No Knead Dutch Oven Bread
No Knead Dutch Oven Bread is a baker’s dream come true. Forget about the tiring kneading process! This method produces a loaf with a crusty exterior and a tender, airy crumb that rivals your favorite bakery.
Servings: 12 slices
Calories: 176kcal
Equipment
- Dutch Oven
Ingredients
- 3 ½ cups all purpose flour
- 1 ½ teaspoon salt
- 1 ¼ teaspoon sugar
- 1 ½ cups warm water 110 to 115 degrees
- 2 ¼ teaspoon active dry yeast 1 packet
- ¼ cup olive oil
Instructions
- In a small bowl, whisk together the flour and salt. Set aside.3 ½ cups all purpose flour, 1 ½ teaspoon salt
- Add the sugar and water to a large bowl. Sprinkle the yeast over the top and stir slightly. Allow the yeast to rest for 5 minutes or until foamy.1 ¼ teaspoon sugar, 1 ½ cups warm water, 2 ¼ teaspoon active dry yeast
- Add the flour mixture and the oil to the large bowl and stir until a dough forms.¼ cup olive oil, 3 ½ cups all purpose flour
- Remove dough from the bowl and spray the bowl with non stick spray or a little vegetable oil. Return the dough to the bowl and cover with plastic wrap. Set in a draft free location until dough doubles, about 2 hours.
- Meanwhile prepare a sheet of parchment by sprinkling lightly with additional flour.
- When the dough as doubled in size, transfer to the prepared parchment. Bring the edges of the dough to the middle to form a rough circle. Sprinkle the top of the dough mound very lightly with flour. Brush away any excess flour from the paper. Cover and allow the dough to rest for 40 minutes.PRO TIP: I set the parchment paper with the dough in the center inside the previously used large bowl, as it helps the bread stay taller in the middle.
- Place a 2 to 4 quart Dutch oven with its lid to preheat in a 450℉ degree oven.
- Carefully remove the preheated Dutch oven from the oven. Set the lid aside. Place the parchment with the bread into the Dutch oven. Cut shallow slits in the top of the dough and set the lid back on the Dutch oven.
- Bake in the preheated oven for 30 minutes. Remove the lid and continue baking for an additional 10 minutes or until the top of the bread is browned and crusty.
- Lift the bread using the parchment and allow to cool on a wire rack prior to slicing and serving.
Notes
- Let the dough rise in a warm, draft-free place.
- Score the top of the dough before baking for a decorative effect.
- Allow the bread to cool completely before slicing for the best texture.
Nutrition
Calories: 176kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 2mg
