Dutch Oven Bread

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.  

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. As I said so many times, I make bread on a daily basis for a long, long time, and my family loves it.  

Dutch Oven Bread

If you never made a 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.     

Dutch Oven Bread

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. 

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 quart, Cerise 
The Best Dutch Oven Bread
Yield: 1 LOAF

The Best 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.

Ingredients

  • 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

Instructions

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 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.

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 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.

A LEAN, MOIST 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.




33 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 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

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