This NO KNEAD DUTCH OVEN BREAD is so easy anyone can make it. Warm fresh baked homemade bread in just a few hours.
Is there. anything better than the aroma of fresh baked bread then slicing into a soft, warm loaf with a crusty salty exterior? No, the answer is no.
This dutch oven bread recipe is so great because it is really simple. You are just a few steps away from fresh baked bread.
What do I need to get started?
- Bread flour – bread flour rises better and gives a much nicer, fluffier loaf, but you can use all purpose flour if needed.
- Rapid rise yeast – or instant yeast.
- Warm water – the water needs to be nice and warm, but not hot or it will kill the yeast. 105° to 110° is needed.
- Use a dutch oven for the best results or a large oven safe pan with a lid. The lid will trap in steam resulting in a nice chewy crust. If you plan to bake on a baking sheet, you will want to mist with water every 5 minutes during the first 30 minutes of baking if you want the crust to be chewy. This is optional.
- You won’t knead this bread, you will only need to fold it under, turn and repeat till a loaf is formed.
- You can also, use a scraper or large spatula to push the dough into a round shape. The dough is a wet dough, so you may wish to dampen the scraper when working with the dough.
- Let the bread rise the second time on a piece of parchment paper, then later you will lift the parchment paper up and place it in the hot pan with the bread.
- Heat the dutch oven in the hot oven for 30 minutes before placing the bread in the pan. This will ensure a nice crust.
- When working with parchment paper, carefully crumple it up, then smooth it out. It will be much easier to work with.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze bread for up to 3 months.
WHAT TO SERVE THIS BREAD WITH:
- 3 cups bread flour
- 2 teaspoons rapid rise yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoon kosher salt
- 1 1/2 cups warm water
- Combine the bread flour, yeast, sugar and salt together in a large bowl.
- Pour the warm water over the flour, gently stir until combined. The dough will be a little wet.
- Cover with a lid or a clean kitchen towel and place in a warm area. Let the dough bubble and rise until doubled in size. This may take up to 2 hours.
- Lightly sprinkle flour on a surface and dump the dough out. Stretch or fold the ends of the dough inward to form a ball. Repeat until you have a nice ball of dough. It will be a sticky ball, so you may wish to dampen your hands between folds to make it easier to work with the dough. You can use a scraper to help you flip the dough and work it into a loaf.
- Let the dough rise again in a warm area for an additional 45 to 60 minutes until it is doubled in size.
- Preheat the oven to 450°, place dutch oven in the oven and let it get hot for at least 30 minutes.
- Remove hot dutch oven from the oven, lift the parchment paper with the bread and place it into the hot pan. Put the lid onto the dutch oven.
- Place the bread in the oven and bake for 30 minutes with the lid on. Remove the lid and bake for another 12 to 15 minutes. Thump the top of the loaf and if it sounds hollow it is done. You can also use a thermometer. The bread should reach 190° to be done baking.
- Remove and let cool for 10 minutes before slicing.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 191Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 239mgCarbohydrates 38gFiber 2gSugar 1gProtein 7g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.