If you crave fresh bread with a crispy outer crust and a soft, airy inside, this recipe is for you! You only need 4 ingredients, and the prep time is less than 10 minutes. This Dutch Oven bread recipe will make a tasty loaf that goes with just about anything. This recipe works particularly well with a double Dutch Oven, but you can use any sturdy, round baking dish with a lid.
Easy Homemade Dutch Oven Bread
Print RecipeIngredients
- 3 cups flour (use all-purpose for best results) (13 1/2 ounces, or 360 grams)
- 2 teaspoons active dry yeast
- 1-1/2 teaspoons fine sea salt
- 1-1/2 cups warm water
Instructions
In a large bowl, combine well the flour, yeast, and salt. Using a thermometer (if you wish, see FAQs), make sure the water is nice and warm - aim for 105 degrees Fahrenheit. Add the water to the flour mixture, and mix till you get a moist ball of dough.
Get a sheet of plastic wrap and spray the underside with cooking spray. Cover the bowl (spray side down) and put a damp tea towel on top. Leave the dough to rise overnight at room temperature - at least 18 hours, or up to 24 hours.
When the dough has risen, you'll notice that it's no longer a ball of dough. It will rise to fill the mixing bowl and will be full of holes, which is normal. The dough will be very moist and challenging to transfer to the Dutch oven, but the resulting bread will be very tasty!
Put your Dutch oven (including its lid) in the cold oven, and preheat it to 450 degrees Fahrenheit. While the oven heats up, take the dough from the bowl and put it on a floured surface. Using a bit more flour if needed, form the dough into a ball. Cover the dough ball with a floured towel - the dough will still be very loose, so your ball of dough will look a bit flat, which is fine.
Using oven mitts, remove the hot baking dish carefully and take the lid off. Line your Dutch oven or baking dish with parchment paper, or spray it with cooking spray. Gently pop the dough ball into the hot baking dish and make sure the dough is evenly spread throughout the bottom of the dish.
Put the lid on the Dutch oven and return it to the oven to bake your bread, covered, for 30 minutes. Remove the lid and bake the bread 15 minutes more so that the top becomes nice and golden brown. When done, remove the bread from the dish and let it cool on a rack before you slice it. Enjoy with your favorite dip, spread, sauce, or soup!
Easy Homemade Dutch Oven Bread FAQs
How do I know my dough isn’t too wet?
Your dough will be much moister with this recipe than with other recipes you may have made before. The dough won’t pull away from the sides of the bowl to form a nice neat ball of dough that doesn’t spread out onto the countertop.
If your dough is floppy, it’s fine. It should feel a bit sticky when you mix it, and you should see holes in the top once it has risen.
If you’re very worried, you could get away with adding an additional 1/4 cup of flour, and your bread will still be delicious.
If you want to make bread often, you may want to use a kitchen scale rather than volume measurements. I have indicated the ounces and grams above for the flour for this purpose.
Can I use other kinds of yeast?
You can use instant yeast, or rapid yeast, for this recipe – just reduce the amount to 1 1/2 teaspoons.
Does the water temperature have to be exact?
You want to use water that is warm but not hot. Water that’s too hot could kill the yeast. Water that’s too cold would mean the yeast takes longer to activate, and the dough won’t rise well.
Anything between 95 and 110 degrees Fahrenheit should work fine with active dry yeast.
Can I use whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour for whole wheat flour. Not more than that, though, or you won’t get the best results.
How do I store my bread?
Store the cut loaf on a cutting board for up to 24 hours with the cut side down. Once the bread is sliced, it will keep in an airtight container for up to 4 days on the counter or 4 months in the freezer.
For bread making success, read over the recipe several times to get a good understanding of the steps, and then make sure to follow each step. Baking is a science and there’s a reason for each step!
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