dutch oven bread

Easy Dutch Oven No Knead Bread recipe  is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks &amp; tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Easy No Knead Bread (Dutch Oven Bread)

all-purpose flour

tsp active dry yeast

½ tsp sea salt

½ cups warm water (105 degrees F)

Combine the flour, yeast, and salt in a large bowl and stir to combine.

Add the water and mix until the dough forms a ball.

Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.

Let dough sit covered at room temperature for 18-24 hours.

After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.

Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating.  (Note: Readers have used a 5 qt. dutch oven with success).

While oven is preheating, transfer the dough from the bowl onto a floured surface.

Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and &quot;floppy.&quot; That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).

Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.

Gently put the dough ball into the baking dish so it’s evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.

Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

https://embed.mediavine.com/videos/xmn3ntsm18xpnottiff6

Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Dutch Oven No-Knead Bread Recipe

This No Knead Bread (Dutch Oven Bread) is my favourite go to bread recipe! It&#039;s incredibly easy to make, with a beautiful golden crust. It&#039;s soft and fluffy on the inside and tastes ridiculously delicious. It only takes 2 hours to rise and requires no special ingredients!

No Knead Bread (Dutch Oven Bread)

all purpose flour

instant yeast

sea salt

maple syrup, agave sugar

olive oil oil

In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.

Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. The dough will double in size so be sure to use a bowl tall enough to manage this rise.  

In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450°230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack). 

After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.

Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.

Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.

When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.

Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. I love mine golden brown.

Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.

Completely cool, then slice, serve and enjoy! If you can&#039;t wait, cool it for at least 30 minutes!

This quick and easy No Knead Bread has an artisan crispy crust that&#039;s extra soft and tender inside.

No Knead Bread

coarse sea salt (*see note)

active dry yeast ((or instant yeast))

water ((about 110 degrees F))

In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!

Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 - 15 hours (I either make it first thing in the morning to bake later for dinner, or make it the night before and let it rise overnight).

&nbsp;Heat oven to 450 degrees F.

Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.

Place an empty cast iron pot, with the lid ON it, into the preheated oven (450 degrees) for 30 minutes. (IF YOU DON’T HAVE A CAST IRON POT, read above in the post for instructions to use a baking sheet).

Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.

After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.

Store bread in an open paper bag, to ensure the crust stays crispy.

Store leftover bread on the counter for up to 1 week.

Baked (and cooled) loaves of bread can be frozen for up to 3 months.

https://content.jwplatform.com/videos/nJw8EOEl.mp4

A step-by-step tutorial for making No Knead Bread.  This quick and easy bread dough recipe has just four ingredients and makes homemade artisan bread without kneading!

This Dutch Oven No Knead Bread recipe comes out perfectly crusty in under 3 hours - it&#039;s easy to make homemade artisan bread with 5 minutes of prep!

Dutch Oven No Knead Crusty Bread

water ((about 100 degrees F))

yeast ((active dry, instant,

table salt

all-purpose flour bread

In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).

Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don&#039;t worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what&#039;s left on the spoon with a silicone spatula.

Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place (If it&#039;s cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it&#039;s warm outside you can place it there).

After the two-three hour rise time, you have two options: bake, or store in the fridge. See notes for how to store.

30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees F. Place your Dutch oven in the oven, with the lid ON, while the oven is preheating. Once the oven reaches 450, keep it preheating for another 20 minutes, so the Dutch oven gets good and hot.

Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a &quot;loaf&quot; shape as you can by folding the edges up on top of it (a silicone spatula works well for this).

Then, use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper. Don&#039;t worry about it looking beautiful or smooth on top. My Dutch oven is an oval, so I made an oval shape. You can do a circle if yours is round.

Optional: use a very sharp knife or clean razor blade to cut a few slits across the top of the loaf about 1/2&quot; deep, across the entire top. I did this in a cross shape for mine.

Take out the preheated Dutch oven and take off the lid, carefully! Grab the parchment from the sides and place the loaf in your Dutch oven.

Place the cover back on the Dutch oven and place in the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F (40 minutes if dough was cold from the fridge). Remove the lid and bake for another 5-10 minutes, until a golden brown color forms- longer if necessary. Remove the loaf from the dutch oven (grabbing the sides of the parchment paper works well here) and place it on a wire rack or cutting board to cool for at least 10 minutes before slicing.

Making Dutch Oven Bread is surprisingly easy - no kneading required! All you need are a few pantry staples and a mixing bowl to make a bakery-quality bread. This one is done in less than 3 hours and most of that is just rising time.

Easy Dutch Oven Bread Recipe

12 oz warm water (100˚F)

Tbsp honey

Tbsp salt

Tbsp active dry yeast

bread flour (plus extra flour

Tbsp sunflower seeds (toasted

pumpkin seeds (toasted

Tbsp sesame seeds (toasted)

Tbsp flax seeds

poppy seeds

Tbsp corn meal

Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside.

Quick Prep:

In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70˚F) for 2 hours or until tripled in volume.

