No-Knead Cheese Bread
King Arthur Test Kitchen · kingarthurbaking.com · 1 round loaf, 16 slices
Against 136 no-knead bread recipes
More yeast than 98% of recipes and more salt than 93%.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- More yeast than 98% of recipes: 2.2% of the flour weight against the typical recipe's 0.4%, about 5.5 times as much.
- More salt than 93% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
Ingredients (9)
- 1/2 cup (71g) finely minced onion or 1/4 cup (21g) dried minced onion71 g
- 3 to 4 large garlic cloves, minced or 1 tablespoon (14g) jarred minced garlic14 g
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour360 g
- 1 tablespoon (6g) [product-link]Pizza Dough Flavor[/product-link] (optional, but very good)6 g
- 2 1/2 teaspoons instant yeast≈ 8 g
- 1 1/2 teaspoons (9g) table salt9 g
- 2 cups (227g) shredded or diced cheddar, provolone, or Swiss cheese*227 g
- 2 large eggs≈ 100 g
- 1 1/4 cups (283g) milk283 g
flour 360 gbatter 1078 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.
- Water79% · 46th percentile · median 79%
- Salt2.5% · 94th percentile · median 2%
- Yeast2.2% · 99th percentile · median 0.4%
- Fat0% · 40th percentile · median 0%
Oven
- Temperature
- 400°F / 205°C
- median 450°F
- Time
- 40 to 50 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, fat.
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