This rustic loaf of crusty bread is baked in a Dutch Oven and gets crunchy on the outside and soft in the middle. If you follow Taste of Home, you may know that they offer a monthly baking challenge called Bakeable. I made Dutch Oven Bread for the January Bakeable Challenge and I was delighted with the results.
Each month, Taste of Home invites bakers to make one of their most-loved recipes. They give you tips and techniques along the way, in an effort to make you a better baker. This month is focused on baking bread, which many of us do in January. No-Knead Dutch Oven Bread is is the recipe for this month’s Bakeable Challenge.
January is also soup season and this bread pairs so nicely with hot bowls of soup that require bread for soaking up every last drop of the broth. Italian Pasta and Chickpea Soup (Pasta e Ceci) or Slow-Cooker Ham and 12 Bean Soup are delicious soups to serve with this rustic loaf of bread. This is my collection of the Best Winter Soups and Stews!
Why you’ll love Dutch Oven Bread
You’re going to love this recipe for several reasons, but mostly because there is no-kneading required. That’s right, no kneading speeds the recipe along and makes it easier to prepare. You’ll need only 4 ingredients to make the dough, most of which are already in your pantry.
As long as you can be patient while the dough rises for 7 hours and can plan ahead, you’ll find this recipe quite easy to prepare. Bake the bread in a Dutch Oven or a shallow braising pan, as long as it is at least 2 1/2 quarts in size. I used my Le Creuset braising pan with a lid and it worked perfectly. Cast iron pans conduct heat well and will bake the bread more evenly.
Looking for Quick Bread recipes?
Try one of these delicious bread recipes this season.
- Marbled Banana Bread
- Lemon Yogurt Bread
- Caramel Apple Monkey Bread
- Jamaican Banana Bread
- Skillet Cornbread
Add one of these quick bread recipes to a meal or serve it as dessert.
Dutch Oven Bread Recipe
What’s needed:
- Flour: All-purpose flour works with the yeast to bubble and rise into a structured dough that will become crusty on the outside and soft on the inside.
- Yeast: Use active dry yeast for this recipe and always check the expiration date on the packet to ensure it hasn’t expired.
- Salt: You won’t want to skip the salt in this recipe. It’s the only ingredient that adds flavor to this rustic bread.
How to make Dutch Oven Bread?
Step-by-Step Instructions:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
- Preheat oven to 450°; place a Dutch oven with lid on center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn out dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on a piece of parchment.
- Using a sharp knife, make a 1/4-inch-deep slash across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if it’s browning too much. Remove loaf from pan and cool completely on a wire rack. One loaf makes approximately 8 slices.
Additions to the Recipe
- Add nuts and spices: Cinnamon, raisins, walnuts and/or pecans will turn this bread into a cozy, warming loaf for breakfast or as a dinner side. You’ll likely find yourself just munching on it as a snack!
- Mix in herbs: For a more subtle flavor, add caraway seeds, thyme, rosemary or sage to the dough. These earthy flavors will pair especially well with hearty dinners and charcuterie spreads.
How to Store Dutch Oven Bread?
Store the bread in an airtight container on your counter for 3 to 5 days for best results. This should keep it fresh and soft. You can also slice the bread and freeze it for use later. Take out as many slices as needed. Try to use the frozen bread within six months of the freezing date.
What to serve with Dutch Oven Bread:
- Lasagna Soup
- Shrimp and Cheesy Grits
- Tangy Beef and Cabbage
- Easy Stuffed Shells
- Sausage and Shrimp Jambalaya
- Stuffed Peppers
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Dutch Oven Bread
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 1/2 cups water, 70-75 degrees Fahrenheit
Instructions
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
- Preheat oven to 450°; place a Dutch oven with lid on center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn out dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on a piece of parchment.
- Using a sharp knife, make a 1/4-inch-deep slash across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if it's browning too much.
- Remove loaf from pan and cool completely on a wire rack. One loaf makes approximately 8 slices.
Equipment
- 1 large mixing bowl
- 1 wooden spoon
- 1 4-quart Dutch Oven with lid, or 2 1/2 quart shallow braising pan with lid
Jina
Nothing makes a home feel more inviting than the smell of homemade bread. I’ve tried several recipes before, but this one truly takes the cake. Such an awesome recipe—I’ll definitely be making it every weekend!
Raveaboutfood
Thanks, Jina. It is delicious with a hot bowl of soup!