Dutch Oven Bread

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This herbed Dutch Oven Bread is crusty on the outside, and so soft on the inside. It has a little bit of an Italian flair with the added spices and garlic flavors, and it’s the perfect dipping bread for dinner.

Loaf of Dutch Oven Bread

Dutch Oven Bread

This recipe for Dutch Oven Bread is one of those recipes that I come back to over and over. Partly because it’s so easy to make and partly because of how perfectly it turns out every time.

Now I know yeast can be a turn-off in a recipe to some people. I get it. It can be a temperamental ingredient. But believe me when I tell you that you can’t mess this recipe up! If you follow the easy instructions, it will rise every time, and you will feel like a pro at bread baking!

Dutch Oven Bread with Butter

How to Make Dutch Oven Bread

  1. Combine all of the ingredients in one bowl, and let it rise. You should let it rise for at least 12 hours, but honestly, I’ve left it on my counter as long as 24 hours and it turns out just fine.
  2. Pre-heat the oven and the pot together.
  3. Pat the dough into a rounded ball and place it in the hot pot.  Put the lid on top and bake!
  4. Uncover the pot toward the end of baking to let the bread get nice and golden.  That’s it!

Dutch Oven Bread just out of the oven

One of the great things about this easy dutch oven bread is that you don’t need to babysit it, do a 2nd rise, or knead the dough (hallelujah!). There is a slight downside though. You have to make the dough in advance. Don’t let that hold you back though. I promise it’s worth it. Plus you get to smell the dough rising on your counter all day long! I usually make it either the night before or early in the morning so it will be ready for dinner.

sliced Dutch Oven Bread with Butter

There are a lot of recipes out there for “no knead bread,” and they all have 3 cups of flour. I’ve tried to half my recipe a few times down to 3 cups and, unless you use a teeny tiny dutch oven, your bread will just spread in the bottom of the pan and not rise up the sides. So I know this seems like a lot of flour but I promise you, it’s worth it. Even with this much flour, I still only use a 3.5 quart oval dutch oven. You can actually use any oven-proof pot that has a lid.

Dutch Oven Recommendations:

I really love my Le Creuset 3.5 Quart Dutch Oven.  I know it’s pricey, but the Le Creuset cast iron pots last forever! Cuisinart has a nice (cheaper) alternative with their 3-quart cast iron pot.

Here are a few more bread recipes you might enjoy:

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Dutch Oven Bread

Easy way to make Dutch Oven Bread!
Prep Time 20 minutes
Cook Time 45 minutes
Rise Time: 12 hours
Servings 10 servings (1 loaf)
Calories 288kcal
Course Bread
Cuisine American
Keyword bread, dutch oven


  • 6 cups all purpose flour
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 2 teaspoon granulated white sugar
  • 2 teaspoons active dry yeast
  • 3 cups warm water (105 degrees F)



  • In a large bowl, combine all of the ingredients except the warm water. Stir to combine. Add the warm water and mix together until a dough forms. The dough will be sticky. Cover the bowl loosely with a clean dish towel and allow to rise for at least 12 hours and no more than 24 hours.


  • When you are ready to bake the bread, place your Dutch oven pot and lid in the oven and pre-heat the pot and the oven at the same time to 450 degrees.
  • While the oven is heating, sprinkle some flour on a board or on your clean countertop and spill out the dough onto the flour. Sprinkle the top of the dough ball with a little bit of flour as well to keep your hands from sticking to it. The dough will be very soft so do your best to form it into a circle.
  • Once the pot and oven are heated, remove the pot from the oven and gently place the dough into the heated pot. (It doesn't need to be perfect as the dough will take the shape of the pot).
  • Using oven mitts (and I say this because I've forgotten before OUCH), place the lid back on the pot and put the pot back into the oven. Cook for 30 minutes covered.
  • After the 30 minutes, uncover the pot, and cook for another 15 minutes until the top is golden and crispy. Let cool until it's safe to touch before slicing.


