No-knead Dutch Oven Bread. This is the easiest way to create artisan bread with a crusty crust and soft inside.
If you are new to bread making or are looking for a quick and easy bread recipe, this is prefect for you. It is a fail-proof method to get delicious homemade bread that will be a staple in you household.
The best part about this recipe is it is no-knead bread recipe.
Serve this with soup or chili, or enjoy a delicious sandwich.
Try with my Chicken Wild Rice Soup recipe.
Preheat the dutch oven
Wait until dough is halfway through the rising period to preheat dutch oven or cast iron skillet.
Set oven to 450°F with dutch oven with lid or cast iron skillet in the oven.
The reason you want to preheat dutch oven is so the no-knead dutch oven bread can form a crusty artisan like crust and the inside of the bread stays soft and moist.
Baking the Bread
I like to line the dutch oven or cast iron skillet with parchment paper, so the bread doesn’t stick and it is easy to remove.
Scrape the dough out of the bowl with rubber spatula, making sure to get all the dough transferred to a floured surface and form into a ball shape. Make sure not to work the dough to much because it could make for a flatter, more dense bread. Carefully place the dough into the hot and lined dutch oven or cast iron skillet.
If using a dutch oven, place lid on top of dutch oven and place in the center of the oven. Bake for 30 minutes covered and after 30 minutes, carefully remove the lid from dutch oven and bake for an additional 15 minutes uncovered or until lightly golden brown.
If using a cast iron skillet, place the uncovered cast iron skillet in the center of the oven and bake for 25 minutes or until lightly golden brown.
This no-knead dutch oven bread is so quick and easy, it only takes 2 hours to make from start to finish.
No-Knead Dutch Oven Bread
Ingredients
- 4 1/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 Tbsp sugar
- 2 1/2 tsp instant yeast
- 2 cups warm water
Directions
- Step 1 Preheat oven to 450°F and place the dutch oven in the center of the oven. If you don’t have a dutch oven you can use a 10 in cast iron skillet (the cooking time will be adjusted).
- Step 2 In a large bowl, whisk together flour, salt, sugar and yeast. Add water and mix together with a wooden spoon or dough hook.
- Step 3 Once dough starts to form a loose ball, scrap the edges of the bowl down towards the bottom.
- Step 4 Cover with plastic wrap and let stand at room temperature for 1 hours. Put in warm, non-drafty location.
- Step 5 After 1 hours dough will double in size.
- Step 6 Remove dutch oven from preheated oven and carefully line the bottom with parchment paper.
- Step 7 Scrape the dough out of the bowl to a floured surface and shape into a ball.
- Step 8 Place dough into dutch oven or cast iron skillet.
- Step 9 If using a dutch oven, place lid over the dough and pot, place in oven and bake for 30 minutes, remove lid and bake for another 15 minutes or until crust is golden brown.
- Step 10 If using a cast iron skillet, place in oven and bake for 25 minutes or until crust is golden brown.
- Step 11 Let cool slightly before removing from dutch oven or cast iron skillet.
- Step 12 Let it rest slightly before slicing.