EASY NO-KNEAD DUTCH OVEN BREAD–This slow rising yeast bread requires no kneading and very little mixing, and bakes up into a beautiful and delicious artisan-style loaf.
If you think baking beautiful artisan bread has to be difficult or require lots of hand-on time, then you probably haven’t tried this Easy No-Knead Dutch Oven Bread.
I’ve seen similar recipes floating around the Internet for years, but for some reason never bothered to give this bread a try. I kind of figured it must be too good to be true.
Well, let me tell you, not only is this bread truly easy. It’s truly delicious! So if you think it sounds to good to be true, you’re going to have to trust me–it’s 100% true.
It does require one piece of special equipment–a Dutch oven–as well as some parchment paper, but the bread-making process itself couldn’t be more simple.
Producing such a beautiful loaf of bread with so little work is extremely satisfying!
Heating the Dutch oven with the lid on before you add the bread dough creates the steam that helps the loaf rise so beautifully during baking, and give it that crispy crust and tender but chewy texture.
This bread does require one more thing–patience. You do need to let the dough rise for at least 8 hours and preferably longer. So you do need to plan ahead.
But you don’t need to actually do any work during that rising time, so as long as you remember to mix your dough the day before you want to eat your bread, you’ll be set.
No matter how often I make it, I always get lots of compliments when I serve this bread for family and friends. It kind of makes me feel like a professional baker, which I most definitely am not.
If you’ve always been intimidated by the idea of baking bread, give this Easy No-Knead Dutch Oven Bread recipe a try and prepare to be amazed!
Be sure to save this Easy No-Knead Dutch Oven Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Easy No-Knead Dutch Oven Bread
- Flour
- Salt
- Yeast
- Water
Easy No-Knead Dutch Oven Bread
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 1/2 cups warm water 110 F
Equipment
- Wooden Spoons
Instructions
- In a large bowl, whisk together the flour, salt and yeast. Pour in the warm water and stir until the dough forms a ball. It will be wet and sticky to the touch.
- Cover the bowl and let rest in a warm place for at least 8 hours and up to 18 hours–the longer, the better. The dough should double in size (or more) and have bubbles.
- Heat the oven to 450 degrees. Place a large Dutch oven in the preheated oven, with the lid on, for 25-30 minutes.
- Punch the dough down and dust a sheet a parchment paper with flour. Transfer the dough onto the floured parchment and quickly shape it into a ball by tucking the dough underneath into the center of the loaf. If does not need to be perfect, and the dough will still be quite sticky–flour your hands if needed to handle the dough. Sprinkle the dough lightly with flour. Cover with plastic wrap and let rest until the Dutch oven is ready.
- Very carefully remove the hot Dutch oven from the oven. Remove the plastic wrap from the dough and transfer it to the Dutch oven with the parchment paper. Grab the parchment paper from each corner to lift the dough into the Dutch oven.
- Slice a few 1/2 deep slits into the top of the dough. Cover the Dutch oven and bake for 40-45 minutes. Remove cover and bake 10-15 minutes more, or until the loaf is dark golden brown. Remove bread to a wire rack to cool completely before slicing.
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Nutrition
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Who Dished It Up First: Adapted from Chisel and Fork
