Dutch Oven No-Knead Crusty Bread (Perfect with Any Stew)
There’s something truly magical about the scent of freshly baked bread wafting through your home. One moment you’re casually browsing recipes, and the next, you’re swept away into a world of bubbling dough and that first warm slice of crusty goodness. Dutch Oven No-Knead Crusty Bread is the kind of simple bread that transforms any meal, especially a warming stew. With just a handful of ingredients, you can create a loaf that boasts a golden crust and a soft, chewy center.
Table of Contents
The beauty of this recipe lies in its ease and adaptability. No need for extensive kneading or elaborate techniques; just mix, let it rise, and bake. It’s a delightful way to elevate your dinner table. Plus, it’s a fantastic vehicle for mopping up every last bite of delicious stew. With this recipe in your back pocket, you might never want store-bought bread again. Trust me, this crusty bread will become your go-to sidekick for cozy dinners or casual gatherings.
Why You’ll Love This Recipe
- Simple & Quick: Just 5 minutes of prep time and minimal fuss.
- Irresistible Flavor: The combination of warm water and yeast creates a delightful aroma and flavor that fills your kitchen.
- Eye-Catching Appeal: The picturesque crust and rustic look make it a showstopper.
- Flexible Serving: Perfect alongside any stew, soup, or as a snack with butter.
- Diet-Friendly Options: Customizable for different flours or added herbs for extra flavor.
Ingredients You’ll Need
- 1 1/2 cups warm water: This helps activate the yeast properly; aim for around 100°F.
- 1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons): Yeast is essential for the rise; any of these varieties work well.
- 1 ½ teaspoons fine grain salt: Enhances flavor; opt for non-iodized for the best results, but feel free to adjust for taste.
- 3 1/4 cups all-purpose flour or bread flour: The backbone of the bread; use King Arthur for consistent results. Add more if the dough is too wet.
How to Make Dutch Oven No-Knead Crusty Bread (Perfect with Any Stew)
Mix Water and Yeast: In a large mixing bowl, combine 1 1/2 cups warm water with 1 packet of yeast and 1 ½ teaspoons of fine grain salt. Whisk gently until the yeast and salt are almost dissolved, creating a slightly cloudy mixture.
Combine Flour: Pour in 3 1/4 cups of all-purpose flour all at once. Stir until you form a sticky dough; it’s okay if it’s messy! Don’t strive for perfection—just ensure everything is evenly wet. If the mixture feels too wet, you can add 1-2 tablespoons more flour at a time until it reaches a slightly tacky consistency.
Let It Rise: Cover the bowl with a kitchen towel or place the lid on the container slightly ajar. Allow the dough to rise in a warm spot for about 2-3 hours, or until it doubles in size. If your kitchen is cold, preheat your oven for a few minutes, turn it off, and place the bowl inside to trap warmth.
Prepare for Baking: If you’re ready to bake, preheat your oven to 450°F and place your Dutch oven inside with the lid on for about 30 minutes to heat thoroughly. If you’ve chosen to store your dough in the fridge, let it sit at room temperature for 30 minutes to an hour before baking.
Shape the Dough: Once the dough has risen, turn it out onto a piece of parchment paper dusted with flour. Gently shape it into a loaf by folding the edges in. Don’t stress about making it perfect; an irregular shape adds to the rustic charm!
Slash the Top: Use a sharp knife or a clean razor blade to make a few slits in the top of the dough, about 1/2 inch deep. This allows the steam to escape and gives your loaf a beautiful crust.
Bake the Bread: Carefully remove the hot Dutch oven from the oven and take off the lid. Using the parchment paper, lift the loaf and place it into the Dutch oven. Cover with the lid and return it to the oven. Bake for 35 minutes. If your dough was in the fridge, give it an extra 5 minutes.
Finish Baking: Remove the lid after 35 minutes and bake for an additional 5-10 minutes, or until the top is golden brown and the crust is crispy. When it’s all done, carefully lift the loaf out using the parchment paper and let it cool on a wire rack for at least 10 minutes; let it rest longer if you can resist!
