Dutch Oven Bread: Bread for beginners

Dutch Oven Bread

For me personally, bread is life. I love bread with all my heart especially this tasty dutch oven bread.

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.

Dutch Oven Bread

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.

On the other hand, you can most definitely use the only drizzle of good oil and a sprinkle of cornmeal to prevent the bread from sticking.

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 bread please do consider trying. My NO-KNEAD BREAD is one of the most popular recipes on my blog.

You can even bake that bread in a dutch oven. It is so easy and most definitely delicious.

I have been making bread for over 20 years so I could make it with my eyes closed, so I really tried to explain the best as I could so you guys could make it at home too.


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. I just love Xtrema Cookware as well we Bakeware so do check them out.


Also, I made it in other dutch ovens as well. Whatever pan you have that is deeper and with a fitted lid, I know you can use it.

This bread recipe you can make in the smaller or a larger than 5 qt. The dough will either expand and fill the gap or bake higher.

Dutch Oven Bread

Dutch Oven that I recommend:

  1. Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
  2. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
  3. Le Creuset Shallow Dutch French Oven, 6.75 quarts, Cerise

If you make this recipe or any other recipe from my blog, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.

Dutch Oven Bread
Yield: 1 LOAF

Dutch Oven Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 10 minutes

I call it the best because it is so easy yet really delicious.


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


The Best Dutch Oven Bread

  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 8-10 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.


You may skip the egg. 

You may use water instead of 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 do not 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.

If you going to make a larger bread, add 6 cups of flour, 1 tablespoon Salt and enough liquid to make it wet enough. I would say about 2 1/2 cups. Everything else is the same.

Thinner or softer (with a bit more water) DOUGH IN A WARM KITCHEN WILL PROBABLY RISE IN 45 MINUTES OR LESS.



72 thoughts on “Dutch Oven Bread: Bread for beginners”

  • 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! 🙂

      • I too jave a 2qt ceramic one. I notice theres no egg in the modified recipe (thanks for sharing), was it missed or its recommended to not add it?
        Can’t wait to try this so I can one up my sister😄.

        • Yes, you can use an egg but it is not neccecery. A bread dough rich with egg will rise higher because eggs are a leavening agent. I hope that helps. I wanted to show how it looks both ways. Good luck! 🙂

    • I made it in my dutch oven, it was awesome, making it again now. Its a bit colder outside/in the house today so.im curious if it will rise as fast. Anyway just wondering what does that tiny bit of sugar do? It seems so small as if its not necessary. (Second time ever making homemade bread) 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 for our Christmas dinner; normally I do the longer rest time but didn’t get going the day before so I found this recipe instead. Then, I had to alter the cooking time slightly as I was making a prime rib at the same time, so I ended up starting it out at 500 degrees, then lowering to 350 to line up with the meat (figured if I had to ruin one, it should not be the $60 roast!) It came out beautifully!! I added some small chunks of Asiago cheese and some coursely ground pepper. It was delicious. This will definitely be my go-to recipe from now on!

    • I can’t even tell you how happy your comment just made me. I am so glad it turned out well, and thanks for letting me know. I really appreciate it! You can definitely add like olives in the bread or cheese… when one basic bread works all the others are so easy. Cheers… and Happy New Year!

  • This was my first try at homemade bread:) It turned out pretty good but didn’t raise much and was a little tough. What should I do differently?

  • Hi there!

    This was my first time making bread in a dutch oven and this recipe rocks!! I left the lid off the last 10 min but it didn’t get as beautifully golden as yours – I didn’t want to overbake it so took it out. It was still delicious but I would have loved to get that color – any tips for my next attempt?

    • I am so happy that yours turned out delicious, and thank you so much for making it. For the golden color, I would say just turn the broiler on for a minute. You can brush some butter and turn the broiler on high just for a minute or less. It will get that nice color. 🙂

  • Thanks for the great recipe! FYI–in the instructions it says the resting time is 3 minutes. I believe you mean 3 hours. 😉

    • Haha… Yes! Good catch. Thanks for letting me know. It’s actually 1 to 3 hrs. depending on the room temp, air, yeast… It got to at least double in size. Have a wonderful day! 🙂

  • I have a 5qt camping Dutch oven. It is wider than it is tall. Do you think this recipe would be suitable the way it is, or modified? Thanks in advance.

