Cheese Bread {No Knead} Made Easy in Your Pressure Cooker
This no knead cheese bread bakes up in the pressure cooker with a golden crust and gooey cheddar crumb—no kneading required!
Equipment
- 1 Mixing bowl Large
- 1 Dutch oven or cast iron pot lidded and oven-safe
- 1 Parchment paper for easy transfer
Ingredients
Main Ingredients
- 3 cups all-purpose flour plus more for shaping
- 2 teaspoons sea salt or kosher salt
- 1 ½ teaspoons instant yeast
- 1 ½ cups warm water about 110 to 115°F
- 2 ½ cups shredded sharp cheddar cheese or a mix, slightly packed
Instructions
Instructions
- In a large bowl, combine flour, salt, instant yeast, and warm water. Stir until a soft shaggy dough forms.
- Fold in 2 cups of shredded cheese and mix until evenly distributed.
- Cover bowl and let rise at room temperature for 2-3 hours until doubled in size.
- During the last 15 minutes of rise, preheat oven to 450°F with a Dutch oven or cast iron pot inside.
- Flour the surface, shape dough into a round loaf folding corners inward, then transfer to parchment paper.
- Let the dough rest 15–30 minutes before baking.
- Score top if desired. Carefully transfer loaf into preheated pot using parchment paper.
- Sprinkle remaining ½ cup cheese on top and cover with lid.
- Bake covered for 30 minutes. Remove lid and bake 15 more minutes until golden brown and cheese is bubbly.
- Cool slightly before slicing and enjoy.
Notes
Presentation – Score loaf and sprinkle with extra cheese before baking for a golden cheesy top. Storage – Store at room temperature for 3 days or freeze wrapped slices. Variations – Use mixed cheeses or stuff cheese inside the loaf.