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!
I cannot think of a time when I would turn down a slice (or two) of warm homemade bread fresh from the oven (like this homemade french bread). However, I know that some people are intimidated by the idea of making bread from scratch.
Recipe if you want to bake homemade bread but are working on your confidence in the kitchen! It’s a no knead dutch oven bread that tastes like you worked for hours – when you really only spent 5 minutes preparing it!
Overnight No Knead Dutch Oven Bread » The Practical Kitchen
This dutch oven bread is incredibly moist and tastes like a less sour, sourdough bread! It is both dense and fluffy at the same time, and is the perfect companion to any meal (like this tortellini soup, vegetable soup, chicken noodle soup, etc.)! I make it
Like I said above, if you want to make bread from scratch, this is your recipe! It looks & tastes like a beautiful loaf of artisan bread from a high-end bakery, but takes minimal time, effort and ingredients.
5 minutes of active prep time! There is no kneading, no waiting for the perfect rise (twice), and no exhaustive list of instructions to follow.
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Next, add warm water and stir. Be sure the water is around 105 degrees F, anything warmer could kill the yeast and prevent the dutch oven bread from rising.
Stir the dough until a sticky ball forms. As you can see in the photo on the right, the dough should hold a ball shape but it will be stick to the touch, and not very smooth.
First cover the bowl with greased plastic wrap and wrap the bowl tightly. Then place a damp tea towel over the plastic wrap. Set it in a secure, warm place in your kitchen to rest for at least 18 hours, preferably 24.
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After 24 hours, the no knead bread should look like the left photo below. The dough will rise in the bowl and have holes in it. Flour your hands and press the dough down. Then use a little extra flour to make the dough into a ball, and cover it to let it rest.
Important note:The dough ball will be loose and “floppy.” It will be a little difficult to transfer to the baking pan. That is how it should be as this is a very moist bread which is what makes it so irresistible. So you will not have a firm ball, it will look a little flat (as pictured below).
Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees F. Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust. When the oven is preheated, carefully remove the heated dutch oven from the oven, spray with cooking spray and put the dough inside.
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This Easy No Knead Bread needs to be baked for 30 minutes covered and 15 minutes uncovered, so a lidded baking dish is critical. I use this Le Creuset 2.75 qt. dutch ovento bake mine, but most round baking dishes with a lid will work.
Once the no knead bread is done baking, remove it from the dutch oven and place it on a wire rack to cool slightly before serving.
It! My favorite ways to eat it is with a warm bowl of soup, dipped into this baked goat cheese dip, or in a swirl of balsamic vinegar and olive oil!
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Store leftover bread in an airtight container (silicone or plastic bag) for up to 3 days at room temperature or 1 week in the refrigerator. Or, freeze it in an airtight container for up to 2 months.
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Serving: 1 slice | Calories: 121 kcal | Carbohydrates: 26 g | Protein: 3.8 g | Sodium: 212 mg | Potassium: 49 mg | Fiber: 1.2 g | Calcium: 2 mg | Iron: 1.4 mgReady to bake homemade bread in your own kitchen? This no knead Dutch oven bread is your BFF. You just need three ingredients to make this delicious recipe, and I’ll take you through it step by step. So, what are you waiting for? It’s time to get some delicious carbs in your life.
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Because this beautiful loaf — this glorious no knead Dutch oven bread — might just be the very best bread I’ve ever baked. Seriously. And it also happens to be one of the easiest ever, too. And I’m going to show you, step by step, just how to do it.
First things first: The reason I believe this may be the very best bread I’ve ever baked (the method for which, by the way, originated from the great Jim Lahey of Sullivan Street Bakery) is three-fold:
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Let the bread cool for just a few minutes — basically until you can handle it without burning your fingerprints off — and then slice away.
Suggestions for how to enjoy no-knead Dutch oven bread: As grilled cheese, dipped in soup, as garlic bread, spread with peanut butter (and jelly!), cut up into croutons, ripped apart and shoved right into face, etc. etc. I have done/will do all of the above.
Of course, if you also need someone to come over and assist you in eating all of this gorgeous and delicious loaf of bread you just baked, I’m your leading lady. But if you’re anything like me, I have a feeling you won’t need any help.
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P.S. Ready for your next bread baking adventure? Try my Sourdough 101 series, which takes you step by step through the entire process of making homemade sourdough at home, from starter to loaf. Check ou this Banana Bread Recipe for my other favorite bread!If you’re looking to make a crispy artisanal loaf of bread in your home oven you should try this Quick Dutch Oven Bread recipe! It comes together quickly in a stand mixer and bakes up in under an hour. The end result is a rustic loaf of bread perfect for serving with soups or stews.
This IS the Dutch Oven Bread you’ve been looking for! Crispy exterior, soft tender interior, perfect for buttering and it’s quick. No 24-hour rise on a “no knead loaf” here.
NO! You just need a heavy cast iron pot with a lid that can withstand the 450˚ heat of the oven. You can use any 5-6 inch deep cast iron pan. Heavy pots like that are often called Dutch ovens but you may call yours something different.
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I just got this Dutch Oven and WOW we love it! The handle is heat proof so we don’t have to take it off. And it makes GREAT BREAD! Check out my TikTok Video on making this bread in it.
There are plenty of no-knead recipes such as this Mark Bittman’s No Knead Bread Recipe out there but this isn’t one of them. This is a KNEADED dough, and that’s what makes it quick. No letting it sit and folding the dough over and hoping it makes great bread.
You knead, let it rise, punch it down, shape it, put your Dutch oven in to heat, let it proof, and bake it up.
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Now when we say quick, we mean about 3 hours total from measuring the flour to pulling it out of the oven. But really it depends on the temperature of your house. Our house in Alaska is usually cooler so it takes longer to double in size, your house in a warmer area may not take as long.
What if you want to prove or rise quickly? You can do a lot of different things to get your bread to rise better. It just takes a little ingenuity. Here’s a few hacks for you to try:
Anytime you use a heat source to speed up the rise be sure to keep an eye on your dough so it doesn’t bubble up and out of the bowl. OR overprove and collapse.
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When you overprove bread dough it will not form a loaf correctly. It won’t be able to hold its shape, and it make a flatter loaf.
If you’re not in a hurry to have this bread as fast as possible let it slowly rise. A long slow rise will build flavor in your bread. And sometimes making the dough with cool water
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