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.
I was wondering if you take the bread out of the pans for cooling on the wire racks. I have a few recipes that say let it cool for a bit in the pan then the rest of the cooling out of the pan on the the wire rack.
Yes, remove the bread from the pan and cool on wire rack, there is no need to let it cool for a bit in the pan but it won’t hurt it. If your like me, I immediately begin slicing and eating because I can’t wait.
These no-knead bread recipes are great! I have already made the potato and the light wheat varieties… and loved them. The Italian Cheese, will be my next venture. These breads are the easiest, and the tastiest that I have ever baked. I will continue to use these recipes now and into the future. Thank you.
This recipe is amazing! I am by no means a baker and definitely not a bread maker but wanted something new. It was awesome, everyone ranted and raved about it.
I hurried everything along by raising in a barely warm oven and thus only raised for about 7 hours the first time and 1 hour the second. Makes it much more reasonable for my schedule and it turned out wonderful. Thanks!
1) Can this cheese bread be made with wheat flour…. or a combination of wheat and white bread flour?
2) Can i roll it tighter, cut 12 pieces and then place in greased muffin pan to let rise again and then bake?
I love your no knead rye recipe….. never had any luck with rye bread until now!!!
Sandra in Houston
1) I am sure this would work with half wheat flour / half white flour, the no-knead method does not seem to work out as well with a larger wheat ratio than that. I am still working on 100% whole wheat no-knead recipe that I can be satisfied with.
2) Rolling it tighter may effect the finished product, the more you handle it after the first rise the more dense the final product may be. Having said that, it probably won’t effect it to bad. Cutting it up and putting the pieces in a muffin pan is a great idea that should work, I got to try that myself. The baking time should be decreased when baking them in smaller pieces, you will have to check on them often the first time to make sure you don’t burn them.
Let us know if you try the muffin pan idea and if it turned out good or not.
How large a rectangle to you make before you roll or cut in half and roll?
As big as I can make it with out ripping it.
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