Dorthie’s Dutch Oven Bread

Dorthie’s Dutch Oven Bread

This bread recipe is so easy! I am so thankful that I have found such a delicious bread recipe to make sure my family is feeling loved! And can't forget knowing they have full bellies!
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours 45 minutes
Total Time 3 hours 35 minutes
Course Appetizer, Side Dish
Cuisine American


  • 1 5qt Cast Iron Dutch Oven
  • Hand Mixer or Food Processor(With dough Blade)


  • 2 cups warm water 105-110 Degrees F
  • 1 Tablespoons active dry yeast*
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 Tablespoons vegetable oil
  • 4 – 5 1/2 cups all-purpose flour


  • In your hand mixer bowl or food processor bowl, add in your yeast, water, and pinch of sugar. Let this sit for roughly 5-10 minutes until bubbles appear or foaming. **See Note Below**
  • Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
  • Add 1 cup of flour and mix to combine. With the mixer running add more flour (½ cup at a time), until the dough begins to pull away from the sides of the bowl. The dough should not be overly sticky. Add a little more flour, if needed.
  • Mix the dough for ABOUT 5 minutes on medium speed (You can also kneed on a floured surface for 6-8 minutes)
  • Grease a large bowl with oil and place the dough inside, brush oil over the top of the dough. Cover with a dish towel and allow to rise in a warm place until doubled in size. roughly 1 hour.
  • Spray 1 5qt cast iron dutch oven pan generously with cooking spray on all sides.
  • Push the dough down to remove air bubbles. Place into greased dutch oven and mold to the pan.
  • Spray pieces of plastic wrap with cooking spray and lay gently over the pan. Allow dough to rise again about 1 inch above the pan. Gently removing covering.
  • Preheat oven to 350 F. Bake bread for about 30-33 minutes. Give the top of a loaf a gentle tap which will sound super hollow if finished.
  • Remove bread from pan and sit on a wire rack. Brush the tops with butter. Allow to cool for at least 10 minutes before slicing.
  • Once cool, store in an airtight container or bag for 3 days at room temperature, or up to 5 days in the refrigerator.


***YEAST: This is called “proofing” your yeast. Sometimes the yeast you use, is not active. When this happens, no bubbles or foam appear in your bowl. Just start this step over with fresh yeast.
Keyword baking, Cast Iron, oven, skillet
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