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Round loaf of golden-brown bread with a cross cut on top, baked in a parchment-lined red Dutch oven with the lid partially removed.

Easy Dutch Oven Bread (Ready in 2 Hours!)

Equipment

  • 1 3.5Qt Dutch Oven

Ingredients 

  • 4 cups bread flour 480g
  • 1 ½ cups warm water 360 ml (~110°F)
  • 2 ¼ tsp instant yeast 1 packet, 7g
  • 2 tsp salt
  • 1 tsp sugar or honey
  • 1 tbsp olive oil

Instructions

Mix & Knead

  1. In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
    1 ½ cups warm water, 2 ¼ tsp instant yeast, 1 tsp sugar
    A metal mixing bowl containing a cloudy liquid with some bubbles, placed on a wooden surface—perhaps the first step in making quick bread or even a rustic Dutch oven bread.
  2. Add flour, salt, and olive oil. Mix until shaggy.
    4 cups bread flour, 2 tsp salt, 1 tbsp olive oil
  3. Knead on a floured surface (or mixer with dough hook on medium speed) for 8–10 minutes until smooth and elastic.
    A mixing bowl with a dough hook attachment contains a ball of 2 hour bread dough. The bowl is sitting on a wooden surface.

First Rise

  1. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 45–60 minutes, or until doubled in size.
    A bowl of risen 2 hour bread dough sits in a metal mixing bowl on a wooden surface, showing a smooth, slightly domed texture.

Preheat Dutch Oven

  1. While your dough is rising, place your Dutch oven (with lid) into the oven. Preheat to 450°F (230°C) at least 30 minutes before baking. This gives you that steamy, crisp crust.

Shape & Second Rise

  1. Punch down the dough and shape it into a round boule.
  2. Place on a piece of parchment paper (for easy transfer). Cover with a towel and let rise 25–30 minutes.
    A ball of dough for Dutch oven bread rests on a sheet of parchment paper placed on a wooden surface.

Score & Bake

  1. Once risen, slash the top with a sharp knife or razor blade.
    A person holds a knife and scores an X-shaped cut into round dough for Dutch oven bread, placed on parchment paper on a wooden surface.
  2. Carefully remove the preheated Dutch oven, lift the dough in with the parchment paper, cover, and bake 30 minutes.
    A round loaf of unbaked 2 hour bread with a cross-shaped score on top sits in a red Dutch oven lined with parchment paper on a wooden surface.

Finish Uncovered

  1. Remove the lid and bake another 10–15 minutes, until the crust is deep golden brown. Internal temp should be 200–205°F (93–96°C).

Cool

  1. Remove the loaf and let it cool on a rack at least 20 minutes before slicing.
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