How to Make Homemade Bread | Easy No-Knead Dutch Oven Bread Recipe

By 6 m read
How to make homemade bread (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Making homemade bread is a wonderful and satisfying way to create food that’s great to share around the dinner table. And making homemade no-knead bread is even better.  It’s so easy to make, even a caveman (let’s not go there…). 

 

How to Make Homemade Bread

No fancy equipment needed. This is the story of four ingredients, a Dutch oven, a bowl, a towel, and an oven.

 

Basic No-Knead Bread Ingredients

  • 3 c all-purpose flour
  • 2 tsp kosher salt
  • 3/4 tsp RapidRise instant yeast
  • 1-1/2 c warm water
How to make homemade bread (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Dutch Oven Bread Recipe 

Mix flour, yeast, and salt in a large bowl. Make a well in the flour mixture and add lukewarm water. Mix with a wooden spoon for up to a minute, until the dough becomes too sticky to be pancake batter but too runny to be playdough. Cover the bowl with a kitchen towel and set it in a nice warm place in your house (I normally just leave it on the kitchen counter behind the window).

 

After about 6 – 8 hours, the dough should have doubled in size. Either lightly flour a piece of parchment paper or use a silicone mat and slide the dough onto it. Punch down the dough and gently fold it a couple times. Form it into a ball (sprinkle some flour on your hands if it’s too sticky) and cover with a towel. Let rise for another 1-1/2 hours. 

 

Start preheating the oven about 30 minutes before the dough is ready. Line the Dutch oven with parchment paper and place it (with the lid on) in the oven (on the middle rack) while preheating. 

 

When the oven lets you know it has reached 425℉, take the really, really hot Dutch oven out. Place the dough into the Dutch oven, put the lid back on, put it back in the oven, and let the magic happen. Thirty minutes later, remove the lid, smell the heavenly aroma, and let it bake for another 20 minutes or until it’s nicely browned. Let cool completely on a rack and get ready for some serious bread loving. 

 

Extra, extra: No-Knead Garlic and Herb Bread Recipe

Once you master your no-knead homemade bread, you might want to add some extra oomph to it. My favorite way to spruce it up is with roasted garlic, extra-virgin olive oil, fresh oregano, fresh rosemary, and a sprinkle of flaky Maldon sea salt. 

How to make homemade bread (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Everything is the same as above, but you’ll need a few extra ingredients and a couple extra steps.

 

Extra Ingredients

  • 1 head of garlic
  • 1 tsp fresh oregano leaves, finely chopped
  • 2 tsp fresh rosemary leaves, finely chopped
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp Maldon salt (or a flaky sea salt)

 

The Extra Steps

Toward the end of the first dough rise, grab a whole head of garlic and rub in your hands to remove the excess papery skins. Chop off the top to expose the cloves and tightly wrap in aluminum foil. Roast in the oven at 400ºF for about 30 minutes. After the garlic has cooled off, remove the tender garlic cloves from the bulb and roughly chop them.

 

After the first rise, punch down the dough, add the garlic, oregano, and rosemary on top, and gently fold it into the dough a couple of times. Form into a ball (sprinkle some flour on your hands if it’s too sticky) and cover with a towel. Let rise for another 1-1/2 hours. 

 

Start preheating the oven about 30 minutes before the dough is ready. Line the Dutch oven with parchment paper and place it (with the lid on) in the oven (on the middle rack) while preheating. 

 

When the oven lets you know it has reached 425℉, take the really, really hot Dutch oven out. Place the dough into the Dutch oven, put the lid back on, put it back in the oven, and let the magic happen.

 

Thirty minutes later, remove the lid, smell the heavenly aroma, drizzle the loaf with the olive oil and sprinkle with the Maldon salt. Bake for another 20 minutes or until it’s nicely browned. Let cool completely on a rack and get ready for some serious bread loving. 

How to make homemade bread (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Looking for more delicious recipes? Check out a few more now:

 

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How to make homemade bread (Photo by Viana Boenzli)

How to Make Homemade Bread | Easy No-Knead Dutch Oven Bread Recipe

Making homemade bread is a wonderful, satisfying way to create food that’s great to share around the dinner table. And homemade no-knead bread is even better.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Resting Time 8 hrs 30 mins
Total Time 9 hrs 30 mins

Ingredients
  

Basic No-Knead Bread Ingredients

  • 3 c all-purpose flour
  • 2 tsp kosher salt
  • 3/4 tsp RapidRise instant yeast
  • 1-1/2 c warm water

Extra Ingredients for Garlic and Herb Bread

  • 1 head of garlic
  • 1 tsp fresh oregano leaves, finely chopped
  • 2 tsp fresh rosemary leaves, finely chopped
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp Maldon salt (or a flaky sea salt)

Instructions
 

Basic No-Knead Bread

  • Mix flour, yeast, and salt in a large bowl. 
  • Make a well in the flour mixture and add lukewarm water.
  • Mix with a wooden spoon for up to a minute, until the dough becomes too sticky to be pancake batter but too runny to be playdough. 
  • Cover the bowl with a kitchen towel and set it in a nice warm place in your house. After about 6 – 8 hours, the dough should have doubled in size. 
  • Either lightly flour a piece of parchment paper or use a silicone mat and slide the dough onto it. 
  • Punch down the dough and gently fold it a couple times.
  • Form it into a ball (sprinkle some flour on your hands if it’s too sticky) and cover with a towel. Let rise for another 1-1/2 hours. 
  • Start preheating the oven about 30 minutes before the dough is ready. Line the Dutch oven with parchment paper and place it (with the lid on) in the oven (on the middle rack) while preheating. 
  • When the oven lets you know it has reached 425℉, take the really, really hot Dutch oven out. 
  • Place the dough into the Dutch oven, put the lid back on, and then put it back in the oven.
  • Thirty minutes later, remove the lid and let it bake for another 20 minutes or until it’s nicely browned. 
  • Let cool completely on a rack and enjoy!

Extra Steps for Garlic and Herb Bread

  • First, follow steps 1 through 4 as above in the Basic No-Knead Bread Instructions.
  • Toward the end of the first dough rise, grab a whole head of garlic and rub in your hands to remove the excess papery skins.
  • Chop off the top to expose the cloves and tightly wrap in aluminum foil. 
  • Roast in the oven at 400ºF for about 30 minutes. 
  • After the garlic has cooled off, remove the tender garlic cloves from the bulb and roughly chop them.
  • After the first dough rise, either lightly flour a piece of parchment paper or use a silicone mat and slide the dough onto it. 
  • Punch down the dough, add the garlic, oregano, and rosemary on top, and gently fold it into the dough a couple of times. 
  • Follow steps 7, 8, 9, & 10 as above in the Basic No-Knead Bread Instructions.
  • Thirty minutes later, remove the lid, drizzle the loaf with the olive oil and sprinkle with the Maldon salt.
  • Bake for another 20 minutes or until it’s nicely browned. 
  • Let cool completely on a rack and enjoy!

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