Quick And Easy Dutch Oven Bread Anyone Can Make

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Today I want to share how to make quick and easy bread in a Dutch oven for a few reasons. One reason is the fact that bread goes great with many meals and fills the belly. If you can make bread you can save so much money on your food budget. The second reason I want to share Dutch oven bread is the fact that you can make bread in a Dutch oven outside without a special oven or stove. If you have a fire pit, that’s awesome. I don’t have a fire pit.

Here’s the deal, I realize that not everyone can afford a Sun Oven or Camp Chef stove/oven combination to bake bread outside. Some of us do not have the ability to have a fire pit if we have an apartment or a very small yard. I am using the 6-quart Dutch oven today: Lodge Camp Dutch Oven, 6 Qt I cannot lift an eight-quart oven because of the weight. Make sure you buy one with the lid that can hold the briquettes on top.

So, I went outside and just used my Dutch oven to make several things this week. I live in Southern Utah with a yard with thousands of rocks outside. Today it’s all about bread…..baked outside on rocks with charcoal briquettes in a Dutch oven. No lighter fluid. Remember you can store charcoal briquettes indefinitely in airtight containers if you buy the kind without the lighter fluid. Just giving you the heads-up here. Buy the plain briquettes and store them, as many as you can afford.

How To Make Quick And Easy Bread In A Dutch Oven by FoodStorageMoms.com

I always start my fires for cooking or roasting marshmallows with this handy dandy charcoal chimney fire starter with matches or my butane multi-purpose lighter. I had some people over for dinner and they asked me where to buy one of these. You can buy one just about anywhere that sells Lodge cast iron or right here: Lodge A5-1 Charcoal Chimney Starter This is how I use it, I take two single sections of the newspaper, and smash them in my hands and put them in the bottom of the chimney starter. Then I count out the number of charcoal briquettes that I need for the temperature and Dutch oven size I am using that day.

Read More of My Articles  The Best Homemade Playdough Recipe

Dutch Oven Bread:

How To Make Quick And Easy Bread In A Dutch Oven by FoodStorageMoms.com

This is a 6-quart Lodge Dutch oven so I sprayed it with vegetable oil and put seven coals on the bottom and 14 coals on the lid because I wanted 350 degrees. If you need the free printable Dutch Oven chart I had my sister, Carol design for me here it is: Food Storage Moms Dutch Oven Chart, thanks to Lodge Manufacturing for talking me through the numbers and letting me share it.

I sprayed vegetable oil in my Dutch oven and put the dough in to rise outside in my yard with the lid on. No charcoal, yet. I let it rise outside for about an hour and then the charcoal briquettes were ready to go. Actually, they were ready in about 15 minutes or so. I used really long tong’s and counted out the seven briquettes for the bottom. I placed the pan with the lid on the briquettes. Next, I placed the lid on the pan and put the remaining 14 briquettes on top. I waited about 20 minutes and checked the bread. I let it cook a total of 30 minutes.

Call me lazy but I used my white bread recipe, easy peasy, and no-fail. Here it is:

Linda’s White Bread Recipe/Dutch Oven Bread

5 from 8 votes
How To Make Homemade Bread For Two People by FoodStorageMoms.com
White Bread: 2 Loaves
Prep Time
15 mins
Cook Time
27 mins
Total Time
42 mins
Course: Side Dish
Cuisine: American
Servings: 2 one pound loaves
Author: Linda Loosli
  • 1 cup warm milk
  • 2 tsp.  SAF instant yeast
  • 2 tsp. dough enhancer (optional)
  • 1 egg
  • 1/8 cup oil-I use olive oil
  • 3/4 tsp. sea salt
  • 1/4 cup sugar
  • 1/4 cup warm water
  • 3 to 3-1/2 cups white bread flour
  1. I start with a Bosch bread mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and lightly mix it in the Bosch so the egg does not “cook”. Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl. I knead for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap. I let the dough rise until double the original size. I punch down the dough and make into loaves and place these in greased pans (this recipe makes two-1 pound loaves). I let it rise once again (using the same plastic wrap) until it doubles in size and then I bake them at 350 degrees for 27-30 minutes. I lightly butter the tops of each loaf after baking and removed from the pans.

Recipe Notes


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I start with a very large skillet and heat the oil one to two inches deep until I can spritz a few drops of water into the oil ever so carefully, then I know it's hot enough. You will start with one ball of dough about the size of a tennis ball, maybe a little smaller, but bigger than a golf ball. Then mash the dough with the palm of your hand on a greased countertop and use a rolling pin to roll the dough from the center out. You keep rolling from the center out until they are very thin.

Then place them in the hot oil really carefully because the oil will splatter. Here's the deal, it's a big mess, but I'm talking about memories right now. Adults and kids always love hot scones. You fry them until they are golden brown, and turn them over to cook the other side until that side is golden brown too.

