Baked Goods & Sweet Treats Bread Recipes

Recipe || Dutch Oven Bread

It’s no secret that I like eating bread. If “you are what you eat” than I am approximately 98% bread. Once my best friend was telling an ex what I liked to eat and she summed me up quite succinctly with ” bread and/or chicken”. But that’s because bread is so darn versatile and tasty. There’s a different kind of bread for every day of the year and then you can throw in toasting and different toppings and glutinous combinations go on and on.

That’s why with no small feelings, I proclaim this bread to be my best bread. My bread skills used to be the weakest of my baking skills, but, to toot my own horn: this bread knocks it out of the park. It’s a recipe for Dutch Oven Bread. It’s crusty, it’s soft; it’s bread perfection. 

You might have seen earlier in the month that I sliced some up for the fanciest of homemade avocado eggs. Basically, by using your casserole pot aka knock-off Le Crueset aka dutch oven, you are mimicking the direct heat of a professional stone oven and the pot remains a more consistent temperature than the rest of your oven. It’s also trapping the steam released from your bread inside in the pot, allowing the yeast to work and grow whilst preventing a crust from starting to form immediately. 

Basically it’s the best and I’ll never bake bread any other way. 

Dutch Oven Bread
Prep Time
5 hr
Cook Time
45 min
Prep Time
5 hr
Cook Time
45 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 600 g of flour
  2. 2 cups of warm water
  3. 1 1/2 teaspoons of salt
  4. 1 envelope of dry active yeast
  1. Stir your yeast into your warm water and let it sit for about 5 minutes or until foamy.
  2. In a large bowl mix together your salt and flour. Create a well in the middle and pour in your yeasty water. Mix thoroughly until well incorporated. If your dough is too sticky add more flour, too dry add a touch more water. Once it's brought together cover it and let it rise until it doubles in size. (About 1.5 - 2 hours.)
  3. Then uncover the dough, and fold the dough a few times up and towards the centre of the bowl so that its pulled away from the sides. Then let it rise for another 1.5 hours. Let it double in size again.
  4. Then flour your surface and turn the dough out and lightly kneed it. Form the loaf with your hands and then put it in a lightly oiled clean bowl and let it rise for 1 hour.
  5. Whilst the dough is having its last rise, take a Creuset like pot out and place it in the oven at 230 C (450 F) and allow the pot to heat up for 45 minutes.
  6. Remove the pot from the oven and carefully place the dough inside the pot. Cover it with the lid and return it to the oven. Bake for 45 minutes, removing the lid for the last minutes. Let the bread cool for at least 15 minutes before cutting.
  1. Be super careful with your pot, it will be very hot!
Rhyme & Ribbons

I can safely say that this is probably my best recipe. I can retire my baking hat now and just rest on these laurels. If there’s ever a recipe of mine you should copy, it’s this one! 

What’s your best recipe? 

You Might Also Like

  • This bread looks delicious. Although I’m usually more into making desserts, I’m really intrigued with this bread. Definitely bookmarking it! Thank you for sharing! xo

    Antonia || Sweet Passions

  • This looks delicious! Do you know how many grams is 1 envelope of dry active yeast? I know that the packet sizes vary in Germany! 🙂

    • A 7g sachet is standard in England. It should work out to be close to around 2 1/4 teaspoons. Hope that helps! x

  • Bread is fantastic because it smells great when baking, then it actually goes all out and TASTES great when eating. Get you a food that can do both.

    I’m looking disdainfully at coffee now, with its delicious smell / bitter taste bollocks.

    • Do you not like the smell of coffee? I drink coffee everyday but I still think that I like the smell of it better than the taste x

  • This looks delicious! I’ve been wanting to get a Le Creuset (are they really worth it ? can someone chime in here? hah) or something like it for awhile, but now I see that I simply must, if nothing more than just to bake this loaf! (still have some wedding gift $ stashed.. hmmm)

    • I’d really love to know if they are worth the money too! Because to be honest, I love my no-brand knock-off Creuset. I’ve had it for a few years now and it’s held up really well despite me making a huge range of things in it! (And it was 1/20th of the cost of an actual one) x

  • Ashley Angle

    Mmmm! I love homemade bread! This looks delicious!
    Ashley @ A Cute Angle

  • This sounds so good! I love making bread but I do it so rarely but eat it so quickly. I think I will have to give this a go this weekend, especially as I’ve just found out I no longer have to work on Saturday, yay for unexpected free time to make bread! My dad makes a really nice spelt/ wholemeal/ rye type combination and it has the most amazing taste. I’ll have to share this method with him too!

    • Oof your dad’s mix sounds absolutely fantastic! When I have energy on the weekend it’s just what I like to do when I’m at home! X

  • ninegrandstudent

    I’ve heard so much about this type of recipe, will have to give it a go!

    NINEGRANDSTUDENT: A Lifestyle Blog

  • It looks like damper which I like

    • Thanks Jo-Anne! I think the only real difference is that this one is yeast based but otherwise they probably taste super similarly! X

  • Amanda this looks like a professional loaf if ever I did see one!! Alice xxx