Enjoy freshly baked Everything Cheesy Bagel No-Knead Crusty White Bread for dinner tonight or just as a snack with homemade butter.
I’m finally sharing my other recipe for no-knead crusty white bread. This time I’m combining my love for everything bagel seasoning with Hand-Rubbed Everything Bagel Cheddar with soft tangy crusty white bread! I was so excited when my friends at Cabot teamed up with King Arthur Flour and challenged me to make cheesy bread! Last month, I shared my recipe for Chipotle Cheddar & Bacon No-Knead Crusty White Bread. This recipe for no-knead crusty white bread will make 3 loaves. And best of all you can make the dough one day and you don’t have to bake on the same day. You can let your dough rest in the refrigerator for a few days until you have time to bake it.
You can actually let the dough rest for up to 7 days in the refrigerator before your ready to bake. The longer you let it rest the more tangy your bread will be. I didn’t make this everything bagel cheesy bread until after the dough rested in the refrigerator for at least 7 days. This resulted in a super tangy bread that resembled a sourdough bread. It paired perfectly with the seasoning too.
I mean look at all that delicious cheesiness! And paired with my absolute favorite seasoning mix of all time–everything bagel seasoning. Two of my absolute favorite things and in one big loaf of bread. If you’ve been scared of working with yeast–fear not. This is the perfect starter recipe to try if you want to make your own homemade bread. I promise that making fresh homemade bread is not as scary as it might seem. Give this recipe for Everything Bagel Cheesy No-Knead Crusty White Bread a try!
Disclaimer: I received product from Cabot and King Arthur Flour. I was not compensated to create this recipe, but created it in conjunction for a #cheesybreaad contest–which I won! As always, all opinions are my own.
Everything Bagel Cheesy No-Knead Crusty White Bread
- Combine the lukewarm water, King Arthur Unbleached All-Purpose flour, salt, and active dry yeast in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. (For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.)
- Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.
- Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.
- Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.
- When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.
- Plop the sticky dough onto a floured work surface, knead in the shredded hand-rubbed everything bagel cheddar. Round it into a ball.
- Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sprinkle on the everything bagel seasoning (about 1 tablespoon per loaf). Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.
- Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.
- When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
- Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.
- Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
- Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature for up to 3 days.