Description
For the Bread:
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon active dry yeast
1 ¼ cups warm water
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon black pepper
¾ cup shredded sharp cheddar cheese
½ cup shredded Parmesan cheese
For the Roasted Garlic:
1 whole head of garlic
1 teaspoon olive oil
Pinch of salt
Directions:
Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 35-40 minutes
until soft. Let cool, then squeeze out the roasted garlic cloves and mash them into a paste.
In a large bowl, mix the flour, salt, yeast, oregano, thyme, black pepper, cheddar, and Parmesan. Stir in the warm water and roasted garlic paste until just
combined.
Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
Preheat oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes.
Turn the dough onto a floured surface, shape into a ball, and let rest for 30 minutes while the oven heats.
Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until golden brown. Let cool before slicing.
Prep Time: 10 minutes (plus 12-18 hours rise time)
Cooking Time: 40 minutes
Total Time: 13-19 hours
Kcal: 230 kcal per slice
Servings: 10 slices
Step-by-Step Guide
1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off a whole head of garlic to expose the cloves. Drizzle with 1 tsp olive oil and a pinch of salt. Wrap tightly in foil and roast for 35-40 minutes. Cool, then squeeze the soft cloves into a bowl and mash into a paste.
2. Mix the Dough: In a large bowl, whisk together 3 cups flour, 1 ½ tsp salt, ½ tsp yeast, 1 tsp each of oregano and thyme, and ½ tsp black pepper. Stir in ¾ cup shredded cheddar and ½ cup Parmesan. Add 1 ¼ cups warm water and the roasted garlic paste. Mix until just combined and no dry flour remains.
3. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap. Let it rest at room temperature for 12-18 hours. The dough is ready when it’s bubbly, puffy, and roughly doubled in size.
4. Preheat & Shape: Place your Dutch oven (with lid) into the oven and preheat to 450°F (230°C) for 30 minutes. While it heats, turn the risen dough onto a floured surface. Gently shape it into a ball by folding the edges toward the center. Let it rest, seam-side down, for 30 minutes.
5. Bake: Carefully remove the hot Dutch oven. Gently place the dough inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.
6. Cool: Transfer the bread to a wire rack. Let it cool completely for at least 1 hour before slicing. This allows the interior crumb to set.
Serving Suggestions
This flavorful bread is incredibly versatile. Serve thick slices alongside a hearty bowl of tomato soup or stew. It makes exceptional grilled cheese sandwiches, especially with a touch of apple or fig jam. For an appetizer, slice into strips, toast, and serve with a creamy dip like spinach artichoke or roasted red pepper. Crumble day-old bread into salads or use it for a decadent, cheesy bread pudding.
How-to Summary
Create a roasted garlic paste. Mix dry ingredients and cheeses, then combine with water and garlic paste for a shaggy dough. Let rise for 12-18 hours. Preheat a Dutch oven. Shape the dough, then bake covered for 30 minutes and uncovered for 10-15 minutes until golden. Cool completely before slicing.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. You can use the same amount of instant yeast. Simply mix it directly with the dry ingredients; no need to activate it first.
My dough didn’t rise much. What happened? The most common causes are old yeast or water that was too hot (which can kill yeast). Ensure your yeast is fresh and your water is warm, not hot, to the touch (about 105-110°F).
Can I add fresh herbs? Absolutely. Substitute 1 tablespoon of fresh chopped herbs for each teaspoon of dried. Rosemary or basil would be excellent additions.
I don’t have a Dutch oven. How can I bake this? Use a heavy, oven-safe pot with a tight-fitting lid. Alternatively, bake on a preheated pizza stone or baking sheet, placing a pan of boiling water on the oven rack below to create steam.
How should I store leftovers? Store in a paper bag for up to 2 days for a crisp crust, or in an airtight container for up to 4 days. For longer storage, slice and freeze in a sealed bag for up to 3 months.
Common Mistakes to Avoid
- Using Hot Water: Water that is too hot will kill the yeast. Aim for warm, body-temperature water.
- Skipping the Cooling Time: Slicing the bread while it’s hot causes a gummy interior. Patience is key.
- Over-flouring the Surface: Use just enough flour to prevent sticking. Too much will dry out the dough and affect the texture.
- Not Preheating the Dutch Oven: A cold pot won’t create the necessary initial oven spring for a good rise and crust.
- Overmixing the Dough: Stir until just combined. Overworking develops gluten too early, leading to a tough crumb.
Conclusion
This No-Knead Roasted Garlic and Herb Cheese Bread is a stunning, flavorful loaf that leverages time, not effort, for incredible results. The slow fermentation develops deep flavor and an open, airy crumb, while the roasted garlic and cheeses create a savory, aromatic masterpiece. By following the detailed steps and avoiding common pitfalls, you can confidently bake artisan-style bread that will impress with every slice. The process is simple, but the payoff is enormous.
