Easy, No-Knead Dutch Oven Crusty Bread

This Easy, No-Knead Dutch Oven Crusty Bread is the ultimate foolproof recipe for homemade bread lovers. With just a handful of pantry ingredients and minimal effort, you can bake a golden, crusty loaf with a soft, airy interior. Perfect for beginners, this bread requires no kneading and uses a Dutch oven to create the ideal baking environment for a rustic, artisan-style loaf.

Whether you’re pairing it with soups, stews, or just slathering it with butter, this bread will make you feel like a professional baker without all the hard work!

Kitchen Equipment Needed

• Large mixing bowl
• Dutch oven with a lid
• Parchment paper
• Wooden spoon
• Measuring cups and spoons

Ingredients Overview

• Flour: All-purpose flour works perfectly for this recipe. For added texture, you can mix in whole wheat or bread flour.
• Yeast: Instant or active dry yeast gives the bread its rise.
• Water: Warm water activates the yeast and brings the dough together.
• Salt: Enhances flavor and balances the sweetness of the flour.

Ingredients

• 3 cups all-purpose flour
• 1/4 tsp instant or active dry yeast
• 1 1/2 tsp salt
• 1 1/2 cups warm water

Instructions

Step-by-Step Instructions

1. Mix the Dough:
   • In a large mixing bowl, whisk together the flour, yeast, and salt.
   • Add warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
2. Let It Rise:
   • Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12-18 hours, or until the dough has doubled in size and is bubbly.
3. Shape the Dough:
   • Lightly flour a clean surface and your hands. Gently turn the dough out onto the surface and shape it into a round ball. Avoid overhandling the dough to maintain its airy texture.
4. Preheat the Dutch Oven:
   • Place your Dutch oven with the lid into the oven and preheat to 450°F (230°C) for 30 minutes.
5. Prepare for Baking:
   • Transfer the dough to a sheet of parchment paper. Cover with a towel and let it rest while the Dutch oven preheats.
6. Bake the Bread:
   • Carefully remove the Dutch oven from the oven and place the dough, with the parchment paper, inside. Cover with the lid and bake for 30 minutes.
   • Remove the lid and bake for another 10-15 minutes, or until the crust is golden brown.
7. Cool:
   • Transfer the bread to a wire rack and let it cool completely before slicing.

Recipe Tips

• Use Warm, Not Hot Water: Hot water can kill the yeast, so ensure it’s warm to the touch, around 105°F-110°F.
• Don’t Skip the Dutch Oven: It traps steam, which helps create the perfect crispy crust.
• Experiment with Add-Ins: Mix in herbs, cheese, or seeds for extra flavor and texture.

What to Serve With This Recipe

• Soups & Stews: Pair with tomato soup, beef stew, or creamy chowders.
• Spreads: Serve with butter, jam, or olive oil and balsamic vinegar.
• Cheese & Charcuterie: Slice it for a cheese board or bruschetta.

Frequently Asked Questions

Can I speed up the rise time?
Yes, let the dough rise in a warm spot, but the long rise gives the best flavor and texture.

Do I need a Dutch oven?
A heavy pot with a tight-fitting lid will also work, but a Dutch oven gives optimal results.

How do I store the bread?
Store at room temperature in a bread bag or wrap in a clean towel. Avoid airtight containers to keep the crust crispy.

Serving Suggestions

This bread is a showstopper on its own but shines when served alongside hearty soups, stews, or as a base for sandwiches. Toast slices and slather them with butter or jam for an irresistible treat!