This No Knead Crusty Dutch Oven Bread is the easiest bread I have ever baked. Only four ingredients, and it turns out perfect every single time.
There is nothing better than the smell of fresh baked bread, is there? I was so happy how this crusty bread turned out, I was literally patting myself on the back! When my hubby came home from work that night, I held the dutch oven in my hot pad mittened hands and said “Welcome Home Honey, I baked you a fresh loaf of bread.” and batted my eyelashes. To this he smiled and said “You’re such a DORK!”
Somehow, we manage to make it work. 😉
^Love it?? PIN It!!^
I was making Chicken Linguine Carbonara and wanted to have some bread. I decided that it was time I made some of my own. I scrolled through my Pinterest Bread Recipes Board for inspiration, and there it was. The recipe claimed that it was so easy to make. Now mind you, I make all kinds of quick breads, but I am not much for baking with yeast. For some reason it intimidates the heck out of me. If that is how you are, you need to start here and TRY THIS!
What Do I Need for this No Knead Crusty Dutch Oven Bread?
- All Purpose Flour
- Yeast
- Salt
- Water
This bread calls for 4 ingredients. FOUR. How hard could it be? Plus, I had just gotten a new cast iron dutch oven, and I was anxious to try it out.
Mix up all purpose flour, yeast, salt and water. Place it in a covered bowl to rise on your counter for 12-18 hours.
Turn the dough out onto a floured surface. Dough will be sticky. Form it into a ball.
Place in preheated Dutch oven with lid. Cover and bake.
Isn’t it PERTY??
Slightly cool and serve warm with butter.
Looking for some other great recipes to try your hand at baking with yeast?
This dutch oven bread really is as easy it it seems, I promise. What little was left was gobbled up as toast the next morning. It makes sensational toast!
Just remember, you have to plan ahead. If you decide to have this bread for dinner tonight, it aint happenin.’ You need to give yourself like 18 hours to have this one. Trust me, though, it’s 100% worth the wait! Perfect for soup season and dunking, too!
Who’s ready to get to that recipe?? As always, let me know what you think of it, if you try it?
{No Knead} Crusty Dutch Oven Bread
Ingredients
- 3 cups all purpose flour
- 1¾ teaspoon salt
- ½ teaspoon active dry yeast
- 1½ cups water at room temperature
Instructions
Notes
recipe from Jo Cooks
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
I would like to know. Do you grease the Dutch oven, or do you just pre heat and bake bread?
Nope! You don’t even grease the pan, just plop it in the preheated dutch oven, cover and bake! 🙂
I love baking bread, I’m on vacation in, Indonesia. …. Would this work in a slow cooker?
Mike, I have no clue? I know there are recipes for bread in the slow cooker, but I don’t know how it would possible get golden brown? I am sorry I can’t give you more information. 🙁
I am sooooooooooo making this!! THANK YOU for this artistry and fab recipe!! I shared on my FB page and it’s like WOW viral! xo PS…I need 10+ stars!!
Ally, thank you for sharing! I wish I would have made this bread a long time ago. IT makes super fantastic toast —and I see it accompanying many a bowl of soup in my future! 😉
This looks phenomenal! I can’t wait to try it!
What if one doesn’t have dutch oven? Can we use something else?
I have only ever made it that way — you could try another covered baker? Cast iron Dutch ovens get hot and hold heat, not sure if that’s a trick? If you try it in another baking vessel I’d love to know how it worked?
Are there any adjustments for high altitudes?
I have never baked at high altitude, I would advise following any instructions on the flour you are using. If I can find any more information I will get it to you. 🙂
Could you add grains to this recipe or add some oatmeal and melted butter to the top
I never have. I know some have used wheat flour? If you try it and love it, please come back and tell me!
I WOULD LIKE TO KNOW.. IS THIS TO FORM AN ACTUAL BALL FORM OR A BLOB FORM LOL.. NO KNEADIN’ I WAS GUESSIN’ I AM NOT KNEADIN’ ADDITIONAL FLOUR INTO IT. JUST SCOOPING A BLOB BALL AND DOING A DROP INTO THE DUTCH OVEN…I AM ABOUT HALF DONE WITH THE FIRST OF FOUR..WAS JUST WORRIED CAUSE IT DIDNT HAVE A HIGH BALL LIFT LIKE IN PIC…BUT WHEN I LOOKED AT YOUR CUT SLICES IT MATCHED UP ABOUT THE SAME… A 3-4 AT TOP LIFT.. IS THIS ABOUT RIGHT.???
You are basically just removing it from the bowl it was in with floured hands, then placing it in a floured surface and forming into a ball. No kneading. Place the (it won’t be perfect) ball into the Dutch oven ( its VERY IMPORTANT to preheat as instructed) and bake according to the directions. No, it’s not a perfect ball, and yes, it’s about 4” or so high it’s not a huge loaf. Will you let me know how it turned out, Penny?
This bread sounds so crazy easy to make! I love crusty bread, so I can’t wait to give this a try!
This look so good!! What about adding some roasted garlic chunks to it?? I love crusty garlic bread!!
