Sugar Camp No-Knead Cheese Bread
A savory, cheesy no-knead bread with a tender crumb and rich flavor, perfect for casual gatherings or comforting home baking, highlighting cheese and buttery goodness.
Ingredients
Instructions
- Dissolve yeast in warm water.
- In a large mixing bowl, pour warm milk, sugar, and salt.
- Add melted butter and beaten eggs to the mixture.
- When the mixture is lukewarm, add the yeast-water mixture.
- Add and beat in flour. Cover and let the mixture rise in a warm place until doubled in size.
- Stir down the batter and fold in shredded cheese.
- Divide the batter and place in well-greased bread pans.
- Let rise until doubled or until the batter reaches the top of the pan.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For best results, ensure your milk is just warm to the touch before adding it to the mixture; overheating can kill the yeast. If you don't have active dry yeast, you can substitute with instant yeast by using the same amount. You can experiment with different types of cheese, like cheddar or mozzarella, for varied flavors.
Serving Suggestions
This cheese bread is delicious served warm with butter or as a side to soups and salads. It pairs beautifully with Lujean Salad for a well-rounded meal. Consider slicing it for sandwiches or serving it alongside Fresh Fruit Kabobs With Cherry Dip for a delightful contrast of flavors.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last up to 3 months. To reheat, simply warm slices in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Camp No-Knead Cheese Bread contains roughly 309 calories, with 15g protein, 28g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and protein (30% of the Daily Value). Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To help with this, consider adding a tablespoon of vital wheat gluten to improve the bread's rise and texture.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer; it should read about 190°F (88°C) in the center for optimal doneness.
Can I add other ingredients like herbs or spices?
Absolutely! You can enhance the flavor by adding herbs like rosemary or garlic powder to the dough. Just be mindful of the additional moisture they might add and adjust accordingly to maintain the bread's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).