Keep it simple– what a great idea to start the new year! This recipe for no knead bread in the Dutch oven has the best of both worlds– a short list of ingredients and a short amount of active “working” time. Read through the entire instructions to plan out your preparation time because there is plenty of time included for the bread to rise but the plan is flexible and you will be able to fit baking this bread into your schedule whenever you’d like.
This low-maintenance no knead bread in the dutch oven takes just minutes to mix together then it rests and rises for hours (LOTS of hours). It is baked in a dutch oven or cast iron pot with a lid. Don’t you love that? Another great use for your dutch oven plus no fancy bread equipment needed!Print
- 1 1/2 cups warm water
- 1/4 teaspoon dry active yeast
- 1 teaspoon salt
- 3 cups all purpose flour or bread flour (I used bread flour)
- Mix all the ingredients together in a large bowl. I happened to use a tall, plastic pitcher for a change and mixed the ingredients with a wooden spoon. The dough will not be a pretty one just yet– it is shaggy and sticky so don’t bother to touch it with your hands. Leave it in the plastic pitcher (grease the sides of it if you’d like to make it easier to empty the dough later) and cover it with plastic wrap for the rising period. Leave the dough in this state overnight or up to 18 hours.
- Next step: Cut a piece of parchment paper as wide as your dutch oven and quite long such that you’ll put your dough in the center of it and use the ends as handles to place your dough into the pot. (Yes, the pot is circular and your parchment will be a long rectangle but that is fine.) Generously flour the parchment and empty the dough from the pitcher onto the parchment. You’ll need more flour to dust the dough as you use a dough scraper to fold the corners of the dough up towards the middle a few times. Turn the dough so that the seems are facing down on the parchment. Cut a small “x” into the top of the dough (about in inch or two long) and let the dough rest again for 30 minutes.
- While the dough is resting, preheat your oven to 450 degrees F. Put your dutch oven or cast iron pot into the oven during this preheating period. After 30 minutes carefully open the oven and take the lid off your pot. Place your dough– still on the parchment– into the pot and cover with the lid. Take care as the pot is quite hot by this point.
- Bake with the lid on the pot for 30 minutes then uncover and bake for another 15-30 minutes. I under-cooked my bread slightly so be sure not to make the same mistake. The bread looked great after 20 minutes baking uncovered but I should have left it the full 30 minutes. Also, let your bread sit in the pot when it comes out of the oven for about 30 minutes before moving it to a cooling rack.
- Easiest bread EVER!
Please enjoy the group’s baking this month:
- Broiled White Free-Form Loaf by Lora at Cake Duchess
- Buttermilk Honey Bread by Renee at Kudos Kitchen by Renee
- Country Boule with Spelt and Sourdough by Karen at Karen’s Kitchen Stories
- Crumpets by Felice at All That’s Left Are The Crumbs
- No Knead Bread from Holly at A Baker’s House
- No-Knead Christmas Pudding Cinnamon Rolls by Stacy at Food Lust People Love
- Pumpkin Bread by Alice at Hip Foodie Mom
- Soda Bread by Rossella at Ma che ti sei mangiato
- Sour Cream Drop Biscuits by Renee at Magnolia Days
- Victorian Milk Bread by Deepti at Bakingyummies
- Whole Wheat and Molasses Quick Bread by Liz at That Skinny Chick Can Bake