NO-KNEAD HOMEMADE CHEESE BREAD – BEST !

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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!

What is cheddar bread? Just a blend of two of my #1 things – cheddar and bread, obviously! In the event that you’ve at any point felt threatened by making your own bread, this is the bread to attempt. You needn’t bother with an extravagant bread creator or any devices other than a blending bowl, wooden spoon, and skillet. Also, we’ve all got those, correct?

This cheddar bread is the ideal side to go with your number one generous soup. The outside is brilliant and hard while within is irrefutably the ideal thickness – neither excessively vaporous or excessively weighty. You’ll wind up desiring a portion of this with the entirety of your most loved generous mealsI mean, it is the thing that it says – bread that you don’t manipulate. By disposing of the plying step, your bread will grow less gluten. This implies, within your bread will be all the more delicate and less elastic.Though you will not work it, you certainly need this bread. (See what I did there?)

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I’m not going to reveal to you that you have these fixings laying around your home, since, well who simply has dynamic dry yeast lying around? However, when you lock that down, the remainder of the fixings are finished fundamentals.

Obviously, this bread goes great on the side of any soup. It’s also great with stews and pot roasts. But, don’t count it out on the side of a pasta dish, either. Basically, anything where you can use it to soak up a broth, gravy, or sauce is perfect!.This bread can be stored in a zip top bag in a cool dry place for up to 3 days. It can also be frozen if brought completely to room temperature, first. It will stay in the freezer for about 3 months.

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!

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Ingredients

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