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Believe the hype about Dutch oven bread! It is real and it’s easy. Just mix flour, yeast and water and let the magic happen. No kneading, no hard work!
For another easy bread recipe, check out my No Knead Farmhouse Bread.
It’s a well known truth that nothing warms up a house as much as the smell of fresh bread. It is the perfect antidote to a miserable day or a rough week.
It’s a shame that bread had a reputation for not being worth the effort. Anyone who has bitten into a warm, home fresh loaf knows that’s not true. Fortunately we have recipes like this to make it amazingly easy!
I’m fond of this recipe not only because I like the bread it makes but because it was my gateway into bread making. It convinced me that the time to make a loaf was time well spent. I’ve now explored many other bread recipes over the years.
I gave it a try because I wanted bakery fresh bread without having to leave my house. The kind of loaf that springs back when you gently push on it instead of collapsing, with chewy crust and loads of flavour.
Making the bread
I tested out a couple of recipes including the famous Dutch oven bread recipe and a skillet bread recipe before making a version of my own with a crust I could be proud of.
For my version of This is an affiliate link.Dutch oven bread, I’ve combined the two methods to create one all my own. It’s become the bread we go to so often at home because it gives great results in a short amount of time.
I also changed the original recipe by adding more salt and reducing the amount of flour. I also increased the oven temperature from 350F to 500F.
The bread we got as a result of that experiment was mind blowing. I overheard my kids talking later which brought a smile to my face, “That’s the best bread she’s made!”
Pillowy soft but quite substantial with a thick crust, just the way… aha aha… I like it! The bread was so delicious I would happily make it my dinner, nothing else required.
Dukkah spice mix
Even so, a good dip is still appreciated. My kids are all about bread and butter. I, on the other hand, love my bread dipped in extra virgin olive oil with a bit of balsamic vinegar.
Or dukkah spice, an aromatic Egyptian side dish consisting of a mixture of herbs, nuts and spices.
You can buy it in grocery stores like I did but it’s much tastier if you make your own. I used already made mix and wanted to open up the flavours a bit more.
So I put a handful in my mortar and took a pestle to it until I could smell the warm and aromatic mixture filling the room.
The dip is as simple as could be. Just pour some good quality extra virgin olive oil in a small plate, sprinkle with some sea salt and dukkah spice. Then dip and dip and dip some more.
More bread recipes
Dutch Oven Bread
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 1 package/ 7 gr- active dry yeast
- 2 cups/500ml lukewarm water
- 3/4 tbsp sea salt
- 4 cups/480g bread flour I used Canadian flour)
For the dip
- This is an affiliate link.olive oil
- sea salt
- dukkah spice
Instructions
- Mix warm water and yeast in a small bowl. In the bowl of a stand mixer combine flour and salt. Add the water and yeast mixture to the flour and mix until the dough comes together with a hook attachment or by hand. Cover with a tea towel and let it rise for one hour in a warm place.
- After one hour preheat the oven to 500F/260C with the dutch oven, including the lid, in it.
- Remove the dough on a floured surface and shape it into a ball by tucking the corners in like an envelope. Put it on a tea towel (or parchment paper, seen notes) seam side down, sprinkle with more four and cover with another tea towel and let it rise for 30 minutes.
- Take the dutch oven out. It would have been warming in the oven for 30 minutes by then and will be blazing hot. Carefully lift your dough and put it in the dutch oven, cover with the lid and bake for 20 minutes. Take the lid off and bake for additional 10 minutes.
- Let it cool which will also allow the crust to develop. Before serving, pour some olive oil in a shallow plate and sprinkle with some sea salt and dukkah spice.
Notes
- You can place your shaped dough on a piece of parchment paper, then pick it up by the opposite side of the paper and lower it into the Dutch Oven.
- Full disclosure: I don’t use parchment paper and my bread never sticks to the Dutch Oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dumb questionโฆbut when I put the Dutch oven in to heatโฆdo I put the top on the Dutch oven or just next to it to allow the inside to heat up? Does it matter? Thank you!
