Easy Garlic Cheese No-Knead Bread Recipe (2024)

FAQs

Why is my homemade no-knead bread so dense? ›

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

No-Knead bread is justifiably popular due to its ease and good results. In side-by-side tests, we discovered that 90 seconds of extra work, plus a few tweaks to the ingredients, takes no-knead bread from good to great.

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.

Also known as leipäjuusto or juustoleipä (hoo-stah-lee-pah), which means "cheese bread" in Finnish, bread cheese is made from curds that resemble feta cheese. The curds are pressed into blocks and baked, forming a toasted crust as the sugars on the outside of the cheese caramelize.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Dough that has not been kneaded, or hasn't been kneaded long enough, appears lumpy, doesn't stretch very well, and tears easily. If your dough is like this, it needs more kneading. Keep kneading it until it's smooth, stretchy, and more pliable.

No-knead bread gets its power from a long, slow rise at room temperature. Mix up the dough in the morning and let it sit for at least six hours before shaping and rising for one hour more. The bread bakes for 30 minutes covered and 15 minutes uncovered in the Dutch oven.

Editor: Shani, it sounds that your yeast may be too old and expired, or perhaps you're not letting the dough rest adequately after shaping and before baking.

Longer fermentation gives bread stronger flavors. “A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said. Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to the bread.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

Which cheese is best for bread? ›

Cheddar – The tangy taste of cheddar goes well with the sweeter notes of white bread. Cheddar is also great for grilled sandwiches and paninis. Mozzarella – The grainy, nutty taste of wholemeal bread goes well with Mozzarella. Top it with tomatoes, basil and olive oil to create a great-tasting, healthy sandwich.

Cheese options – For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese – because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.

You can pair it with fruit or veggies on a crudité tray or throw it on a charcuterie board with a drizzle of honey. One popular way of eating bread cheese is to dip it in a marinara sauce like a mozzarella stick. Or you can go the Finnish route and dip it in coffee.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Start by cooking your bread at the temperature prescribed in your preferred recipe, like the one mentioned in our no-knead rosemary bread recipe. Once finished, allow the bread to cool thoroughly and completely before cutting, as cutting too soon can also contribute to a gummy texture.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.