Easy Dutch Oven Bread (No Knead)
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Fresh, gorgeous, artisan bread in your own kitchen couldn’t be easier. This dutch oven bread has a golden, flaky, crackly, crust and a light moist springy interior. Best of all, there’s no need to knead! Prep takes less than 5 minutes followed by a slow rise which is the key to this bread’s amazing flavor.
My daughter and I can’t wait to eat this homemade baked bread as soon as it comes out of the oven. While it’s still warm, we add a little strawberry jam or vegan butter and that’s it, we’re in bread heaven. Then we continue enjoying the bread with every meal that follows until it’s gone. Sandwiches, garlic bread, cheese toast, you name it.
This dutch oven bread recipe is
- Fool-proof. I have gotten consistent results every time I make it. I don’t worry about checking for doneness because 35 minutes plus 10-15 to brown the crust is perfect every time and in every kitchen I’ve used.
- Delicious. Better than the bread at your local bakery
- Simple. No kneading and no sticky dough all over you. You can do it in less than 5 minutes with a spoon.
Ingredients
Dutch Oven Bread Tips
- For a softer crust, wrap cooled bread in plastic or an airtight container overnight.
- Score the bread right before baking by using a sharp straight blade to cut 1″ deep gashes in your loaf. It not only looks pretty but it helps prevent cracking.
- Store the bread in an airtight container for 3-4 days.
- Whole Wheat flour can be substituted for 1 cup of the all-purpose flour if you like.
Easy Dutch Oven Bread (No Knead)
- Diet: Vegan
Description
Fresh, gorgeous, artisan bread in your own kitchen couldn’t be easier. This dutch oven bread has a golden, flaky, crackly, crust and a light moist springy interior. Best of all, there’s no need to knead! Prep takes less than 5 minutes followed by a slow rise which is the key to this bread’s amazing flavor.
Ingredients
3 cups all-purpose flour
2 1/4 teaspoons (or 1 packet) active dry yeast
1 3/4 teaspoon salt
1 1/2 cups room temperature water
Instructions
1. In a large bowl, combine dry ingredients.
2. Make a well in the middle and add the water and mix. Dough will be stringy.
3. Cover with a damp cloth or plastic wrap and allow to rise for 12-18 hours.
4. Remove dough from bowl and place on a floured surface. Fold several times and place into a clean bowl lined with parchment paper. Cover again with damp cloth or plastic wrap and allow to rise for 2 more hours.
5. Preheat oven to 450 degrees. Leave dutch oven inside oven for at least 30 minutes at 450 degrees.
6. Carefully remove very hot dutch oven from oven and transfer dough and parchment paper into the dutch oven. Replace lid and put back in oven for 30 minutes.
7 Remove dutch oven lid and bake for another 10 – 15 minutes to brown the top of the bread to desired amount.
8. Remove bread from dutch oven and allow to cool for 10 minutes before slicing and serving.
Notes
- For a softer crust, wrap cooled bread in plastic or an airtight container overnight.
- Score the bread right before baking by using a sharp straight blade to cut 1″ deep gashes in your loaf. It not only looks pretty but it helps prevent cracking.
- Store the bread in an airtight container for 3-4 days.
- Whole Wheat flour can be substituted for 1 cup of the all-purpose flour.
- Method: oven-baked
- Cuisine: American
Keywords: homemade bread, no knead bread, dutch oven bread
