No-Knead Italian Herbs & Cheese Bread
Serves 8
15 mins prep
40 mins cook
600 mins Rest Time
655 mins total
This parmesan-crusted Italian Herbs & Cheese Bread is flavored with Italian seasonings and easy to make with no kneading required! Vegan.
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Prep: Add the flour to a large mixing bowl along with 3/4 cup (45 g) shredded cheese, the Italian seasoning, garlic powder, onion flakes or powder, salt, and yeast; whisk well. Form a well in the center of the dough, then pour in 1 1/2 cups of water and mix with a wooden spoon. Mix well until all of the flour is absorbed. The dough should be thick and lumpy, and you may need to work the flour into it a bit. If the dough is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap and set aside.
Rise: Let the dough rest at room temperature for 12 to 18 hours, until the dough looks loose and has doubled in size. The total time will depend on the season and warmth of your house. You can also store the dough in the fridge and let it rest for 24-26 hours.
Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat for 30 minutes. Set a sheet of parchment paper aside.
Shape the Dough: Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven.
Cheesy Crust: If the surface of the dough is too dry from the flour, lightly spray it with cooking oil to help it be sticky. Sprinkle the remaining 1/4 cup (15 g) of cheese over the top of the bread, doing your best to press it evenly across the top and sides. If you are using dairy-free cheese I recommend spraying the top of the cheese with oil again; this will help it to melt better in the oven.
Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes, until the crust is golden brown and crispy.
Serve & Store: Remove the dutch oven from the oven and carefully transfer the loaf to a wire cooling rack. Let the bread cool completely before slicing and serving as desired. Store any leftovers in an airtight container at room temperature for up to 4 days, or pre-slice the loaf and store in the freezer for up to 2 months.
