I just love these no-knead bread recipes. Sure, they still take time. But ultimately, they are easier to make and require less active time than traditional bread recipes.
HERBS AND CHEESE, OH MY!
This particular bread recipe features Italian seasoning and cheese, a winning combination all around. Not only does it taste amazing, but it smells divine while you are baking it. Butter up a warm slice and eat it on its own or up your Italian sandwich game by throwing your favorite salami between two decadent slices.
NO KNEAD ITALIAN HERBS AND CHEESE BREAD
- Prep Time: 12-18 Hours
- Cook Time: 2 Hours
- Total Time: 0 hours
- Yield: 1 Loaf
Ingredients
3 cups all-purpose flour
2 tablespoons Italian seasoning
1 teaspoon black pepper
2 teaspoons Kosher salt
1 teaspoon active dry yeast
1 ½ cup shaved Asiago/Parmesan/Romano blend cheese
1 ½ cups lukewarm water
Cornmeal for dusting
Optional: olive oil spray, flaky sea salt
Instructions
About 12 hours before you’d like to bake your Italian herb and cheese no-knead bread, make the dough. In a large bowl, combine the flour, Italian seasoning (reserving half a tablespoon for topping), Kosher salt, & active dry yeast. Whisk to combine. Add the cheese blend (reserving a few tablespoons for topping), stirring to combine. Slowly & gradually pour in the lukewarm water, mixing the dough with a wooden spoon until just combined. The dough will look shaggy & will be very sticky at this point. Cover the bowl with a kitchen towel & let rest in a warm, dry place for 12-18 hours.
Preheat the oven to 450 degrees about 30 minutes before you are ready to the bread. Make sure one of the oven’s racks is positioned in the middle of the oven, & place an oven-safe dutch oven (3-4 quart) on the rack, with its lid on, to heat along with the oven while it preheats. Once the oven is preheated, let the Dutch oven sit in the hot oven for 20 minutes longer to really make sure it’s up to temperature.
Once the Dutch oven is up to temperature, very carefully remove it from the oven.
Remove dough from bowl and lightly dust with cornmeal.
Quickly & carefully remove the lid of the Dutch oven, place the dough inside, and cut a few slits across the top with a sharp knife. Put the lid back on the Dutch oven, & place the Dutch oven back into the oven. Bake for 30 minutes.
After 30 minutes, remove the dutch oven from the oven. Remove the lid and spray the top of the Italian herb asiago cheese no-knead bread generously with olive oil spray (or brush on). Sprinkle some flaky sea salt over top with reserved Italian herbs and cheese blend as desired. Return the dutch oven to the oven & bake, uncovered, for an additional 20 minutes, or until the loaf is crusty & golden brown (see photos above for reference).
Serve: Carefully remove the bread from the Dutch oven. Allow to cool slightly before slicing or tearing the bread. Enjoy!
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