Texas Dutch Oven Bread is the easiest bread to make. If you have no experience with baking bread, this recipe might be a good starting point. As long as you are hanging around your house on a lazy afternoon, you could have a fresh loaf of bread by dinnertime!
Stir it up!
The only skill you need for making Texas Dutch Oven bread is the ability to stir. That is it! If you have mastered the art of moving a spoon around a bowl, then you can call yourself a bread baker. No precision is needed for this recipe!
Speaking of “needing” there is virtually no kneading required for this bread recipe. If you watch my video short above on YouTube (please sibscribe!) you will notice that my kneading technique is rather lame. The dough is very spongy and squishy. You can’t really put any muscle into kneading Texas Dutch Oven Bread. The dough will not have enough body and should be slightly sticky.
Add enough flour to your kneading surface to take care of the stickiness of this dough. But don’t worry about trying to develop the gluten by kneading it the way other breads are prepared. This dough will rise beautifully in your parchment paper lined Dutch oven. Make sure to remove the lid after 30 minutes of baking so that the bread crust will crisp and turn golden brown.
Parchment Paper helps tremendously
Using parchment paper in your Dutch oven also prevents burning or sticking. I also like the parchemnt paper for moving the bread dough in and out of the Dutch oven easily. And yes, if you are cooking outdoors, you can try baking this bread over a live fire. If you are baking over a live fire, parchment paper is still recommended for this recipe.
Of course Texas Dutch Oven Bread is excellent for French toast, sandwiches, croutons or Breakfast toast. It’s an all around excellent bread that you should try soon!Print
Texas Dutch Oven Bread is the easiest to make
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Total Time: 3 hours 55 minutes
- Yield: 1 loaf 1x
3 cups all-purpose flour (375g)
2 tsp. instant quick rise yeast (4g)
2 tsp. salt (8g)
1 ½ cups warm water 120°F–130°F (49°C-54°C) (360ml)
In a large bowl, stir together the flour, yeast and salt. Stir in small amounts of warm water until it is completely incorporated. Cover and allow to rest for 2 ½-3 hours.
Heat your oven to 450°F/230°C. Stir down the dough and turn out onto a floured surface. Knead for 1 minute and shape roughly into a dome. Place on a 15” x 12” piece of parchment paper (38cm x 30.5cm).
Place the entire sheet of parchment with the bread dough in a 4.5 qt (4.5lt) enameled Dutch oven. Cover with lid and place in the pre-heated oven to bake for 30 minutes. Remove the lid and allow to bake for 20 more minutes uncovered.
Remove the Dutch oven from the oven and allow to cool slightly before removing the bread. Cool the bread completely before slicing.