Cashew Free Dutch Oven No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven, especially when the ingredient list is this short and clean. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, developing deep flavor through a long, slow fermentation rather than any complicated technique. The Dutch oven traps steam during baking, which is what gives the crust that bakery-style shatter and the interior that open, chewy crumb. Because the recipe is built entirely from basic baking fundamentals, there are no hidden blends, mixed spice packets, or processed add-ins to second-guess — just straightforward ingredients you can verify at a glance. The no-knead method means you stir once, wait, fold a few times, and let the oven do the heavy lifting, making it genuinely approachable even if you have never baked bread before. Cooling the loaf fully before slicing is the hardest part, but it is absolutely worth the wait for that perfect, glossy crumb.
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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 plate and let the dough rest at room temperature for 8–18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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