This amazing Dutch Oven Artisan Bread couldn’t be easier to make. With just a handful of ingredients and very little hands-on time you can have a freshly baked loaf of homemade bread on the table. My family gobbles it up as fast as I can make it. You may never go back to store bought bread again.

Why we Love this Easy Dutch Oven Artisan Bread

I firmly believe that there aren’t many simple pleasures in life that are as deeply satisfying as a thick slice of homemade bread fresh from the oven. The rich yeasty scent as it’s baking, the crunch of the crust against the soft pillowy interior.. perfection. And thanks to this recipe, totally accessible to even the most amateur baker. Can you put things in a bowl and stir them? Do you have an oven? If you answered yes to those questions, you can make this bread. And I can guarantee you will be so happy that you did. It’s completely uncomplicated and utterly delicious. Let’s get baking!

Ingredients you need to make Easy Dutch Oven Artisan Bread:

• Flour
• Instant Yeast
• Salt
• Honey
• Water

All of the ingredients are super basic, and ones that I always have on hand. I have used bread flour, but I have also used all-purpose bread with equally successful and delicious results. So you do you. It is important that you use instant (sometimes labeled rapid rise) yeast in this recipe, since this super EASY bread doesn’t require you to proof the yeast. You can use whatever salt you have on hand- I usually use regular table salt. Make sure your water is very warm, between 120-130 degrees Fahrenheit. It should be slightly warmer than the water temperature you would use for regular active yeast, since we’re getting other ingredients involved. It doesn’t need to be super precise, but too cold and it won’t activate the yeast. Too hot will kill it.

How to Make Dutch Oven Artisan Bread

I wasn’t kidding when I said this bread was easy. Dump and stir easy.

1. Dump the flour into a large bowl: On one side of the bowl, add the yeast. On the opposite side of the bowl, add the salt (you don’t want the two to touch before adding the liquid or it will interfere with the yeast).
2. Combine wet ingredients: In a separate bowl or liquid measuring cup, whisk together the honey and water. The water should be between 120-130 degrees.
3. Mix together: Pour the water/honey mixture into the bowl and give it a good stir until the dough comes together (I like to use a danish dough whisk for this). It will look a bit rough and scrappy.
4. Let rise: Cover the bowl with a damp kitchen towel and let it rise for 2 hours.
5. After the dough has had a chance to rise, lay out a sheet of parchment paper and give it a nice coating of flour.
6. Shape and rest: Dump the dough onto the floured parchment and gently shape into a loaf, careful not to handle the dough too much. Place the bowl upside down over the dough (I use a large glass bowl) and let rest for another 30-40 minutes.
7. Bake: Preheat the oven, adding your dutch oven near the end (use a 6 quart dutch oven if baking one large loaf, or a 3 quart dutch oven if making two smaller loaves). Carefully lift the dough, using the parchment paper as handles, and gently set into the dutch oven. Cover with the lid and bake for 28 minutes. Remove the lid, and continue baking for another 5-10 minutes or until lightly golden and baked through.
8. Cool: When it’s done cooking, immediately lift the bread out of the pot to cool. If you leave it in the pot it will continue to cook and the crust will get too tough. Allow to cool for 5-10 minutes before serving.
9. Enjoy!! We like to eat our slathered with bread or dipped into yummy flavored olive oil.

More about this Amazing Dutch Oven Artisan Bread:

It’s no knead!

This bread recipe doesn’t require any kneading. Just stir and rest. Which is why this is such a great weeknight dinner addition. It does require a little bit of time, but most of it is hands off.

It’s versatile!

Take this bread to the next level by adding flavor boosters like fresh rosemary, dried herbs, minced garlic, minced chives, or sharp cheddar.

How to serve:

This bread really is best when enjoyed the same day it is baked. If you can’t finish it all in one day, you can split the dough in half and make two smaller loaves. The extra dough can be stored in the refrigerator in a covered container for up to three days.

We enjoy the bread slathered in butter, dipped in flavored olive oils, topped with jam or thick slices of cheese, or dunked into homemade soup. Leftover bread is perfect for toast or grilled cheese sandwiches.