Dairy 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-level result with just four pantry staples. Flour, instant yeast, salt, and warm water are all it takes — which also means there is absolutely nothing here to worry about on the dairy front. No butter, no milk, no hidden cream; it is naturally free of all of it without any substitutions required. The magic is in the long, slow rise — anywhere from 8 to 18 hours — which develops a complex, slightly tangy flavor that you simply cannot rush or fake. Baking the dough covered traps steam inside the Dutch oven, giving you that shatteringly crisp crust and an open, chewy crumb that rivals anything from a professional bakery. The one rule worth following is letting the loaf cool for a full hour before you slice into it, so the interior sets up properly and every cut reveals that gorgeous, airy texture. Once you see how little effort this actually takes, it will become the only bread recipe you ever need.
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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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