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Dutch Oven Artisan White Bread

This Dutch Oven Artisan White Bread will turn even a novice bread maker into an artisan bread maker. It’s ideal for enjoying warm with butter, toasted, alongside soup, as a foundation for sandwiches and beyond.

Dutch Oven Sourdough Bread

EAsy Dutch Oven Artisan White Bread Recipe

There’s nothing like the aroma that fills the house when there’s fresh bread baking in the oven. Even though, when it comes to bread making, it can sometimes seem intimidating when there’s yeast involved. Think of it this way, yeast is a leavening agent that requires a medium of warm water to jump start the blooming process. It’s a leavening. Perhaps a bit less intimidating is baking powder, commonly used for everyday baking of all kinds. Baking powder is used in quick breads like my almond blueberry bread, cinnamon roll bread and meyer lemon poppy seed bread.  Beer is made with yeast, and can also be used in quick breads as a leavening. Pimento cheese beer bread and pull apart Italian herb beer bread are two such examples. To make this sourdough bread, warm water is required to activate the yeast. Think lukewarm, not boiling. I assure you, it is possible to master bread making without a bread machine. How to make Artisan White Bread in a Dutch Oven:

  • Flour – All purpose flour or bread flour.
  • Liquid – Lukewarm water (105-110°F) to bloom the yeast.
  • Yeast – One (1/4 oz) packet of rapid rise yeast which is equal to 2 1/4 teaspoons.
  • Sugar – Granulated sugar helps to feed the yeast and kick start the activation.
  • Salt – Plain table salt.
step-by-step images and ingredients for making bread

How to Make the BEST Dutch Oven Artisan White Bread Recipe

What makes Dutch oven bread different from other breads? The process of making bread in this way results in a thicker chewy crust.

  • Kitchen tools you’ll need: Large bowl, medium bowl, Stand mixer, whisk, Dutch oven, measuring cups and spoons.
  • Make sure the yeast you use is not out of date. When you add it to the water, if it doesn’t foam, throw it out and start again.
  • As I mentioned earlier, when it comes to the water used to dissolve the yeast, think lukewarm not boiling.
  • You can use bread flour or all purpose flour in this recipe.
  • When measuring flour always spoon into the measuring cup and level with a knife. Otherwise, the flour an become compacted and throw the recipe amounts off.
  • You can let this bread sit on the counter overnight to proof before baking. Not kidding. When doing so, the bread will have a lighter more airy texture as more air bubbles will form the longer it sits. Similar to this homemade ciabatta bread from Baked By an Introvert.
  • I use my stand mixer to assist with mixing and kneading the dough. That said, you can always knead the dough by hand for the same amount of time, if you don’t have a mixer with a dough hook.
  • It’s best to bake this bread on parchment to avoid sticking. If you don’t have parchment, you should dust the bottom of the dutch oven with cornmeal.
  • Use a serrated bread knife to cut.
  • Store Dutch Oven Artisan Bread in an airtight container at room temperature for up to 2 days.
Dutch Oven Sourdough Bread

Dishes to Serve with Artisan Bread

I’m certain, you don’t need a lesson in how to enjoy bread. That said, a big slice of this crusty bread is a spectacular choice with:

Dutch Oven Sourdough Bread

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Helpful Kitchen Items:

Dutch Oven Artisan White Bread

Prep Time15 minutes
Cook Time40 minutes
Rise time8 hours
Total Time8 hours 55 minutes
Course: Bread
Cuisine: American
Keyword: artisan-bread-recipes, artisan-white-bread, dutch-oven-white-bread
Servings: 1 loaf
Calories: 1824kcal


  • 1 1/2 cups lukewarm water (105-110°F)
  • 1 (1/4 oz) packet rapid rise yeast (equal to 2 1/4 tsp)
  • 1 tsp sugar
  • 4 cups all purpose or bread flour
  • 1 tsp salt


  • In a measuring cup or bowl, mix together water, sugar and yeast. Set aside for 10 minutes until foamy.
  • In the bowl of a stand mixer fitted with a dough hook, sift together flour and salt.
  • Make a well in the center of the flour and add yeast mixture. Turn on medium, knead for 5 minutes until pulled away from the sides of the bowl and elastic.
  • Oil the bowl and dough, turning to coat. Cover with a kitchen towel and let rise for 4 hours in a warm, draft free place.
  • Punch down dough to release air. Fold dough from edges to the center pinch together. Shape into a ball and return to the bowl smooth side up. Cover and let rise 2-3 hours.
  • Gently stretch the dough into a round loaf pinching the seams of the dough together underneath. (There's no need to punch the dough down this step.} Dust the top with a small amount of flour. Return to bowl, cover and let rise for 1 hour.
  • 30 minutes into the final rise, place dutch oven into the oven with the lid in place while it preheats to 425°F. Leave in oven for 30 minutes.
  • Use oven mitts to remove from oven. Set on a heat proof trivet.
  • Remove dough from bowl and place onto a piece of parchment paper. Lift dough with paper, placing into the Dutch oven. Cut 3 slits or an X on top using a sharp knife.
  • Bake for 30 minutes with lid in place. Remove lid and bake for an additional 10-15 minutes until golden.
  • Remove using parchment paper, rest for 20 minutes then slice and enjoy.


This recipe can also be started with scalded milk in the same amount as water. To scald milk, place into a saucepan and heat on the stove top until steamy, not boiling. Remove from the heat just before it comes to a boil. Cool to lukewarm, and proceed with the recipe, adding yeast and sugar. 


Serving: 1loaf | Calories: 1824kcal | Carbohydrates: 367g | Protein: 60g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 2354mg | Potassium: 510mg | Fiber: 12g | Sugar: 6g | Vitamin A: 10IU | Calcium: 87mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I had every intention to make this recipe. I went out to buy some yeast but I couldn’t find it anywhere! I even tried online but none to be found there either! Very sad…
    Thanks for your wonderful recipes!

    1. Hi Cat, yeast has become a real commodity. I was able to get some on Amazon in bulk. Yeast will keep for long periods when kept chilled or frozen. I need to work on a homemade starter soon.

    1. This recipe is specifically designed for a cast iron dutch oven. That said, yes, you can bake this just like you would any other bread on a pan, in a pinch. I haven’t tested it in any other similar size oven safe pot but, if you try it let us know how it goes.

  2. Hi Melissa!
    At what stage (which rise) can you leave the Dutch Oven bread out overnight? My husband loves sourdough bread, but I’m not an experienced bread maker! He loves crusty on the outside, fluffy on the inside…Also, do you need a starter to make it sourdough? Thank you!

    1. You can leave it out overnight after the second rise and you’ve punched down the dough, and folded it under itself. It won’t need the third rise, just dust with flour, cut the slits and bake per the recipe. Follow the recipe using the yeast called for, this recipe doesn’t utilize a starter or, I would have included it.

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