Super Easy Homemade White Bread (Dutch Oven)

It seems that the entire world is baking bread these days. I’ve read that in some areas flour and yeast are difficult to come by, so please ignore this recipe if that’s the case for you (I’m sorry!!). I had these ingredients in my pantry and I’m hopeful as stores settle down and get restocked, you’ll find them too.

Other than the 4 hours of resting required for this bread, it only requires about a half hour of hands on time. It’s quite simple and tastes fairly plain – but in these times, a quick toast with a smear of butter (and maybe a sprinkle of cinnamon sugar) is giving me lots of comfort. I’m definitely aware how lucky I am to be healthy and safe with a roof over my head and food in my pantry, so I hope this simple bread brings you some comfort during these very strange times.

  • Stir the yeast into the warm water, and add the granulated sugar. Let bloom for about 5 minutes.
  • Meanwhile, using a spoon, scoop the flour into a 1 cup measuring cup and scrape the top to flatten it. Repeat 4 times.
  • Whisk flour together with the salt.
  • Create a well in the middle of the flour/salt mixture and add in the yeast/water/sugar mixture. Using your hands, mix gently until it creates a homogenous dough. Add in more flour by the tablespoon if it’s too sticky.
  • Cover with a clean dish towel and let rise for 90 minutes (or until doubled in size).
  • If you poke the dough, it should deflate slightly and a simple should remain.
  • Using a spatula, fold the dough in on itself, rotating 90 degrees between folds. Basically you’re scraping dough off of the side and folding it into the middle of the dough.
  • Once you’ve scraped all the dough from the sides, cover again, and let it rise for a second time, for 90 minutes.
  • Once doubled in size, dump the dough onto a lightly floured surface and shape into a round. You’ll want to tuck all the ends under the dough giving it a smooth top.
  • In a large bowl, add the teaspoon of olive oil and use your fingers to spread along the bottom and sides. Place your dough ball into this bowl and let rise for a third and final time – about an hour.
  • During this third rise, place your Dutch oven into the oven and begin preheating at 450 degrees. You’ll want it super hot when you add in the dough to bake. This is what gives it a great crust.

    After about an hour, carefully remove the Dutch oven from the oven. Gently set the risen dough into the Dutch oven. Cover and place into the oven and bake for 45 minutes. Remove the lid and bake for a final 15 minutes.

    Remove from the oven and let cool for 10 minutes in the Dutch oven. Remove from the Dutch oven and place your bread onto a baking sheet and let cool a final 10 minutes before slicing.

    Enjoy warm! Or store in a sealed container for up to 5 days.


    Adapted from: Tasty

    Makes: 1 loaf (about 12 slices)

    Prep: 4 hours (30 minutes active), Cook: 1 hour, Total: 5 hours

    • 1 packet (2 1/4 teaspoons) active dry yeast
    • 2 cups lukewarm water, between 90˚-110˚F
    • 1/2 teaspoon granulated sugar
    • 4 cups all-purpose flour, plus some for dusting
    • 1 1/2 teaspoons kosher salt
    • 1 teaspoon olive oil
  • Stir the yeast into the warm water, and add the granulated sugar. Let bloom for about 5 minutes.
  • Meanwhile, using a spoon, scoop the flour into a 1 cup measuring cup and scrape the top to flatten it. Repeat 4 times. Whisk flour together with the salt.
  • Create a well in the middle of the flour/salt mixture and add in the yeast/water/sugar mixture. Using your hands, mix gently until it creates a homogenous dough. Add in more flour by the tablespoon if it’s too sticky.
  • Cover with a clean dish towel and let rise for 90 minutes (or until doubled in size). If you poke the dough, it should deflate slightly and a simple should remain.
  • Using a spatula, fold the dough in on itself, rotating 90 degrees between folds. Basically you’re scraping dough off of the side and folding it into the middle of the dough.
  • Once you’ve scraped all the dough from the sides, cover again, and let it rise for a second time, for 90 minutes.
  • Once doubled in size, dump the dough onto a lightly floured surface and shape into a round. You’ll want to tuck all the ends under the dough giving it a smooth top.
  • In a large bowl, add the teaspoon of olive oil and use your fingers to spread along the bottom and sides. Place your dough ball into this bowl and let rise for a third and final time – about an hour.
  • During this third rise, place your Dutch oven into the oven and begin preheating at 450 degrees. You’ll want it super hot when you add in the dough to bake. This is what gives it a great crust.

    After about an hour, carefully remove the Dutch oven from the oven. Gently set the risen dough into the Dutch oven. Cover and place into the oven and bake for 45 minutes. Remove the lid and bake for a final 15 minutes.

    Remove from the oven and let cool for 10 minutes in the Dutch oven. Remove from the Dutch oven and place your bread onto a baking sheet and let cool a final 10 minutes before slicing.

    Enjoy warm! Or store in a sealed container for up to 5 days.


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