September 18, 2023
Review RecipeDutch Oven Bread
This easy Dutch oven bread recipe is a crusty bread with an airy soft interior. It is simple to make, just let the dough rest overnight and bake in the morning for fresh homemade bread.
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Table of Contents
This recipe for Dutch oven bread is an easy way to bake artisan bread at home. Using a no-knead bread dough made with a handful of simple ingredients, it rises overnight and bakes into a fresh, airy homemade loaf of bread with a soft interior and crispy crust.
Looking for more at-home bread recipes? Check out our top no yeast bread recipe, easy beer bread as well as our fluffy cloud bread.
Dutch Oven Bread Ingredients
You’ll need:
- 3 cups all-purpose flour
- 1 ½ teaspoons sea salt
- 2 teaspoons active dry yeast
- 1 ½ cups warm water (105°F)
- ½ cup shredded parmesan cheese
- ¼ cup flour, for cutting board
Substitutions And Additions
ITALIAN SEASONING: Add 1 to 2 teaspoons of Italian Seasoning for a delicious herb flavor in this great bread. Fold in the seasoning after your bread rises and just before it goes into the oven.
ROSEMARY: Rosemary is our favorite herb to add to this bread! It adds just the right amount of flavor and goes well with the parmesan cheese. Gently fold it into your bread right before it goes into the oven.
ROASTED GARLIC: Add a head of roasted garlic to turn this easy bread recipe into yummy garlic bread. Once you’ve roasted your head of garlic, fold in the individual cloves to your risen bread.
FRESH HERBS: If you have any other herbs you’d like to try in this bread, you can get creative and give them a try. Fold them into your risen bread before baking.
HOW TO MAKE THIS DUTCH OVEN BREAD RECIPE
STEP ONE: In a small mixing bowl or measuring cup add warm water and active dry yeast. Let it sit for 10 to 15 minutes.
OUR RECIPE DEVELOPER SAYS
Make sure you are using warm water (105°F) and not cold water to mix with your yeast. Cold water will not activate the yeast and your dough won’t rise.
STEP TWO: In a large bowl, add 3 cups of flour, salt, and parmesan cheese.
STEP THREE: Pour the yeast mixture into the bowl with the dry ingredients and mix with a large wooden spoon.
STEP FOUR: Cover bowl tightly with plastic wrap and let it sit at room temperature for 18 to 24 hours.
STEP FIVE: When ready to bake the bread, preheat the oven to 450°F. Place a 3-quart Dutch oven with the lid on in the oven and let it heat up as the oven preheats.
PRO TIP:
You can also use a regular-sized Dutch oven, it will produce a flatter result than above as it will have more room to spread out.
STEP SIX: On a large cutting board sprinkle about ¼ cup of flour.
STEP SEVEN: Turn dough ball out onto your work surface and flip it over to coat it with flour and the gently shape it into a ball.
PRO TIP:
Be extra gentle with your dough as you knead it. You’ll need to handle it slightly to make sure it’s coated in flour and then shape it into a ball, but try to minimize how much you flip and shape it.
STEP EIGHT: Place dough in the preheated, HOT Dutch oven and cover it with the lid.
PRO TIP:
The dough will be sticky, using a preheated Dutch oven ensures that the bread will not stick to the Dutch oven.
STEP NINE: Place Dutch oven back in the oven and bake for 30 minutes.
STEP TEN: Remove the Dutch oven lid and continue to cook for another 15 minutes, or until the top of the bread is golden and crusty.
STEP ELEVEN: Remove the bread from the hot Dutch oven and let it cool on a wire rack. Slice and serve.
How To Serve
Serve a warm slice of this loaf of bread with our strawberry freezer jam or raspberry freezer jam. This bread would also be delicious for a sandwich or spread with butter and serve alongside our tasty carbonara pasta.
