Crunchy Dutch Oven Bread

Quick and easy homemade bread, baked in a Dutch oven for a crisp crust and soft interior. The dough requires minimal hands-on time, making it a great addition to any meal.

Ingredients

1 1/2 cups warm water
1/2 teaspoon active dry yeast (for overnight bread) OR 2 teaspoon (for quick bread)
2 Tablespoons sugar or honey for quick breads
3 1/2 cups all-purpose flour
2 teaspoons salt

Instructions

In a mixing bowl, combine warm water, yeast, sugar (if making quick bread), flour, and salt. If you are making the overnight version, just leave in a greased bowl overnight until the dough rises to your desired amount. For quick bread, proceed immediately.
If making the quick bread version, preheat your oven to 425°F. Place the Dutch oven with its lid in the oven while it preheats—this should take about 20 minutes.
While the oven is heating, shape your dough into a loaf. Let it rest for a quick rise to allow for ventilation.
If desired, lightly dust the loaf with flour or add a bit of cornmeal for extra texture.
Carefully remove the Dutch oven from the oven, and place your loaf in the preheated pot. (You may wish to line your dutch oven with parchment.)
Cover the pot with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for another 10-20 minutes until the bread is golden brown and crispy.

Notes

You can also lightly dust your dough with flour or even sprinkle some herbs before baking.
If you’re using the overnight method, be sure to let the dough rest at room temperature for the full rise time before baking.
For a soft, more tender loaf, reduce the baking time slightly.