Recipe Box: How to Make Dutch Oven Bread

This delicious home baked rustic style bread is so easy, anyone can make it

By Julie Dikken, publisher of Macaroni Kid Evergreen and Macaroni Kid Arvada March 23, 2021

The smell of fresh-baked bread brings back memories of time spent in the kitchen with Grandma. That was long ago for me, and I often wish I had more free time to spend in the kitchen recreating her recipes. 

Over the last weekend, I worked on perfecting a recipe for homemade bread that is so easy, I can make a loaf any day of the week. Give it a try! It's so simple, your family can enjoy the taste of fresh, straight out of the oven, home-baked goodness any time you want.

Using the dutch oven helps retain the moisture while cooking, resulting in a crunchy crust, with a soft and spongy inside. If you don't have a dutch oven, bread can be baked on a cookie sheet, but it might change the texture of the bread — though it will still be delicious!

Dutch Oven Bread

  • 2¼ teaspoons dry yeast
  • 1¼ cups very warm water (But no more than 110˚F; you don't want to kill the yeast.)
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 3-4 teaspoons seasoning (I prefer Everything But the Bagel Seasoning. Try experimenting with your favorites!)
  • 2½ cups flour, plus extra for kneading
  • Olive oil
  • Supplies needed:
    • Dutch oven with cover
    • Parchment paper with a maximum temperature of 450˚F or more.
    • Medium-sized mixing bowl

1. Add yeast and honey to warm water. Stir to combine. Let sit for about 5 minutes or until foamy.

2. Add sea salt and seasoning; stir to combine.

3. Add flour, one cup at a time, stirring gently. Be careful to not over stir. The dough should be slightly sticky, enough to stick on your hands.

4. Form dough into a ball. 

5. Drizzle a medium-sized bowl with olive oil, place dough in bowl, swirl dough around sides of the bowl, coating all sides with oil.

6. Let dough rise until doubled. Place the bowl in a warm kitchen. The dough rises quickly in my Instant Pot on the yogurt setting. Another option: Pre-heat oven to 250˚F, turn off the oven, and place dough inside to rise, which usually takes around 30 minutes.

7. Place a sheet of parchment paper on the counter. Sprinkle with about 1 tablespoon of flour. Place dough on the parchment and fold each corner to the center, gently kneading in the flour. Repeat 2-3 times until the dough is smooth. Be careful to not over-knead!

8. Take ends of parchment to pick up the dough and place back in the bowl for a second rise. Rise until doubled, about 30 minutes.

9. While the dough is rising, place a dutch oven with cover in the oven and preheat to 450˚F.

10. Remove the lid to the dutch oven (don't forget your oven mitt!). Pick up the dough by the corners of the parchment and gently transfer it to the dutch oven. Cover with lid. Bake 30 minutes.

11. Remove lid, bake another 5-10 min until crust is golden brown.

12. Carefully remove from dutch oven to cooling rack. Let cool before slicing.


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