Dutch Oven Bread

For me personally, bread is life. I love bread with all my heart. I wanted to give up on it, but it was so hard. It’s like an addiction or something, but I can’t eat anything without it. This time I am sharing very easy bread, and it comes out so perfect that you will not even believe it. Dutch ovens distribute heat all around and the bread is securely snuggled in the middle. It allows the bread to bake evenly, and beautifully. While it’s baking the heat captured inside also makes the bread to produce the steam so the bread really comes out amazing.
I believe when you use parchment paper, the bread comes out even better.
As I said so many times, I make bread on a daily basis for a long, long time, and my family loves it. If you never made a bread please do consider trying. My no-knead bread is one of the most popular recipes on my blog, and yes, you can even bake that bread in a dutch oven.
I made this bread in Xtrema Ceramic Cookware (Ceramcor) Dutch oven, however, I also tested exactly the same in their 2.5 Qt Covered Saucepan and 3.5 Qt Covered Saucepan, as well as 10″ Covered Short Handled Skillet. I got to tell you, it was amazing.

 

Before I let you go I will suggest you a few brands that I worked with and I love how my bread comes out.

– 5 roses flour 

Without a question, this brand is the best for me. If you can get it, you got to try it. 

-Kroger All Purpose Enriched Flour, 4 lb Bag

Since I cannot get 5 roses all the time, this is my go-to All purpose flour.

-Gold Medal All-Purpose Flour

This flour is always available, and when I need to switch it up or I am in another store, I grab a Gold medal. Very nice flour.

-King Arthur Flour All-Purpose Unbleached Flour, 5 Lbs

Fantastic flour and easy to work with. 

DUTCH OVEN BREAD
5 from 1 vote
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DUTCH OVEN BREAD

Prep Time 10 minutes
Cook Time 50 minutes
RESTING TIME 3 minutes
Total Time 1 hour
Servings 1 LOAF
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1/2 cup warm milk
  • 1/4 teaspoon sugar
  • 1 pack dry active yeast
  • 4 cups All-Purpose Flour
  • 3/4 tablespoon Salt
  • 1 cup Lukewarm water add a splash extra if needed
  • 1 egg mixed
  • 1 tablespoon Olive Oil

Instructions

  1. Stir yeast packet into a warm to touch milk and sugar, and allow yeast to bloom for about 5 minutes. When it starts to bubble and foam it means the yeast is active and ready to be used.
  2. In a large bowl, mix together flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.
  3. Mix one egg with warm water to warm up cold egg, and add to the flour.
  4. Using your wooden spoon or spatula, start combining everything. Once combined using your hands, start to knead the dough, when it starts to pull away from the sides of the bowl it is ready to rest. I knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time and vice versa, add a splash more water if it's too dry. Drizzle olive oil and tap/glaze all over the dough.
  5. Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes about 2 hours, sometimes less if the house is warmer.
  6. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
  7. Using your hand fold the dough. Light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours.
  8. Preheat the oven to 450˚F
  9. Once the dough has doubled in size one more time, knead it again just to shape it.
  10. Line the dutch oven with a large parchment paper and place your dough in the middle. Sprinkle the top with a bit of flour and score lines on top.  It's not necessary but it looks better. As the bread bakes, it will expand and those scored lines will become more visible.
  11. Bake for about 45 to 50 minutes, removing the lid completely 10 minutes before the bread is done. This way it will get a deeper color and crispier.
  12. Remove bread from a dutch oven, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing. Trust me on this one. If you cut it when the bread is hot it will become sticky inside so better wait for just a bit.

Recipe Notes

You may skip the egg. 

You may use water instead of the milk. 

The outcome of the bread depends on the water temperature, oven, flour, yeast even air. This recipe is tested and retested many times. 

You may preheat your dutch oven or you can actually make it in the regular baking pan. You don't have to use parchment paper, but I like using it. 

Don't stop baking if the bread does not come out perfect the first time... like I said it could be many different things to affect it. 

 

 

MUCH LOVE, AND PEACE TO ALL…
SANDRA


7 thoughts on “Dutch Oven Bread”

  • I think your Dutch Oven bread recipe sounds good. I have a 2 qt iron one and have made no knead bread with only 3 c flour so I wonder how best to modify the recipe to fit my smaller pot.
    Thanks in advance for your suggestions!

    • Hm! That’s definitely a smaller pot. So I would do:
      • 1 pinch sugar
      • 1/2 pack dry active yeast
      • 2.5 cups All-Purpose Flour
      • 1.5 teaspoons Salt
      • 1 cup Lukewarm water (more if needed)
      • 1/2-1 tablespoon Olive Oil
      let me know if that helped and thanks! 🙂

  • Do you preheat the dutch oven before cooking? It doesn’t look like it in the recipe, but I am curious if you’ve ever tried that method.

    • Yes, i have tried that before. Depends… sometimes i just let dough rise in the cold dutch oven and sometimes i heat it and drop the dough in. Technically, i think you should preheat it.

  • I made this bread, and was so excited, but it did not turn out right. I did everything that the directions said to do but it did not rise well and turned out flat. I was soo disappointed!

    • Lydia,
      I am so sorry to hear. I wish all my comments and feedback didn’t erase, but they did so I’ll try to help you. Anyhow, it could be many things why your bread turned out flat; Flour, yeast, the temperature of the water, even the air… Sometimes preheating your Dutch could help… Personally, I never do but many people heat it first. This recipe has been tested for over 20 years, so it could be different things… Thanks so much for your feedback. I really appreciate it! Happy baking!

    • Also, was your yeast active? If yes… then we can look at the temperature of the house. You can keep the dough in the microwave or (turned off) oven just to keep the dough at the warmer place.

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