If you could smell how delicious this no-knead Dutch oven bread is in my kitchen, you would be swooning. If you’re a fan of fresh, crusty, homemade bread but don’t have the time or energy for all that kneading, this is the recipe for you. Let’s get started!
Why No Knead Dutch Oven Bread Rocks
First off, why is this bread so awesome? Well, besides the fact that it tastes incredible, it’s ridiculously easy to make. Seriously, all you need is a few basic ingredients, a bit of patience, and a trusty Dutch oven. No fancy equipment or culinary skills required.
No Knead Dutch Oven Bread Made Easy
Ingredients You’ll Need
Here’s what you’ll need to whip up a delicious loaf of no-knead Dutch oven bread:
- 3 cups of all-purpose flour (you can mix in whole wheat flour for extra flavor)
- 1 and 1/2 teaspoons of salt
- 1/2 teaspoon of active dry yeast
- 1 and 1/2 cups of lukewarm water
That’s it! Simple, right?
The Magic Method
- Mix It Up: In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the lukewarm water and stir until a sticky dough forms. Don’t worry if it looks shaggy – that’s totally normal.
- Let It Rest: Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 12 hours, or overnight. This slow fermentation process is what gives the bread its delicious flavor and airy texture.
- Shape and Rise: After the dough has rested, it’s time to shape it into a loaf. Generously flour your hands and a piece of parchment paper, then gently shape the dough into a ball. Place it on the parchment paper, cover it with a kitchen towel, and let it rise for another 1-2 hours.
- Preheat and Bake: About 30 minutes before you’re ready to bake, preheat your oven – with the Dutch oven inside – to 450°F (230°C). Once the oven is hot, carefully transfer the dough – parchment paper and all – into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
- Uncover and Finish: After 30 minutes, remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the bread is golden brown and crusty. Remove from the oven and let it cool slightly before slicing and serving.
Tips and Tricks
- Experiment with different flours and add-ins like herbs, cheese, or nuts to customize your bread.
- For extra flavor, try using beer or buttermilk instead of water in the dough.
- Don’t skimp on the resting and rising times – patience is key for developing flavor and texture.
- Invest in a quality Dutch oven with a tight-fitting lid for best results.
- Leftover bread can be stored in an airtight container or resealed plastic bag for up to 3 days, or frozen for longer storage.
And there you have it – homemade no-knead Dutch oven bread that’s sure to impress! Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is guaranteed to become a staple in your bread-making repertoire.
So roll up your sleeves, dust off that Dutch oven, and get ready to enjoy the aroma of freshly baked bread wafting through your kitchen.
No Knead Dutch Oven Bread
If you're a fan of fresh, crusty, homemade bread but don't have the time or energy for all that kneading, this is the recipe for you
Ingredients
- 3 cups of all-purpose flour (you can mix in whole wheat flour for extra flavor)
- 1 and 1/2 teaspoons of salt
- 1/2 teaspoon of active dry yeast
- 1 and 1/2 cups of lukewarm water
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the lukewarm water and stir until a sticky dough forms. Don't worry if it looks shaggy – that's totally normal.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 12 hours, or overnight. This slow fermentation process is what gives the bread its delicious flavor and airy texture.
- After the dough has rested, it's time to shape it into a loaf. Generously flour your hands and a piece of parchment paper, then gently shape the dough into a ball. Place it on the parchment paper, cover it with a kitchen towel, and let it rise for another 1-2 hours.
- About 30 minutes before you're ready to bake, preheat your oven – with the Dutch oven inside – to 450°F (230°C). Once the oven is hot, carefully transfer the dough – parchment paper and all – into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the bread is golden brown and crusty. Remove from the oven and let it cool slightly before slicing and serving.
Notes
Leftover bread can be stored in an airtight container or resealed plastic bag for up to 3 days, or frozen for longer storage.
