Quick Dutch Oven Bread

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4.70 from 55 votes

Quick Dutch Oven Bread for those times when you need bread today, not tomorrow!

Prep Time15

Cook Time45

Additional Time2

Total Time3

Course: Bread Recipes, Recipe

Cuisine: American

Servings: Servings

Calories: 105kcal

Author: Laura

Equipment

1 Bread Sling

Ingredients

3 1/2 cups loosened all-purpose flour you can use bread four as well
1 teaspoon salt
2 1/4 teaspoons instant yeast see notes active dry yeast information
1 1/2 cups warm water
a little extra flour for dusting

Instructions

put the flour, salt, and instant yeast in the bowl of a stand mixer
put the dough hook on and stir the contents of the bowl together with it
then add 1 cup of the warm water and let the mixer run to bring the ingredients together
once it's come together add enough of the remaining water in small amounts until the dough comes together nicely and let the mixer run on low while doing this
when enough water has been added and the dough is formed let the mixer machine knead it on low for 3-4 minutes
turn it out into an oiled bowl, cover, and let it rise until it's doubled
once it's doubled lay out a sheet of parchment or foil or the FABULOUS Bread Sling (mentioned in the post) wherever you plan to let the dough rise again, lightly flour it
then oil your hands and gently press the air out of the dough, and fold the edges of the dough to the middle
pick up the dough, turn it over, and form it into a ball, and then pinch it at the bottom
set it seam side down on the prepared parchment or Bread Sling, lightly flatten it to more of a round loaf shape
cover it with an inverted bowl OR a damp towel
preheat the oven to 450˚ WITH the dutch oven inside
when the dough has risen you can lightly sprinkle with a bit of flour if you want to and slash it lightly with a razor
remove the dutch oven from the oven, set the top aside, it will be hot
grab the edges of the Bread Sling, paper or foil and set the dough in the hot dutch oven
put the lid on and put it back in the oven
bake covered for 30 minutes
then remove the lid and bake another 15 minutes
you can check for doneness by taking it out of the oven, use the silicone handles of the bread sling to lift it out of the pot or use hot pads to pull the loaf, and give it a hearty thump, it should sound hollow when you hit it on the bottom
it cuts better when it's cooled but who can resist when it's warm and slathered in butter?

Notes

*if you're using active dry yeast just stir it into the first cup of water and let it soften up a bit, then pour it in as directed about, add the 1/2 cup of water after the dough starts to form

Use a Bread Sling for ease of moving the dough and the finished loaf in and out of the pot

Nutrition