No Knead Cheese Bread

Von RecipeTin Eats · 480 Min.

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Zubereitung

1. Mix the flour, salt and yeast in a large bowl. Add the warm water and mix until no dry flour is visible. The dough should be too sticky to knead by hand but not pourable.
2. Cover and let rise in a warm place for 2 to 3 hours, until doubled. The surface should be bubbly.
3. About half an hour before the dough is ready, preheat a heavy lidded pot (24-28 cm / 4.5-8 quart) in the oven at 450°F/240°C (220°C fan).
4. Sprinkle the work surface with 1 tablespoon of flour. Scrape out the dough, sprinkle it with flour and pat into a disc about 8 inches (20 cm) wide. Set aside one-third of the cheese for topping. Cover the surface with half of the remaining cheese.
5. Fold the sides of the dough inwards four times, topping each layer with the remaining cheese, keeping the last layer cheese-free. Form a roundish shape.
6. Flip the dough onto parchment paper so the seam side is mostly facedown. Tidy the shape if needed. Pile the reserved cheese on top.
7. Carefully transfer the dough, still on the paper, into the hot pot and cover with the lid. Bake for 35 minutes.
8. Remove the lid and bake for 10 more minutes to colour the top.
9. Remove from the oven and transfer the bread onto a cooling rack, removing the paper. Let it cool for at least 10 minutes before slicing.

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