MORE BREAD RECIPES
Storage
ON THE COUNTER/IN THE FRIDGE: Because baked bread doesn’t have any preservatives, it’s best eaten within a couple of days at room temperature or after being stored in the fridge. You can refrigerate no-knead bread but doing so tends to dry the bread out. It will keep for 1 to 2 days either at room temperature or in your fridge. If you’re storing your bread at room temperature, do so in an airtight container, plastic wrap, or (preferably) a ceramic bread box.
IN THE FREEZER: Freezing this no-knead Dutch oven bread is the best way to store leftovers. Store it in an airtight bag or plastic wrap once it’s cooled and then keep it in your freezer. You can also wrap individual pieces in plastic wrap and freeze them.
Once you’re ready to eat your bread, let it thaw at room temperature. You can also reheat it in the oven to recreate the fresh-baked bread texture.
This is a great recipe for Dutch oven no-knead bread that’s fluffy on the inside and perfectly crusty on the outside. It’s an easy way to make artisan bread at home, and perfect for pairing with practically anything for meals!
Frequently Asked Questions
Can I freeze this bread?
This easy no-knead bread recipe can be frozen for up to three months stored in a freezer bag or airtight container.
Can I add herbs and spices to my bread?
You can add plenty of extra flavor to your bread by folding in herbs once your bread dough has risen and before you bake it.
Can I use whole wheat flour in this recipe?
While we have not tried a version with whole wheat flour, we don’t see any reason why you couldn’t give this a try.
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Dutch Oven Bread
This easy Dutch oven bread recipe is a crusty bread with an airy soft interior. It is simple to make, just let the dough rest overnight and bake in the morning for fresh homemade bread.
Cook Time 50 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 3 cups all purpose flour
- 1½ teaspoons sea salt
- 2 teaspoons active dry yeast
- 1½ cups warm water 105°F
- ½ cup parmesan cheese shredded
- ¼ cup flour for cutting board
Optional Ingredients
- Italian seasonings
- rosemary
- roasted garlic
- fresh herbs
Instructions
- In a small mixing bowl add warm water and active dry yeast. Let sit for 10 to 15 minutes.
- In a large mixing bowl add 3 cups flour, salt, and parmesan cheese.
- Pour in yeast/water mixture and mix with a large spoon.
- Cover tightly with plastic wrap and let sit out at room temperature for 18 to 24 hours.
- When ready to bake the bread preheat the oven to 450°F. Place a 3-quart dutch oven (cast iron) with the lid on in the oven and bring it up to 450°F.
- On a large cutting board sprinkle about ¼ cup flour. Place the dough on the cutting board and flip over to coat with flour and shape into a ball.
- Place dough in the preheated HOT dutch oven and cover with the lid. Place dutch oven back in the oven and cook for 30 minutes.
- Remove the lid and continue to cook for another 15 minutes, or until the top of the bread isgolden and crusty.
- Remove bread from hot dutch oven and let cool. Slice and serve.
Notes
- Make sure you are using warm water (105°F) and not cold water to mix with your yeast. Cold water will not activate the yeast and your dough won’t rise.
- You can also use a regular-sized dutch oven, it will produce a flatter result than above as it will have more room to spread out.
- Be extra gentle with your dough as you knead it. You’ll need to handle it slightly to make sure it’s coated in flour and then shape it into a ball, but try to minimize how much you flip and shape it.
- The dough will be sticky, preheating the dutch oven ensures that the bread will not stick to the dutch oven.
Nutrition
Calories: 443kcal | Carbohydrates: 80g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1068mg | Potassium: 173mg | Fiber: 4g | Sugar: 1g | Vitamin A: 108IU | Calcium: 153mg | Iron: 5mg
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Comments
Doris says
This deserves more than 5 stars! I can’t believe I actually pulled this off. Best bread I’ve ever made. I served it with chicken soup and it was delicious and the right consistency to sop up the broth. It scared me at first because the dough was so wet and gloppy but I gently worked in a little extra flour and poured/dumped it into my pot. Thanks so much!