This easy no-knead artisan bread is prepared in a Dutch oven. It’s crispy on the outside and perfectly soft, chewy and airy on the inside. It’s like something you get at an exclusive restaurant!
My sister gave me a beautiful cast iron dutch oven from Staub almost a year ago and I knew it was fancy and pretty to look at, but I’m embarrassed to admit it was just sitting on the shelf because I didn’t know what I was going to cook. in it! Then I saw that you can bake bread in them, and I decided to dust off my Stauben (literally) and give it a try.
I’m so glad I did because now I have a new favorite bread! I mean, I love all bread because… carbohydrates. But this bread is special. It’s my favorite because it’s the easiest bread ever to make, but it tastes amazing and has the most phenomenal texture. Because it’s cooked in a dutch oven, the outside is crispy and flaky and the inside is soft, chewy and full of air bubbles. I just can’t say enough good things about this bread!
Like most good things in life, this bread requires a little patience. You mix the dough the day before you fry it. But you don’t knead it… you just stir up the four ingredients, cover it and let it sit on the counter for 24 hours. Then when it’s time to bake, you just gently shape the dough, put it in a preheated dutch oven, and bake it. It’s so, so easy!
I can’t wait for you to try this bread. You will be shocked that you can make something that tastes like it is from an exclusive bakery.
You don’t need an expensive Staub brand pan, but you do need a heavy cast iron pot with a lid. This 6qt Enameled Dutch Oven from Amazon are much more affordable and come in a bunch of cute colors.
Easy Craft Bread Video
Do not knead Dutch oven bread
This easy no-knead artisan bread is cooked in a Dutch cast iron oven. It’s crispy on the outside and perfectly soft, chewy and airy on the inside.
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 cups hot water
Instructions for use
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Add all ingredients to a large plastic or glass bowl. Stir until a smooth mixture.
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Cover the bowl with plastic wrap and leave it on the counter at room temperature for about 24 hours.
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After 24 hours, place the cast iron pot with lid in the oven and preheat to 450 degrees F.
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While the oven is preheating, dust a clean worktop with flour and dust the dough on the flour. Shape into a nice round loaf tin. Cover with a clean kitchen towel until the oven is hot.
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When the oven is up to temperature, place the dough on a piece of baking paper. Carefully remove the hot pan from the oven and drop the dough + baking paper into the pan. Be careful not to touch the sides!
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Put the lid back on the pot and cook for 30 minutes. Remove the lid and bake for a further 15 minutes.
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Remove the bread from the Dutch oven and let it cool on a wire rack.
Notes
Note: Adding herbs and spices to the dough is a fun variation. I tried garlic powder, onion powder, basil and oregano and it was amazing!
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Looking for more bread recipes?
Best traditional homemade bread ever
100% whole grain bread
Rustic Rosemary Bread (no dutch oven required)
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