Dutch Oven Bread

There’s something so comforting about homemade Dutch oven bread. I love how it fills the house with warmth and the rich smell of freshly baked bread. This recipe gives me a rustic loaf with a crisp golden crust and soft, flavorful inside, and the parmesan cheese takes it to another level.

Why You’ll Love This Recipe

I like that this bread doesn’t require kneading, which makes it simple enough to put together on a lazy weekend. I also enjoy how versatile it is—I can keep it classic with parmesan cheese or get creative with rosemary, roasted garlic, or Italian herbs. It feels like bakery-style bread but made right in my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups warm water (about 105°F)

• 2 teaspoons active dry yeast

• 3 cups all-purpose flour

• 1½ teaspoons sea salt

• ½ cup parmesan cheese, shredded

• ¼ cup flour (for dusting the cutting board)

Optional add-ins:

• Italian seasonings

• Rosemary

• Roasted garlic

• Fresh herbs

Directions

1. I start by mixing the warm water and yeast in a large bowl and let it sit for about 5 minutes until it becomes foamy.

2. I add the flour, salt, and parmesan cheese, stirring until a sticky dough forms.

3. I cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for about 12–18 hours until it doubles in size and becomes bubbly.

4. Once it has risen, I flour my cutting board, turn out the dough, and gently shape it into a ball.

5. I place the dough on parchment paper, cover it lightly, and let it rest for 30 minutes.

6. While the dough rests, I preheat my oven to 450°F and place the Dutch oven with its lid inside to heat up.

7. When ready, I carefully place the dough (with parchment paper) into the hot Dutch oven, cover it with the lid, and bake for 30 minutes.

8. I remove the lid and bake for another 10–15 minutes until the bread is golden and crusty.

9. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 1 loaf, serving 6–8 slices. The prep takes around 15 minutes, the rise is 12–18 hours, and the bake time is 40–45 minutes.

Variations

I like switching up the flavors by adding rosemary or thyme for an herby twist. Roasted garlic brings out a sweet, savory depth, while Italian seasoning gives it that classic Mediterranean flair. For a cheesy variation, I sometimes mix in sharp cheddar or asiago instead of parmesan.

Storage/reheating

I keep the bread wrapped in parchment or in a bread bag at room temperature for up to 3 days. If I want it to last longer, I freeze slices and just toast them straight from the freezer. To reheat the loaf, I pop it in a 350°F oven for about 10 minutes to bring back the crisp crust.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can swap instant yeast in the same amount, and I don’t need to let it sit in water first.

Do I have to use a Dutch oven?

I prefer a Dutch oven for the best crust, but I can use any heavy oven-safe pot with a lid as an alternative.

Can I make this bread gluten-free?

Yes, I can try it with a 1:1 gluten-free flour blend, though the texture may turn out slightly different.

How do I know when the bread is fully baked?

I check that the crust is deep golden and the bread sounds hollow when tapped on the bottom.

Can I add other types of cheese?

Absolutely—I like experimenting with asiago, cheddar, or even gruyere for different flavors.

Conclusion

This Dutch oven bread is one of my favorite ways to enjoy homemade bread without a lot of work. I love its rustic texture, rich parmesan flavor, and versatility with herbs and garlic. Whether I serve it with soup, pasta, or just warm with butter, it always feels special and comforting.

Dutch Oven Bread

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Dutch Oven Bread is a rustic, no-knead loaf with a crisp golden crust and tender interior, enriched with parmesan cheese. Simple to make and full of flavor, it’s perfect for any home baker.

• Total Time: 13 to 19 hours (including rising)
• Yield: 1 loaf (6–8 slices)

Ingredients

• 1½ cups warm water (about 105°F)
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1½ teaspoons sea salt
• ½ cup parmesan cheese, shredded
• ¼ cup flour (for dusting the cutting board)
• Optional: Italian seasonings, rosemary, roasted garlic, fresh herbs

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Instructions

1. In a large bowl, mix warm water and yeast. Let sit for 5 minutes until foamy.
2. Add flour, salt, and parmesan cheese. Stir until a sticky dough forms.
3. Cover the bowl with plastic wrap or a towel. Let rise at room temperature for 12–18 hours until doubled and bubbly.
4. Flour a cutting board and gently shape the dough into a ball.
5. Place dough on parchment paper, cover lightly, and let rest for 30 minutes.
6. Preheat oven to 450°F. Place Dutch oven with lid inside to preheat.
7. Carefully transfer dough with parchment paper into hot Dutch oven. Cover and bake for 30 minutes.
8. Remove lid and bake for another 10–15 minutes until golden and crusty.
9. Let cool slightly before slicing and serving.

Notes

• Add herbs like rosemary or thyme for extra flavor.
• Roasted garlic or Italian seasoning gives a savory twist.
• Use asiago or cheddar instead of parmesan for variation.
• Store wrapped at room temperature up to 3 days or freeze slices for later.
• Reheat in oven at 350°F for 10 minutes to refresh the crust.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 0g
• Sodium: 330mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 8mg