My point today is let my readers know you do not have to buy a fancy outside oven to make bread. You can actually make just about every meal you make in your home on the stove or slow cooker outside in a Dutch oven. Please try making some Dutch Oven Bread, you can do it! It’s critical we all have a way to cook if we have a power outage and would like some hot soup or hot cocoa at the very least. Here’s to being prepared for the unexpected. May God bless you in being prepared.


12 thoughts on “Quick And Easy Dutch Oven Bread Anyone Can Make

  • October 29, 2015 at 4:29 pm

    Linda, thanks for this recipe. I’m anxious to try it. I previously just used my regular bread recipe. Do appreciate all of your ideas and your willingness to share.

    • October 30, 2015 at 5:38 am

      Hi LaRene, you know you always make my day when you comment! I hope you are feeling better, girlfriend! Hugs, Linda

  • October 30, 2015 at 6:02 am

    Since this makes so much, do you ever freeze some of the dough to bake later? My oven will not hold over 5 loaves at one time; besides, with just two of us, we cannot use this much bread before it molds. I’d like to try your recipe as it sounds delicious.

    • October 30, 2015 at 8:21 am

      Hi Sandra, I am so glad you brought this to my attention. I was asked to write a book that will be on the shelves December 8th. My publisher asked me to cut back my bread recipe to half in the book! LOL! In Utah we bread makers make several loaves at once and give some to neighbors or freeze them. Yes, you can freeze the dough in greased large baggie, just leave a little room for expansion in the bag. I freeze right after the first rise. I will write a post next week for two loaves. Thanks for the idea. I think a lot of people would like a smaller amount of bread to make. Hugs! Linda

  • November 7, 2015 at 7:29 pm

    Hi, have a question about your bread recipe. When you put it in the Dutch oven outside to rise, is it warm outside? I live in Alaska and I don’t think it would rise outside (although I haven’t tried it). I usually make a light wheat bread but want to try yours. I love making a large batch, I just freeze the extra loaves and then pull them out as we need them. I love your website, just discovered it a short while ago, so still exploring. Any chance you have a chicken and dumpling recipe? I’m sure it was a pioneer staple. I’ve tried some good ones but just looking for a great one! Thanks, Cathy

    • November 8, 2015 at 7:23 am

      Hi Cathy, I would love a really good chicken and dumpling recipe too! I do the same thing you do I make 7-8 loaves and freeze them and pull one out of the freezer as needed. I can’t remember the temperature when I made that loaf outside. I know it was not hot like our summers here in Southern Utah. I wanted to practice to see if I could make bread and immediately let it rise in the pan outside BEFORE I baked it. I had a few coals underneath to give the Dutch oven some warmth. It did not rise as much as I would have liked it to. BUT I kept lifting the lid!!! That’s like opening an oven door while baking. That was my first attempt to bake bread in a Dutch oven. I was thrilled with the results only because I then knew I could bake bread outside in the winter if I had too. I have several ways I can bake bread outside, but I wanted to show my readers they did NOT have to buy a fancy expensive oven just to make bread. Thanks for stopping by, Linda

  • November 12, 2015 at 10:03 am

    I always enjoy your articles, too, Linda. I am trying to get away from using white flour…do you ever revise your recipe to use another type of flour? And I would LOVE to see your cinnamon roll recipe! Now that, I’d make with WHITE flour!! I camp and use the Dutch Oven frequently. Everyone should experience camping; it teaches much about preparedness & living off the grid!! Thanks and God bless you for sharing your knowledge with us!!

    • November 12, 2015 at 10:19 am

      Hi Gwen, I have not made my whole wheat bread recipe outside in a Dutch oven, but I am sure it will work. I will do a post with my whole wheat bread, good idea! I only use white flour with my cinnamon rolls. LOL! And they are frosted with cream cheese frosting! Here is a link to my cinnamon rolls: https://foodstoragemoms.com/?s=cinnamon+rolls Thanks for stopping by, Hugs! Linda

  • March 3, 2016 at 6:53 am

    Hi Linda- I use your whole wheat bread recipe all the time. I often use one or two loafs worth to make cinnamon rolls. They are delicious.

    • March 3, 2016 at 7:46 am

      Hi Judy, oh man do I love to hear this kind of stuff! This was my goal to teach the world to make bread and be self-reliant. You made my day Judy! Hugs! Linda

  • May 20, 2019 at 11:38 am

    In the first picture of your article it has the bread on parchment paper, but in the recipe you said that you sprayed the bottom with cooking spray. which do you prefer?

    • May 20, 2019 at 1:36 pm

      Hi Annette, I had to use parchment paper to take the picture. I use cooking spray just like I do when I make bread in the house. Linda


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