No-Knead Garlic Cheese Bread

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Over the weekend, I went to a potluck bonfire. It was such fun! The host made a great big pot of chili and asked everyone to bring a side. Well, what goes better with chili than a big ol' loaf of homemade bread?

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I had made this 4 Hour No-Knead Bread a few times over the summer and had some success with it.  So, I pulled up the recipe once more and gave it a whirl.  I doubled it up because of the size of the crowd (an expected 30-40 guests) and I added some jazz in the form of grated cheddar and Parmesan cheese, garlic, and onion salt.  The bread was a huge hit!

No-Knead Garlic Cheese Bread
3 cups of bread flour
1 tbsp salt
1 packet yeast
1.5 cups warm water (more or less, depending on weather)
1 cup cheddar cheese
1/2 cup fresh grated Parmesan cheese
Garlic powder to taste, I used about 3 tbsp
Onion powder to taste, I used about 1 tbsp
2 tbsp olive oil
1 egg

Mix together flour, salt, yeast, cheese, and seasonings in a large bowl.  Gradually stir in water until dough is shaggy, but water is well-incorporated.

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Set aside, cover with a damp tea towel and let rise for a minimum of four hours.  The longer you let the bread rise this go-round, the better it will taste.  Then, turn your bread out on a clean counter, punch it down once, flop it together in a loaf-like shape, and place into your pre-oiled baking dish (use the 2 tbsp of olive oil for this).  I like to use a pyrex square baker for more-rounded loaves, or a 13x9 inch pan for longer loaves.  Let rise again for one hour.  Slice the top of the bread and brush on some beaten egg.  Bake at 450 for 30-45 minutes.