Pregnancy Friendly 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 method makes that moment completely achievable at home. The ingredient list is about as clean as it gets — just flour, instant yeast, kosher salt, and warm water — which means you know exactly what is going into every slice, a real comfort when you are being more mindful about what you eat. The long, slow rise (anywhere from 8 to 18 hours) does all the heavy lifting, developing a complex, slightly tangy flavor without any additives or preservatives hiding in the mix. Baking the dough covered traps steam and produces that bakery-style crust, while the final uncovered stretch deepens the color to a rich, burnished brown. Because everything is made from scratch in your own kitchen, there is no guesswork about ingredient sourcing or shared equipment — just four simple pantry staples and your own two hands. Let it cool fully before slicing and you will be rewarded with an open, chewy crumb that is absolutely worth the wait.
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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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