No-Knead Dutch Oven Bread – Bread Easy Recipes Made Simple
I’ll admit it—bread used to intimidate me. Not eating it—please, I can eat half a loaf before dinner—but making it from scratch? That felt like entering an elite baker’s club, password and all. And then I found this no-knead Dutch oven bread recipe and, well, now I’m in the carb club for life. No fancy tools. No elbow grease. Just flour, water, yeast, and a little time. We let the dough do the work—lazy baking at its finest.
The best part? This golden-crusted beauty makes your kitchen smell like a European bakery. People will think you spent hours on it—when really, you just stirred a few things in a bowl and went about your day. It's the ideal intro for anyone who wants homemade bread without the drama.
Whether you’re buttering up a warm slice for breakfast or showing off your new ‘rustic artisan’ skills at dinner, this bread fits the bill. Let’s get you baking with zero stress, minimal cleanup, and maximum flavor.
Servings: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1.5 cups warm water
- Extra flour for dusting
Instructions
- In a large bowl, mix flour, salt, and yeast.
- Pour in the warm water and stir until you get a shaggy dough. Don’t overthink it—it’s supposed to look messy.
- Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. Go live your life.
- When you’re ready, preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid) inside to heat for 30 minutes.
- Meanwhile, turn the dough onto a floured surface and shape it roughly into a ball. Use floured hands—it’s sticky.
- Carefully remove the hot Dutch oven. Place the dough inside—parchment paper makes this easier—and cover.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 10–15 minutes until it’s beautifully browned.
- Cool before slicing if you have superhuman patience. Otherwise, tear into it while warm—no judgment.