Smoked Cheese and Shallot No Knead Bread

Smoked Cheese and Shallot Bread

Recipe: Smoked Cheese and Shallot Bread


I’ve found with homemade bread it’s delicious¬† fresh out of the oven and soft for the day after. By day two it starts drying out and then only becomes great when toasted. For this no-knead bread recipe I’ve added smoked cheese and shallots which is delicious fresh or scrumptiously cheesy when toasted. It’s also versatile enough to use for days after the bake when dried out and turned into croutons or breadcrumbs for roasts, soups or salads.


Smoked Cheese and Shallot No Knead Bread



600gm white bread flour
430ml warm water
1 tbsp sea salt
1 tsp yeast
1/2 tsp garlic powder
8 small shallot onions, peeled and minced
100gm smoked cheese, cut into tiny cubes
1/2 mixed grated smoked cheese and parmesan cheese for topping



  1. You will need a large plastic container with a lid for making the bread.
  2. All ingredients need to be prepped and ready to through into plastic container.
  3. To the container add warm water, quickly followed by salt, yeast, garlic powder, onions, flour and cheese. Mix together with a wooden spoon until combined and there is no visible dry flour – but don’t over mix!
  4. Place lid on container and sit somewhere warm for 2 – 3 hours or until dough has doubled in size.
  5. Once doubled in size, flour a flat surface and remove dough from container onto the surface. With well floured hands gently shape dough into a ball, lightly stretching dough on top and folding underneath. This is give the bread its shape and rise. If not done correctly your dough will flatten during proving and baking.
  6. Place shaped dough on a floured surface and let rise somewhere warm for a further 40 – 60 minutes.
  7. Preheat oven for 10 minutes to 230 degrees. On the middle shelf place the tray your bread will be baked on to preheat. On the bottom of the oven place a baking tray that will hold water. When oven is nice and hot, transfer bread onto your pre-heated middle tray, place in oven and very quickly add 250ml hot water into the bottom tray and shut oven door. The water will created steam to help crust the bread.
  8. Bake for 40 – 45 minutes. Remove and cool completely before cutting.

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