Cheesy Garlic No-Knead Bread

105 mins
Serves 1
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Directions

  1. 1Add 1 1/2 cups of lukewarm water to a bowl.
  2. 2Add 1 1/2 cups of lukewarm water to a bowl.
  3. 3Add 1 1/2 cups of lukewarm water to a bowl.
  4. 4Add 2 1/4 teaspoons of yeast to the bowl with water.
  5. 5Add 2 1/4 teaspoons of yeast to the bowl with water.
  6. 6Add 2 1/4 teaspoons of yeast to the bowl with water.
  7. 7Whisk the yeast and water until it starts bubbling up, which means it's active.
  8. 8Whisk the yeast and water until it starts bubbling up, which means it's active.
  9. 9Whisk the yeast and water until it starts bubbling up, which means it's active.
  10. 10Add 3 1/4 cups of all-purpose flour to the bowl.
  11. 11Add 3 1/4 cups of all-purpose flour to the bowl.
  12. 12Add 3 1/4 cups of all-purpose flour to the bowl.
  13. 13Add 1 1/2 teaspoons of salt to the flour mixture.
  14. 14Add 1 1/2 teaspoons of salt to the flour mixture.
  15. 15Add 1 1/2 teaspoons of salt to the flour mixture.
  16. 16Add garlic powder to taste.
  17. 17Add garlic powder to taste.
  18. 18Add garlic powder to taste.
  19. 19Add onion powder to taste.
  20. 20Add onion powder to taste.
  21. 21Add onion powder to taste.
  22. 22Mix all the ingredients together until it forms a shaggy dough.
  23. 23Mix all the ingredients together until it forms a shaggy dough.
  24. 24Mix all the ingredients together until it forms a shaggy dough.
  25. 25Add 2 cups of shredded cheese (cheddar, muenster, or colby) to the dough.
  26. 26Add 2 cups of shredded cheese (cheddar, muenster, or colby) to the dough.
  27. 27Add 2 cups of shredded cheese (cheddar, muenster, or colby) to the dough.
  28. 28Fold the cheese into the dough using your hands.
  29. 29Fold the cheese into the dough using your hands.
  30. 30Fold the cheese into the dough using your hands.
  31. 31Cover the bowl with the dough and let it rest for about 1.5 hours until it doubles in size.
  32. 32Cover the bowl with the dough and let it rest for about 1.5 hours until it doubles in size.
  33. 33Cover the bowl with the dough and let it rest for about 1.5 hours until it doubles in size.
  34. 34Press the dough down and roll the sides to form a loaf.
  35. 35Press the dough down and roll the sides to form a loaf.
  36. 36Press the dough down and roll the sides to form a loaf.
  37. 37Tuck the ends of the loaf.
  38. 38Tuck the ends of the loaf.
  39. 39Tuck the ends of the loaf.
  40. 40Grease a 5x9 inch baking mold with oil and place the dough inside.
  41. 41Grease a 5x9 inch baking mold with oil and place the dough inside.
  42. 42Grease a 5x9 inch baking mold with oil and place the dough inside.
  43. 43Cover the loaf in the mold and let it rise for another 30 minutes.
  44. 44Cover the loaf in the mold and let it rise for another 30 minutes.
  45. 45Cover the loaf in the mold and let it rise for another 30 minutes.
  46. 46Bake at 425°F for about 20-22 minutes, or until golden brown.
  47. 47Bake at 425°F for about 20-22 minutes, or until golden brown.
  48. 48Bake at 425°F for about 20-22 minutes, or until golden brown.

Ingredients

  • 1.5 cups lukewarm water
  • 1.5 cups lukewarm water
  • 1.5 cups lukewarm water
  • 2.25 tsp active dry yeast
  • 2.25 tsp active dry yeast
  • 2.25 tsp active dry yeast
  • 3.25 cups all-purpose flour
  • 3.25 cups all-purpose flour
  • 3.25 cups all-purpose flour
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • 2 cups shredded cheese
  • 2 cups shredded cheese
  • 2 cups shredded cheese

Equipment

glass bowlwhiskscissorsmeasuring cupbaking moldoven

Tips

  • You can season with whatever you want.
  • You can use any cheese you want.
  • You can do two smaller loaves if you want.
  • Don't forget to spray your mold with some oil before you put your dough before the second rise, for easy dumping of the bread.