well to combine.
The dough should look like a shaggy ball at this point. Cover with a kitchen towel and allow it to rise until doubled in size. (See picture above). It should take about an hour or so, depending on the temperature of your kitchen.
Preheat your oven to 425 degrees.
Using a dough scraper, or rubber spatula, pull the bottom of the shaggy dough ball up and over the top. Repeat this 8-10 times.
Spray a 9 inch pie plate with cooking spray and place the doughball into the pie plate. Allow it to sit for about 15 minutes (uncovered) or until it puffs up for you.
Bake for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes, or until a thermometer reads 200-205 degrees.
Brush with softened butter and allow it to cool for about 30 minutes.
Slice and enjoy!
Looking for more of our favorite NO KNEAD BREAD recipes? Here are a few more of our favorites…
Ingredients
- 4 C bread flour
- 1 1/2 tsp salt
- 2 tsp sugar
- 1 Tb yeast (active dry or instant will work great)
- 1 1/2 C cheddar cheese, shredded
- 1 Tb Italian Seasoning
- 2 C warm water
- 2 tsp minced garlic (bottled works great)
Instructions
1.Grab a large bowl and toss together the flour, sugar, salt and yeast.
2. Add the cheese and Italian Seasoning and toss that into the mixture.
3. Pour the warm water into a glass measuring cup and add the minced garlic (bottled garlic is totally fine for this recipe). Pour the water and garlic over the top of the dry ingredients and stir well to combine. The dough should look like a shaggy ball at this point.
4. Cover with a kitchen towel and allow it to rise until doubled in size. (See picture above). It should take about an hour or so, depending on the temperature of your kitchen.
5. Preheat your oven to 425 degrees.
6. Using a dough scraper, or rubber spatula, pull the bottom of the shaggy dough ball up and over the top. Repeat this 8-10 times.
7. Spray a 9 inch pie plate with cooking spray and place the doughball into the pie plate. Allow it to sit for about 15 minutes (uncovered) or until it puffs up for you.
8. Bake for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes, or until a thermometer reads 200-205 degrees.
9. Brush with softened butter and allow it to cool for about 30 minutes. Slice and enjoy!
Notes
This bread freezes super well and makes delicious sandwiches and incredible toast.
Recipe from Jamie Cooks It Up!
This looks great! Can it be made in a regular bread pan?
Hi Sharon,
Thanks for your question. Yes, absolutely. It will take little less time to bake. Just keep an eye on it.
Hope you love it,
~Jamie
I was unsure of my skill in making this bread as I’ve always used my bread maker machine however, this couldn’t have been any more easier yet alone delicious. This will be my “go to” bread recipe from now on and anxious to even try different variety add-ins as I think this would be a good base with even a cinnamon raisin bread (minus the garlic & herbs of course). Family approved – even as toast in the morning yum!
Hooray! I’m so happy to hear this April. We love this bread too. I’m making it this weekend again.
You might like knowing I posted a Cinnamon Raisin version (with Whipped Maple Butter) a few months ago. Here is a link…
https://jamiecooksitup.net/2024/09/no-knead-cinnamon-raisin-bread-with-whipped-maple-butter/
Hope you love it!
~Jamie
I was unsure of my skill in making this bread as I’ve always used my bread maker machine however, this couldn’t have been any more easier yet alone delicious. This will be my “go to” bread recipe from now on and anxious to even try different variety add-ins as I think this would be a good base with even a cinnamon raisin bread (minus the garlic & herbs of course). Family approved – even as toast in the morning yum!
seen you on Good good things Utah I would love to see more recipes from you
This bread was a hit! My whole family loved it. Thank you!
Camille,
So happy to hear it, Camille. Thanks for letting me know.
~Jami e