No-Knead Cheese Bread Recipe
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Don’t make this cheese bread if you don’t want to get addicted! It’s insanely cheesy and buttery, with a light and fluffy crumb. Made with easy ingredients like flour, mozzarella, butter, and eggs, it’s the cheese-filled dream you’ve been missing all your life. Prep for just 10 minutes and your oven will take care of the rest.
I know everyone will agree when I say that cheese makes everything better. At all the parties I host, cheesy appetizers like pineapple cheese ball, cranberry brie bites, and cream cheese stuffed mushrooms are always the crowd favorites. So when I first served cheese bread, the entire tray was wiped out in minutes.
This from-scratch, no-knead cheese bread is the ultimate lazy baker’s dream: just mix and bake. No mixers, no kneading, and no stress; just a ridiculously good savory treat with golden brown finish, crispy edges, and cheesy pockets. Pair it with a cozy bowl of soup on a rainy day, set it out as an appetizer at dinner parties, or enjoy as a side for dinner. If there’s ever a good excuse to break out a carb-loaded comfort food moment, this is it.
Why You’ll Love This Recipe
- Ready in 35 minutes or less
- Cheesy goodness: Enjoy warm, melty cheese in every bite.
- Crispy crust, soft center: The outside bakes to a golden crunch while the inside stays tender and fluffy.
- Customizable: Swap in your favorite cheese or add your favorite mix-ins to make the recipe your own.
- Ever-versatile: Great for family meals, potlucks, gatherings, meal prep, or on-the-go snacking.
- Ideal for meal prep: Make ahead, freeze, and reheat anytime you need a cheesy treat.
How to Make Cheese Bread
This recipe makes a traditional South American cheese bread with a chewy texture and rich, cheesy flavor. It looks and tastes like something from a bakery, but no one has to know how easy it was. Just make the dough using a food processor then bake! If you don’t have a food processor, a standing mixer or electric hand blender can also work.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Yuca flour: The subtle flavor and unique chewiness of yuca flour (a.k.a. cassava flour) makes bread that holds up well on the outside but still tender inside. Don’t confuse yuca flour with “yucca”; they’re different plants.
- Mozzarella cheese: I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
- Baking powder: Helps the bread rise slightly without yeast, which is crucial in no-knead recipes.
- Salt
- Butter: Use unsalted butter since salt will be added separately.
- Eggs: Binds the dough together, adds structure, and gives the bread a tender texture and slight rise.
- Water or milk: Adds moisture and helps activate the baking powder. Milk makes the crumb softer and richer. I use whole milk, I don’t recommend using low-fat or skim milk as they can result in a drier, less tender crumb and a noticeably less creamy flavor.
Step-By-Step Instructions
Here’s how to bring this super easy, super tasty cheese bread to life! The method is super approachable and requires minimal effort. Follow along, and you’ll have golden, cheesy goodness on the table in no time.
Step 1: Mix the dry ingredients
Preheat the oven to 375 F and grease a muffin pan.
Add yuca flour, cheese, baking powder, and salt to the bowl of a food processor. Blend to combine.
Step 2: Add the wet ingredients
Add butter and eggs. Mix until a thick dough forms.
Step 3: Thin out the dough
Add water, 2 tablespoons at a time, while mixing. Continue until you achieve a dough thin enough for the machine to blend smooth. I add at least ½ cup of liquid and may add up to a whole cup, usually depending on how soft or dry the cheese is.
Step 4: Bake
Use a spoon to fill each muffin well ¾ full of dough. Bake for 25 minutes until the edges are golden brown.
Substitutions
Once you have the yuca flour onhand, everything else is simple stuff you probably already have at home. This recipe is totally forgiving if you need to make a few swaps. Here are my suggestions:
- Yuca flour: Swap with tapioca starch, or all-purpose flour (note that the texture will change).
- Mozzarella cheese: Use Monterey Jack, Provolone, Cheddar, Fontina, or Parmesan cheese instead.
- Baking powder: Make a homemade version by combining 1/4 tsp baking soda + 1/2 tsp vinegar, lemon juice, or cream of tartar.
- Butter: Replace with olive oil.
- Milk: Use any dairy, non-dairy, or dairy-free milk of your choice. You can also use buttermilk.
Expert Tips
- Rest the dough: Rest the dough for at least 10 to 15 minutes before baking to help hydrate the yuca flour and improve its texture.
- Grease your pan well: Yuca flour tends to be a bit sticky. Use butter, oil, or nonstick spray to ensure your bread pops out cleanly without tearing.
- Make in a baking dish: Instead of using a muffin tin, you can also bake this cheese bread in a 9×13 inch baking dish. You would need to increase time to 50 to 60 minutes, depending on how crispy you like the edges.
- Cool before slicing: Let the bread cool for about 10 to 15 minutes before cutting into it to help the cheese set slightly and prevent a gooey mess.
- Play with add-ins: Add chopped jalapeños, sun-dried tomatoes, cooked bacon, or herbs to take this basic recipe in delicious new directions. I also like adding a teaspoon of garlic powder to the dough for extra flavor.
- Serve it warm: This bread is at its best fresh out of the oven when the cheese is melty and the crust is slightly crisp!
How to Store This Recipe
These are best eaten fresh but leftovers can be stored in an airtight container for up to 5 days in the refrigerator. Reheat in a 350 F oven or over medium heat in a skillet until warm if needed.
What to Serve with Cheese Bread
Cheese bread is one of those versatile sides that fits in just about anywhere on the table. Serve it warm alongside a cozy bowl of soup like creamy potato and leek or broccoli cheddar for an ultra-comforting combo.
Hosting brunch? Cheese bread pairs beautifully with maple bacon, sheet pan eggs, a creamy quiche, or a charcuterie board. And don’t forget: it makes a crave-worthy snack all on its own; just add a little marinara or French onion dip for dipping and watch it disappear fast.
More Easy Bread Appetizers To Try
- Ham and cheese sliders
- Classic garlic bread
- Tomato bruschetta
- Cheese and bacon cob loaf
- Cheesy pull-apart bread
The Easiest Cheese Bread Recipe
Ingredients
- 2 cups yuca flour also known as tapioca starch
- 4 cups mozzarella cheese or queso fresco, finely shredded
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ounces butter softened to room temperature
- 2 large eggs
- 1 cup water or milk, divided
Instructions
- Preheat the oven to 375 °F and grease a muffin pan.
- Add yuca flour, cheese, baking powder, and salt to the bowl of a food processor. Blend to combine.
- Add butter and eggs. Mix until a thick dough forms.
- Add water, 2 tablespoons at a time, while mixing. Continue until you achieve a dough thin enough for the machine to blend smooth. I add at least ½ cup of liquid and may add up to a whole cup, usually depending on how soft or dry the cheese is.
- Use a spoon to fill each muffin well ¾ full of dough. Bake for 25 minutes until the edges are golden brown.
Notes
- Rest the dough for at least 10 to 15 minutes before baking to help hydrate the yuca flour and improve its texture.
- Yuca flour tends to be a bit sticky so use butter, oil, or nonstick spray to grease your pan.
- Instead of using a muffin tin, you can also bake this in a 9×13 inch baking dish with additional baking time.
- Let the bread cool for about 10 to 15 minutes before cutting into it to help the cheese set slightly and prevent a gooey mess.
- Add herbs, spices, or finely chopped meat and veggies for extra flavor and texture.
- This bread is at its best fresh out of the oven when the cheese is melty and the crust is slightly crisp!
