Dutch Oven Bread Recipe
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Learn how to make easy, no-knead Dutch oven bread with just four ingredients. It’s fresh, soft, and crusty—perfect for sandwiches, toast, or dipping!
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Dutch Oven Bread
Homemade bread is absolutely the best! Soft, chewy, and crunchy all at the same time.
Baking bread from scratch always intimidated me, but, now that I have this Dutch oven bread recipe in my recipe arsenal, baking bread isn’t as difficult as I thought. In fact, my 14-year-old daughter regularly makes this bread recipe for us.
Dutch oven bread is a simple, no-knead bread recipe baked in a heavy pot or Dutch oven. With just a few pantry staples, such as flour, oil, and yeast, you can have homemade bread in just a few hours.
We are a big bread family, so we love making this Dutch oven bread recipe. The house smells great while baking, and we thoroughly enjoy eating it warm, straight from the oven with a dab of butter or dipped in this copycat Carrabba’s Olive Oil Bread dip. Yum! There’s nothing better in my mind.
Why Make Dutch Oven Bread Recipe
- Very few ingredients – With just four ingredients this bread recipe couldn’t be easier.
- Super fresh – There’s nothing quite like fresh bread, right from the oven.
- The perfect crust – Just look at that photo! Nice, brown, crispy crust.
- No kneading required – Most bread recipes require kneading, not this one.
Ingredients And Tips For Making Dutch oven Bread
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- All-purpose flour | All-purpose flour is used in this bread recipe.
- Salt
- Instant Yeast
- Water | Room temperature water helps activate the yeast.
How To Make Dutch Oven Bread
(The full recipe is at the bottom of the post on the printable recipe card.)
1 Make the Dough: Mix flour, salt, yeast, and water to form a sticky dough, then let it rise for 1.5–2 hours.
2 Preheat: Preheat a Dutch oven at 450°F for 30 minutes.
3 Bake: Shape the dough into a loaf, place it on parchment paper, and transfer it into the hot pot. Cut an X on top, cover, and bake for 30 minutes. Uncover and bake for another 10–15 minutes until golden.
4 Cool and serve: Cool for 10 minutes before slicing.
Recipe Tips
- Use parchment paper to transfer the dough to the Dutch oven—it’ll make handling easier and prevent sticking.
- If your oven has a proofing function, it’s a great place for the dough to rise.
- Use room-temperature water to help the yeast activate properly.
- Score the top of the dough with a knife before baking to control how the bread expands as it bakes.
Variations of Dutch Oven Bread
- Seeds & Nuts: Add sunflower seeds, sesame seeds, or chopped walnuts for extra texture.
- Dried Fruit: Toss in cranberries, raisins, or chopped dates for a touch of sweetness.
- Herbs & Spices: Mix in fresh rosemary, thyme, or garlic for a savory twist.
- Olives & Cheese: Fold in chopped olives or shredded parmesan for a Mediterranean vibe.
Storage Suggestions
To keep the crust crisp, store the bread in a paper bag or wrap it in a clean kitchen towel. For longer storage, you can freeze it by wrapping it tightly in plastic wrap or aluminum foil. Slice it before freezing so you can grab a slice or two as needed.
FAQs (Everything you need to know about this Bread Recipe)
How does a Dutch oven bake bread?
A Dutch oven conducts heat evenly, allowing the bread to bake at a consistent temperature. The lid is airtight, trapping the steam released by the bread, making the crust nice and crispy.
Can I use active dry yeast instead of instant yeast?
Yes, you can, but active dry yeast needs to be activated first. Dissolve it in warm water (around 110°F or 45°C) with a pinch of sugar and wait for it to foam before adding it to your dry ingredients.
How can I make sure my bread rises properly?
Place the dough in a warm, draft-free area. If your kitchen is cold, you can:
- Place the bowl in a turned-off oven with just the oven light on.
- Set the bowl on top of a warm appliance (like the fridge or dryer).
For best results, allow the dough to double in size (usually 1 ½ to 2 hours).
Why do I need to preheat my Dutch oven?
Preheating the Dutch oven creates a hot and humid baking environment, which is crucial for developing that crispy crust. Place the pot (with the lid on) in your oven and heat it to 450°F for 30 minutes. Be careful when handling it—it will be extremely hot!
Do I need parchment paper for this recipe?
Yes! Parchment paper helps easily transfer the dough to the hot Dutch oven and prevents it from sticking. If you’re not using parchment paper, you can also lightly grease the pot as an extra step.
How do I know the bread is done baking?
Your bread is ready when it’s golden brown on the outside and sounds hollow when tapped on the bottom. Total baking time is around 40-45 minutes (30 minutes with the lid on, followed by 10-15 minutes uncovered).
What’s the secret to a crispy crust?
The Dutch oven traps steam during baking, which contributes to the crispy crust. Removing the lid in the final 10-15 minutes of baking lets the bread brown beautifully.
Why did my bread come out too dense?
Not letting the dough rise enough often results in dense bread. Ensure the dough has doubled in size before baking. Cooler environments may require more time for the yeast to work.
Can I bake this bread without a Dutch oven?
Yes! While a Dutch oven produces the best results, you can bake this bread in an oven-safe pot with a tight-fitting lid or even on a baking stone with an oven-safe bowl turned upside down as a cover.
Looking for other bread-inspired recipes?
- Super Easy Banana Bread
- Lemon Blueberry Bread With Lemon Glaze
- Cherry Eggnog Quick Bread
- Cuban French Bread Pizza
- Chili Cornbread Casserole
Did You Make This Dutch Oven Bread Recipe?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
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Dutch Oven Bread Recipe
Description
Learn how to make easy, no-knead Dutch oven bread with just 4 ingredients. Fresh, soft, and crusty—perfect for sandwiches, toast, or dipping!
Ingredients
- 3 cups all-purpose flour
- 1–1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1–1/2 cups room temperature water
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Instructions
- Whisk together the flour, salt, and yeast in a large bowl. Stir in the water until no lumps remain; the dough will be sticky. Cover the bowl with plastic wrap and place in a warm location, until doubled in size, about 1 ½ to 2 hours.
- Preheat the oven to 450 degrees F. Place a 6 to 8-quart dutch oven or other heavy pot in the oven and let it heat for about 30 minutes.
- Turn out the dough onto a lightly floured surface, and shape into a round loaf. Transfer the dough onto parchment paper and sprinkle it with flour.
- Once the pot is heated, carefully lift the dough and parchment paper together and place them into the pot. (Becareful, as the pot will be very hot.) Use a knife to cut an X into the top of the dough.
- Cover the pot with the lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 10-15 minutes or util the bread is golden brown.
- Remove the pot from the oven and transfer bread to a cooling rack. Cool about 10 minutes before slicing.
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