There’s two things in this world that I could not live without – bread… and cheese. Don’t you agree? Homemade bread with some cheese is just one of the best things – hands down. So today I decided to mix the two and stuff some no knead bread with feta cheese.
I definitely could have used cheddar, or another equally delicious cheese, but I decided to try it with feta. Mainly because it was the only cheese in the fridge at the time. However it turned out really good and I highly recommend this no knead bread.
Now this bread is definitely one for the recipe books. It’s so simple and no special techniques or equipment is used. You basically just have to mix all the ingredients together in a bowl and let it rise before baking.
Types of cheese for this no knead bread
Like I said, I used feta cheese for this bread – but that doesn’t mean you have too. You can use grated cheddar, mozzarella, or even goats milk! The only thing I would suggest is to use a type of cheese with a low moisture content. For example, the feta cheese I used was already pre-cubed and NOT soaking in water. If you’re using mozzarella, I’d choose a skim mozzarella.
How to make this no knead bread
This feta bread can’t get any more simple. In a bowl, just mix together the flour, herbs and spices and water. If you use quick yeast like I did, add it to the flour mixture. If you use regular yeast, mix it into the water along with some sugar.
Once you add the water to the dough, just mix with a spatula until it is incorporated. Now it’s time to mix in the feta cheese – using the same spatula, you just have to fold it in!
The final dough should be wet and sticky – so best to leave it in the same bowl as it rises for around 2 hours.
Once the dough rises, place it on a floured surface and dust the outside with more flour. Transfer to a piece of parchment paper and let it rise for an additional 30 minutes. This is just a quick final rise incase the transfer lets out a lof of air. The dough should be easy to handle since the outside is floured.
Place a dutch oven into the oven and preheat to 450°F. If you don’t have a dutch oven, a baking stone works or even a cookie sheet.
When the oven is up to temperature, take out the dutch oven, baking stone or cookie sheet and transfer the no knead bread. Cover with the dutch oven lid, or some foil and bake for 30 minutes. This will allow the inside of the bread to bake while not crisping the outside.
After 30 minutes, take off the lid/foil and bake for an additional 15 minutes or until the outside is a nice crisp brown.
The bread will be hot hot HOT, so I highly recommend to wait an hour or so until the bread cools. This also is a hot tip for any bread making as the bread will continue to bake on the inside even when it’s out of the oven.
How to enjoy this no knead bread
This bread is amazing toasted. AMAZING. Top it with some butter and it’s even better. You can’t go wrong to be honest. Use it in a sandwich, a grilled cheese, even make croutons with it! So many possibilities.
I hope you enjoy this no knead bread with feta cheese! If you are looking for another bread to make – I recommend trying my ciabatta recipe.
Super simple no knead bread with feta cheese. No equipment or special ingredients needed. A new favourite.
- 3 cups all purpose flour
- 350g lukewarm water
- 1 tbsp room temperature butter
- 2 tsp quick yeast (or 1 packet regular yeast)
- 1/2 tsp pepper
- 2 tsp dried parsley
- 1/2 tsp chilli flakes (optional)
- 1 tsp paprika
- 1/2 tsp thyme
- 3 tbsp dried onion
- 1 tbsp sugar
- 1/3 cup crumbled feta cheese
In a bowl, mix together the flour, herbs and spices. If using quick yeast, add it here along with the sugar.
Spoon in the room temperature butter and pour in the water. If using regular yeast, mix the water, yeast and sugar 15 minutes prior to this step.
Use a spatula to incorporate the water into the flour - it should be wet and sticky.
Pour in the feta cheese and mix in.
Cover the bowl with a piece of seran/cling wrap and then a towel. Set aside for 2 hours for the dough to rise.
Once the dough has risen, place it on a floured surface and sprinkle some flour on the top.
Place the dough onto a piece of parchment paper and let it rise for another 30-45 minutes,
Put the dutch oven - or baking stone or cookie sheet - into the oven and set to 450°F.
Once the oven is up to temperature, place the dough - along with the parchment - into the dutch oven and cover.. or if you are using a baking stone/cookie sheet. cover with tin foil.
Bake for 30 minutes.
After 30 minutes is up - take off the lid or tin foil. Bake for an additional 15 minutes or until nice and brown.
Take out and let it sit for at least an hour before slicing.
No nutritional information because this is pure carbs.