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My mom and grandma are both homemakers. They both had jobs while raising children, but they also both spent time in the kitchen cooking meals and baking for the family. I have not always been good about that. Working and then coming home to bake just has never really appealed to me. But now as my toddler is getting more adventurous with eating – and she always wants to help me in the kitchen – I find it fun to think of ways to make things I’d normally buy from scratch at home and spend time together with my kiddo. And a recipe like bread is…wow…so simple!
I know sourdough is very trendy right now, but I’m just getting started on my homemade-vs-store-bought journey, and keeping a starter alive is intimidating to me. So, I started with this simple recipe for a loaf of regular Italian bread in a Dutch oven.
Even better: there is only a one-hour rise time! That’s great because that is something I’d forget to factor in when I would think “I’ll make bread to go with dinner tonight.”
Here are the instructions for homemade bread in the Dutch oven (full recipe below). One hour rise time and no kneading!
How to Make No-Knead Dutch Oven Bread:
- Combine yeast and warm water in a large bowl and let set for 5 minutes.
- Slowly add in your flour and salt. (I love using my dough whisk from Lehman’s for this part.)
- Cover the bowl with plastic wrap and place in a warm area to rise for 1 hour.
- When the dough has been rising for 40 minutes, place your Dutch oven (with the lid) into a cold oven and start the preheat to 450 degrees Fahrenheit.
- When the dough has risen for the full hour, flour your surface and turn the dough out and sprinkle with a small amount of flour
- Use a bench scraper or your hands to fold the dough 10 times to shape it into a ball.
- Place the dough in a bowl lined with parchment paper and cover with a towel for 15 minutes.
- After 15 minutes, carefully remove your heated Dutch oven and place the parchment paper and dough inside. Cover with the lid and return it to the oven to bake for 30 minutes.
- After 30 minutes, remove the lid and bake an additional 10 minutes or until the crust is golden brown and sounds hollow when tapping with the back of a spoon
- After baking is complete remove the bread with the parchment paper and let rest until cool.
- ENJOY delicious homemade bread!
Shop Lehman’s breadmaking tools and supplies here.
No-Knead Italian Bread in a Dutch Oven
Ingredients
- 1 tablespoon Instant Yeast
- 1 1/2 cups warm water
- 3 cups All Purpose Flour
- Set aside extra flour for shaping (about 2 table spoons)
- 1 teaspoon coarse sea salt
Instructions
- Combine yeast and warm water in a large bowl and let set for 5 minutes.
- Slowly add in your flour and salt.
- Cover the bowl with plastic wrap and place in a warm area to rise for 1 hour.
- When the dough has been rising for 40 minutes, place your Dutch oven (with the lid) into a cold oven and start the preheat to 450 degrees Fahrenheit.
- When the dough has risen for the full hour, flour your surface and turn the dough out and sprinkle with a small amount of flour.
- Use a bench scraper or your hands to fold the dough 10 times to shape it into a ball.
- Place the dough in a bowl lined with parchment paper and cover with a towel for 15 minutes.
- After 15 minutes, carefully remove your heated Dutch oven and place the parchment paper and dough inside. Cover with the lid and return it to the oven to bake for 30 minutes.
- After 30 minutes, remove the lid and bake an additional 10 minutes or until the crust is golden brown and sounds hollow when tapping with the back of a spoon.
- After baking is complete, remove the bread with the parchment paper and let rest until cool.
- ENJOY delicious homemade bread!
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