Best 3 Homemade Dutch Oven Bread Recipe By Tasty Recipes

Indulge in the delectable aroma of freshly baked bread with our comprehensive guide to Dutch oven bread recipes. Embark on a culinary journey as we explore a diverse range of flavors and techniques, ensuring that every loaf is a masterpiece. From the classic No-Knead Dutch Oven Bread that requires minimal effort to the hearty Whole Wheat Dutch Oven Bread bursting with nutrients, our recipes cater to various dietary preferences and skill levels. Discover the secrets of achieving a golden-brown crust and a soft, fluffy interior with our detailed instructions and expert tips. Whether you're a seasoned baker or just starting your bread-making adventure, our Dutch oven bread recipes will guide you towards creating exceptional homemade bread that will impress your family and friends.

Let's cook with our recipes!

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY

Dutch-Oven Jalapeño Cheddar Bread Recipe by Tasty image

Impress your friends with this homemade dutch-oven bread. Bread-making can be time consuming but this recipe uses active yeast to help speed up the process. And with cheddar and jalapeño involved, you know you're in for a treat.

Provided by Katie Aubin

Categories Sides

Time 3h

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 ½ cups bread flour, plus more for dusting
2 ½ cups shredded sharp cheddar cheese, divided
2 jalapeñoes, seeded and coarsely chopped
1 jalapeño, sliced into rings, divided
1 tablespoon kosher salt
2 cups warm water
2 ¼ teaspoons instant yeast
1 tablespoon olive oil
1 dutch oven with lid
silicone spatula, if you don't have one, you can use your slightly moistened hand

Steps:

In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
Slice the bread and serve as desired.
Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 1 gram, Protein 13 grams, Sugar 0 grams

DUTCH-OVEN BREAD

Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

Ingredients

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

Steps:

In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY

Homemade Dutch Oven Bread Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Provided by Jordan Kenna

Categories Bakery Goods

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
1 envelope active dry yeast
4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
1 ½ teaspoons kosher salt
1 teaspoon olive oil

Steps:

Stir the yeast into the water and allow the yeast to bloom until foamy.
In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
Once finished, cover and let the dough rise again for another 1 ½-2 hours.
Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
Cover and let rise for 1 hour.
Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
Cover with the lid and return the pot to the oven.
Bake for 45 minutes, removing the lid for the last 15 minutes.
Remove bread from pot, cover, and let cool for 10 minutes before slicing.
Enjoy!

Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams

Tips:

Use the right flour. Bread flour is the best choice for Dutch oven bread because it has a high protein content, which gives the bread a chewy texture. If you don't have bread flour, you can use all-purpose flour, but your bread will be less chewy.
Make sure your yeast is fresh. If your yeast is old, it won't be able to rise the bread properly. To test your yeast, dissolve it in warm water with a little sugar. If the yeast starts to foam and bubble, it's good to use.
Knead the dough properly. Kneading the dough helps to develop the gluten in the flour, which gives the bread a strong structure. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place. The dough needs to rise in a warm place in order to double in size. If the dough is too cold, it won't rise properly. You can let the dough rise in a warm oven, in a sunny spot, or in a warm water bath.
Preheat your Dutch oven. Before you bake the bread, you need to preheat the Dutch oven. This helps to create a hot, humid environment that is ideal for baking bread.
Bake the bread until it is golden brown. The bread is done baking when it is golden brown on top and sounds hollow when you tap it with your finger.

Conclusion:

Dutch oven bread is a delicious and easy-to-make bread that is perfect for any occasion. With just a few simple ingredients and a little time, you can enjoy fresh, homemade bread right out of the oven. So next time you're in the mood for bread, give Dutch oven bread a try!