Sprinkle dough with flour and use a spatula to fold dough in half then fold in half again. Sprinkle generously again with flour and with well floured hands, lift up the dough and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds if desired. Let rise uncovered at room temp for 40 min.

Place the empty dutch oven and lid inside the oven and preheat the oven to 450˚F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be blazing hot. Lift bread with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack. Cool until it's nearly room temperature before slicing.***

How to Make 5-Seed Dutch Oven Bread:

Wonderful yet easy artisan bread with a crisp crust.&nbsp; Prep takes just a few minutes with an overnight rise.&nbsp; Baked in a pot with a lid to create a steam oven.&nbsp; Bread can be made with many flavors and variations.

No-Knead Crusty Bread

unbleached all purpose flour ((450 gr))

Kosher salt ((10 gr))

Instant or Rapid-rise yeast ((3 gr))

water (cool (315 gr))

In a large mixing bowl, whisk together flour, salt and yeast.&nbsp; &nbsp; &nbsp; &nbsp;

Add water and mix until a shaggy mixture forms.

&nbsp;Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.

&nbsp;Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.&nbsp; OR pot can be placed in cold oven while oven is preheating leave in oven for 30 minutes.&nbsp;

Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.

Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

After over 4 million page views on my blog for this recipe, I decided it was time to make a fun instructional video.  Enjoy.

Crusty Bread Video

Want to bake artisan bread in a dutch oven? Here's an easy Dutch oven bread with a crispy crust and tender inside: perfect for sandwiches.

Artisan Dutch Oven Bread

all purpose flour (1 1/3 cups)

bread flour (1 1/3 cups)

whole wheat flour (1/2 cup)

kosher salt (1/2 tablespoon)

instant or active dry yeast (2 teaspoons)

purified water, room temperature (1 1/3 cups)

Greek yogurt (1/4 cup)

Mix the dough

In the bowl of a stand mixer with a dough hook, combine the flours, kosher salt, and yeast. Stir lightly with the dough hook to combine. Add the water and Greek yogurt and stir again until just combined. (Note: You need a stand mixer for this recipe as kneading by hand would be too sticky.)

Proof the dough

Place bowl and dough hook on stand mixer and knead for 8 minutes on low speed. After mixing, transfer the dough to a small bowl. Cover and allow to rise in a warm place (we use an 80° proofing oven) until doubled in size — 1.5 to 2.5 hours.

Preheat the Dutch oven

When the dough has risen, place a Dutch oven in the oven and preheat to 475°F. Prepare a piece of parchment paper about 8 inches wide by 12 inches long.

Shape the dough (watch the video instructions!)

Scrape the dough onto a lightly floured counter; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Carefully transfer the dough to the parchment paper and allow to rest uncovered for 30 minutes.

Bake the bread

After the dough has rested, use a lame or sharp knife to cut a shallow slit at angle across the top of the dough. As quickly as possible, using a hot pad remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.

Reduce the oven temp and continue baking

After 17 minutes, reduce the oven temperature to 400°F. With a hot pad remove the Dutch oven, carefully take out the bread. and set the bread directly onto the oven rack. Bake for an additional 23 minutes.

Cool the bread

Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze it wrapped in foil in a plastic bag for several months.

https://www.youtube.com/watch?v=vhWxbb4Qyks

Looking for an artisan bread recipe that's easy to make and has that perfect crusty bread texture? Meet our Dutch oven bread recipe! It's got that beautiful crust and artisan bread appearance, but it takes only about 30 minutes of active time. And it's baked in a Dutch oven! WE like to call it "cheater's sourdough" because it's way less work than sourdough and just as delicious.

RECIPE LINK:  https://www.acouplecooks.com/artisan-dutch-oven-bread

TOOLS: 
Lodge 6 Quart Cast Iron Dutch Oven: https://rstyle.me/n/ddqewwcfipp
Copper KitchenAid Stand Mixer: https://rstyle.me/+_bAck2MiNmV-MD8JOv5Jdw
Less Expensive Option: https://rstyle.me/+1JPotlCryjv6hEhU4qfB5Q
Kitchen Scale: https://rstyle.me/n/c8jq8jcfipp
Bench Scraper: https://rstyle.me/n/c8hb6ccfipp
Lame (you can also use a sharp knife): https://rstyle.me/n/c83cgmcfipp
Oven Gloves: https://rstyle.me/n/c8hci2cfipp

FOLLOW:
Website: https://www.acouplecooks.com
Pinterest: http://www.pinterest.com/acouplecooks
Instagram: http://instagram.com/acouplecooks

Rather amazingly, Dutch oven bread tastes like expensive artisan bread. It&#x27;s easy to make -- no kneading necessary! 

Dutch Oven Bread

kosher salt

yeast

water

honey

olive oil

In a large mixing bowl, combine flour, salt,...

In a large mixing bowl, combine flour, salt, yeast, water, honey, and olive oil. Mix until mixture is combined. It will be sticky.

Cover bowl tightly with plastic wrap and set...

Cover bowl tightly with plastic wrap and set aside for 12-18 hours, or overnight.

Preheat oven to 450ºF. When the oven is...

