Description

This Dutch Oven No-Knead Crusty Bread is simple to make with warm water, yeast, and flour, resulting in an irresistible loaf perfect for your favorite stews or soups. Enjoy crusty perfection with minimal effort!

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 (preferably not iodized)
3 1/4 cups all-purpose flour or bread flour, plus more for dusting

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Instructions

In a large bowl, combine warm water, yeast, and fine grain salt; whisk until dissolved.
Add flour all at once and stir until a sticky dough forms; adjust with more flour if necessary.
Cover with a kitchen towel and let it rise for 2-3 hours until doubled in size.
Option to bake or store the dough in the fridge after it has risen.
Preheat the oven to 450°F with the Dutch oven inside for heating.
Scrape the dough onto a floured parchment paper and shape it into a loaf.
Flip the loaf over on the parchment, floured side up.
Optionally, score the top of the loaf with a knife.
Carefully place the loaf in the preheated Dutch oven and cover.
Bake for 35 minutes, uncover and bake for an additional 5-10 minutes until golden brown.
Cool for at least 10 minutes before slicing.

Notes

The dough will be sticky, so don’t worry if it looks messy.
Letting the bread cool longer improves the texture while slicing.
Store any leftover bread in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 0g
Sodium: 250mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg