This Dutch Oven Bread is an incredibly simple and straightforward recipe that lets you bake crusty, delicious bread at home with minimal effort. Using only a few basic ingredients, you’ll have a loaf with a beautifully crisp, golden crust and a soft, airy interior. Whether you’re enjoying it fresh out of the oven, making toast, or dipping it in your favorite soup, this bread is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This recipe is perfect for beginners or anyone who loves fresh, homemade bread. You don’t need any fancy equipment or complicated techniques—just a Dutch oven and basic pantry staples. The combination of honey and yeast creates a wonderfully tender crumb, while the Dutch oven traps heat and moisture to give the bread its signature crust. Plus, the whole process takes just under two hours, so you can have warm, fresh bread on your table without waiting all day!
Ingredients
- 500 g strong bread flour
- 1½ teaspoons salt
- 1 teaspoon active dried yeast
- 350 ml warm water
- 1 tablespoon honey
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour, salt, and yeast until well combined.
- Prepare Wet Ingredients: In a measuring jug, mix the warm water and honey until the honey is completely dissolved.
- Mix Dough: Create a well in the center of the dry ingredients and pour in the water-honey mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
- Knead the Dough: Flour your work surface generously. Transfer the dough to the floured surface and knead for about 10 minutes, until the dough is smooth, elastic, and springs back when pressed.
- First Rise: Place the dough in a clean bowl, cover with a tea towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat Oven: Preheat your oven to 200ºC (about 400ºF). Place an empty cast iron Dutch oven (with its lid) into the oven to preheat as well.
- Shape the Dough: Once the dough has risen, punch it down gently to release the air. Shape it into a round ball with the seam side down.
- Prepare for Baking: Place the dough onto a large piece of baking paper. Carefully lift the paper and transfer the dough into the preheated Dutch oven. Cover with the lid.
- Bake Covered: Bake for 25 minutes with the lid on.
- Bake Uncovered: Remove the lid and bake for an additional 10-15 minutes, until the crust is deep golden brown.
- Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Servings and Timing
- Servings: 1 loaf (approximately 12 slices)
- Prep Time: 15 minutes
- Rising Time: 1 hour
- Cooking Time: 40 minutes
- Total Time: 1 hour 55 minutes
Variations
- Add Herbs and Garlic: For an extra burst of flavor, try kneading in some fresh herbs, such as rosemary or thyme, and roasted garlic before the first rise.
- Cheese and Jalapeño: Add shredded cheese and chopped jalapeños for a spicy, cheesy twist.
- Whole Wheat Version: Swap out some or all of the bread flour for whole wheat flour for a heartier loaf.
- Seeded Bread: Top the dough with sunflower seeds, sesame seeds, or poppy seeds before baking for a crunchy, textured finish.
Storage/Reheating
- Storage: Store the bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.
- Reheating: To reheat, simply place slices in a toaster or wrap the whole loaf in foil and warm it in the oven at 180ºC (350ºF) for 10-15 minutes.
FAQs
How can I ensure my Dutch oven is preheated properly?
Make sure you place the empty Dutch oven (with its lid) into the oven while it’s preheating. This allows the pot to get hot enough to help form the perfect crust.
Can I use all-purpose flour instead of bread flour?
While bread flour is ideal for its higher protein content, you can substitute all-purpose flour if needed. The texture might be slightly different, but it will still work.
Can I make this recipe without honey?
Yes, you can omit the honey or replace it with sugar or maple syrup. It adds a subtle sweetness, but the bread will still turn out great without it.
How do I know when the dough has risen enough?
The dough should double in size during the first rise. You can gently press two fingers into the dough; if the indentations remain, it’s ready.
Can I make this recipe without a Dutch oven?
Yes, you can bake the bread on a baking sheet, but it might not have the same crispy, golden crust. Cover the dough with a large bowl to help trap heat and moisture during baking.
How can I get the perfect crispy crust?
Baking the bread with the Dutch oven lid on traps steam, creating the ideal conditions for a crispy crust. Once you remove the lid, the bread continues to brown and crisp up.
Can I make this bread ahead of time?
While this bread is best fresh, you can let it rise in the fridge overnight after kneading and shape it just before baking. This can deepen the flavor.
How do I shape the dough into a round ball?
Once the dough has risen, gently punch it down to release the air. Then fold the edges of the dough underneath itself and shape it into a smooth ball with the seam side down.
Can I double the recipe?
Yes, you can double the recipe to make two loaves. Be sure to use a larger Dutch oven or bake the loaves in separate pots.
What if my dough is too sticky to handle?
If the dough feels too sticky, add a little extra flour while kneading. Just be careful not to add too much, as it could make the bread too dense.
Conclusion
This Dutch Oven Bread is a game-changer for anyone who loves fresh bread but doesn’t want to spend hours in the kitchen. It’s simple, quick, and yields an amazing loaf every time. With its crispy crust and soft, airy inside, it’s perfect for any occasion—whether as an accompaniment to a hearty stew, a base for sandwiches, or enjoyed on its own with a pat of butter. Give this recipe a try and enjoy the satisfaction of baking your own homemade bread!
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Dutch Oven Bread
This Dutch Oven Bread is an incredibly simple homemade recipe that creates crusty, soft, and airy bread in just under two hours. Made with bread flour, honey, and yeast, this bread is perfect for sandwiches, toast, or dipping in your favorite soups. The Dutch oven method guarantees a crispy, golden crust and a tender interior. A must-try for bread lovers!
- Total Time: 2 hour 55 minutes
- Yield: 1 loaf (12 slices)
Ingredients
- 500 g strong bread flour
- 1½ teaspoons salt
- 1 teaspoon active dried yeast
- 350 ml warm water
- 1 tablespoon honey
Instructions
1. Combine Dry Ingredients:
- In a large bowl, whisk together bread flour, salt, and yeast.
2. Prepare Wet Ingredients:
- In a measuring jug, mix warm water and honey until the honey is dissolved.
3. Mix Dough:
- Create a well in the center of the dry ingredients and pour in the water-honey mixture.
- Mix until a shaggy dough forms using a wooden spoon or your hands.
4. Knead the Dough:
- Transfer dough to a floured surface and knead for 10 minutes until smooth and elastic.
5. First Rise:
- Place dough in a clean, greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.
6. Preheat Oven & Dutch Oven:
- Preheat oven to 200ºC (400ºF). Place an empty cast iron Dutch oven with its lid in the oven to preheat.
7. Shape the Dough:
- Once risen, punch down dough, shape it into a round ball, and place it seam side down on a piece of baking paper.
8. Prepare for Baking:
- Carefully lift the dough (still on the paper) and transfer to the preheated Dutch oven. Cover with the lid.
9. Bake Covered:
- Bake for 25 minutes with the lid on.
10. Bake Uncovered:
- Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.
11. Cool & Serve:
- Let the bread cool on a wire rack before slicing.
Notes
- Herb Infusion: Knead in fresh herbs (rosemary or thyme) and roasted garlic for extra flavor.
- Cheese & Jalapeño: Add shredded cheese and chopped jalapeños for a spicy, cheesy loaf.
- Whole Wheat Version: Use half whole wheat flour for a heartier, rustic loaf.
- Storage: Store in a bread box or paper bag for up to 3 days. Freeze for longer storage.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Kneading, Baking
- Cuisine: Classic, Homemade
- Diet: Vegetarian
