Like many people during the Covid-19 lockdowns, I combined my added “free” time along with my love of carbs (and frustration over a local bread shortage in my community) and began researching how to make homemade bread. 

After experimenting with multiple recipes, I stumbled upon one that was posted repeatedly by various food bloggers. It is easy, tried, and true, and one that I have memorized, shared with friends, and use 2-3 times a week. I have no idea where this recipe originated and I wish I did so I could give credit where credit is due. Even though I do not claim this recipe as my own, I want to share it with you because it is a simple delight everyone should enjoy! 

Plus, who doesn’t love the taste and smell of freshly baked homemade bread? 

Homemade Dutch Oven Bread

Serves: 8-12 slices

Prep time: <5 minutes

Rest time: 8-24 hours

Bake Time: 37-40 minutes + 30 minutes


  • 3 cups of AP flour
  • 1 tsp dry, active yeast 
  • 2 tsp kosher salt 
  • 1 ½ cups of water

Let’s do this!

  1. In a large mixing bowl, stir together the flour, yeast, and kosher salt, 
  2. Heat the water in the microwave for about 30-45 seconds. It should be lukewarm to warm in temperature, but not hot. 
  3. Stir the water into the flour mixture until it combines into a sticky, “shaggy-looking” dough. Be careful not to overmix or overwork the dough – the less “mixed” or “worked” the dough is in this stage, the fluffier the bread will be once it is baked.
  4. Cover the dough mixture with plastic wrap and allow it to rest on your counter at room temperature for at least 8 hours. You’ll notice the dough will start to foam and rise as time goes on. (Be patient – the bread is worth the wait!)
  5. Once the dough is ready, preheat your oven to 450 degrees. Place your Dutch oven (with lid on) in the heated oven for 30 minutes. 
  6. While the Dutch oven is heating, work the bread dough. I sprinkle in a TBSP of flour and start to move the dough away from the sides of the bowl, adding more flour as needed to pull the dough together and shape it into a ball (or the size of a child’s football).
  7. Once the Dutch oven has heated, remove it from the oven, coat the inside of the Dutch oven with cooking spray, and place the bread dough in the middle of the Dutch oven. Put the lid on the Dutch oven and place it into the oven for 30 minutes. 
  8. After 30 minutes of baking, carefully remove the Dutch oven lid and bake for another 7-10 minutes or until the bread is nicely browned. 
  9. Remove the Dutch oven from the heated oven and allow the bread to cool completely before slicing into it with a bread knife. 
  10. Enjoy!

*Like most homemade or bakery-bought breads, this bread is best eaten the day it is made but can be enjoyed 2-3 days post-baking. I store it in a large ziplock bag at room temperature.

Leave a Reply

welcome to the blog

Looking for content that fills the body while nourishing the soul? Well friend, you’ve come to the right place! 

browse categories


© christen fox | Designed by Rachael Earl