This delicious, crusty Artisan Dutch Oven Bread loaf comes together with only about 5 minutes of prep time! I make this bread almost weekly. It is a “No knead” bread, and only requires 4 ingredients: Flour, yeast, salt, and water. It is delicious paired with wine and cheese, or served with a warm soup on a cool fall day. We had it with my Best of Both Worlds Broccoli Cheese soup this weekend.
You can’t beat the crunchy crust and chewy bread combination. This Artisan Dutch Oven Bread reminds me of a French baguette. I can’t help but slice it up and slather it with butter!

Stir together 3 cups flour, 1.5 teaspoon kosher salt, and yeast packet contents (see notes for Instant vs. Active Dry yeast). My youngest daughter is a great helper, seen here adding 1.5 cups of warm water to the dry ingredients:

Then stir them together, with the handle of a wooden spoon, until a wet dough ball is formed.



Our dough should look wet, and a little too soupy to knead. It’s OK if you need to add a little warm water to get a more wet consistency. Just be careful, and add by teaspoon increments.

Cover the bowl with a lid or plastic wrap, and let rise in a warm place for 2-3 hours.

I used an instant yeast, and had my oven going, so my dough rose just before 2 hours had passed.
Preheat Oven to 450 degrees
Place cast iron dutch oven (with lid) into oven, while it preheats

The dough should be bubbly, and wobbly. Transfer on to a floured counter-top with spatula.

Using my scraper tool (not sure if there’s a better name for this gadget, haha), I folded the bread over on the floured counter a couple of times until a smooth ball was formed.

When oven is finished preheating, carefully remove your preheated dutch oven.
Transfer dough onto parchment paper, and carefully place into the preheated, cast iron dutch-oven.

Bake covered, at 450 degrees for 30 minutes.

Remove lid from dutch oven, and bake for 14 more minutes.


This bread is a triumph! It is a forgiving recipe, and provides the best crusty texture for dipping into warm Fall soups. This bread also toasts well for making garlic bread, or pairing with Bruschetta.

Artisan Dutch Oven Bread
Equipment
- Cast Iron Dutch Oven Pot & Lid
Ingredients
- 3 cups All Purpose Flour
- 1.5 cups Warm Water
- 1 packet Instant or Active Dry Yeast (*see notes)
- 1.5 tsp Kosher Salt
Instructions
- This delicious, crusty bread loaf comes together with only about 5 minutes of prep time! I make this bread almost weekly. It is a "No knead" bread, and only requires 4 ingredients: Flour, yeast, salt, and water.
- Stir together 3 cups flour, 1.5 teaspoon kosher salt, and yeast packet contents (*see notes for Instant vs. Active Dry yeast).
- Stir in 1.5 cups warm water with the handle of a wooden spoon, until a wet dough ball forms.
- The dough will look soupy, a little too wet to knead. If yours doesn't look like this, then add a little more water 1 teaspoon at a time, being careful not to add too much.
- Cover the bowl with a lid or plastic wrap, and let rise in a warm place for 2-3 hours.
- Preheat Oven to 450 degrees.
- Place cast iron dutch oven (with lid) into oven, while it preheats.
- The dough should be bubbly, and wobbly. Transfer on to a floured counter-top with spatula.
- Using a scraper tool, fold the bread over on the floured counter a couple of times until a smooth ball forms.
- When your oven is finished preheating, carefully remove your preheated dutch oven.
- Transfer dough onto parchment paper, and carefully place into the preheated, cast iron dutch-oven.
- Bake covered, at 450 degrees for 30 minutes.
- Remove lid from dutch oven, and bake for 14 more minutes.
- Let cool on a cutting board, and serve warm with soup.
This bread recipe works great especially when short on time! It is nice that the rise time is so short. Some other similar recipes have much longer rise times. Thanks for putting out a great recipe!
Thanks so much for trying the recipe! I’m glad you enjoyed it.