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!
Beer Bread {no Knead}
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.
No Knead Dutch Oven Bread Recipe
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!
Easy No Knead Overnight Artisan Bread
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 mgMost no knead bread recipes require a covered Dutch oven pan for baking. Not this one. You can make a delicious loaf of rustic bread baked in a cast iron skillet without any special tools, ingredients, or equipment.
Cast Iron Skillet Bread
A loaf of crusty bread is a masterpiece. Unfortunately, it’s also a difficult item to purchase when your family lives with food allergies. Local bakeries aren’t a safe option for our family due to cross
Contamination. I realized many years ago that any loaves of crusty bread invited to our farmhouse table would need to be of the homemade variety.
Luckily, I love to bake bread. I find it relaxing to knead the dough and I always feel a sense of baker’s pride when I bring a beautiful loaf to our dinner table. This summer, I’ve moved my bread baking to the grill in Penny Lane’s back yard. The loaves have been delicious and the farmhouse is much cooler since the baking has moved outdoors.
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I usually bake my loaves in a cast iron Dutch oven whether I am baking in the oven or on the grill. I do this so often that I have a Dutch oven specifically for that purpose. It gets a lot of use here at the farmhouse.
A few months ago, I was asked an interesting question by a reader. She wondered if a loaf of our Rustic Dutch Oven Bread could be baked in a cast iron skillet. She didn’t have a Dutch oven and was just beginning her journey to master a delicious loaf of bread for her family. She wanted to attempt to bake these loaves without investing in a Dutch oven.
Her question was an interesting one and I love a recipe experiment. So, I set out to determine if a loaf could be baked successfully in an open cast iron skillet. I couldn’t wait to adapt the recipe and see if we could make these loaves in a completely new manner.
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I set out to use the same recipe for Rustic Dutch Oven Bread that I bake in the oven and on the grill in that vessel. I made a few small changes to the way I handled the kneaded dough and to the baking method in order to better suit baking it in an open skillet.
Instead of using a sheet of parchment paper as I do when baking in a Dutch oven, I decided to omit the paper when using the skillet. I was afraid that the paper would ignite when baking in the hot oven or over the open flame of the grill. Instead, I chose to brush a thin coating of my Baking Pan Release Spread on the bottom and sides of a cold skillet before adding the kneaded dough to the pan for the 30 minute rest period.
I chose to use a cold skillet rather than preheating it as I often do with the Dutch oven when baking in the oven. I didn’t want to move the dough more than once and proceeding without a sheet of parchment to aid in the movement of the dough demanded the placement of the dough directly into the room temperature skillet.
No Knead Skillet Bread
Once the dough had rested in the prepared skillet for around 30 minutes, I transferred it to the oven or grill. In both cases, I baked the loaf for 30 minutes. The top surface was brown, firm, and crusty. I allowed the loaf to cool in the skillet for a few minutes and then moved it to a serving board when it was cool enough to handle.
The skillet baked loaf is just as delicious as those baked in a Dutch oven. The open skillet baked loaf was finished in 10 fewer minutes as the same loaf baked in a covered Dutch oven. It was slightly less chewy with regard to texture, but no less delicious. The crust is crisp and thin, just as I had hoped. The crumb (interior) is soft and airy, perfect for slathering with plenty of butter.
If you’ve wanted to bake delicious loaves for your family table, but have been hesitant due to the lack of a Dutch oven, I hope that you will give this version a try. This recipe can be made in a
Cast Iron Skillet Bread Recipes
This recipe is a simplified version of our original recipe and can be successfully created in very little time without expensive equipment or past bread baking knowledge. It’s the ideal bread recipe for someone who has never attempted to bake a loaf of bread. I hope that its simplicity and will entice you to bake these loaves right along with me!
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