“Isn’t it nice to think that tomorrow is a new day

with no mistakes in it yet?”

– LM Montgomery

Good morning, friends as promised as part of our “Prepared Homemaker” series I told y’all we were going to start with a basic bread recipe. For our first recipe I’m actually bumping up an old post of mine. This recipe is a no fail Dutch Oven bread. It’s great for dipping in soups and stews and it’s literally no fail. It doesn’t take a lot of time to throw together and there isn’t really any kneading either. I found this recipe on Pinterest a long time ago and use to make it often but with my husband being gluten free [he can’t eat it and I’m not a big bread eater] so I don’t really make it as often. Though it is quite delicious and I wish I could adapt it to be gluten free, I’ve tried and failed several times, haha. Should we jump into the recipe?


No-Knead Dutch Oven Bread


3 cups of flour – I use all purpose King Arthur Flour.
2 tsp sea salt
1 tsp red start dry active yeast
1.5 cups of warm water.


I mixed my dry ingredients then slowly mixed in my water. Your dough is going to be very sticky.

Cover your dough for 8-18 hours. I mixed mine in a glass bowl, covered the bowl tightly with plastic wrap and let it sit on the counter overnight.

After your dough has had time to rise lay out a piece of parchment paper. Flour generously and lay your dough in a ball on the paper. Your dough will be very sticky.

I kneaded mine just a little bit to get covered in flour. Cover your dough on the parchment paper with plastic wrap or a towel again to let it rest for 30 minutes.

In the meantime preheat your oven at 450 degrees. Put your Dutch oven in the oven for 30 minutes so that it’s well heated.

After your Dutch oven is heated and your dough has rested – be careful when pulling your Dutch Oven out. The whole thing will be very hot. Remove the plastic wrap and place bread in the Dutch oven (parchment paper and all) cover and put back in the oven for 45 minutes.

Let your bread rest for a little slice and enjoy. Like I mentioned this is great with hearty stew and soups. It has a nice crusty outer shell. I’ve even used it up [let it get a little stale] for homemade croutons!



Just like meat it’s recommend to let your bread rest for 10-15 after baking for optimum flavor. It allows your bread time to cool just a little and lock in all the moisture. Enjoy 🙂




Thanks so much for stopping by today! Next time we will talk about homemade sandwich bread! Are you excited?





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