Crusty No Knead Dutch Oven Bread
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My love for homemade bread runs deep and this Crusty No Knead Dutch Oven Bread is the easiest artisan bread ever. I make this more often than is needed because it’s so delicious and easy.
I love this recipe because the dough is super easy to make and not finicky. This recipe calls for very little yeast but a long rising time.
Perfect to throw together the night before, allow to rise all night, and bake fresh in the morning. Or throw together in the morning, allow to rest all day, and have fresh bread for supper.
Crusty No Knead Dutch Oven Bread
I love my dutch oven and am constantly on the search for new recipes to use it for. A dutch oven really holds in the heat and distributes it evenly. For meats, stews, and now bread, it definitely earns its place in my kitchen.
I have had mine for years but this white one made by Lodge is my future one!
This recipe is literally the easiest homemade artisan bread ever. Four pantry ingredients are all it takes to fresh homemade bread at home.
Other Dutch Oven Recipes:
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Crusty No Knead Dutch Oven Bread
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon yeast
- 1½ cups warm water about 110°
- 3-4 Tablespoons butter
Instructions
- In a large bowl combine the dry ingredients: flour, salt, yeast
- Pour the warm water into the dry ingredients and stir to incorporate with a wooden spoon, danish whisk or your hands. Don't over work - just pull the dry ingredients and water together - dough will be shaggy, shape into a ball.
- Cover the bowl tightly with plastic wrap and set on the counter for it to rise. Allow to rise 12-18 hours at room temperature.
- After the dough has risen, pre-heat the oven to 450° and go ahead and place your empty dutch oven with the lid on it in the oven while it is pre-heating.
- Turn the dough out onto a lightly floured piece of parchment paper and shape into a ball or an oval - depending on the shape of your dutch oven - my dutch oven is an oval so I shape my dough that way - cover with a cloth and allow dough to rest until oven has come up to temperature and your dutch oven is hot.
- Carefully remove the pot from the oven and place the dough and parchment paper into the hot pot and place back in the oven with the lid on.
- Bake for 30 minutes with the lid on then remove lid and bake for another 15 minutes.
- Remove from the oven and remove the bread from the pot - immediately and carefully rub the loaf with the butter, all of the butter!!
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I’ve seen a similar recipe on Pinterest and FaceBook and I keep saying I’m going to make it! But I forget to do it ahead of time. Does the temperature of the room matter? Our kitchen gets cold overnight, so I’m wondering if the bread would not rise properly. I just found your blog by accident while I was looking for a Cornbread Salad recipe. I loved the title of yours, so it’s now in my stockpile of yummy recipes. And I subscribed because I’m a wanna-be-farmwife. I grew up with cattle and farming but married a city boy turned fireman, so we live in a rural town. We’ve had gardens and I’m working on a chicken coop, but I don’t know if we’ll ever get to the country.
This recipe looks great! I love the use of minimal yeast.
This looks amazing! I’m definitely going to try this recipe.
I’ve made this a couple times and its a fam fav!! Thank you for sharing!