Lactose Free Dutch Oven No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven, especially when the ingredient list is this short and clean. Flour, yeast, salt, and water — that is genuinely all it takes, and every single one of those ingredients is naturally free of dairy, so there is nothing to swap, substitute, or second-guess. The long, slow rise does all the heavy lifting, developing deep flavor and an open, chewy crumb without a single drop of butter or milk. That blistered, mahogany crust comes entirely from the steam trapped inside the covered pot during the first half of baking, which means the technique itself is doing the work. It is the kind of bread that looks like it came from a serious bakery but asks very little of you beyond patience. Slice it thick for sandwiches, tear it apart alongside a bowl of soup, or just eat it warm with your favorite dairy-free spread — it holds up beautifully either way.
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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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