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Dutch Oven Bread: Bread for beginners

Take a little time to bake my Dutch Oven Bread: Bread for beginners, which is amazing, simple, and tasty in your kitchen. I have been making this bread for many, many years, and not every time came out perfect, but it never stopped me from making it all over again.

Dutch Oven Bread Recipe

For me, bread is life. I love bread with all my heart, especially this tasty dutch oven bread. From time to time, I do remove carbs and gluten from my diet, but I am telling you it is so hard. Just like potatoes, I adore bread so much.

Anyhow, this time, I am sharing straightforward bread, and it comes out so flawlessly that you will not even believe it.

Dutch ovens distribute heat all around, and the bread secured in the middle. It allows the bread to bake evenly and beautifully.

Recipe

 

While it’s baking, the heat captured inside also makes the bread to produce the steam, so the bread 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 daily for a long time, and my family loves it.

TAP HERE FOR MORE TASTY BREAD RECIPES

Dutch Oven Bread

 

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 tried to explain the best I could so you guys could make it at home.

You can watch my videos on YOUTUBE.

Dutch Oven Bread

 

I made this Dutch Oven Bread: Bread for beginners in Xtrema Ceramic Cookware (Ceramcor) Dutch Oven. However, I also tested the same in their 2.5 Qt Covered Saucepan and 3.5 Qt Covered Saucepan and 10″ Covered Short Handled Skillet. Well, I got to tell you it was amazing. I 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: Bread for beginners

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 my Dutch Oven Bread: Bread for beginners, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Recipe

Dutch Oven Bread

Yield: 1 LOAF
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.

Ingredients

  • 1/2 cup warm milk 125 ml (you may use water if you do not have milk)
  • 1/4 teaspoon sugar (1g)
  • 1 pack dry active yeast, about 2 teaspoons
  • 4 cups All-Purpose Flour + some for dusting (500g)
  • 3/4 tablespoon salt (15-17g)
  • 1 cup Lukewarm water add a splash extra if needed (236 ml)
  • 1 egg, mixed
  • 1 tablespoon Olive Oil + for greasing

Instructions

The Best Dutch Oven Bread

  1. Stir yeast packet into a warm to touch milk and sugar and allow the 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 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, begin 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 an hour or two hours, sometimes less if the house is warmer. (RISE 1)
  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. At this point, you could place the dough in the baking pan, but following step 7. the bread turns out so much better.
  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. You do not have to wait for the second rise but the bread turned out so good. (RISE 2- optional). If you choose not to do this second rise then just move to step 10.
  8. Preheat the oven to 450 F
  9. Once the dough has doubled once again, knead it again to shape it.
  10. Place the shaped dough into a lightly greased or parchment-lined Dutch oven, and let it rise for the second time at the warmer area. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. (RISE 3)

Also, you could preheat the enameled Dutch oven before baking by drizzling a bit of oil first. Then place it in the cold oven to heat up gradually for about 10 minutes or so. Never put a cold, empty pot in a hot oven to heat. So heat dutch oven for a bit first then, place the dough in. This method will prevent dutch oven from cracking. You can also heat it on the stove-top. Whichever step you take, it will be fine. If you're concerned, the safest bet is to use a non-enameled and ceramic Dutch oven when baking bread.

  1. 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.
  2. 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.

Notes

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.

A FIRMER DOUGH WITH LESS MOISTURE WILL TAKE LONGER TO RISE. YEAST IS VERY SENSITIVE TO TEMPERATURE; EVEN A FEW DEGREES LESS IN THE KITCHEN CAN EXTEND THE RISE TIME SIGNIFICANTLY.


IF YOUR DUTCH OVEN IS TOO BIG AND DOES NOT FIT IN THE MIDDLE OVEN RACK, INSTEAD YOU HAVE TO KEEP IT AT THE BOTTOM OR LOWER RACK, TURN DOWN THE HEAT. IT WILL STILL BAKE, NO WORRIES. THIS WILL AT LEAST PREVENT BURNING. YOU CAN ALSO ADD SOME PARCHMENT PAPER AT THE BOTTOM JUST TO MAKE SURE.


 

Cindy

Monday 11th of October 2021

Excellent bread! Truly amazing! Somehow it manages to be supremely crispy, slightly crunchy, moist, tender, and fluffy -- all at the same time.

Thanks for the great recipe -- it's going in the "every week" file! :D

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Melissa Krogwr

Friday 29th of January 2021

Hi. I am wondering if this recipe can be modified to make rolls. If so, how would I go about doing that?

Sandra Mihic

Monday 8th of February 2021

Here is the recipe for my rolls: HOMEMADE DINNER ROLLS

Sarah Linder

Wednesday 27th of January 2021

This is a great recipe. I have tried it a couple times now. I tried making the full recipe, and I split the dough in two, baked one piece in a small Dutch oven and the other in a loaf pan. Really happy with how it turned out. Thanks so much for sharing this.

Sandra Mihic

Monday 8th of February 2021

YEYY! I am so glad to hear. Thank you so much for your feedback- it is much appreciated!

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