Cashew Free Classic Dutch Oven Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, and this no-knead recipe delivers that bakery-worthy result with just four humble ingredients. Flour, instant yeast, kosher salt, and warm water come together in minutes, then the long, slow rest does all the heavy lifting — developing flavor and structure while you sleep or go about your day. Because the ingredient list is so stripped down, there is zero guesswork about hidden nuts or cross-contamination from complex store-bought loaves. The Dutch oven traps steam during the first bake, creating that blistered, crackly crust, while the uncovered finish deepens the color to a rich, burnished brown. Scoring the top before it goes in lets the dough bloom dramatically, giving you that gorgeous artisan split right down the center. The hardest part is genuinely waiting the full hour after it comes out — but that patience is rewarded with a tender, open crumb that holds up beautifully for sandwiches, toast, or just torn apart at the table with good olive oil.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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