cheese bread

Cheese Bread

Rustic cheese bread with an aged pecorino cheese. The cheese stays in nice chunks throughout. Cheese bread is perfect as an appetizer with olive oil.


Cheese Bread

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As some of you may know, I try to make a loaf of bread once a week. For the last year or so I’ve been making no knead bread as my go-to loaf. Betsy and I use this for sandwiches or toast throughout the week or just to snack on. Even though I completely love my normal bread bread, occasionally I like to change it up. Some weeks I’ll throw in a loaf of olive bread, but this week I decided to change it up with this cheese bread!

I’ve had this cheese bread recipe bookmarked for a while now. What I love about it is that it uses a nice semi-hard cheese, so it doesn’t get melty and soggy. Instead it stays kind of firm and just slightly oozes throughout the bread.

Cheese Bread

1 loaf
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cheese bread
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Rustic cheese bread with an aged pecorino cheese. The cheese stays in nice chunks throughout. Cheese bread is perfect as an appetizer with olive oil.

Pane con Formaggio from My Bread.


3 Cups bread flour
6 ounces Semi-hard cheese (I used a Pecorino Toscano 6 month aged), about 1 to 1 1/2 Cups cubed
3/4 Teaspoon yeast
1 Teaspoon salt
1/2 Teaspoon Black pepper
1 1/3 Cups water


1) Cut off any rind sections on the cheese and cube it into 1/4 inch pieces.

2) Mix cheese with flour, salt, yeast, and pepper. Then stir in water. The dough should be very stick… too sticky to knead.

3) Cover the dough loosely and let it ferment at room temperature for 18-24 hours.

4) Flour a clean surface and scoop the dough out onto it. Sprinkle the top with more flour. Fold the dough over itself a few times and shape it into a loaf. You can either make a round version or a more rectangle shape.

5) Invert the dough on a towel that’s been dusted with cornmeal or flour. The seam of the dough should be down. Lightly cover the dough and let it sit for another 2 hours.

6) 30 minutes before you want to cook the loaf, preheat the oven to 475 degrees. Stick your pot in the oven also for the preheat time so it gets really hot. No need to heat up the lid for the pot.

7) Take the pot out of the oven and flip the dough into the pot so the seam is up.

8) Cover and bake at 475 for 30 minutes. Remove the lid and bake for another 20-30 minutes.

9) Remove the loaf and cool it on a wire rack for at least an hour.

10) Serve with olive oil or make sandwiches with the bread. It’s great.

The Cheese

In the original recipe, Jim Lahey recommends using a 3 month aged pecorino toscano, but I could only find the 6 month variety. Cheeses tend to get a bit saltier as they age so I decreased the salt in my recipe by 1/4 Teaspoon as he recommends.

Good cheese.

You could use a pretty wide variety of cheeses for this, but I do think you want something semi-firm to firm. You don’t want something that’s going to ooze all over the place. Any pecorino or parmesan would probably work fine.

The flavor of the cheese comes through pretty strongly in this bread, so in my opinion, it’s worth getting the good stuff for it.

To prep the cheese, cut off any rind sections (you can save them for soup or stock if you want) and then dice the cheese into 1/4 inch cubes.

cheese cubed
Cubes are what you want.

Mix the cheese in with the flour, salt, yeast, and black pepper just to combine everything evenly. Then add your water. You should end up with a very moist, sticky dough. It’s impossible to knead even if you wanted to.

If you have a heavy hand with the flour (I do), you may have to add another 1/4 Cup of water (I did) to get the dough to this point. Eventually, it should all come together in a big sticky ball dotted with cheese cubes.

dough mixed
Sloppy dough.


Cover this bowl and let it sit at room temperature for 18-24 hours. It will bubble and more than double in size and be kind of sloppy.

This was mine after 18 hours and looks about right:

dough fermented
After about 18 hours.

Shaping the Cheese Bread

Lightly flour a clean surface and pour or scoop or splat your dough onto the surface. Dust it with a bit more flour if you hands are sticking to it and then gently press it into a rough rectangle.

Then fold the ends in to produce a loaf shape. Mine was probably 10 inches long by 4 or 5 inches wide.

dough shaped
Don’t freak out about the shape.

Gently invert this onto a towel that’s been heavily dusted with cornmeal or flour. Cornmeal works the best in my opinion. It’s important to make sure that the seam (the one above that you can see) is DOWN on the towel.

That’s because when we flip this into a pot, we want the seam side to be UP.

The Proof

Once your dough is on the towel, fold the towel edges over to cover it and let it sit for another 2 hours.

after second rise
After another two hours.

