Easy No-Knead Dutch Oven Bread

How to make homemade bread (Photo by Viana Boenzli)

5 from 1 vote

Easy No-Knead Dutch Oven Bread

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.

Prep Time10

Cook Time50

Resting Time8 30

Total Time9 30

Course: Appetizer, Side Dish

Cuisine: American

Keyword: garlic and herb bread, how to make homemade bread, no knead dutch oven bread recipe

Servings:

Calories: 141kcal

Author: Erich Boenzli

Ingredients

Basic No-Knead Bread Ingredients

3 cups all purpose flour
2 teaspoons kosher salt
¾ teaspoon RapidRise instant yeast
1 ½ cups warm water

Extra Ingredients for Garlic and Herb Bread

1 head of garlic
1 teaspoon fresh oregano leaves, finely chopped
2 teaspoons fresh rosemary leaves, finely chopped
2 tablespoons extra virgin olive oil
1 teaspoon Maldon salt (or a flaky sea salt)

US Customary - Metric

Instructions

Basic No-Knead Bread

Mix flour, yeast, and salt in a large bowl.
3 cups all purpose flour, ¾ teaspoon RapidRise instant yeast, 2 teaspoons kosher salt
Make a well in the flour mixture and add lukewarm water.
1 ½ cups warm 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 1-½ 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.
1 head of garlic
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.
1 head of garlic, 1 teaspoon fresh oregano leaves, finely chopped, 2 teaspoons fresh rosemary leaves, finely chopped
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.
2 tablespoons extra virgin olive oil, 1 teaspoon Maldon salt (or a flaky sea salt)
Bake for another 20 minutes or until it’s nicely browned.
Let cool completely on a rack and enjoy!

Notes

Nutrition