Description
This Dutch Oven No-Knead Crusty Bread is simple to make and delivers an irresistible, crusty loaf that pairs perfectly with any stew. With minimal prep and a delightful flavor, it’s a must-try for homemade bread lovers!
Ingredients
Scale
- 1 1/2 cups warm water (about 100 degrees f)
- 1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)
- 1 ½ teaspoons fine grain salt
- 3 1/4 cups all-purpose flour or bread flour, more if needed to get correct consistency, plus more for dusting
Instructions
- Combine warm water, yeast, and salt in a large bowl until dissolved.
- Add flour and stir until a sticky dough forms; adjust flour or water as needed.
- Cover the bowl with a kitchen towel and let it rise in a warm area for 2-3 hours until doubled in size.
- Preheat the oven to 450°F, placing a Dutch oven inside to heat.
- Scrape the dough onto a floured parchment paper and shape into a loaf.
- Flip the loaf so the floured side is up, optionally score the top with a knife.
- Carefully place the loaf into the preheated Dutch oven and cover it with the lid.
- Bake for 35 minutes, then uncover and bake for an additional 5-10 minutes until golden brown.
- Remove from the Dutch oven and let cool on a wire rack for at least 10 minutes before slicing.
Notes
For a saltier flavor, increase the salt to 2 teaspoons.
If dough is too sticky, add flour gradually until it’s manageable.
For a softer crust, allow the loaf to cool longer before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg