This Crusty No Knead Dutch Oven Bread recipe is a recipe that you cannot miss because it will forgive the small mistakes. Even if you let your dough sit longer than the recommended time or add a little more water, your bread will be just as delicious. Even a beginner in the kitchen can make this bread
FAQ
Why did my bread not rising?
Probably because your yeast was no longer fresh. Be sure to check the expiration date before using. To keep your yeast fresher for longer you can store it in the freezer.
How to make bread without kneading?
It's really super simple, you just have to mix the ingredients together and let the dough sit for 8 hours. I often make the dough after the evening meal and let it sit overnight. Even if you let the dough sit for more than 8 hours, it's okay.
What size should my Dutch oven be?
To have perfect round bread, you need to use a 5-quart or 7.5-quart Dutch oven.
Tips
- To prevent your bread from sticking add flour to the bottom of your pan. Corn flour is the one I use the most because it provides a nice texture. Another option is to add parchment paper at the bottom of the pan
- You can add other ingredients to your bread just before putting it in the oven. Like olives, cheese, and pesto the possibilities are endless
Ingredients you will need for this recipe.
- Flour – You just need all-purpose flour, flour you probably already have in your pantry.
- Salt – Salt is a must so don't forget it
- Yeast – I used active dry yeast. It's better to use active rather than instant as we really want a long and slow rise. However, you can use rapid-rise yeast but you will still need to let it rise overnight.
- Water – Make sure your water is at a lukewarm temperature as it will affect the outcome of your yeast.
Super Easy Homemade Bread
Ingredients
- 3 ½ cups all-purpose flour and ¼ cup more to add at the bottom of the Dutch oven.
- ¼ teaspoon active yeast
- 1 ¾ cup lukewarm water
- 1 ¼ teaspoon salt
Instructions
- The Dough: In a large bowl, combine the flour, yeast and salt. Add 1 ¾ cups of water and stir until well blended; the dough will be sticky. Cover the bowl and let the dough rest for at least 8 hours at room temperature.
- Rising The dough: It's ready when its surface is strewn with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over once or twice. Put the dough in a bowl cover and let stand for 1 hour
- Oven:Preheat the oven to 450 F˚
- Preparing the bread: Make a ball with the dough and flour well with the flour of your choice (all purpose, corn flour, whole wheat. This will prevent the dough from sticking to the bottom of the cast iron.
- Cooking the bread: Put the dough in a cast iron casserole dish, cover with the lid and bake for 25 minutes, then remove the lid and bake for another 15 to 30 minutes, until the bread is golden brown. Let cool on rack.
Nutrition
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