This recipe will make 2 small bread loafs that is as good, or better, than any restrant Italian bread I have had. The crust is thin and crisp but the inside is moist with a great texture and the taste of great Italian cheeses.
Italian Cheese No-Knead Bread Recipe
- 4 cups all-purpose flour or bread flour
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 2 1/4 cups water
- Italian Blend shredded cheese
- Italian Seasoning (or Basil Seasoning)
- Very large bowl
- Wooden spoon or a strong mixing spoon
- 1/2 teaspoon
- Silicone Spatula
- Plastic wrap (saran wrap)
- Bread Pan (not to small, large preferred)
- Kitchen oven
- Cooking spray (Pam)
- Knife (or dough slicer of some sort)
- Combine all the dry ingredients (flour, yeast, salt) in the large bowl and stir with spoon for about 15 seconds.
- Add water to the bowl and stir for about 1 or 2 minutes (it won’t look that good but that doesn’t matter).
- Cover the top of the bowl loosely with plastic wrap.
- Let sit on counter top for about 12 to 16 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top when done rising.
- Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).
- Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
- Sprinkle flour on top of the dough and rub your hands together with flour (so they won’t stick to the dough).
- With you hands, gently stretch the dough out to a rectangle shape (if it is sticking to much to your hand, just sprinkle more flour on the dough).
- Cut the rectangle of dough in half.
- Sprinkle Italian Seasoning (or Basil Seasoning) over the dough.
- Generously sprinkle Italian Blend shredded cheese over the dough.
- Roll each strip of dough from one end to the other.
- Place the rolled dough in lightly greased bread pans seam side down.
- Let dough rise till it is almost double in size (about 1.5 to 2 hours).
- Pre-heat the oven to 450 degrees.
- Place bread in the oven for 30 minutes.
- Remove from oven and let it cool on a cooling rack or your counter top.
Note: This bread is best eaten fresh, and you’ll find that it will not last long either. The longer you store it, the softer the crust will get (you can put a slice in the toster for just a little bit to get the original texture somewhat back). When it is fresh, the crust will be thin and crunchy and the inside will be moist with great texture.