No-Knead Casserole Bread Recipe
No-Knead Casserole Bread Recipe photo by Taste of Home
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No-Knead Casserole Bread Recipe

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"You'll love this cheddar casserole bread, promises Peggy Key of Grant, Alabama. "It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it!"
TOTAL TIME: Prep: 15 min. + rising Bake: 45 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 45 min.
MAKES: 16 servings


  • 2 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 5-1/2 cups all-purpose flour
  • 2 cups water
  • 2 tablespoons butter, cubed
  • 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
  • 1/4 cup finely chopped onion

Nutritional Facts

1 slice: 204 calories, 4g fat (2g saturated fat), 10mg cholesterol, 272mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 6g protein.


  1. In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes.
  2. Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°.
  3. Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool.
  4. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature. Yield: 1 loaf (16 slices).
Originally published as No-Knead Casserole Bread in Quick Cooking January/February 2002 , p58

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chris_giles18 User ID: 2108383 236344
Reviewed Nov. 4, 2015

"Sadly, this just did not turn out well for me. Honestly, it was more of an epic fail that ended up in the garbage. I baked it as directed, but the inside was still very doughy. I put it back in for 20 more minutes and it was still the exact same inside but outside had browned too much and was super hard. And by that time, we had finished eating the rest of our meal anyway. Be sure to "eat your wheaties" before trying to stir up the dough by hand and I'm pretty sure the loaf weighed a good 43 pounds or so, lol."

ebramkamp User ID: 702841 120010
Reviewed Sep. 30, 2014

"This is so good and very easy to make. The first time I made it exactly as the recipe called for. Delicious-nice crust on top and a very dense bread inside. The second time I left out the onion but added some sliced green onions and chives for a bit more color. I also added 1 tsp of dill and 1/4 tsp of garlic powder. We ate almost the entire loaf that night......"

marinersgal69 User ID: 5826429 119949
Reviewed May. 31, 2011

"Made this yesterday for the first time. It's a very dense bread, but it was liked by all at dinner. Tastes just as good the next day at room temperature with a bit of butter on it."

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