Dutch Oven Herb Bread

10/24/2024

Who would have thought that making crusty bread that tastes like it came straight from a bakery could be so simple? This delicious no-knead herb bread comes together quickly and requires minimal effort. It's truly amazing! This is the perfect bread for slathering with butter, dipping in an olive oil and herb mixture, dunking in hot soup, or just slicing for a tasty sandwich. Trust me, it won’t disappoint and will quickly become a favorite.

It's no secret. I love bread. If I could eat only one food for the rest of my life, it would be warm, freshly baked bread. But,not just any bread. I want a loaf with an irresistible crust on the outside and a chewy, springy inside. That's where this recipe comes in.

When I first tried making no-knead Dutch oven bread, I wasn’t sure what to expect. I wondered how switching from my usual loaf pan to a Dutch oven could make that much of a difference. Well, let me tell you, it really does. I was truly blown away. Since that day, I have never baked bread in a standard loaf pan again, and I probably never will. It’s that good!

What Exactly Is A Dutch Oven?

A Dutch oven is a sturdy cooking pot known for its heavy, thick walls and tightly fitting lid, which help to trap moisture and heat. Usually made from cast iron, these versatile pots are valued for their ability to conduct and retain heat evenly, making them perfect for various cooking methods.

Why Does A Dutch Oven Make Such A Difference?

Dutch ovens are made to withstand a high level of heat. This is perfect for bread baking because most recipes require a high baking temperature. They also hold in heat well, which gives your bread an even bake. Cooking with the lid on allows steam to build inside the pot, and that's the secret to perfect texture!

Why This Bread Will Be A Favorite

It's simple: All you really have to do with this recipe is mix, wait, bake, and enjoy! Trust me, the hardest part is the wait.

It's delicious: Have I mentioned the crispy, chewy crust and the warm, soft inside? Plus, the addition of fresh (or dried!) herbs gives it such a delightful taste.

It makes for an easy cleanup: Since this no-knead bread only requires a few supplies to make, clean-up is a breeze. No sink full of dirty dishes here.

It can be enjoyed so many ways: This bread is so delicious fresh out of the oven. We usually serve it with our favorite pasta dishes or a bowl of homemade soup. It can also be used to make fabulous homemade croutons to go with your favorite salad! Like my Mixed Greens & Flower Salad with Sunny Days Dressing!

What Herbs Should I Use?

This bread works great with fresh or dried herbs mixed directly into the dough. I also sprinkle additional herbs on top of the bread for the last 10-15 minutes of baking. You can use fresh or dried, whatever you have. When the season is right and my garden is in full bloom, I always use fresh. During the winter months, I use herbs that I have already dried and stored for baking. Don't worry, though! Even if you don't have a garden, you can still make this bread! Fresh herbs are usually available at your local farmer's market, depending on the season. You can also grab fresh herb packs at the grocery store year-round in the produce section. Or you can use dried herbs straight from the store-bought containers! Either way, this bread will be fantastic!

Cooking Tips & Tricks

Rising times vary. While this recipe requires a long rise period, this time can be adjusted. I have been known to even decrease the time by half. Now, with that said, the longer the rise the fuller a loaf you will get. Sometimes, I am impatient though and I want bread that day. Decreasing the rise time allows this to happen for me. I still get a great-tasting loaf, but it may not be quite as full as it would have been had I let it rise longer. This is totally your choice.
Be sure when adding your warm water to the yeast mix that it is not too hot. You don't want to kill your yeast. Make sure it is just a bit warmer than lukewarm.
Use a deep mixing bowl for rising. You want it to be deep enough for the dough to double in size and not reach the plastic wrap or towel that is covering it. Sticky dough can be quite messy.
Do not skip the pre-heating step! Pre-heating the Dutch oven with the lid on allows the steam to build in the pot. This is what gives you a nice crust and texture.
Let the bread cool completely. Cutting the bread before it has had time to cool will give you a gummy, overly chewy loaf. So, be patient and try to wait before slicing.

Ingredients

All Purpose Flour
Active Rise Yeast
Salt-I use Pink Himalayan
Warm Water
Fresh or Dried Herbs

Kitchen Tools Needed

A large bowl for mixing & rising bread dough
Measuring cups
Parchment paper
And of course, a Dutch oven ( I use a 6 quart)

How To Make Dutch Oven Bread

Mix all dry ingredients (including chopped herbs) together in a large mixing bowl.
Add warm water and stir. Your dough will not look quite like a dough, but more like a shaggy mixture. This is what you want. Resist the urge to add more flour!
Cover the bowl tightly with plastic wrap or a kitchen cloth.
Place the bowl in a draft-free area to rise. The oven is a great spot for this, just be sure not to forget it's in there and accidentally turn your oven on. Don't ask me why I mention that.
Let it rise for about 8-10 hours. Overnight works great.
After the rise time, pour the dough mixture onto a lightly floured surface. It will be sticky. Shape as best you can into a ball. Remember, this is a no-knead bread recipe, so there is no need to knead!
Place the dough ball onto a lightly floured piece of parchment paper that is large enough to fit inside your Dutch oven and one that is safe under high heat. I then place the bread with the paper in a round bowl to help it keep its shape. Let it rest uncovered while you pre-heat your oven and pot.
Pre-heat oven to 450. Place the Dutch oven, with the lid on, inside the oven. Heat the pot for 30 minutes.
After 30 mins, carefully remove the lid. Pick up your bread dough with the parchment paper beneath it. Place both the bread AND the parchment paper inside the pot. This keeps it from sticking to the bottom of the Dutch oven. Put the lid back on the pot.
Bake for 25-30 minutes. Uncover the pot (I usually add more freshly chopped herbs on top at this point) and cook an additional 10-15 minutes or until lightly browned.
Let cool completely and then enjoy!

How To Store Bread

If you have any leftover bread (which we never do in our house!), you can store it in plastic wrap or a cloth bread bag. If wrapped, it should stay fresh on the counter for about 3-4 days. Do not store it in the refrigerator because that will cause it to dry out.