Dutch Oven Bread is the easiest, no-knead bread I have ever made. It has a crunchy, flaky outside and a soft, flavorful inside.
Dutch Oven Bread
I have always been intimidated by bread However, when I saw this easy, no-knead, Dutch Oven Bread recipe on Girl Versus Dough, I had to give it a try. I couldn’t believe how easy it was to make! The dough takes less than five minutes to put together and then you just let the yeast and the oven do the rest. My whole family LOVED this bread and they said it looked like something that came out of a fancy bakery. Thanks, Stephanie!
Why Bake Bread in a Dutch Oven?
Dutch ovens are great for lots of recipes because they distribute heat evenly. For this bread, that means you are going to get a super consistent, beautiful, crunchy crust all the way around. Cooking the bread with the lid on also keeps the steam inside which gives the crust a crunchy but not tough texture.
Ideas for Serving
Honestly, I will be shocked if this bread lasts long enough in your house to actually serve it with something! My family ate this up right out of the oven with butter and jam (it would be AMAZING with our Raspberry Peach Freezer Jam). You could definitely use this bread to make our Grown Up Margherita Grilled Cheese or The Ultimate BLT Sandwich. It is the perfect bread to serve alongside some Homemade Spaghetti Sauce with Fresh Tomatoes and pasta. You’ll definitely want to use it to scoop up every last drop of sauce!
How to Make Dutch Oven Bread
- In a large bowl, whisk flour, salt, and yeast until combined.
- Pour water over the dry ingredients.
- Mix with a wooden spoon or spatula until a shaggy dough forms.
- Cover tightly and let rise for 8 to 18 hours. Dough will be done rising when it has almost doubled in size and the top is flat and bubbly.
- Heat oven to 450. Place empty dutch oven and lid in the oven and bake for 30 minutes.
- While the dutch oven is heating up, punch the dough down and using floured hands place dough on a floured sheet of parchment paper. Quickly shape the dough into a ball. Cover with plastic wrap and let rest for 30 minutes.
- Once dutch oven is done baking and the dough has been resting for 30 minutes, uncover the dough and transfer the dough and parchment paper to the dutch oven. Sprinkle the top of the dough with a little bit of flour.
- Bake covered for 45 minutes. Remove cover and bake for another 10-15 minutes, or until the top is golden brown.
- Enamel Coated Dutch Oven