Dutch Oven Bread

This Dutch oven bread is my simplest bread recipe to bake at home. With no kneading required, no starter to make, no mixer, and no special skills needed, you'll soon be making it daily.

Course Appetizer, Side Dish

Cuisine American

Keyword Dutch Oven Bread

Prep Time 2

Cook Time 45

Total Time 2 45

Servings loaf

Calories 178kcal

Author Cathy Pollak

Equipment

measuring cups and spoons
mixing bowls
Dutch oven 5 quart
parchment paper
bread scoring tool ,knife or kitchen shears

Ingredients

1-1/2 cups lukewarm filtered water (should not be hotter than 110 degrees F)
2-1/2 tsps. instant rapid rise yeast
2 tsps. granulated sugar
2-1/2 tsps. finely ground sea salt
3 cups all-purpose flour (plus more for working the dough)

Instructions

In a large bowl, add water, yeast, sugar and salt. Whisk until mixture is bubbly.
1-1/2 cups lukewarm filtered water, 2-1/2 tsps. instant rapid rise yeast, 2 tsps. granulated sugar, 2-1/2 tsps. finely ground sea salt
Mix in flour with spatula, wooden spoon or your hands. You will be left with a wet, shaggy dough.
3 cups all-purpose flour
Cover the bowl with cling wrap and place in a warm place to rise, until the dough has doubled in size; about 2 hours.
Pour the risen dough onto a sheet of floured parchment paper and quickly shape it into a round ball with the seam on the underside. Score the dough with a sharp knife, kitchen shears, or a razor blade to allow it to expand while baking. Cover the scored dough with a tea towel. (Let it rest while the oven heats.)
Preheat the oven to 450 degrees F with the Dutch oven inside, including the lid.
Once the oven is at temperature, carefully open the Dutch oven and use the parchment paper as a sling and carefully transfer the loaf, still on the paper, into the Dutch oven. Cover and bake for 25 minutes.
After 25 minutes, remove the lid and continue to bake for another 15 minutes. Bread should be golden brown on top. (If you're unsure if the bread is completely baked, you can always, use an instant-read thermometer inserted in the top or side. It should register 210°F.)
When finished carefully remove the Dutch oven and place bread on a wire rack to cool. Even though it's hard, give it one hour to cool before slicing into it.

Notes

For optimal outcomes when preparing this Dutch oven bread, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition