Paula Deen’s Amazing Chicken Casserole Recipe

Introduction

There’s something magical about the smell of freshly baked bread filling your home. This Easy Dutch Oven No Knead Bread captures the rustic charm of artisan loaves with minimal effort. With just a few ingredients and no kneading involved, anyone can create a crusty, soft bread perfect for any occasion.

Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt
• 1 ½ cups warm water (around 105°F)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water. Use a wooden spoon or silicone spatula to mix until it forms a rough, sticky dough ball. It should look shaggy—this is correct.
2. Step 2: Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap and place a moistened kitchen towel over the top. Let the dough rise at room temperature in a draft-free area for 18 to 24 hours, until doubled in size and filled with small air bubbles.
3. Step 3: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with the lid on inside the oven to heat.
4. Step 4: Generously flour your countertop and gently turn out the dough onto it. With floured hands, shape the dough into a loose ball without overhandling.
5. Step 5: Carefully remove the hot Dutch oven from the oven using oven mitts. Place the dough into the pot, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for another 10–15 minutes until the crust is deeply golden and sounds hollow when tapped.

Tips & Variations

• Ensure the water is warm, about 105°F, to activate the yeast without killing it.
• Use parchment paper to lower the dough into the Dutch oven for easy transfer and cleanup.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work, though cast iron gives the best crust.

Storage

Once the bread has cooled, wrap it in a clean kitchen towel or store it in a paper bag to keep the crust crisp. Avoid plastic wrap as it softens the crust. Enjoy the bread within 2–3 days for best freshness. To reheat, place slices in a 350°F oven for 5–7 minutes or toast in a skillet to revive the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less since it’s more potent, and you can mix it directly with the flour without dissolving in water first.

What if I don’t have a Dutch oven?

You can bake the bread in any heavy oven-safe pot with a lid. It might not get quite as crispy, but it will still produce a delicious loaf.

Paula Deen’s Amazing Chicken Casserole Recipe

---

★★★★★

4.7 from 113 reviews

• Author: Andria
• Total Time: 18 hours 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Experience the charm of homemade artisan bread with this Easy Dutch Oven No Knead Bread recipe. Combining just four simple ingredients, this rustic loaf requires no kneading—just mixing, a slow rise, and baking in a hot Dutch oven for a crispy crust and soft, airy interior. Perfect for any meal or occasion, it delivers bakery-quality bread right from your oven with minimal effort.

---

Ingredients

Scale 1x2x3x

Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt
• 1 ½ cups warm water (around 105°F)

---

Instructions

1. Mix the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, and sea salt. Stir these dry ingredients together, then slowly add the warm water. Use a wooden spoon or silicone spatula to mix until it forms a rough, sticky dough ball. It’s normal for the dough to look shaggy and sticky at this stage.
2. Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap, then place a moistened kitchen towel over the top. Let the dough rise at room temperature in a draft-free area for 18 to 24 hours until it doubles in size and develops small air bubbles, ensuring a chewy and airy texture.
3. Preheat Your Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with its lid inside the oven to heat thoroughly, creating the perfect environment for the bread’s crust.
4. Shape the Dough: Generously flour your countertop and gently turn the dough out onto the surface. Using floured hands, shape it into a loose ball while handling it gently to preserve the airiness from the rise.
5. Bake: Carefully remove the hot Dutch oven from the oven using oven mitts. Gently place the shaped dough into the pot, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for an additional 10 to 15 minutes until the crust is a deep golden brown and sounds hollow when tapped.

Notes

• Ensure the water temperature is around 105°F to properly activate the yeast without killing it.
• Using parchment paper to lower the dough into the Dutch oven helps prevent sticking and eases cleanup.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be substituted, though cast iron yields the best crust.
• Store cooled bread wrapped in a clean kitchen towel or paper bag to maintain crust crispness; avoid plastic wrap.
• To reheat and revive the crust, warm slices in a 350°F oven for 5–7 minutes or toast in a skillet.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Easy Dutch Oven No Knead Bread, Artisan Bread, No Knead Bread, Dutch Oven Bread, Homemade Bread