    • I believe that you will be just fine. It is a bit bigger or wider pan, so the only thing that I could think of is that the dough will fill the gap all around. I made this one in a wide ceramic 10″ skillet with a lid and it was okay. Good luck!

  • P E R F E C T!!!! First try and it turned out to be, by far, the best loaf of bread I have made to date. I used a Lodge Cast Iron Dutch Oven and closely followed the recipe that you provided here. The crust was a beautiful golden brown and the crumb was exactly what I wanted, tasty and substantial but not dense at all. Served it with butter and had it with Chicken Piccata. WOW….soooo goood! Thank you for taking the time to share this recipe. For those of you that are still on the fence and haven’t tried it Just Do It!

      • Since buying my cast iron dutch oven, I’ve tried many bread recipes. I made your Dutch Oven Bread recipe today and it is far superior to any of the others that I tried, both in appearance and flavor. This is a keeper. My search for the best dutch oven bread recipe is over. Thank you so much. I can’t wait to make it for family when they visit in the summer.

        • I am so glad to hear, Leslie! I really am👍. Nothing beats homemade bread and this one is so easy as well as my no-knead recipe. Thank you so very much for making my recipe. You couldn’t make me happier!

  • Thank you! I spent an hour browsing Pinterest looking for my first Dutch oven bread recipe. This was it and it turned out wonderful! I used a 3QT cusinart and it was fine. So awesome.

    • I am so happy to hear!!! We really love this bread and I have been making it for years, but I am always glad to hear positive feedback. Haha, it never gets old 😀
      Thank you so very much for trying it!!!

  • I am needing to make bread for 40
    people and would love to us this recipe! How many servings do you think each loaf can make?

      • How long would you say it stays fresh? I am thinking I am going to have to start making it a day or two before I plan to serve it.

        Thanks in advance! I’ve made this recipe a few times but it never lasts more than a day because we eat it up!

        • Haha, i know… well, I would say that this bread is pretty okay two days later. After baking, allow it to cool down completely, then pack it in a large ziplock bags. That way it will not get dry. I never kept it in the fridge so I wouldn’t recommend that option :)) Good luck!🍀

  • I heard about this amazing bread recipe, so I ran out and purchased a 7 quart Dutch Oven. ( I figured I could use it for other meals) but I can’t seem to find a bread recipe for a 7 quart pan. Your bread looks amazing . Can you suggest amounts of flour, yeast, salt and baking time for me ? Thanks!

    • Aww, thanks so much! So, you can use this recipe for 7Quart, however, if you want a bit bigger, here is the amount of ingredients. The Method is the same.
      * 1/2 cup warm milk
      * 1/4 teaspoon sugar
      * 1 pack dry active yeast, about 2 teaspoons
      * 6 cups All-Purpose Flour + some for dusting
      * 1 tablespoon Salt
      * 1 1/4 cup Lukewarm water, add a splash extra if needed
      * 1 egg, mixed (optional)
      * 1 tablespoon Olive Oil

      • Hi! Have you tried this recipe using wheat flour? I’m curious if I’d get similar results seeing as that’s all I have on hand at the moment. Any advice would be greatly appreciated!

  • Dang it. Just bought a 4 quart cast iron Dutch oven. Want to make whole wheat bread in it – vegan version
    Could you possibly tell me the amounts of ingredients to use?
    This looks beautiful!

  • I love the look of your recipe! I’m just wondering if you have this recipe in weight measurements as I live outside the US and so
    I find that cups and teaspoon measurements vary.

  • Thank you so very much for this recipe. I have made it 3 times to far and it has been the best loaf I’ve ever made.

    The last version I added a few tablespoons of dried rosemary to knead in after punching down to rise the second time. Another perfect loaf to share with my family . <3

    • Aww… Thank you so much for your feedback. I really appreciate it! Yes, this is a pretty good starting recipe. You can add anything that you wish. Have a great day. 🙂

  • I LOVE this recipe!!! My first time making bread yesterday and it turned out perfectly! I’ve since made a garlic and rosemary, cinnamon and brown sugar, AND olive loaf using this base bread! Absolutely recommend it 100%!

  • Just made this today and came out beautiful. Definitely a keeper. Wish I could post a picture of it here.

    • Oh, that’s wonderful!!! I’m so glad to hear. You can tag me on Instagram @sandraseasycooking so I could repost with full credit to you, of course. Or email me and I’ll repost it. Anyhow, thank you so much for making it.