Serving: 1serving | Calories: 288kcal | Carbohydrates: 60g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Calcium: 19mg | Iron: 4mg
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Mindy Fewless

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  • Tom S. wrote:

    This bread is true to its billing, easy to make and comes out perfect every time. The crust, the soft interior and the taste is perfect. I use a 5.5 qt dutch oven and it turns out big and high like the picture. Is there a way to find your other recipes like this, easy, repeatable and tasty? Thanks for this recipe.

    • Lori Lange wrote:

      Thanks for the review– I guess you’ll just have to browse the recipes and see what appeals to you!

  • Tom wrote:

    It turned out wonderful! My 5.5 qt Dutch oven is too big, so I will experiment with doubling. I was tickled as it’s the first time I got my dough to rise. Is there a way to get the crust a bit softer?

  • Diana M Geske wrote:

    Hello. I just made this recipe on Friday evening to bake on Saturday for dinner. R. I used Red Star quick rise instant yeast. Is that comparable to active dry yeast? My bread wasn’t done as well as I would of liked it

    • Lori Lange wrote:

      I’m not sure of the differences- sorry!

  • Sarah wrote:

    Just going to try it now was wanting to know if I can use a stainless steel 3.5 quart pan

    • Lori Lange wrote:

      I’m not sure that will work the same way, but let me know if you experiment!

  • Dannica wrote:

    This is the perfect recipe for anyone who’s a stranger to making bread. I’ve used this 3 times now. I have a 6qt Dutch oven so I use 9 cups flour and 4.5 cups Luke warm water. It seems to be the perfect amount for this size pan. I’ve played around with the seasoning. I used fresh rosemary and sea salt today and it’s heavenly. I really can’t fathom buying bread again. Thank you!

    • Lori Lange wrote:

      Glad to hear!

  • Brenda wrote:

    Does this bread bake at 450 degrees like you called for the preheating of the pan?

    • Lori Lange wrote:


  • Mike wrote:

    Bread turned out awesome the family loved it! I plan to make more with different flavor variations!

  • Jolean wrote:

    I only have an 8 quart, do you think it would turn out ok if I double the recipe?

    • Lori Lange wrote:

      I haven’t tried doubling the recipe, but you can certainly try!

  • Tess wrote:

    I want to buy an enamelled dutch oven for making this bread. I bought a Logostini but the instructions said it could not be in the oven empty as you need for preheating. Le Crueset is so expensive. Any suggestions for an enamelled pot? Please and thanks.

  • Kim wrote:

    Can I make this bread in a 6 qt dutch oven?

    • Lori Lange wrote:

      Probably, but the dough may spread out and create a thinner loaf.

  • Irene wrote:

    Can I use a dutch oven that’s cast iron to make this?

    • Mindy Fewless wrote:

      Yes, mine is a enameled cast iron pot and the bread does not stick to it. If yours is not enameled, you may want to sprinkle some flour in the bottom of the pot to make sure the bread doesn’t stick. 🙂

  • Paula wrote:

    Hi Mindy,
    Does this bread have to be covered when baking?  I don’t have a Dutch oven or pot that can withstand the heat required.  I only have a cast iron skillet.

    • Mindy Fewless wrote:

      It does need to be covered while baking for the first 30 minutes or the top will get a little TOO crispy. Could you maybe try tenting it with aluminum foil (not touching the dough) to give it some protection? Best of luck!

  • Natalie wrote:

    This bread looks so crispy and delicious!

    • Mindy Fewless wrote:

      Thanks Natalie!!

  • Lynda wrote:

    Do you use a towel or plastic wrap to cover rising bread?

    • Mindy Fewless wrote:

      You can use plastic wrap or just leave it uncovered in the microwave over-night. I’d hesitate to use a towel only because the dough is VERY sticky and would get all over it. But if you have a towel that you use for doughs then go for it! It will be fine with any option!

  • claudia wrote:

    I only have a 6 quart dutch oven. Will it be too flat if I try and use my 6 quart dutch oven?

    • Mindy Fewless wrote:

      Hi Claudia,

      You could use it, but yes, the bread will be flatter than the bread in the photo. If you have a smaller oven-proof pot with a lid, that could work too though. 🙂