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I really haven’t made homemade bread other than using a bread maker but now that I’ve got all this time at home. I try to limit my trips to the grocery store unless they are absolutely necessary. It has allowed me time to experiment with different bread recipes. This is when I found this Simple 3 Ingredient No Knead Dutch Oven Bread.
I sat down and figured out how much it cost to make this loaf, I purchased a 25lb bag of AP flour and a 5oz jar of yeast, I already had salt.
Here’s how it broke down: Flour .27 cents, Yeast .04 cents, Salt .01 cent…….that adds up to .32 cents and you can round up for the electricity used so each loaf is around $0.40 cents to make. The most delicious bread for soups, stews, spaghetti, I love to toast it and put butter and honey on it.
Love this design? You can get gorgeous designs by using a Proofing Basket
, I purchased this one on Amazon
and I love it!!!
Here’s what you need for Simple 3 Ingredient no knead dutch oven bread:
- 3 cups all purpose flour
- 1/4 Teaspoon yeast (not rapid rise) Quick Tip: Keep the yeast in your freezer, it will last so much longer.
- 1 teaspoon salt
- 1 1/2 cups very hot water (amount can vary)
- Dutch Oven
- Parchment paper
- Proofing basket (optional)
- Cornmeal, not absolutely necessary but I sprinkle some on the bottom of my dutch oven so the bottom of the bread doesn’t burn.
This dough will need 3-4 hours of rising time and about 40 minutes of bake time so you will need to plan ahead earlier in the day if you want it for dinner that night.
Mix in this order: 3 Cups flour, 1/4 teaspoon yeast, 1 teaspoon salt, stir ingredients, add 1cup of very hot water from the tap (don’t boil water), using very hot water makes the dough rise faster. If the dough is still dry add small amounts of water until you have a (shaggy) consistency. I end up using closer to 1 1/4 cups of water, it depends on where you live and the humidity. You know it has enough moisture when you can form it into a rough ball without all the dough sticking to your hands, don’t knead.
Cover tightly with saran wrap or a clean dish towel and let it sit on the counter for at least 3 hours. The recipe is so flexible you could let it sit for 4 or 5 hours and it would still be fine. The weather has changed and it’s much colder in my house so it doesn’t rise nearly enough just sitting on the counter. I have started warming my oven at a really low temperature and then turning it off and putting my dough in to rise. I have also been putting a pan on the lower rack and pouring boiling water in to create some steam. I’ve made this bread so many times now that I’m comfortable making tweaks here and there depending on the weather and the temperature in my house.
After it has been in the bowl for a few hours, drop it onto a floured surface and fold it over a few times, I use a scraper and just fold it in half a few times into a round ball.
Baking the bread:
Drop the ball of dough into the bowl or proofing basket
and cover with a clean kitchen towel and set it aside to rest for 30 minutes while you heat up the oven. Heat the oven to 450, place empty dutch oven with cover in the oven 30 minutes before baking. After 30 minutes carefully remove the dutch oven from the oven and remove the lid. This is when you would sprinkle the cornmeal on the bottom of the dutch oven if you had it. Uncover the dough and carefully transfer to dutch oven with parchment paper beneath, cover, and bake for 30 minutes.
After 30 minutes remove the lid (careful it’s hot), bake uncovered for about 10 more minutes until the crust is a beautiful golden brown like the picture below.
The Finished Product:
When it comes out of the oven it is gorgeous and crusty and smells so good. Let it cool slightly before you slice it, I’ve tried slicing it right out the oven and I just end up mangling it and burning my hands so wait a bit before you slice it. This bread goes with anything, soups, stew, spaghetti, I even toast it in the morning and put butter and honey or peanut butter and jelly on it. If you happen to have leftovers (which I highly doubt) just put it in a resealable bag, make sure to use it up within a few days. If you want that pretty design in the picture above you can use a Proofing Basket.
If you are looking for flour, you can try any of these all purpose unbleached flour. I’ve been getting the large bags because I’m baking so much, it’s nice to have them on hand.
I promise this is the easiest bread recipe, I am not an experienced bread maker so if I can make this then you can make this. None of us can leave home and socialize right now so you have time to practice and perfect your technique and when you are finally reunited with your loved ones and friends you can bring your delicious bread to dinners and get togethers.
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