Preheat oven to 450ºF. When the oven is preheated, place a cast iron Dutch oven (a 4 qt works great!) with a lid inside the oven and continue to heat for 20-30 minutes. 

Meanwhile, pour dough out of bowl onto a...

Meanwhile, pour dough out of bowl onto a floured surface. Form into the shape of a ball (it doesn’t have to be perfect, and will still be sticky). Place on a sheet of parchment paper, if desired. Cover lightly with plastic wrap.

When the pot has been in the oven...

When the pot has been in the oven for 20-30 minutes, carefully remove pot from oven, remove plastic wrap from dough and, grabbing the corners of the parchment paper, place dough (and the paper) in hot pan (be careful!). Cover and bake for 30 minutes. Uncover, and bake for another 10-15 minutes or until golden brown. 

Remove bread from pot and let cool on...

Remove bread from pot and let cool on a rack. Slices best when completely cool, but we don’t blame you if you don’t want to wait.

https://mediavine-res.cloudinary.com/video/upload/tyqne9xgk8xngouzsvqr.mp4

Rather amazingly, Dutch oven bread tastes like expensive artisan bread. It's easy to make -- no kneading necessary!

An easy No-Knead Rosemary Bread baked in a Dutch oven. This is a large, lofty loaf of artisan-style bread with a crunchy crust, a moist crumb that is infused with fresh rosemary leaves.

No-Knead Rosemary Bread

(540 grams) all purpose flour, or bread flour

1-1/2 packet (11 grams) or 3 teaspoons Quick Rise or RapidRise instant yeast

table salt (9 grams)

rosemary leaves, divided

water (up to 120°F) (338 grams)

Fluff up the flour before measuring or weighing;...

Fluff up the flour before measuring or weighing; then add the flour, yeast, salt to a mixing bowl and stir to combine.

Chop 1 tablespoon of the rosemary leaves and...

Chop 1 tablespoon of the rosemary leaves and add them along with the whole leaves to the flour mixture, stir to combine.

Make a well in the center of the...

Make a well in the center of the flour mixture and pour the water in, stir to combine and no flour remains on the bottom of the bowl.  The dough will be soft and sticky.

Coat a large bowl with olive or vegetable...

Coat a large bowl with olive or vegetable oil; then transfer the dough into the bowl. (See Notes).

Cover the bowl with a piece of oil-sprayed...

Cover the bowl with a piece of oil-sprayed plastic wrap or parchment paper.  Let rise for 1 hour in a warm area of the kitchen. 

When the dough has been rising for 40...

When the dough has been rising for 40 minutes, place a 6-quart Dutch oven, with its lid, into the oven and set the oven temperature to 450°F.

After the dough has risen for the full...

After the dough has risen for the full 1 hour, sift a light dusting of flour on a large piece of parchment paper and set aside.

Tip the dough out onto a lightly flour-dusted...

Tip the dough out onto a lightly flour-dusted surface.  Use a bench scraper or spatula to turn and fold the dough 5 or 6 times to shape into a rough mound.  Dust lightly with flour. 

Place the dough, folded side down, in the...

Place the dough, folded side down, in the center of the reserved parchment paper.  Dust the top of the mound lightly with flour.  

Using the parchment paper as a sling, lift...

Using the parchment paper as a sling, lift the dough and set it into another bowl, cover with plastic wrap and let rise for 30 minutes (see Notes).

Carefully transfer the hot Dutch oven from the...

Carefully transfer the hot Dutch oven from the oven to the countertop and remove the lid.  

Remove the plastic wrap from the dough.  With...

Remove the plastic wrap from the dough.  With a sharp knife, scissors or a bread taser blade, score the bread dough on the top with a slash or X, (see Notes). 

Again, using the parchment paper as a sling,...

Again, using the parchment paper as a sling, lift the dough and carefully set it into the hot Dutch oven.  

Place the lid on the Dutch oven and...

Place the lid on the Dutch oven and transfer to the oven.

Bake for 45 minutes, then remove the lid...

Bake for 45 minutes, then remove the lid from the Dutch oven and bake the bread for an additional 12 to 15 minutes. 

Transfer the hot Dutch oven to the work...

Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack.  Let cool before slicing.

Easy, no-knead Dutch Oven bread with cheddar cheese and everything bagel seasoning will have you enjoying delicious homemade bread anytime!

Dutch Oven Bread with Cheddar and Everything Bagel Seasoning

(445 grams) bread flour

​cups (156 grams) whole wheat flour

cheese

​teaspoons (7 grams)instant yeast

Rice flour flour,

In the bowl of a stand mixer, whisk together bread flour, whole wheat flour, salt, and yeast.

Add cheese and everything bagel seasoning, if desired, stirring to combine evenly.

Affix the paddle attachment to the stand mixer and begin beating the mixture  at medium-low speed (2 on a Kitchenaid mixer) while streaming in 2 cups (480 grams) of warm water until a sticky dough forms, about 30 seconds. If you do not have a stand mixer, the dough can also be mixed by hand using a wooden spoon

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