Rustic Dutch Oven Bread

There are few things better than freshly baked bread. This simple, everyday loaf is mixed the night before, left to rise overnight, and ready to bake the next day — perfect for an easy dinner at home.

This is a very forgiving, no-knead bread. The long rise does most of the work, making it ideal for busy days or when you want something homemade without much effort.

BAKING BREAD IN A DUTCH OVEN

I love cooking with Dutch ovens. They’re wonderful for soup, stew, chili, roasts — and bread. Enamel-coated cast iron holds heat evenly and creates the perfect environment for baking. cook everything like magic.

Steam is the key to a good crust. Baking the bread with the lid on traps moisture around the dough, helping the yeast do its job and creating that crisp, rustic exterior. Once the lid comes off, the bread finishes baking to a beautiful golden brown.

HOW TO MAKE RUSTIC DUTCH OVEN BREAD

1. Combine all ingredients in a mixing bowl and stir until well mixed.
2. Cover with plastic wrap and let rise at room temperature for at least 8 hours, and up to 24 hours.
3. About 30 minutes before baking, preheat the oven to 450°F with the Dutch oven and lid inside.
4. Turn the dough out onto parchment paper, using flour as needed, and let it rest for about 30 minutes.
5. Carefully lower the parchment and dough into the hot Dutch oven.
6. Cover and bake for 30 minutes.
7. Remove the lid and bake an additional 7–10 minutes, until the top is golden brown.
8. Let cool slightly, then slice and enjoy.

This recipe isn’t fussy. Sometimes I oil a clean bowl for the rise, and sometimes I leave the dough right in the mixing bowl. Both work just fine.

TIPS FOR MAKING DUTCH OVEN BREAD

• Plan ahead. If you know you’ll want bread with dinner the next day, mixing the dough the night before makes it easy.
• Check your yeast. Yeast stays fresh about six months and should be stored airtight in the refrigerator.
• Use warm (not hot) water. Aim for about 100–110°F — warm to the touch but not hot.
• Rapid-rise yeast works best. If using active dry yeast, let it bloom in warm water for about five minutes before mixing.
• Don’t overthink the rise. The dough can rise right in the mixing bowl if needed.
• Any flour works. I like King Arthur all-purpose, but bread flour works too and gives a slightly softer crumb.

WAYS TO SERVE RUSTIC DUTCH OVEN BREAD

This bread pairs well with just about anything, but a few favorites include:

• warm with butter
• alongside soup or stew
• served with pasta or a simple salad
• dipped in olive oil with herbs, parmesan, and balsamic vinegar

Since this bread is best the day it’s baked, I like to use leftovers the next day for:

• crostini for bruschetta
• toast topped with smashed avocado, olive oil, flaky salt, and black pepper
• homemade croutons for soups and salads

I hope this bread becomes a simple, reliable recipe in your kitchen, just as it has in mine.

❤️ Lindsay