Name: No-Knead Dutch Oven Bread
Prep time: 5 h 30 min
Cook time: 45 min
Total time: 6 h 45 min
Yield: 12
Ingredients: 3 1/4 cups of all-purpose flour; 1 3/4 tsps of yeast; 2 tsps of salt; 2 cups of room temperature water

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No-Knead Dutch Oven Bread – a 4-ingredient, super simple bread thats only takes a few hours to make and doesn’t require you to knead your arms off.

I’ve been wanting to try this recipe out for a while because I absolutely love bread but never have the time or energy to make it.

This recipe is perfect, if you are anything like me. Yes, it still take about a total of 7 hours, it is by far the easiest bread you’ll ever make.

No kneading required, the most arm work you’ll do is mixing the ingredients together, which is still quite easy.

And did I mention it only requires 4 ingredients?

And those 4 ingredients come together to create a moist and fluffy bread with a crust so perfect you’ll never go back to buying store-bought bread!

This bread didn’t last 1 night in my house and it’s just me and my boyfriend!

Honestly, I can’t wait for my nephew to come over so I can make it again! This recipe is perfect for kids seeing as it’s so easy and I just know he’ll love watching the dough rise!

He even says he wants to grow up just so he can cook like me. I’m so sad he wasn’t here to make the bread this time around so I could get pictures.

Anywho, here’s how you make it.

No-Knead Dutch Oven Bread

You’ll need :

3 1/4 cups of all-purpose flour
1 3/4 tsps of yeast
2 tsps of salt
2 cups of room temperature water
a dutch oven

And y’all when I say this recipe is so easy my almost 5 year-old nephew could do it almost all the way by himself, i mean it’s that easy.

In a large bowl, whisk the flour, salt, and yeast together.

Set that aside and gather your water. It needs to be around room temperature. Which to me means, get warm water from the sink and add ice cubes one by one to make it close enough to room temperature.

Or you could do it the old fashion way and get cold water from the sink then leave it on the counter until it warms up to temperature.

Your choice, I chose the fast and easy way.

Now pour the water into the flour mixture and mix it all together.

Once all combined, place cling wrap over the top and let rise for 5 hours. This is the longest part of the process.

And I already know the question is going to arise, Why cling wrap and not a towel? Well my dad and sister both asked me this and I had to do a little research.

I used cling wrap in the beginning because I didn’t want to dirty up a towel, but turns out, cling wrap is the better choice anyways because it traps the moisture better as well as saving you from dirtying up a towel.

After 5 hours, the dough should have doubled in size. This is also a very sticky and messy dough so if it seems wet, then you’re on the right track.

Now pour the dough out onto a floured surface and dust it with flour. This is where you’ll shape it.

And I did say this is a messy dough, so beware. I learned the hard way.

Once the dough is nice and floured on the counter, you’ll begin shaping by stretching out one side and folding it on top of the dough. Then you’ll do the next side the same way and repeat until all sides are done at least once.

Then flip the dough over so that the folds are on the bottom, and shape the dough by cupping your hand (like your doing the princess wave) and slightly picking up the dough on its sides so it forms a ball like form.

Dust with a little more flour and cover again with the cling wrap and let rest for 30 minutes.

While the dough is resting, preheat the oven to 450 degrees and let the dutch oven preheat in it.

After the 30 minutes, carefully take out the dutch oven and place the dough in it.

Cover with the dutch oven lid and bake for 30 minutes. Then take the lid off and bake for another 15 minutes.

Once finished baking, once again cover with the lid and let rest for 30 minutes.

After all that, it’s ready to serve. I ate mine while still warm with some butter spread on top and some freshly cracked salt.

My boyfriend ate it with nothing on it.

By the end of the night with both of us snacking on it, it was gone.

Yield: 12 Servings

No-Knead Dutch Oven Bread

Prep Time 5 hours 30 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 6 hours 45 minutes

Ingredients

3 1/4 cups of all-purpose flour
1 3/4 tsps of yeast
2 tsps of salt
2 cups of room temperature water

Instructions

In a large bowl, combine flour, yeast, and salt. Add in room temp water. Cover with cling wrap and let rise for 5 hours.
Pour risen dough onto a floured surface and dust with flour. Stretch out a side of the dough and fold over. Repeat with all sides until all sides are done. Flip over so that the folds are on the bottom. Cup your hand and slightly pick up and turn the dough to shape it into a ball. Dust with more flour then cover with cling wrap again and let rest for 30 minutes.
Preheat the oven to 450 degrees with the dutch oven inside. Place the dough into the dutch oven, cover with the lid and bake for 30 minutes. Take the lid off and bake for an additional 15 minutes.
After baking, let rest with the lid on for 30 minutes.
Ready to serve.

Notes

This is a very sticky, wet dough so consistent flouring of the surface, the dough and the hands is needed while shaping.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 390mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 4g