Grammy's Kitchen · No-Knead Bread · Stuffed Cheese Bread
One of 174 no-knead bread recipes we measured
from www.averiecooks.com
It ranks #1 of 174 for char depth among the no-knead bread recipes we compared. 88 cooks on www.averiecooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 83% |
| fat | 0% | 4% |
| salt | 0% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 tube | |
| 113 g | 4 ounces mozzarella cheese (cut into eight 1-inch square cubes (cheddar cheese or diced string cheese may be substituted)) |
| 57 g | 4 tablespoons unsalted butter, melted |
| 2 g | 1 teaspoon Italian seasoning |
| 3 g | 1 teaspoon garlic powder (or to taste) |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 12 g | 2 tablespoons finely chopped fresh parsley (optional for garnishing) |
Method: 6 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made these, exactly as you described, and they were raw in the middle, around the cheese. I’m using a standard, non-convection oven. I also used a ball of mozzarella and the 16.3oz Grands Southern Homestyle Butter Tastin’ biscuit dough just like you did” — a cook
“I have a question. I made these tonight to go with my chili. They were good, but even after cooking for 10 minutes (and the bottoms almost burnt) there was still a very slight hint of doughiness. Would it help to reduce the temp or put the pan at a higher leve” — a cook