Not a dumb question at all! You put the pot with the lid on to heat. It’s like you are pre-heating a mini-oven.
Made my first loaf yesterday and it is delicious. My problem is my Dutch oven – the oil scorched and I cannot get it clean. Does the type of oil make a difference? If I use parchment next time do I need to cut it out to the shape of DO? Thanks
Charlene, that happened to me the first time I baked it as well. Since then I just drop the dough directly into the Dutch oven, no oil and it doesn’t stick. You can also use parchment paper. Just cut out a square large enough for you to pick the loaf up by holding the opposite sides of the paper, then simply drop it in the Dutch oven.
Hi Chef :Iuse a no handle cast iron pan. no lid cause it won’t fit in my bread oven ,,and to create that great crust. water in a spray bottle does the trick , preheat oven with pan slide out pad drop in dough spray sides and oven Witt water close ,and do this quickly, door and watch it rise immediately ,,a tip if you burn yourself ,ever , wet burn area and white sugar pain and burned area gone in 30 seconds , Good Eating ..
This looks great. What size is your Dutch oven? 5 quarts?
Thank you.
Yes, it it, Joey!
Iโd love to try this recipe but I plan on using my iron skillet as I donโt have a dutch oven. Will it burn if i bake it without a lid? (I want to avoid baking with aluminum foil as the saying is it leaches chemicals when heated…)
*Your whole-hearted, easy to follow, mouth watering recipes are always appreciated!! Thank you!
Hi Jamie, that’s an excellent question. Dutch oven with a lid is actually quite important. When bread is baked in a blazing hot oven inside a preheated dutch oven with a lid on, it accomplishes 2 things โ it creates moisture (and therefore a thick, chewy crust) and allows the bread to rise quickly. You can bake this bread on a cookie sheet if you don’t have a Dutch Oven. This bread recipe describes the process in detail. Good luck and thank you for your kind words!
Thank you so much for your kind response! Iโve tried this recipe twice already and itโs now my go-to recipe!! My dough turned out a little too wet both times yet it yielded such moist texture I like. I love how simple and easy it is and itโs quiet a lifesaver to suit my busy and lazy lifestyle. Thank you always for sharing your savory yet easy to follow recipes! Theyโre a jewel!
Thank you for such kind words, Jamie!
Incredible outcome for so little time and effort! After spending literally years trying and failing to master a chewy open texture and good crust via lengthy and time consuming sour dough processes, this is a revelation.
The mix seemed very wet to me, to the point I would have instinctively added a lot more flour, but decided to persevere with the recipe as described. I was closer to pouring the mix into the oven than placing it – but very glad I stuck to the recipe.
This will definitely become my staple bread. I intend to experiment with wholemeal flour and perhaps adding some sourdough starter just for the flavour.
Wow, amazing review, Adam! You can definitely add a bit more flour if the dough is too runny. Humidity in the air hugely affects it but this dough is runnier than most. The recipe works equally well with wholemeal. My husband makes us two loaves every week. One white and another one wholemeal. Sourdough starter sounds amazing. I still need to get on that!
So, Iโve made this bread twice in two days! It was amazing! My family loved it. I like how easy and quick it makes! My new favorite recipe! Looking forward to try the farmhouse also.. probably tomorrow! ๐ ( weโve got a lot of snow in Seattle, so I might just be proactive while stucked in the house)! :))
So happy to hear that, Lily! Snow days are made for baking! My kids are desperate for a snow day in London but so far it doesn’t look likely! ๐
I can’t believe I actually made bread! Finally! Thank you!
Once the fear is gone, you will be unstoppable, Nicole! My husband went from not knowing anything about baking to being the main bread maker in the family. He makes two loaves every Sunday.
Love the bread, can you substitute whole wheat flour and get the same results?
Yes you can, Larry!
Mm mm! This is my families favorite dinner bread! I have made this over a dozen times and it turns out big, fluffy, crunchy crust, soft in the middle every time! Thank you for sharing this wonderful recipe!!
Oh that makes me so happy!! I am so glad this bread has become a staple in your family! All the best wishes, Sue!
Great, thank you