Cheesy no-knead cheddar onion bread is my favorite bread to use for toast & sandwiches! Only 5 minutes of hands on prep!
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No-Knead Cheddar Onion Bread

This is one of my favorite no-knead bread flavor combinations. The creamy mild white cheddar cheese and bite from the green onions gives this bread so much flavor! Toasted with avocado spread or pressed in a grilled cheese sandwich-- you can't go wrong!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2 slices
Calories 200kcal
Author Stacey Eckert

Ingredients

  • 3 cups AP flour
  • 1 tsp pink sea salt
  • ΒΌ tsp instant yeast
  • 1 tsp garlic powder
  • 1/4 cup green onions, sliced (or you can use chives)
  • 1 1/2 cup grated vegan cheddar + 1/4 cup for topping
  • 2 cups lukewarm water
  • 2 Tbsp wheat bran

Instructions

  • Add all ingredients except water and wheat bran, to a large bowl. Mix together until fully combined.
  • Add water, continue to mix until you don't see any white flour patches. The dough shouldn't be soupy so be careful not to add too much. The dough should look shaggy once combined.
  • Cover and put in a warm place for 12 hours. (I put mine in the oven with the door shut overnight so it's ready to bake in the morning when I get up.)
  • Preheat the oven to 450 degrees. Take your bread dough out of the oven and place 3-4 quart dutch oven with the lid on into the oven, let heat for 30 minutes.
  • Punch down your risen dough, stretch it out and fold your dough 3-4 times to get rid of any air bubbles. Cover and let rise again for 30 minutes while the pot is heating up,
  • After the 30 minutes, carefully remove the pot. Take off the lid and sprinkle the wheat bran into the bottom of the pot. Scrape the dough out of the bowl and into the hot pot. Sprinkle cheese on top. Replace the lid and put the pot into the oven.
  • Bake for 45 minutes covered, remove the lid and bake for 5 more minutes until the crust is a golden brown.
  • Carefully remove the bread immediately from he pot and let cool on a wire rack for 1 hour. The sides of the loaf may look dark but it's just the baked cheese. The crispy cheese is our favorite part!
  • If you cut into it while it's still warm the middle will get sticky. I know it's hard to resist warm bread but do your best!

Notes

  • I recommend So Delicious or Violife vegan shredded cheddar cheese for this recipe. They both melt well and have great flavor!

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 66g | Protein: 32g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 150mg | Potassium: 471mg | Fiber: 9g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 2.4mg | Calcium: 750mg | Iron: 5.8mg