Storing & Reheating
Once your bread has cooled, you can store it at room temperature in a bread bag or wrapped in a kitchen towel for up to 2 days. For longer storage, consider refrigerating it for about a week or freezing it in a tightly sealed bag for up to three months. When you’re ready to enjoy it, simply reheat in the oven at 350°F for about 10 minutes. The crust may soften slightly, but a quick heat will refresh its texture and flavor.
Chef’s Helpful Tips
- When mixing the dough, avoid over-mixing; a few lumps are perfectly fine.
- Ensure your water is warm but not hot, as too much heat can kill the yeast.
- If you find your dough is too wet, add more flour in small increments until the consistency feels just right.
- Adding herbs or spices to the flour can elevate the flavor of your bread to pair beautifully with various dishes.
- If possible, try to let your bread cool completely before slicing. This helps maintain the texture.
Just like any good meal, the essence of Dutch Oven No-Knead Crusty Bread is its simplicity and its ability to transform even the simplest of dishes into something remarkable. The crust is perfect for capturing the delicious essence of a hearty stew or soup, and the soft inside is destined for slathering butter. With this recipe, I hope you feel confident enough to experiment and make it your own. Happy baking!
Recipe FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used, but it may yield a denser loaf. You might want to mix it with all-purpose flour for best results. Start with a 50-50 blend and see how you like it!
What can I do if my dough doesn’t rise?
There are a couple of reasons this could happen—make sure your yeast is fresh and your water isn’t too hot or too cold. If it’s a cool day, find a warmer area in your home, or try preheating your oven briefly and turning it off before letting the dough rise inside.
Can this recipe be made vegan?
Yes! This recipe is already vegan-friendly as long as you avoid using dairy-based toppings. You can add toppings like olive oil or dairy-free butter for flavor!
How do I know when my bread is done baking?
The bread is ready when the top is a rich golden brown, and the interior has a hollow sound when tapped at the bottom. If you have an instant-read thermometer, it should read 200°F when fully baked.
PrintMore One Pot Recipes
- Coddle | Easy Dublin Coddle (Sausage and Potato One-Pot)
- Top Chicken Cabbage and White Bean Soup
- Quinoa Vegetable Soup
- Chile Relleno Casserole
- Butternut Squash Tortellini
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Dutch Oven No-Knead Crusty Bread (Perfect with Any Stew)
- Prep Time: 5 minutes
- Cook Time: 165 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Category: One Pot
- Method: Baking
- Cuisine: American
Description
This Dutch Oven No-Knead Crusty Bread is packed with flavor and easy to prepare. Made with just a few ingredients, it’s perfect for pairing with your favorite stew or soup, creating a wholesome and comforting meal.
Ingredients
- 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, plus more if needed to get correct consistency, more for dusting
Instructions
- In a large bowl, mix warm water, yeast, and fine grain salt until dissolved.
- Stir in the all-purpose flour until a sticky dough forms. Adjust with more flour or water if necessary.
- Cover the bowl with a towel and let it rise for 2-3 hours until doubled in size.
- Preheat the oven to 450 degrees F with the Dutch oven inside for 30-40 minutes.
- Scrape the dough onto a floured piece of parchment paper and shape it into a loaf.
- Flip the loaf over onto the parchment paper, so the floured side is up.
- Cut slits into the top of the loaf if desired for decoration.
- Carefully place the dough into the hot Dutch oven and cover with the lid.
- Bake for 35-40 minutes, remove the lid, and bake for an additional 5-10 minutes until golden brown.
- Cool on a wire rack for 10 minutes before slicing.
Notes
If the dough is too sticky, add a little more flour until the desired consistency is reached.
For best results, allow the bread to cool completely before slicing to ensure the texture is perfect.
This bread can be refrigerated for a few days; simply reheat before enjoying.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