  • Hi! Do you know how bread flour would do as opposed to AP? And what about making it in a 5.5 QT dutch oven, would that be too small?

    • Nope! 5.5 QT is actually perfect for this recipe. I am in a process of editing a video for this recipe and I used 5.5 QT. As for the flour… Hm! I used a mixture of AP and whole wheat, also just Whole Wheat or multi grain with dif seeds work well. What type of flour are you aiming at? Do you have any particular that you favor? I can def test it. Thanks!

  • I made this bread yesterday with my 8 year old that loves to help in the kitchen! It turned out amazing! My 13 year old probably ate half the loaf so I’m making another one today! What’s the best way to store fresh baked bread like this to keep that nice crunch? I let it cool and put it in a ziplock but now it’s pretty soft and I love that crunch. Also, do you think I can reheat the bread in the Dutch oven to bring back some of that crunch? Or maybe I just need to make another one and store it how you recommend. Thanks for this great recipe and next time we make it I’ll be sure to send a pic! Love your instagram page. Your photos are amazing! Wish I could learn to take such great pics. I especially love your black and white cow on your other instagram! ❤️Heuerfivefarmstead

  • Waaaaahhhh!!!
    I’ve been wanting to try a Dutch oven bread for a while now. Yesterday I dove in and made your recipe. Honestly. I have never made a more beautiful loaf of bread in my whole life. I was so proud of it that I did a whole photoshoot with it. It turned out perfect.
    Thank you so much for this recipe.

  • Hi Sandra,

    I have always wanted to try a dutch oven bread and I must say that the bread turned out to be awesome.
    Recently my dad has had some issues with gluten, so I would like to know if the recipe would still be the same for a gluten-free bread.
    Thank you so much.

  • I was so excited to make this and it was great!! I couldn’t use my dutch oven (only goes to 400*) so I used my cast iron frying pan and made a tent. Could I have cooked this at 400*? Also, I was wondering about adding green olives and if so, how many? Thank you.

    • Well, Dutch oven is just a pot with a fitted lid. I used a ceramic pot before as well before. You could also cook it at 400F… I baked it at that temp many times. Although, cast iron is an amazing alternative, of course. As for olives, I would say maybe 1 cup of sliced or chopped olives, you can also use mix of different olives for the colour and flavour. I would add olives the minute dough start to come together. You could use stand mixer o knead them in with your hands. Good Luck!!!

  • The written recipe doesn’t say to put any oil IN the dough mixture. The video shows it going in with the egg and water. I’ve got a batch of dough on its second rise with no oil as I did not watch the video. I hope it turns out.

  • So you probably won’t see this in time but my Dutch oven is only safe to 400. How long should I cook it at that temperature, and should I do it on convection or regular bake? Thanks so much whenever you see this!

    • That is just fine. Do everything the same, just bake it for 35 minutes at a normal baking oven setting. For conventional ovens, I would definitely do 25 to 30 minutes, but do check after 25 minutes if the bread is golden. You can take the lid off 10 minutes before the bread is done to reach a deeper color. Do not cut the bread the first 30 minutes either, let it cool a bit on cooling rack propped on the side, wrapped partly with a cotton kitchen towel. Also, if it feels lighter when you take it out of the pan, it is done for sure. Good luck, and never hesitate to ask me. I am always available on Instagram so you can send me DM.

  • HIiiii….In your instructions, it says to do the second rise THEN more the bread to the dutch oven, score it and i assume just throw it in the oven? In the video however, you scored it, did the second rise in the dutch oven then straight into the oven—-this seems more correct to me but could you clarify which is the right way to do it? I”m putting in a loaf right now using the method described in the recipe, so hopefully it works?!

    • Hi! I am sorry for the confusion… sometimes I do before and sometimes after, however, I believe that scoring is done after the bread finally rises and just before the loaves go in the oven. These splits give the bread more room for the final rise in the oven without splitting the closed seams. I hope that makes sense.

    • Yes! It’s all about the protein- All-purpose flour has between 8 and 11 percent protein, while bread flour contains between 12 to 14 percent.
      That extra protein in bread flour results in a slightly higher rise.

  • I have tried this twice and both times it turned out great. My family is enjoying home-made bread for the first time. Thanks heaps!

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