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close up overhead shot of a loaf of Dutch Oven Bread with slices of bread cut out and spread with butter on a wooden board
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5 from 1 vote

Dutch Oven Bread Recipe

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 Time50 minutes
Total Time50 minutes
Course: Bread
Cuisine: American
Keyword: Dutch Oven Bread Recipe
Servings: 4
Calories: 443kcal

Ingredients

  • 1½ cups warm water 105°F
  • 2 teaspoons active dry yeast
  • 3 cups all purpose flour
  • 1½ teaspoons sea salt
  • 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