About thirty minutes before your loaf is done proofing, stick your pot into the oven with the lid OFF and preheat to 475. You want to give it 30 minutes to get really hot. Don’t preheat the lid because A) it’s unnecessary and B) if you have a lid with a hard plastic nob, it might melt!

After it’s preheated, carefully pull your pot out of the oven and flip your shaped cheese bread into the pot. So now the seam should be UP.

This was mine. It’s hard to see, but those creases in the below photo are the seam.

hot pot
This is a hot pot!

Why is it important that the seam is up? It gives steam an easy way to escape. If you don’t do this, you’re bread might have a huge air bubble in the center where steam was trapped.

Baking the Loaf

When you’re dough is in the pot, put your lid on it and cook your loaf at 475 for 30 minutes.

Then carefully remove the lid. You’ll have something beautiful like this:

Cooking bread
Lookin’ good.

It’s not done cooking, but it’s on its way. Return your pot to the oven with the lid OFF and cook for an additional 20-30 minutes. This will let the loaf form a really dark, lovely crust.

Cool it down

As always when baking bread, it’s super-important to let your loaf cool down. Let it cool for at least an hour before cutting into it. And yes, it will still be slightly warm after an hour. It takes at least two hours to cool completely.

This was my cross section of the bread:

cut bread
The crust and crumb.

I’m really not sure it gets much better than a few slices of this bread, slightly warm, with some olive oil. It’s hard to see the cheese in the bread after it baked, but the flavor is there. Trust me.

plus oil
Good for a happy hour!

I was very impressed with this loaf. I’m not sure that I like it as much as the olive loaf for everyday use (I love olives a lot), but it would be great to make for an appetizer at a party or something.

My one worry about the loaf was that the small bits of cheese that were on the outside of the loaf would melt and burn to the pan. That happened in one or two spots, but they didn’t burn to charcoal. In those spots, the crust was just very crunchy. Not a problem in my book!

This is an expensive loaf of bread actually, but in my mind it’s worth it. The flavor was great and it would be perfect for some dishes. Broccoli soup with this bread would rock my world.

27 Responses to “Cheese Bread” Leave a comment

  1. This looks so good. My new years resolution was to bake more bread and so far, I've made zero progress on that goal. This might be what gets me on track.

  2. Um, not to be a recipe nazi but could you share your measurements for the yeast, salt (and black pepper) and water, s'il vous plait? I noticed this as I was cubing my cheese. And now I have a sad pile of ingredients waiting to be combined into cheesey loafy goodness… my husband is pouting…

      1. Wow, ask and you shall receive -that was super fast on the reply! Thanks Nick, maybe you're under the influence from all this cheese in the last few days?

  3. Hey there- just wanted to let you know I made this last night and WOWEE!! Rich flavour, light & airy inside and chewy crunchy crust, loved it! I wanted to be left alone with my loaf but the greedy man in the house demanded I share. The things I put up with…. LOL Good thing this is a nice and easy recipe so no biggie to whip up another loaf soon! Any good (non-olive please) variations you can recommend?

  4. First time bread maker here and so excited to try this! I've never heard of that kind of cheese, though – I live in the Midwest, would it be available at the regular grocery store? Or could I substitute a less exotic kind?
    My recent post Snapfish Discount

  5. hey, can you do breads other than this recipe with the le cruset pot? I have a bread recipe I like that isn’t no knead, but I’d still like to use the pot to make it extra crunchy.

    1. Hey Grace, I use my pot for all no knead bread recipes. I haven’t tried it for any other bread recipes, but I figure it would probably work fine.

  6. Nick, thanks for this recipe! I’ve been trying to make a loaf with cheese in it for ages, but previous attempts have resulted in doughy, greasy yuk. This recipe is heavenly, and particularly delicious if you toast it and top it with home-made Seville orange marmalade on it. I know, I know, it sounds odd, but think about it: bitter oranges and cheesy salty bread. Mmm. (Hurries to kitchen to put toaster on.)

  7. I could not find the cheese that you asked for, but used a 6 yr old cheese. Didn’t like the smell of it. A different way of making bread. Will do it again but with a milder cheese. Thanks………..Mary

  8. I did use the corn meal, and I had greased my dutch oven, preheated it as stated, but my bread stuck to the bottom, can,t get it out, whats your suggestion? Smells good, maybe I should have tried it before wanting to serve it.

  9. My recommendation…DOUBLE the cheese. I use asiago and pafmesan, and some olive oil drizzled on top befor folding and ond in the pan. U usually use shredded.

  10. Ugh cannot fix my earlier typos! Sorry! I wanted to add that I used a 3qt cast iron pot, and it works great.

  11. Just tried this. 20 min with the lid off was too long and it burned. :( I have an oven thermometer so I know my oven doesn’t run hot. I should have checked it at 15 min, not 20.

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