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5 from 7 votes
Dutch Oven Bread
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Bread
Cuisine: American
Servings: 6 people
Author: Linda Loosli
  • 1 cup warm milk
  • 2 teaspoons SAF Instant Yeast
  • 2 teaspoons dough enhancer (optional) It makes the bread fluffy
  • 1 egg
  • 1/8 cup olive oil
  • 3/4 teaspoon 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 shape the loaf in a greased or parchment paper lined 6-quart Dutch oven. I let it rise once again (using the same plastic wrap) until it doubles in size and then I bake it at 350 degrees for 27-30 minutes or until lightly browned. I lightly butter the top after baking.