The Best Crusty Bread (Dutch Oven)

Just a PinchReviews(16)
Renso A.: "It was my first attempt at bread and won’t be my…" Read More


  • 3 cups bread flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 1/2 cups water (warm)
Read Directions

NutritionView more



Calories10Calories from Fat
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Calories from Fat
Total Carbohydrate3g1%
Dietary Fiber0g0%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Renso A. 7 Jul
It was my first attempt at bread and won’t be my last
Fabulous bread! Nice taste. Super easy. Definitely making again.
Nichols 28 Jun
did mine in cast iron covered with aluminum foil, and brushes with infused rosemary olive oil.
Chuck 18 Jun
It turned out pretty good, but as an improvement to the recipe, I would butter top of the bread When you take the lid off and cook for the last 15 minutes to give it a nice buttery Crispness on top.
Best taste ever! I didn’t expect the taste would be so yummy! Will make this again!
Athena B. 22 Dec 2017
Everyone I make this for loooves it!
Kim E. 15 Sep 2017
Was really easy to make, and the taste was awesome. Think the family loved it do to there not being any left over after having it with dinner.
Joann 18 Apr 2017
It turned out great most difficult part was laying out $80 for Dutch oven cast-iron but I understand the importanceof cast-iron in cooking baking in general it has a place for many many years I remember my grandmother always cooking with cast-iron
Denise M. 24 Feb 2017
Best bread I ever made. Such a wonderful recipe treasure delightfully simple making a loaf with rosemary for tomorrow
DeePop 15 Jan 2017
Best bread. I have ever baked. SO easy! I add a little more salt. Its just good bread! Always leave it overnight and up to 20 hours before baking.
Pamela B. 5 Sep 2016
We make this bread at least once a week. sometimes I drizzle olive oil and sea salt before baking, sometimes add fresh rosemary or basil. This is a No-Fail recipe. We even make this on coals in the Dutch oven while we are out in the RV on vacation.
Shelley M. 12 Mar 2016
I've been looking for a great crusty bread recipe. This one rocks. I make a lot of bread and I was shocked at how the simplest of recipes made the best bread ever. Keeper for sure!
Stephanie M. 19 Feb 2016
Great bread!! Crusty outside, moist and soft inside. Mix of ciabatta and baguette but delicious! I made this a few time now, works every time. I let it sit for almost 24 hours and it almost tripled in size. Love it.
Amy M. 4 Feb 2016
I make this all the time, but find that 1 & 1/2 c. water is way too much. I use about a cup plus 1-2 tablespoons of water and it comes out perfect. Love this bread
Steven N. 14 Jan 2016
I make this bread all of the time. It is so easy I feel like I'm cheating. Best to let the dough cure for 18 hours before baking. The routine becomes simple, make the dough as a part of lunch preparations, put it aside, and then do the baking process while preparing and eating breakfast the next morning. Also by cutting back a little on the salt and adding some sugar, cinnamon and raisins etc, it makes a great sweet bread. Also it can be adjusted for whole wheat with a little experience and wisdom. We do not eat much bread, I might eat one sandwich a week, and I am certainly not going to buy the stuff. So why put out effort to make it? This recipe works.
cheF r. 11 Jan 2016
I loved this bread it had the crunchy-ness of a bagguete but the inside was moist. It was amazing and since i did not have a lot of time to let the dough set i dabbed vinagar on top of the loaf and let it set for two hours. it still got the flavor i needed and wanted but got the job done faster, wene you mix it up it is REALLY sticky but it turned out wonderful anyways.