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Cast iron Dutch oven pot with a loaf of bread on wooden cutting board.
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5 from 7 votes

Dutch Oven Bread

Quick and easy, no-knead white Dutch oven bread loaf with Artisan style crust and soft inside.
Prep Time15 minutes
Cook Time45 minutes
Rise Time1 hour
Total Time2 hours
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Dutch oven bread, no knead bread
Servings: 12
Calories: 173kcal
Author: Erin
Cost: $0.28

Equipment

  • Dutch Oven

Ingredients

  • 4 ¼ cups all purpose flour
  • 1 ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 ½ teaspoon instant yeast
  • 2 cups water

Instructions

  • Preheat oven and Dutch oven and lid in the oven to 450 degrees. If Dutch oven is not non-stick, line it with parchment paper.
  • Add flour, salt, sugar, instant yeast and water to a large bowl. (See notes for using active dry yeast.)
  • Combine all ingredients in a large, deep bowl with a wooden spoon. If necessary, add another tablespoon or two of flour.
  • Once the dough starts to form a loose ball, scrape the edges of the bowl down toward the bottom.
  • Cover loosely with plastic wrap or light towel.
  • Put in a warm, non-drafty location and allow to rise until doubled in size (about 60 minutes).
  • Scrape the dough carefully into the Dutch oven, letting it fold out over itself, trying not to deflate it.
  • Place the lid over the dough and pot.
  • Bake for 30 minutes, remove lid and bake another 15 minutes until crust is golden brown.
  • Let cool slightly before carefully removing from Dutch oven and slicing.

Notes

  • The dough is very loose and sticky. Stir it together with a spoon, and scrape it into a pile and let it rise in the same bowl.
  • Use between a 5 quart and 7.5 quart Dutch oven for this recipe.
  • If you place parchment paper inside the Dutch oven, then you can easily lift out the finished bread.
  • Setting the dough in a warm, non drafty area, and covering it will help it to rise more quickly, on average about 1 hour.
  • Use a deep bowl, rather than a shallow one to give the dough plenty of room to rise.
  • Instant yeast is preferred.
  • If using active dry yeast, dissolve it in the 2 cups of water that the recipe calls for at a lukewarm temperature (110 degrees F).
  • The dough will seem very loose and sticky, that's why it's cooked in a Dutch oven. If it seems to loose, add 1-2 tablespoons of water but not more. 

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 36g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Calcium: 8mg | Iron: 2mg