Brilliant!!
Can you use a stainless steel soup pot instead?
As long g as it has a lid that can be placed in the oven?
Can this bread be made without a dutch oven?
You have to have a pan that has a lid that can be placed
In the oven.
I can see why you are so proud of this recipe. Four ingredients? How simple is this! Time to break out my Dutch oven!
It’s simple and delicious!
I need this, no pun intended! That is one of the things I have the hardest time making is bread form scratch!!
You won’t with this one!
This bread looks so awesome! I love having homemade bread for breakfast!
I just tried this for the first time. I followed the directions exactly and it turned out great! Fresh baked bread on a weekend morning is the best. I may try it with a little wheat flour, just for the fun of experimenting. Thank you for sharing this recipe, it’s going to become a family favorite.
Shelly- thank you so much for taking the time to come back and let me know you liked it! There really just isn’t anything like fresh baked bread!
This bread was very good. I made it last weekend camping. Rainy gloomy weekend, made crock pot stuffed pepper soup & this bread…perfect fall meal.
Even in a camper! Perfect testament to its ease! 🙂 thank you!
Can this be made in a black cast iron pot with it being oiled ?
Sheryl- the pot is supposed to have a lid. You preheat them together. It’s the only way I have ever made it. Some have said they oil the pan, I never do. If you try it, I’d love to hear how it turns out?
Your recipe for the no knead bread looks very interesting. This may be something I may try.
I sure hope you do! It’s been a no fail recipe we have always loved.
can this be made in a deep Glass casserole dish with lid
Alice – I have never tried to make it that way? If you do and it works will you come share?
I made this and it was SOOOOO good! I want to double the recipe, do you know if I will need to increase the baking time? Thanks!
David, thank you!! to make a larger loaf? I have never tried that. I bet it would work? I’d watch it after the normal baking time and make sure your Dutch oven is large enough. If you’re worried you can just make two loaves! 🙂 thank you for commenting.
Hi Michaela,
Mine was super wet and would not form into a ball? Super sticky. What did I do wrong?
Dawn, it is really sticky. Flour your counter and your hands, it doesn’t really form an actual ball, you just plop it into your preheated Dutch oven and it just bakes up that way. 🙂
Hi Michaela….What size cast iron dutch oven do you use? I went to buy one and didn’t realize so many different quart sizes…..
Sue – I have a 4 quart and a 6 quart. Either would work for the bread. I’d say get whatever you think you’d make more use out of.
What size Dutch oven?
Any will work, I have a couple sizes and use my smaller one (3 quart) but I’ve used my larger one too! It bakes fine either way!
Would a glass dutch oven with a lid work? I don’t own a cast iron dutch oven.
One of these days I’m going to try it. I haven’t ever experimented.
Don’t understand why the prep time is so long, what am I missing?????
It’s because it has to rise so long. 🙂
Made this today. It looks amazing and tastes even better! Wanted to post a pic but it won’t let me. Will definitely make this again!
Brianne- I am thrilled you liked
It!! I would love to see what you made! Feel free to post your photo on my Facebook page! 🙂
All I can say is “Wow!!!” As I prepared for a snowstorm I tried this bread. Easy, there’s no words for it. Very little skill or work involved. It is PERFECT. Even with my imperfect oven, it turned out nice and crusty, with a rich bubbly center. I would prepare this for guests or to bring to another dinner party. Next (during this snow-in) I’m going to use 1/2 reg flour and 1/2 King Arthur’s Sprouted Flour, and add dried rosemary to make a rosemary loaf. Maybe I’ll never BUY bread again!!!
I am THRILLED that you loved this!! I am so excited that my readers are sharing their creative twists with me, too! Thanks, Kristin!
I made this bread last weekend. So easy and my husband loved it. I’m making it again this weekend to go with our homemade soup. Thank you!
YIPPEE!! I am tickled you loved it and want to make it again!
I am definitely going to try this. I had an awful experience with yeast years ago and swore I would never make a recipe again that called for it. This sounds really easy and looks so good!!! We live in high altitude and will follow your advice you gave someone else for that. Can’t wait to try this. Also loved reading about you and your family! (I’m from Nebraska too!)
Waving!! Hi to a fellow Nebraskan! I hope you love the bread — I haven’t had anyone tell me that it hasn’t turned out for them!
What will happen if I used 1 packet of rapid raise instant yeast, it’s a 1/4 oz. it appears to be raising quickly.
I have never tried that, Jayne — I always measure the same.
I love this recipe! Love hot crusty meat bread and this fits the bill perfectly! I have mixed it up a few times, I don’t always plan ahead a day when I want bread, so I use warmer water, and add a teaspoon of sugar to the water, dissolve the yeast and let it activate and then mix it all together, this way it will rise in an hour or so rather than all day.
I have also used a package of yeast vs the 1/2 teaspoon, and it turns out fine both ways.
My Dutch oven has seen more action in he last few weeks since trying. This recipe than the last couple years. Thank you!
You just made me smile!! I am so happy that you liked it! 🙂